Shrimp cuisine for soup
By VicentaLakin
SPRING CUISINE AND ONIONS, MIXED WITH PORK AND SHRIMP, AND SAVORY SAUCE. IN ORDER TO MAKE THE SAUCE AND SHRIMP AND THE MEAT'S FRESHNESS MORE PROMINENT, WATER BEVERAGES, I.E., A PROPER AMOUNT OF WATER IN THE MEAT PIE, A Q-FLUSHED DUMPLING, A FRESH BITE ON THE DUMPLING, NOT A DENT IN THE TEETH, FIRST WITH A SIP OF JUICE FLOWING INTO THE MOUTH, AND A QUICK FRAGRANCE OF THE TASTE BUDS; THEN ANOTHER CHEWING, A SOFT PORK, SHRIMP Q BULLETS, VEGETABLES — A GOOD SPRING TASTE
Recipe Recommendations
- Dumpling powder 400g
- qingshui 200g
- salt a little
- pork belly 300g
- shrimp 200g
- umami soy sauce 50g
- ginger 1 tablespoon
- chives 100g
- Shepherd's purse 200g
- sesame oil 2 tablespoons
- white sugar appropriate amount
- pepper powder appropriate amount
- spiced powder appropriate amount
- chicken powder appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Shrimp cuisine for soup
1
(b) Porks are finely cut to the ground, preferably by 8/2 or 7/3
2
(b) Shrimp filaments to wash dry water and cut to the size of the nails
3
Put meat and shrimp in a big bowl and mix them in the same direction
4
(b) Add ginger and soy sauce and remain evenly mixed in the same direction as the three
5
a small number of times the water is added, each one in the same direction as three or four, and the amount of water is controlled depending on the condition of the meat
6
(a) It's so hard to mix it up that it's wet and stretching, i.e., it's a little wet
7
– Scrubbing is clean, dry moisture is controlled, and it's thin and broken. (The acupuncture is sour, before cutting it, you can quench the water, I don't have a cranium, I want to taste raw)
8
Onion wash, dry moisture control, fine shredding
9
(b) Placing onions and onions together in large bowls, adding perfumes, and evenly mixing them (fresh-packings, which can effectively prevent vegetables from coming out)
10
(a) The meat and vegetables should be placed in a large bowl, without mixing
11
We'll mix it evenly before it's over, with salt, sugar, pepper powder, fragrance and chicken
12
It's a soft, oily dumpling, but it won't come out
13
(b) Combining the noodles with a little salt (preliminarily and face, and then with a little salt, which prevents the dumplings from bonding; and covering them with wet cloths, with longer periods and rubbing them several times in the middle, with very high-quality dumplings)
14
Undertook, skinned. Whether it's thin, it's experience and craft
15
Pack dumplings, like you like and get used to. But it's better not to squeeze dumplings with a little soup, to squeeze dumplings with tight corsets, to lack gaps, and often not to feel like a “bush soup”. This bending moon dumpling or eyebrow dumpling is good。
16
Three o'clock to boil dumplings, that's all。