The practice of dry steaming:
Raw material formula:
Flour 500g egg150g alkaline water 5g clear water125ml corn flour approx. 250g lean pork150g fresh shrimp meat 250g steamed mushrooms 50g monosodium glutamate12g salt10g sugar/kloc-.
Production method
1. Put the flour on the chopping board to make a nest, add egg water, alkaline water and knead it evenly, and wrap it with a wet cloth. 15 minutes. Knead the dough into slender strips, then cut it into small discs about 6 mm thick with a knife, put the small discs in dry corn flour with a small mallet and roll them into lace-like cakes for use.
2. Cut the lean meat into small pieces and put them into the basin, then add some salt, oil and monosodium glutamate to stir. Peel and clean prawns, chop them into pieces, put them in another pot, add salt and monosodium glutamate, stir and glue them, then cut the remaining fat meat and mushrooms into small pieces, and combine them with meat and shrimp, and put all the seasonings into it and stir well to get the stuffing.
3. Take the skin in your left hand, put the stuffing into the skin with the ruler15g in your right hand, and close it with your thumb and forefinger. Plus, press the ruler flat and close it while pressing it, forming a circle, and a little stuffing can be seen from the top. After wrapping, put it on a small oiled steamer, 4 in each cage, and add some sausage powder or egg yolk to decorate the mouth of the roast. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if the time is too long).
Features: fresh color, delicious taste and refreshing texture.