Crystal shrimp dumplings
By VicentaLakin
Shrimp dumplings are traditional Chinese sites in the Guangdong region, with tea houses in Guangdong province and traditional snacks for alcoholics. The Cantonese drink tea without a cage of shrimp dumplings. Shrimp dumplings, white as snow, thin as paper, translucently visible, ingested and smooth, delicious。
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Steps for Crystal shrimp dumplings
1
2/3 of shrimp meat is cut to mud, 1/3 is cut to din, carrots are cut to shreds
2
And then you're going to take the pie, and you're going to dump it in the bowl from a foot up. Repeat 20-30 times, until it's completely smug, you're going down into vegetable oil, you're going to freeze in the fridge for 15 minutes, you're going to freeze for 15 minutes, you're going to take it out of the fridge, you're going to add the rest of the shrimp
3
150 grams of powder and 10 grams of cassava powder, salt blended, and 10 grams of cassava powder put aside for the time being. Hot noodles: boiled water into mixed powder, scrambled with chopsticks to make snowflakes as much as possible, no dry noodles, plus gelium for five minutes
4
The hot noodles will be even and the remaining 10 grams of cassava powder will be added to about 10 grams of pig oil, which will gradually become a flat layer of flour
5
Put it in a container, covered with wet cloth, about 20 minutes.
6
And then you take out a little noodle, and you take it up, and you pull it up, and you turn it around, and you turn it around
7
Shrimp dumplings need to be as thin as possible. The thinner the dumplings, the more clenched, the more transparent they are
8
Put in a proper amount of material, not too much, so as not to break the skin when it's wrapped, or burst when it's steamed
9
One hand pushes the shrimp, and one hand squeezes the skin that comes over, and then it's all wrinkled
10
Burning water in the pots, grafting shrimp dumplings in the cages of oil sheet (or radish) and steaming them for four to five minutes