Shrimp-skin pork spinach
By VicentaLakin
Shrimp is one of the most productive shrimp resources in the country's marine shrimp industry, with which shrimp skin is processed as one of the major seafood products exported by the country. The shrimp leather is rich in nutrients and is known as a “calcium warehouse” and a cheap calcium supplement. It has also been documented that shrimp skins also have appetizers, stingling, etc. Shrimp skins are of high nutritional value, are affordable, and families like to eat shrimp skin foods, make soup, and have delicious casseroles. Shrimp skins are rich in magnesium, which has an important regulatory effect on heart activity, is well protected by the cardiovascular system, reduces cholesterol content in blood and has some effect on the prevention of arterial sclerosis, hypertension and myocardial infarction. The elderly and children should eat more, remember that calcium deficiency and anaemia had been detected during pregnancy, and that the elderly had recommended some shrimp skin and pig blood, which had resulted in normal indicators for less than a month。
Recipe Recommendations
- shrimp skin 300g
- pork 1000g
- spinach 1000g
- dough 1500g
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
Steps for Shrimp-skin pork spinach
1
The spinach is cooked and cooled and dried up。
2
Pork slices。
3
When the pot is hot, peanut oil and peppers are added and pepper oil is blown out。
4
Join the pork to tweak。
5
Join the shrimp skins to fry。
6
Turn the fire down。
7
Add appropriate biomass and then burn, and then mix and turn off the fire。
8
Join Gingermies。
9
Add Onion
10
After the end of the spinach cut, add。
11
Smash even。
12
Flour with yeast
13
It fermented twice as big as it used to be. Open it and flip it. There's a hole in it。
14
Put it back in the air for 15 minutes。
15
Cut a piece of tweaked stripes and cut out the same size facial agent with a knife。
16
It's made of round skin。
17
Add a proper amount of pie。
18
Put your hands in the middle。
19
Squeeze between thumbs and index fingers。
20
Put your hair on the curtains。
21
Add a box to the pot and pick up a bag and continue to ferment。
22
Twenty minutes after fermentation, the fire evaporated for about 15 minutes。
23
Completed ChartShrimp-skin pork spinach Make Tips
1. Add yeast to warm water at a temperature of around 40°C.
2. Add flour slowly, adjusting the consistency of the dough.
3. Fillings cool easily in winter; you can warm them up appropriately when wrapping, just until they are lukewarm.