Delicious shrimp dumplings
By VicentaLakin
My little friend likes shrimp dumplings, and it's like a work of art at a price of $6 apiece. I've had a good time with the noodles, and I still want to challenge the shrimp dumplings, which are more difficult. The shrimp dumplings are made of noodles, wheat starch, which used to be used for soup or cooking. This time, I made shrimp dumplings based on the recipes on the bags, and I can't believe the first fight was over. Except for the face and the transparency of the delivery, the taste is good, and the little ones exaggerate me, so let me do more later. I am encouraged. Looks like there's no such thing as hard work and practice! I used a steam oven, considering that a big steam pan would have a lot of steam on the surface of shrimp dumplings. The name is the oven, but it already has a steam function, with no fear of water vapour falling on the food surface. The shrimp dumplings are not complicated. I used fresh shrimp and pork pie. I cut out the shrimp to the ground, considering it's premature. I can't lose ginger, but I can't lose it because my little friend doesn't like ginger, so I'll put it back in the ground, so I can both go and don't get upset by eating ginger. 16 shrimp dumplings cost nearly $100. I can't even make my own $30
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Delicious shrimp dumplings
1
Materials are ready: wheat starch, 80 degrees hot water, solid pig oil, shrimp, pig pie with a little fat, peas with a spare water, onions with a fresh ginger-crunch, and cool water。
2
The hot water pours into wheat starch, mixes with chopsticks, dry powders, and then rubs its hands in groups and feels soft and hard, and adds pig oils that are sufficiently smooth, soft as earlids, and is covered with fresh membranes。
3
Onion onions pour a proper amount of cold water, scratch the smell with their hands and continue to bubble。
4
Shrimp goes to the shell, carries a knife along its back in half, picks out the shrimp intestines, crushes the shrimp meat with a knife and then chops it up with a cross。
5
The shrimp meat is mixed with pork, green beans, a little salt and sugar in the bowl, and a suitable amount of ginger onions is poured into the bowl, the timewise needle is even, and the amount of water is added slowly until the material is in a viscous paste。
6
The fined noodles are placed on a rubbed, striped into long strips, divided into 16 equals, rounded and covered with fresh film to prevent evaporation。
7
A small amount of wheat starch shall be distributed, and the pasta shall be corroded in a small cortex, and a proper amount shall be placed in the middle of the cortex; and it shall be suggested that the technology is not as high as mine, or that the corset shall be thicker and smaller, so that it shall not be broken。
8
And don't squeeze it like a dumpling, because the wheat starch is not thick enough, so just squeeze it hard on the face, and don't think about it。
9
All the dumplings are packed and the code is placed on the voltage plate and, in order to be evaporated and easily picked up, a sheet of oil is attached to the voltage。
10
The steam ovens are electrified, the water is in the tank, the “purified steam” mode is chosen, and the dumplings are sent to it at 100 degrees, and they are displayed on the screen for 10 minutes, whereas I actually took 15 minutes。
11
When the time comes, you can bring it out and use it while it's hot。Delicious shrimp dumplings Make Tips
ONE, WHEAT STARCH IS NOT SPRAINED, SO IT IS BETTER TO BE FORMED WITH HOT WATER, WHICH IS MORE FERTILIZED WITH PIG OIL, NOT TOO HARD WITH RINDS AND BAGS, NOT TOO THICK WITH ENOUGH TECHNOLOGY, AND NOT TOO THICK WITH THE PLATINUM TO BREAK IT WHEN IT'S STEAMING; AND TWO, SHRIMP DUMPLINGS MUST BE WARM AND SOFT AND BEAUTIFUL, AND IF THEY ARE COLD, NOT ONLY THE SKIN, BUT ALSO THE Q, AND THE TASTE OF THE PIE WILL BE REDUCED。