Master Shrimp
By VicentaLakin
Shrimp dumplings are representative snacks in Guangdong, with one or two shrimps covered in a line of decorated skin, with more than one piece of weight. Traditional shrimp dumplings are semi-lunarized, with a cobweb belly of 12 stubbles, with crayfish, with meat, with crayfish crayfish, and now popular. High-quality, delicious shrimp dumplings must be thin and soft, and better if the dumplings are translucent; shrimps need to break their mouths, with a small amount of juice in them, and it is best if the whole dumpling is hot enough. (Source network)
Recipe Recommendations
- base shrimp 500G
- minced pork 100g
- wheat starch 100g
- corn starch 30g
- shallots appropriate amount
- ginger appropriate amount
- lard appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Master Shrimp
1
Raw materials。
2
Shrimp skins, picks out shrimp wires, two-thirds of shrimp is added to the wine, sugar, salty, pickled for 20 minutes. One third of the shrimp is cut into mud, mixed with pork, added to the wine, salt, sugar, agitated in one direction, and made for 20 minutes。
3
When they're rinsed, the shrimp is mixed in the shrimp mud。
4
Wheat starch mixed with corn starch 3:1 and added boiling water to mix into snowflake。
5
Cover it up for five minutes。
6
Okay, well, come on。
7
Add a little bit of pig oil to the table。
8
Squeeze to smooth noodles。
9
An evenly-sized agent。
10
And stubble it in the middle thick and thin on the outer edge。
11
Pack the material and put it in a whole shrimp。
12
Wrap it in moon teeth。
13
The steaming pan is covered with leaves, the shrimp dumplings are properly packed, and the fire is ready for 15 minutes。Master Shrimp Make Tips
1. Shrimp dumplings are made with shrimp meat and pork fat. Because they are too greasy, they are replaced with minced pork.
2. Lard can also be replaced with salad oil.
3. Brush oil in the steamer or put a tarp on it to avoid sticking.
4. Roll out the dough while it is hot. The filling should not be wrapped too much to avoid cracking.
5. The steaming time is generally 3-5, about 5 minutes. If the quantity is large, the time will increase.
2. Lard can also be replaced with salad oil.
3. Brush oil in the steamer or put a tarp on it to avoid sticking.
4. Roll out the dough while it is hot. The filling should not be wrapped too much to avoid cracking.
5. The steaming time is generally 3-5, about 5 minutes. If the quantity is large, the time will increase.