Pork and shrimp
By VicentaLakin
Three fresh dumplings are the usual staple foods, mainly shrimp, pickles and pork. In particular, the spring cleavers and shrimps have to be mixed with pork with a little sauce to make the dumplings taste so beautiful and so beautiful that they can be reminiscing。
Recipe Recommendations
- flour appropriate amount
- pork appropriate amount
- fresh shrimp appropriate amount
- leek appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- Weijixian soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- water appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork and shrimp
1
The pig is about seven or four hundred grams of fatty and cleans up into sluice, and the shrunk shrimp is put together in the containers with a proper amount of peanut oil, vanilla oil, wine, delicious soy sauce, pelican oil, salt, 13 fragrances, fresh corsets of red shrimp washed and stripped off the shell and shrimp head for meat。2
Smelt with chopsticks in a single direction, and when they mix, they pour into the proper amount of water, so that the dumplings are juicy。3
A proper amount of flour is placed in the container, a proper amount of water mix is even to the point where no dry flour is present, and the surface of the face is reduced to a rough surface, with 20 minutes of shrouding and retweeting, so that the skin of the dumplings so wrapped in 10 minutes does not boil。4
In the spring, the freshly grown headbrush is the prettiest, and the old leaves are chosen to wash clean sand with water for 10 minutes. When immersed cauliflowers are dried, they are cut into a crumb and placed in a pickled meat-meal container, and they are then evenly mixed in one direction with chopsticks。5
The board spreads a proper amount of dry flour, takes a small piece of waking face and rubs it into a long strip of fine and even. And then you pull it into an even-sized facial agent, and you put a layer of dry flour into a circle, and a rounded face agent flattens it with one hand and one hand, into a slightly thin elliptical dumpling skin。6
A sufficient amount of material is placed in the middle of the dumpling skin, and the folding is followed by the wrapping of the dumplings with both hands。7
When the boiled water boils down into the dumplings, the dumplings are easily dispersed from the back of the spoon to prevent their binding。8
When you boil, you pour cold water, and you push it with a spoon。9
Repeat the last step to boil to the belly of the dumplings and turn off the fire. It usually boils fresh dumplings with cold water and three pots twice。10
Pick up dumplings and dry water to load。