Into cotton 100g

30 grams of raw flour

5 grams of plants

Salt 1 g

Appropriate amount of boiled water (about 150g)

Stuffing:

350g of fresh shrimp (about180g of shrimp)

Horseshoe 2 grams food.

A small piece of carrot (about two horseshoes)

Vegetable oil 10g

2 grams of salt

2 grams of sugar phase grams of food.

A little ginger juice

1. After the shrimp is bought, put it in the refrigerator for about half an hour, take it out and peel it until it turns slightly white and hard. This is the key prerequisite for quickly taking shrimp shells, just like sharpening a knife before cutting wood. Take a shrimp, start from the edge of the shell on the belly of the shrimp with your thumb and push it backwards.

2. When you push it back, push it back to the position of the shrimp tail from the back, and you can push it in the middle with the left, right, left and right S lines to ensure that every corner of the shrimp will not fall off.

Take off the shrimp tail

4. Back to the head, the shrimp neck is broken, and then the head and body are pulled apart. Don't push too hard to reach the back. Shrimp intestines are connected. In order to pick the shrimp intestines without turning over the work in the next step, gently pull the shrimp body and head with both hands, and the shrimp intestines are taken out together with the head.

5. completely undressing is very easy for shrimp, very, very easy and fast! Isn't this shrimp shell beautiful? It's always perfect in the ash.

6. Of course, sometimes the shrimp shell may not adhere to the shrimp head, but the shrimp head can still be pulled out with the shrimp intestines. See the small line hanging down in the picture, that's the intestines.

7. Chop 2/3 of the shrimp into mud, 1/3 into cubes, and chop water chestnut and carrot.

8. Add horseshoe carrots to the shrimp paste, add 2g of salt, 2g of sugar and ginger juice, and stir well.

9. Then pick up the stuffing and throw it into the bowl from a foot high.

10. Repeat for 20-30 times until stirring completely, add vegetable oil, stir evenly, and freeze in the refrigerator 15 minutes;

1 1. After freezing 15 minutes, take it out of the refrigerator and add the remaining shrimp meat.

12. Stir well and put it in the refrigerator for later use.

13. Prepare materials, mix100g of flour with10g of raw flour and salt, and set aside 20g of raw flour for later use;

14. hot noodles: pour boiling water into the mixed powder, stir it into snowflake shape with chopsticks while rushing, try not to have dried noodles, cover and stew for 5 minutes;

15. Rub the instant noodles evenly while they are hot, and scoop in the remaining 20g of raw flour several times. At this time, noodles are sticky;

16. Add about 5 grams of oil and knead it to gradually become a dough with uniform texture;

17. put it in a container, cover it with a wet cloth, and let it rise for about 20 minutes, then take out a small piece of dough, rub it into strips and drag it into small doses.

18. Knead into a round skin (it is recommended to take it and pack it immediately, and cover the remaining dough with a wet cloth or print it out with a mold.

19. Shrimp dumplings should be as thin as possible. The thinner jiaozi is, the more transparent it is. Picking up the dumpling skin is almost transparent.

20. Add a proper amount of stuffing, not too much, so as not to break the skin when wrapping or explode when steaming. You can still see that the skin is very thin at this time.

2 1. One hand pushes the skin of shrimp dumplings, and the other hand pinches and pushes the skin into wrinkles, and so on. It's all pinched. Squeeze a little at last, lest it crack when steaming.

22. The wrapped shrimp dumplings are not big enough to eat in one bite.

23. Until the end, the stuffing was used up, leaving 50 grams of skin.

24. It's all wrapped. See if shrimp dumplings are beautiful?

25. Boil the water in the pot, put the wrapped shrimp dumplings in a steamer covered with oil paper (or carrots), cover the lid and steam for 4-5 minutes. Don't turn the fire to the maximum, just turn it up a little in the middle. If the skin of shrimp dumplings is too strong, it will crack easily.

How to watch this dish with a mobile phone?

Recipe tip:

1, be sure to boil the noodles and iron them evenly when ironing. Even if there are dried noodles, do not stir at this time, and quickly cover them for 5 minutes;

2. Knead the noodles while they are hot, then pinch the raw flour a few times, and then oil them. Don't add more raw flour because of high moisture to avoid cracking in the later stage;

3, the kneaded dough must wake up for a while, do not cut the agent immediately;

4. It is not recommended to blindly pursue beauty and taste and put the whole shrimp. First, it is difficult to control the shape when it is wrapped, and second, it is easy to break the skin because shrimp will expand when heated;

5. Add carrots and horseshoes, the color is better and the taste is rich and refreshing.

6. Don't put too much stuffing in the bag, and don't be greedy, otherwise the stuffing will explode when heated;

7. Shrimp dumplings are best eaten while they are hot. What you want is a "spicy mouth"!

8. Although shrimp dumplings look good, they are not suitable for mass packaging.

9. If there are too many bags, you can put them in the freezer as soon as possible and take them out for steaming when eating.