The nutritional value of shrimp skin is also high, and children can also supplement calcium by eating shrimp skin. Shrimp skin can be made into steamed buns, which are very fresh and can be put with meat, fungus, pumpkin and cabbage, but shrimp skin steamed buns are suitable for babies over 1 year old.

1. Shredded shrimps and vegetables

The recipe introduction is suitable for babies over 12 months old.

material

5g shrimp skin 1 teaspoon, 50g Chinese cabbage, egg 1 piece, spontaneous flour 100g, salt 1g and 2ml sesame oil.

working methods

1. Put the spontaneous flour into a large bowl, add appropriate amount of warm water to form a dough, and cover with 15 minutes.

2. Knead the dough into strips, cut it into 6 parts, and then roll it into buns.

3. Wash and chop the shrimp, and beat the eggs in a bowl.

4. Heat the sesame oil in the pan with low fire, pour the egg liquid into the wok, let it cool and chop it up.

5. Wash the cabbage, blanch it with boiling water and cut into pieces.

6. Put the stuffing into a bowl and add salt to make buns.

7. Wrap the stuffing into the dough, make 6 small steamed buns, and steam in the cage 15 minutes until cooked.

Second, minced meat and shrimp skin package

material

500 grams of flour, 500 grams of pork, 50 grams of shrimp skin and 50 grams of onion.

working methods

1. Dough

2. Cut the pork into minced meat, add salt and soy sauce, and marinate with sesame oil for 30 minutes.

3. Put oil in the pan, saute shrimps and shallots, add minced meat and stir fry, and add sand tea sauce and stir fry.

4. Dough can be wrapped when it is fermented.

5. After the second fermentation, steam for 15 minutes.

Three, pumpkin cabbage shrimp skin fresh meat package

material

Chinese cabbage skin material: peeled pumpkin 200g, flour 700g, dried yeast 8g, water 20g, stuffing material: Chinese cabbage 50g, pork 150g, shrimp skin 20g, carrot 50g, salt 3/2 teaspoon, sugar 1 teaspoon, monosodium glutamate12.

working methods

1. Steamed peeled pumpkin, ground into pumpkin puree with a small spoon, and dried until it is not hot. Put the flour, pumpkin puree and dry yeast into a basin and stir well. Add water several times and knead into a uniform dough. Cover with a wet cloth and spread it to twice the original volume of dough.

2. Wrap the cabbage into shreds with a grater, add 1/2 teaspoons of salt, marinate for 5 minutes, rinse with clear water, and squeeze out the water.

3. Chop pork and carrots, chop onions and ginger, and wash shrimps.

4. Stir-fry minced leek, Jiang Mo and minced garlic, add pork, carrot, shrimp skin, cooking wine, fresh soy sauce and pepper, stir-fry, cool, add Chinese cabbage, add salt, sugar and monosodium glutamate and mix well.

5. Knead the fermented dough until it is completely exhausted, knead it into long strips, divide it into balls, flatten the balls by hand, roll them into buns with thick middle and thin sides, wrap them into buns, and cover them with wet cloth 15 minutes.

6, add enough water to the steamer, put a layer of vegetable oil on the steamer, put the raw buns in one by one, cover the fire and cook for 15 minutes, then turn off the fire for 3 minutes and then take it out.

skill

1, the pumpkin must be steamed soft, and the ground pumpkin sauce should be delicate.

2. The water content of pumpkin is different, and the amount of dough added depends on the situation.

3. Some fillings are easier to cook when frying and steaming.