also known as crystal shrimp dumplings, is the "apex" of the morning tea, called "apex" must have its origin. The starch (also known as clarified flour) dough is used to make this crystal clear crystal skin, and in the middle, fresh shrimp and pork are used to make the filling, which is wrapped into the shape of a dumpling and steamed. It's thin skin, soft, white, crystal clear, dumplings within the filling can be seen; a bite of ZiYou flow oil, the whole prawns, shrimp flavor is rich and delicious; and the form of delicate and delicate, people love. So become the traditional beauty of the Cantonese morning tea, many people drink tea, are indispensable to a cage of shrimp dumplings.

This Cantonese teahouse in the popular snacks, skin white as snow, thin as paper, vaguely seductive pink shrimp, the charm of people really can not resist ah. Wouldn't it be even better if you could make it yourself? I've been planning to do it, but I can't get any clarifying powder, so it's just sitting there, but I'm always itching to do it. Finally, this time when I went to the supermarket, I saw it, it is actually lying in the seasoning aisle, starch, trade name: wheat starch (chenggong flour), no wonder, I used to always look for in the sale of flour category.

Oh, my god, it's so easy to find it. I'm going to buy it and make shrimp dumplings for myself.

Ingredients shrimp 300 grams of meat 80 grams of bamboo shoots 80 grams of salt, ginger, pepper, and seasoning seasoning

Methods/Steps

11. cut bamboo shoots into slices and then blanch them in boiling water. 2. blanch and cool bamboo shoots into small dices. 3. put them into the meat mixture. 4. add salt, pepper, ginger, and seasoning seasoning to the mixture. Peel the shrimp, pick out the threads with a toothpick and cut into two pieces; 6. Add the shrimp marinated with a little salt to the meat mixture and mix well; 7.

Pour the boiling water into the clarified noodles and mix while adding the boiling water; 8. Cover the noodles with plastic wrap for 10 minutes after mixing with your hands;

39. Prepare a steamer basket and line it with slices of carrots; 10. The dough is pulled into equal sized doses; 11. pressed into a round piece; 12. in the middle of the fresh shrimp filling just prepared;

413 wrapped into dumplings; 14. placed in the steamer basket on top of the slices of carrots; 15. will be the pot of water to boil, high heat steaming for seven minutes; 16. Cantonese point shrimp dumplings are ready, eat it while it is still hot, yo.

1. bamboo shoots to blanch a little water, and then cut into small dices, to be cooled and added to the meat filling; in the fresh shrimp to add the right amount of meat, taste better;

2. seasoning do not add more than one, the main addition of salt, and then add the ginger and wine to go to the fishy, so that it can be more prominent in the fresh shrimp's freshness; shrimp as long as the flavor can be used to taste;

3. clarified surface to be blended in boiling water, too hot to first chopsticks, stirring, do not add too much water at once, do not add too much water, and then add the water, the water is not too hot.

4. start wrapping a little faster, to avoid drying out the noodles;

5. put on the carrots on high heat and steam for seven minutes after the water boiled, no carrots on the bottom of the pan, you need to brush the layer of oil.