Gradually coloured purple shrimp dumplings

Recipe Recommendations

• Filling: Fresh shrimp appropriate amount
• Stuffing: peeled pork belly appropriate amount
• Filling: Horseshoe potatoes appropriate amount
• Skin: raw flour 40 grams
• Skin: Purple cabbage juice appropriate amount
• Skin: Lard oil appropriate amount
• Skin: Orange powder 160 grams
• Filling: Salt appropriate amount
• Filling: soy sauce appropriate amount
• Filling: shrimp oil a spoonful
• Filling: chopped green onion appropriate amount
• Skin: Salt a little
• Skin: Lemon juice few drops
• Skin: Edible alkali a little

• salty and sweet
• steamed
• several hours
• senior

Steps for Gradually coloured purple shrimp dumplings

1

First, the meat, the meat

2

Shrimp goes to the bottom of the shell and picks it out with teeth in the middle joint

3

Shrimp has a knife in his body. Don't hide

4

Five flowers are cut into mud, mixed into shrimp, salt and raw, and in a single direction, it's hot

5

The potatoes are washed clean and shredded, mixed in the meat. even

6

Add a spoonful of shrimp oil, mix it up, and seal it in the freezer first

7

It's evenly mixed with a little salt

8

The purple glycerine plus the proper amount of water for juice

9

We'll split the powder into three

10

Let's start with a large amount of purple blue juice, a few times a mix of flour with purple blue juice

11

The rest of the keg and a few drops of lemon juice will be made pink, and the more pink the lemon juice is, the less obvious it is, because it's winter, and it's cold today, and the water will cool, so it's going to burn up again. Blue juice. Smash it in another powder, cover it up

12

The other blue juice with a little bit of edible blue, boiled into another powder, covered

13

It's not too hot in five minutes. Corps

14

The purple and pink noodles are less visible, they're all sewn into strips, a little water on their surfaces, and they stick together

15

The noodles stick up a little bit

16

Keep growing the strips to the noodles. They're all sticky, they're small

17

Shrimp pie, and a proper amount of onion flowers

18

The face is cut up, put it on the sideboard, hand to the center, press and rotate 90 degrees into dumpling skins, and you can wrap it with a knife. The face is covered with a protective film, so as not to dry the wind, the dumpling skin should be pressed one by one and the face will break when it's dry

19

Take the right amount of meat in the middle of the skin and squeeze it into moon teeth

20

A boiler of water, six minutes of steam, three minutes of steam, and a wet evaporation or carrot on the bottom

21

Just put on your favorite saucer because it's so fresh with shrimp oil

22

Shrimp shells wash, boiled oil, not too much oil. As long as it's buttery, it's red

23

Shrimp heads can mix with pretzels. They're delicious

24

Shrimp oil is red, it's usually fresh, and shrimp dumplings with shrimp oil will make you feel better

Gradually coloured purple shrimp dumplings Make Tips

Recipe Categories

• staple food
• home cooking
• dumplings recipe