Xinxin gourmet kitchen
20 19-07-04
Composition:
Shrimp, carrots,
Potato starch, wheat starch, water chestnut,
Seasoning:
Coriander,
Salt, white pepper,
Pepper, sugar
Sesame oil, clear water,
Exercise:
1. Rinse the shrimps with flowing water, peel off the shells, remove the shrimp lines with bamboo sticks, and set aside the peeled shrimps for later use.
Picking shrimp line
2. Take out about 2/3 of the peeled shrimp, crush it with a knife first, and then roughly cut it several times. This treatment facilitates the peeling of shrimp, increases the viscosity, and better preserves the taste of shrimp.
Crush with a knife first
3. The remaining 1/3 shrimp can be directly cut into large pieces.
Cut into large pieces
4. Dice water chestnut, coriander and carrot respectively.
5. Put on gloves and start mixing the stuffing. First, mix chopped shrimp paste and diced shrimp, stir well, then add salt, chopped white pepper and chopped pepper, stir by hand, grab well, add sesame oil and sugar, then add diced carrot, diced horseshoe, chopped coriander and potato starch in turn, stir well and mix well, cover the prepared shrimp stuffing with plastic wrap and put it in the refrigerator for later use. Refrigeration can also play a role in shaping shrimp stuffing, making the texture more compact and easier to wrap.
filling
6. Make shrimp dumplings, boil the water in the ingredients, and pour in wheat starch and half potato starch.
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7. While stirring with chopsticks into a flocculent shape, pour in the other half of potato starch and stir it evenly.
Stir a little evenly
8. When you start kneading dough, you must pay attention to covering it with plastic wrap. When the dough is dry, it will be difficult to continue operation.
9. Wrap the shrimp dumplings, take a piece of dough (about 65438+ 0/4 of the total dough, and cover the rest with plastic wrap), continue to knead by hand, and then knead into strips;
10. Divide the noodles into small doses of about 10~ 15g according to the size you like.
1 1. Before each small dose is used, continue to knead by hand and press into small round cakes.
12. Roll the small round agent into thin dough with a rolling pin. If you want to make it more regular, you can cut the dough into uniform circles with a circular mold or a small bowl after making it.
13, take a prepared dough and put a small ball of stuffing on the dough. Don't put too much stuffing, which is inconvenient to wrap.
Put a small ball of stuffing on the dough.
14. Slowly close the dough and make shrimp dumplings from right to left. There are many ways to wrap shrimp dumplings. What I use is: the left index finger is pushed forward, and when the dough pleats are pushed to the right index finger, the right index finger is pulled out and pressed, and finally crushed and shaped.
shrimp dumpling
15, steam shrimp dumplings, wrap them with radish slices and put them in a steamer. After the fire boils, put them in the steamer for 5 minutes, not too long. It is easy to air dry after coming out of the cage, and it is best to eat it immediately. If you can't finish eating, you can cover it with plastic wrap and put it in the refrigerator 1 day, preferably for about 3 days. Steam in the pot for about 8 minutes before eating.
Steamed shrimp dumplings,