other Recipe
JeromyHand
Crystal shrimp dumplings are must-order refreshments in Hong Kong-style tea restaurants and hotels. I like them very much, but the so-called crystal shrimp dumplings I eat every time I go on a business trip or travel abroad taste completely wrong, so I have long wanted to learn crystal shrimp dumplings. <br />The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be moderately soft and soft, and it must be springy and refreshing. The filling must bring out the fresh sweetness and juicy taste of the shrimp itself, and it must also have aroma. So horseshoe and mushroom powder is an indispensable ingredient. Shrimp itself does not contain any oil, so fat pork and lard can add to the juicy and tender taste of the filling. <br />Chinese food has always been made with pastry dough. The stuffing master said that a strict gram count is needed, but the difficulty of Chinese food lies in the seasoning. For the same ingredient, different places of origin and seasons will lead to the moisture content, texture and taste of the ingredients themselves. There will be differences, so the seasoning must be increased or decreased according to the condition of the ingredients, and even how to cook it is decided based on the condition of the ingredients. <br />The more skilled the master will see, touch, smell, etc. first feel the ingredients before deciding what to use them for. <br />Deciding is an inscrutable matter, and generally cooking at home is just to satisfy the taste of your family, so you only need to make your own decisions based on your family's taste. <br />However, the materials cannot be omitted, because if you are missing, you will not have authentic taste.
