Calm down, Shomi
By VicentaLakin
Pumping Shomi calls for a roast in Guangzhou, but the roasting is full of mashed meat, while Shomi is richer and therefore tastes better。
Recipe Recommendations
- dumpling skin appropriate amount
- pork appropriate amount
- tofu appropriate amount
- onion appropriate amount
- shrimp skin appropriate amount
- mushroom appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Calm down, Shomi
1
The main and auxiliary materials are ready, the mushrooms are cut to the ground and the tofu of the north is cut into small pieces. I've got shrimp here. It's better with shrimp。
2
Onions, more. Smells better。
3
The dumplings are rounded, the big ones are easier to wrap, the pork can pick the meat, the fat ones like it, and I let the meat-sellers turn into meat。
4
It began to be made, with onion flowers made and then put in mushrooms, meat, shrimp, tofu, a couple of minutes of fire。
5
Add soy sauce, a little salt. Pumps are ready, pallets are ready to make the Shomi。
6
Put the dumpling skin on your palms and the pie in the middle。
7
Squeeze the dumplings around the center with their fingers。
8
Shapes, steam pots on oil。
9
In the steam pan, when the water is released, 20 minutes after a major evaporation, the hood is opened and 2 minutes later (prevent contamination of the bottom)。
10
OKAY。