Stewed wheat with crab roe and fresh shrimp
By LaurenWalker
The noodles used to make Shaomai should be softer, just a little softer than dumpling noodles, so that the steamed Shaomai will be soft and delicious. If the surface is soft, it will easily stick, so use more dry flour. It is best to use a spherical rolling mallet to roll skin, so that you can press out three to five sheets of skin at a time, saving time and effort and speed. If you don't have a rolling pin, you can use a rolling pin. I just use a rolling pin, but you need to use the one with thin ends and thick in the middle. This way, you can press out the lace. The thinner the skin, the better. Experts on this kind of leather call it "lotus leaf skin".
Recipe Recommendations
- flour 100 grams
- warm water 60ml
- Green shrimp 120 grams
- crab yellow 30 grams
- green peas 12 capsules
- egg crepe appropriate amount
- chicken powder 2 grams
- salt 1 grams
- pepper 1 grams
- sesame oil 3 grams
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Stewed wheat with crab roe and fresh shrimp
1
Combine the flour into dough with warm water at 70-80 degrees.
2
Then relax for 15 minutes.
3
Use the blade to press the green shrimp into pieces, and simply chop it a few more times.
4
Mix well with Shaoxing wine first.
5
Season the shrimp stuffing with salt, chicken powder, pepper, chopped green onion, ginger and sesame oil.
6
Add a little water and stir hard.
7
Knead the relaxed dough evenly and rub it into long strips by hand. This amount of dough can be cut into 12 dough ingredients.
8
That is to say, one or two dry flour makes 6 steamed wheat.
9
Press the dough to roll the dough flat, first roll the dough into a round shape, and then roll the edge of the dough with the tapered part of the rolling pin.
10
Make it in the shape of a lotus leaf. This dough sheet is called lotus leaf skin. The edges of the dough sheet should be thin and the middle should be slightly thicker.
11
Follow the above method of rolling the skin, and then wrap the stuffing in the skin.
12
The method is to hold the dough in your hand, gather your thumb and index finger in a circle towards the middle, and squeeze it down slightly.
13
Shaomai should be made into pomegranate shape.
14
Leave a 1.5 cm wide soft border on it.
15
In the center of the soft edge of the roast meat, use tweezers to hold the crab roe to expose the stuffing. The crab roe should not be too much, just the size of the fingernail of the little finger. Finally, point a green pea in the middle of the crab roe and place it in the cage. Steaming. They don't have peas in what they sell. They put them in by the big frying spoon. You can also leave them alone, haha!
16
Put the roasted wheat into a cage and steam for 5 minutes over high heat, then lift the lid and sprinkle with a little shredded egg skins to serve. After taking out of the pan, plate and serve on the table.