Potato starch: 90%

Cod？ : 150

Shrimp? :200

Onion oil: 15

Composition: 90

Rice wine: 2 tablespoons

Salt? : 1

Onions? : 10

Raw flour: 1 teaspoon

Boiling water: 180

Ginger? :5

condiments

Salt: the right amount

Pepper? : right amount

Specific steps

first step

1. First, adjust the stuffing. Shell prawns, remove shrimp lines and wash them.

Second step

2. Cut the prawns in half, and chop a few knives with the back of the knife to make the prawns slightly smaller, but not completely broken.

Third step

3. Scrape the cod meat with a small spoon.

Fourth step

4. Chop a few knives with the back of the knife and grind the blade several times until the fish is mushy, and remove the ribs and bones of the fish in the process. Note: It tastes better than chopping with a knife.

Step five

5. Put the shrimp and fish in a bowl, add 2g salt and 1 teaspoon starch, shake for several times to taste and make it sticky, then add 10g chopped green onion, 5g Jiang Mo, 1g sugar, 0.5g pepper and 1-2 tablespoons rice wine. Note: You can also enter onion Jiang Shui here, but the finished product is light green and beautiful.

More details

Step 6

6. This bowl is too small. Change a bigger plate to disturb the strength. If it is too dry, add a little water to adjust.

Step 7

7. Finally, add some onion oil, about 10- 15g.

Step 8

8. This is that the stuffing made is very sticky and moist, and the final boiled effect is very smooth and tender.

Step 9

9. Refrigerate the prepared stuffing in the refrigerator for 20 minutes, and then make crystal crust dough, that is, seven-ripe dough. Mix 90g powdered potato starch (60g) with 1g salt, then pour it into boiling water (180g) and stir while pouring.

Step 10

10. Pour the remaining 1\3 potato starch (i.e. 30g) into a basin and knead it with instant noodles to form a soft dough that does not touch hands. Note: the dough is too soft and sticky; The dough is too hard to have a q degree. Therefore, the last 1\3 potato starch may not be completely used up, and it can be determined by making it several times more.

More details

Step 1 1

1 1. Finally, drop some oil (preferably lard), about 15g, knead all the oil into the dough, knead it into smooth dough, knead it into long strips, and put it into fresh-keeping bags. Note: Dough dries easily when exposed to air. Keep the dough in the bag throughout the operation. Take a small piece and make one until it's all done.

More details

Step 12

12. Spread a thin layer of oil on the long wood grain chopping board, take a small piece of dough, about 10g, roll it round and flatten it on the table, and then roll it several times with the knife surface of a stainless steel chipper to become circular slices. Note: the crystal skin is not rolled with a rolling pin, but with a blade. Teahouse master will put a rag with a little oil next to it, wipe a layer of skin, and then wipe the knife on the rag; In addition, the use of long wood grain chopping boards is better than other situations.

More details

Step 13

13. Take a pile of stuffing and put it in the skin.

Step 14

14. Fold from one end to the other, only the back. The left index finger pushes the dough at the back forward, and the right index finger catches it and pinches it with the dough at the front.

Step 15

15. Then tidy it up and make it into a crescent spider belly. The package is not good and needs practice.

Step 16

16. Do it all in reverse, put a piece of oiled paper under it and put it in a steamer, leaving a gap in the middle.

Step 17

17. Put the water in a cage, steam it for 5 minutes, then boil it and enjoy.

Cooking tips

1. Crystal dough is too soft and sticky; The dough is too hard to have a q degree. So the last 1\3 potato starch may not be completely used up. Do it a few more times to be sure. I've been using it. 2. Dough dries easily when exposed to air. Keep the dough in the bag throughout the operation. Take a small piece and make one until it's all done. 3. The crystal skin is not rolled with a rolling pin, but with a blade; In addition, the use of long wood grain chopping boards is better than other situations. 4. Steamed seafood crystal jiaozi must be cooked in a cage and steamed over high fire, and 5 minutes is enough. Enjoy the crystal jiaozi while it is hot, but when it gets cold, its skin will harden. 6. The onion and ginger in the stuffing can be replaced by onion and Jiang Shui, but the finished product is light green and beautiful. 7. The choice of fillings is varied. The traditional morning tea shrimp dumplings are made of fresh shrimp, salted oil and smoked.