Pork and shrimp pans
By VicentaLakin
I bought four pounds of prawn, and I was wondering how to consume them. All right, let's have it. Pork and shrimp. The pot paste is a kind of pasta-like roasted dumpling, with different shapes depending on the place, with openings at both ends and full seals like dumplings. The paste and dumplings are common and must be branded for cooking, except that the former are fully cooked with oil, while the latter need to get a little watered. We don't trade, we don't lack oil and water, we're guided by food balance, we're using low-fat, low-oil diets, and traditional oily cooking can be abandoned; the principles of home cooking are simple, economical, delicious, healthy。
Recipe Recommendations
- medium-gluten flour 200 grams
- Cold water at room temperature 130 grams
- pork 120 grams
- prawns 200 grams
- soy sauce appropriate amount
- salt appropriate amount
- cold water appropriate amount
- shallots 5 trees
- salty and fresh
- melting
- half an hour
- ordinary
Steps for Pork and shrimp pans
1
Shrimp washes。
2
Go shell, go tail。
3
With toothpicks, the black wires in the back and belly of the shrimp are removed from the digestive tract。
4
Shrimp meat washes clean asphalt; the internal organs of the shrimp head are squeezed out and washed clean and can be used for fried shrimp oil, and are not repeated here。
5
Mid-banded flour and room-cooled water are in the basin; flour is of a different water intake and can be gradually added。
6
The chopsticks were mixed into a smoother face, covered with a lid for 20 minutes, soft and warm。
7
A little bit of fat in the meat pie, and a little onions to clean up。
8
The meat paps are filled with a proper amount of raw and salt, a proper amount of cool water, mixed into thick meat paste, and mixed into onions。
9
It's on the board, smooth, flour-splattered, grow-up strips, and cut in equal size。
10
It is formed into a slightly thick, slightly thin pellets, of a size such as dumpling skin, but not more than the length of the shrimp body。
11
Take the appropriate amount of material and put it in the middle of the cortex, and put it on a shrimp, and the tail shows the skin。
12
The skin is so tight, it's so tight at the end。
13
Packed pots with a precoction code placed on a board or disk with thin flour。
14
Put the pot sticker in the waffle, next to the code, rinse the appropriate amount of vegetable oil, heat the fire。
15
Closes the lid, which is a heated grill, and warms up and down more quickly, and does not have to turn over; a small amount of water is wetter in the midway until the soup is dried up, the top and the pot sticker is corroded and the bottom is formed to make the pot。
16
Pork, shrimp casserole, smellyPork and shrimp pans Make Tips
1. Flour is soft, and water is about 65 per cent of the flour volume; when one meal is ready to eat, the surface of the house is warm and cool, and the skin is soft enough to make and cool, and half of the water is soft, half the water is soft, half the water is soft, half the face is soft, and half the face is soft; 2. A shrimp is full and the tail is out, and the pigmentation and the pleasure of the food is increased; a pan can accelerate maturity with an electric waffle, and the pan can be flattened; if the convulsion is used to prevent the crumbing of the shrimp, a few knives can be cut in advance and the shrimp will be cooked straight; 3. If you do not want the water to refuel, the water can make the face softer, so much fuel can make the pan softer, so that the bottom of the pot can be so thin that it can be used according to one ' s preferences; 4。