Crystal shrimp dumplings

By VicentaLakin

Crystal shrimp dumplings
Brief: Wheat starch is also called poaching, which cannot be replaced when making crystal flour, which is sold at a supermarket, which is commonly used for cooking and cooking, and is also called corn starch, which requires a combination of the two. Crystal skins are particularly susceptible to fragmentation, as the entire journey was made with a striping machine, moving very quickly and largely without the problem of dry cracks, and if manual operations are required, the face and the face need to be covered in wet cloths. Crystal skins, usually made of shrimp pasta, are skinned with a knife, if not, or can be opened with a scrawl stick. Because I was first made of crystal shrimp, I was afraid to make them, so I wrapped them up and made them when I did them. Food therapy: Flour is rich in proteins, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium, and has the effect of providing heart-friendly kidneys, spleen-heated intestines and drying. Wheat ginseng, sexual coolness, heart, spleen, kidney strokes; heart feeding, favouring kidneys, except for heat and thirst; primary treatment for impotence, heat, thirst, diarrhea, swelling, haemorrhage and burns. Flour is mainly starch, followed by proteins, fats, vitamins, minerals, etc。

Recipe Recommendations

  • corn starch 30 grams
  • wheat starch 70 grams
  • Pork streaky pork minced appropriate amount
  • fresh shrimp appropriate amount
  • sweet corn appropriate amount
  • pea appropriate amount
  • eggs appropriate amount
  • baking soda appropriate amount
  • cooking wine appropriate amount
  • fine sugar appropriate amount
  • white pepper appropriate amount
  • MSG appropriate amount
  • boiling water appropriate amount
  • salt appropriate amount
  • lard appropriate amount

Steps for Crystal shrimp dumplings

  • Make Crystal shrimp dumplings step 0
    1
    1: Piggy bouquets are put in containers with eggs, salt, sugar, white pepper powder and a little bit of flavour, mixing in the same direction to gel
  • Make Crystal shrimp dumplings step 1
    2
    2: Add sweet corn and pea grains
  • Make Crystal shrimp dumplings step 2
    3
    3: Combination
  • Make Crystal shrimp dumplings step 3
    4
    4: Shrimp sprouts are peeled and then cut into large grains and placed in containers, with a small amount of soda, wine, white pepper powder and salt blending, and with corn starch slurry, and slurry shrimp is ready for use
  • Make Crystal shrimp dumplings step 4
    5
    5: Corn starch, wheat starch, salt and pig oil in containers
  • Make Crystal shrimp dumplings step 5
    6
    6: Pour the fresh boiled water into the noodle and chopsticks into the face
  • Make Crystal shrimp dumplings step 6
    7
    7: Crush it with your hands
  • Make Crystal shrimp dumplings step 7
    8
    8: Pumping the face two or three times to the surface level with a noodle "1" to the 5 to the right thickness
  • Make Crystal shrimp dumplings step 8
    9
    9: Cyclops are pressured into a rounded face, the face is made faster, otherwise the skin will dry and the shrimp paste will need to be covered with wet cloths (without a noodle machine, hand-manufacturing the mill, doing the same as a dumpling face)
  • Make Crystal shrimp dumplings step 9
    10
    10: Packing of materials
  • Make Crystal shrimp dumplings step 10
    11
    11: Shrimp dumplings are placed on the steambox, and the carrots on the floor are sticky (or oiled on the cage box)
  • Make Crystal shrimp dumplings step 11
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    12: Steam pot boils, gas in the back, fire evaporates 6-7 minutes to eat
  • Crystal shrimp dumplings Make Tips

    After wrapping crystal shrimp dumplings, you must treat the bottoms to prevent sticking. Lining them with carrot slices is a great method, and it looks nice too. Alternatively, you can brush oil on the steamer basket to prevent sticking. When steaming, wait for the water to come to a full rolling boil before placing the dumplings in the steamer. Steam over high heat for 6-7 minutes, then turn off the heat and serve immediately. It is best to eat them the same day; otherwise, they will become dry the next day.

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