Crystal shrimp dumplings
By VicentaLakin
THE GUANGDONG PEOPLE DRINK EARLY TEA WITH A CAGE OF SHRIMP DUMPLINGS, COLOURED AND WHITE, WHICH IS TRANSPARENT AND VISIBLE. THE SOFT SKIN OF THE ENTRANCE, WHICH HAS A BEAUTIFUL MOUTH, A TEA SPOT WITH A VISIBLE APPEARANCE AND A RICH HEART, IS NOW GREATLY PRAISED BY BOTH DOMESTIC AND EXTERNAL PREDATORS. SHRIMP MEAT IS STREWN INTO MEAT GLUE, WITH A RATHER ELASTIC SENSE OF MOUTH, ADDED TO THE BRITTLE BAMBOO AND FAT MEAT, AND THE ENTRANCE IS MORE STRUNG, SO IT HAS TO BE STREWN INTO GRUB, AND IT'S HARD TO MAKE IT, BUT THE FINISHED PRODUCT MAKES YOU FEEL LIKE IT'S WORTH IT. HOUSEHOLDS MAKE THEIR OWN CRYSTAL SHRIMP DUMPLINGS, ALTHOUGH THEY ARE EASY TO MAKE, SO LONG AS THEIR HEARTS ARE MADE OF SHRIMP DUMPLINGS THAT ARE AS SOFT AS TEAHOUSES AND THAT ARE RESILIENT AND CYANOBACTY, AND CAN CHANGE AT WILL ACCORDING TO THE FAMILY ' S FAVORITE TASTES, WHICH HAVE BEEN POPULAR IN THE PAST FEW WEEKS, SO THAT IF THEY MAKE SHRIMP DUMPLINGS, THEY FEEL GREASY WHEN THEY DON ' T EAT A FEW OF THEM FROM OUTSIDE, WHICH IS USUALLY A FRAGRANCE ADDITIVE. THERE'S NO PRESERVATIVES, PERFUME ADDITIVES, WHICH ARE TIME-CONSUMING, BUT THEY'RE ALWAYS REASSURING AND DIGNIFIED! IT'S NOT REAL, BUT IT'S GOOD
Recipe Recommendations
- fresh shrimp 160 grams
- fat pork 60 grams
- bamboo shoots 150 grams
- cooking wine 1 tsp
- salt 1 tsp
- sesame oil 1 tsp
- vegetable oil appropriate amount
- chicken essence 1 tsp
- ginger slices 5 pieces
- carrots half a
- pepper appropriate amount
- Chengfen 110 grams
- starch 30 grams
- lard 5 grams
- boiling water 250 grams
- salty and fresh
- steamed
- an hour
- senior
Steps for Crystal shrimp dumplings
1
Scratch the bamboo into thin slices
2
Heated water in the pot, burning it softly in the mackerel
3
We're gonna get some dry water and we're gonna cut it in small pieces
4
Shrimp goes into the fridge and freezes for half an hour to hard (with easy handling of the shell), cleans out, squeezes under the head of the shrimp with your hand, squeezes on the back of the shrimp, and gently sets the shrimp head and the mud wire. Pull! Out
5
Put all the shrimps in the bowl after they go to the shell
6
Sliced ginger, added to the shrimp, added to the salt, mixed wine for 10 minutes
7
Fat pork washes small pieces and puts them in a meat mixer. Lee
8
Take two-thirds of the dried shrimp and put it in the meat mixer with ginger
9
Activate the meat mixer. Rubber
10
SMASH THE GEL IN THE DIRECTION WITH THE CHOPSTICKS, THEN THROW THE GEL INTO THE BOWL ABOUT 30 TIMES IN THE HAND, SO THE GEL'S ALL UP
11
A third of the shrimp meat is cut to the ground, and the bamboo grafts are poured into the gel, and the salt, pepper powder, carrots, chickens, a spoonful of vegetative oils, mixed into a spare meat
12
Dust and starch mixed into the container, evenly mixed with chopsticks
13
Add boiling water to the flour and quickly mix flour with boiling water until there is no dry powder at all. (This step is important, it must be boiling water, not hot water, and it needs to be mixed with)
14
And a noodle band
15
Scramble the noodles into a symmetrical noodle. Unproduced noodles need to be placed on the lid in time to make it hard to operate
16
TAKE A SMALL SWARM OF FACE STICK INTO A THIN SKIN OF 8-9CM DIAMETER, CUT OFF THE EDGES AROUND IT THAT ARE NOT FLAT ENOUGH, OR PRESS PRESSURE WITH A CIRCLE MOLD OF THE EQUIVALENT DIAMETER TO FORM A DUMPLING SKIN OF THE SAME SIZE
17
Take a dumpling and spoon a spoon of meat
18
Squeeze the dumplings on the side
19
Crawl the other side and make them all crystal shrimp. dumplings The embryo
20
Carrot washes off the skin, slices it into thin slices and puts it in a clean steam cage
21
Put the crayfish dumplings in the carrots. Move
22
When the water is hot in the pot, the small fire will be evaporated in the steam cage for five minutes, with garlic and vinegar