Phoenix Tail Shrimp Steamed Bun

Recipe Recommendations

• flour 400 grams
• spinach 100 grams
• fresh shrimp 300 grams
• leek appropriate amount
• meat appropriate amount
• eggs appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• peanut oil appropriate amount
• pepper appropriate amount
• yeast appropriate amount

• salty and fresh
• steamed
• several hours
• simple

Steps for Phoenix Tail Shrimp Steamed Bun

1

Use a cooking machine to mash the spinach, add the flour, melt the yeast with warm water, mix into dough, and ferment to twice the size

2

Cut into the same size, press flat, and roll round

3

Wrap in the filling and place a shrimp with a tail

4

Align both sides of the skin with your thumb and index finger, pinch in with your two fingers crossed, and form a long line from the fish head to the fish tail, leaving two holes at each end. Use chopsticks to poke into the holes to make the edges of the holes rounder and larger., and tilt it slightly upwards, add 1 shrimp to make a fish tail, then pinch out two fish eyes, and add wolfberry seeds or carrots to serve

5

Put the green shrimp and tail bun in the cage and steam for 13 minutes on high heat until cooked

6

After ripening

7

Fresh shrimp steamed buns

Recipe Categories

• staple food
• Pasta Recipes
• home cooking
• breakfast recipes
• bao bun recipe
• Summer recipes