Ingredients: dry powder 150g, shrimp 100g, pork belly 100g.
Accessories: Auricularia auricula 1 stick, cucumber 1 2 root, 50g rooting powder, proper amount of edible oil, salt 1 teaspoon, sugar12 teaspoon, chicken essence12 teaspoon, and white pepper1teaspoon.
Steps:
1. Take a clean basin, pour in ground flour and raw flour, pour in freshly boiled flour, and keep stirring with chopsticks.
2. Add proper amount of cooking oil or lard, knead the dough evenly, and wrap it with plastic wrap.
3. Buy fresh shrimps and quickly freeze them in the refrigerator for 2 hours. Take out the shrimp, remove the shrimp skin and shrimp line.
4. Wash with baking soda, add 1/2 teaspoons of salt, 1/2 teaspoons of sugar, 1/2 teaspoons of chicken essence, 1 teaspoons of soy sauce and 1/2 teaspoons of white pepper to taste, and then refrigerate.
5. Soak the fungus in advance, wash and cut into pieces.
6. Cut the cucumber into small pieces.
7. Chop pork belly into minced meat, add chopped green onion, Jiang Mo, soy sauce 1 teaspoon, sesame oil 1 teaspoon, salt12 teaspoon and white pepper12 teaspoon, and stir until the meat is thick, then add cooking oil and stir until it is thick.
8. Put diced cucumber and diced auricularia into the meat stuffing and keep stirring for later use, and continue to mix the vegetables and the meat stuffing evenly.
9. Take out the dough and divide it into small portions.
10. Roll with a rolling pin.
1 1. Put the meat stuffing in the skin, then put a shrimp in it and wrap it in the shape of jiaozi.
12. Add water to the pot and steam the jiaozi in the pot 15 minutes.