Shrimp dumplings
By VicentaLakin
Recipe Recommendations
- freshwater shrimp 250g
- pork stuffing
- winter bamboo shoots 30g
- onion ginger water 12g
- soy sauce 10g
- white pepper 0.5g
- sugar 3g
- salt appropriate amount
- chengmian 100g
- cassava flour 50g
- boiling water 135G
- lard 5g
- salty and fresh
- steamed
- an hour
- divine level
Steps for Shrimp dumplings
1
Shrimp is 250 grams, half of it is made of roses, half of it is cut into slightly larger particles. Pork is normally used for pure fat meat! I'll change it to 4:6 fat, five flowers。
2
shrimp mud mixed with shrimp pellets to fall out of glue first. the pork is mixed with 12 g onions of ginger with a clockwise needle. the meat pate mixed with shrimp added 50 grams of winter sting. add raw, white pepper powder, salt, sugar。
3
the pasta is mixed with cassava powder. scram! scram! scram! scram! scram。
4
Hot noodles are even while hot and 10 grams of pig oil is smooth and thin。
5
Weared noodles, warm, wet, dry。
6
Split it into a 12-gram facial agent. Put the pasta in the basin to keep warm, wet, dry crack。
7
A towel can be sprayed with oil, a knife sided with oil on the towel, and then press into a circle. When you're packing, the oil comes out. It won't be pressurized. It'll be pelt with a crutches. Reminder: Try not to use hand powder。
8
Pack a proper amount of pie. Don't pack too much。
9
Wrap it up. This needs to be practiced。
10
Scalded carrots on the steambox, sticky, wrapped shrimp dumplings。
11
Water to the pot, fire to five minutes。
12
THE SKIN OF THE Q BULLET, THE INSIDE OF THE SCENT。