Chinese Food
Home style crystal shrimp dumpling
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To be honest, Chinese pasta is really not my aunt's dish. There should be no problem with the recipe of this shrimp dumpling. But the finished product doesn't sell as well as the one made outside. Well, failure is success. I met his mother this time. But the husband and the baby are very happy. They say they taste good. Ha ha. So the most important thing is the taste, isn't it.
Cooking ingredients
Cooking Steps
Step1:Take 130g of fresh shrimp. Marinate with cooking wine, chopped scallion and ginger for half an hour.
Step2:Mince the rest of the shrimp into shrimp puree. Then mince the pork into mince. Mix the two into a bowl. Add a little chopped chopped chopped green onion and ginger. Mix in a little cooking wine and salt. Stir with chopsticks. Add a little chopped green onion.
Step3:The orange starch is ready. Mix and put into a bowl. Mix well with the salt.
Step4:Slowly add boiling water. Stir while adding. Until there is no dry powder. Cover and simmer for five minutes.
Step5:Add lard and knead into a smooth dough.
Step6:Knead the dough into long strips and cut into small dosage forms.
Step7:Roll each one in turn into a thin skin.
Step8:Take a piece of dough, fill in some shrimp paste, and then wrap it in a shrimp.
Step9:Put a layer of oiled paper in the pan to prevent the bottom sticking. Then put the shrimp dumplings in. Steam them over low heat
Step10:It's out of the pot.
Cooking tips:I think in other shrimp dumplings, if you want shrimp dumplings to taste good, the skin must be very thin. The stuffing needs to be thrown into the bowl 20 or 30 times from a foot high position to be very Q. There is also the method of wrapping shrimp dumplings. You need to push the shrimp dumpling skin with one hand and hold the pushed skin with the other hand to make wrinkles. But this homely version we made is not bad, is it. More delicacy courses are in the official account of aunt xizhenyishen. Let's go to subscribe.
