First, crystal shrimp dumplings
Crystal shrimp dumplings are one of the dim sum in traditional Cantonese-style tea houses, and they are as famous as dry steamed dumplings, barbecued pork buns and egg tarts. The main raw materials are fresh shrimp, pork belly, mushrooms, corn starch, and the auxiliary materials are oil, salt, cooking wine and ginger.
The traditional shrimp dumplings are half-moon-shaped, with a spider's belly with twelve folds. The fillings are shrimp, meat and bamboo shoots. Now the popular shrimp dumplings are single shrimp. Excellent shrimp dumplings, the skin is as white as snow, as thin as paper, translucent, and the stuffing is faintly visible. They taste smooth and fresh, and are delicious and attractive.
Second, the characteristics of dishes
Shrimp dumplings are traditional famous spots in Guangdong, and traditional snacks in tea houses and restaurants in Guangdong Province. Guangdong people drink tea without a cage of shrimp dumplings. Excellent shrimp dumplings, the skin is as white as snow, as thin as paper, translucent, and the stuffing is faintly visible. They taste smooth and fresh, and are delicious and attractive. The traditional shrimp dumplings are half-moon-shaped, with a spider's belly with twelve folds. The fillings are shrimp, meat and bamboo shoots. Now the popular shrimp dumplings are single shrimp.
Third, the practice
raw material
300g of grass shrimp, 0/00g of pig fat/kloc-,appropriate amount of shallots, 0/50g of ground flour (wheat starch)/kloc-,50g of raw flour and 0/30ml of boiling water/kloc-.
flavour
Salt, chicken essence, sugar, the right amount.
manufacturing process
1, rinse the fresh shrimps, remove the shell and shrimp line, and leave some whole ones.
2. Chop the remaining shrimps into shrimp paste with the back of a knife.
3. Cut the pig fat into small dices, and then chop it into minced meat for use.
4. Wash the shallots and cut them into chopped green onions.
5. Put the shrimp paste, fat meat and chopped green onion into a container, add a little sugar, chicken powder and salt and stir well in the same direction. Marinate the shrimps with a little salt for 20 minutes.
6. Mix 1 50g of dried flour, 50g of corn starch and salt1g evenly, pour into 130ml of boiling water, stir while adding until there is no dry noodles, and cover it for 5 minutes.
7. Take it out and knead it thoroughly, then add lard or (olive oil) and knead it into a ball for later use.
8. Take a small piece, knead it into long strips, cut it into small pieces, and roll it into thin slices.
9. Add stuffing and knead into jiaozi shape.
10, put the shrimp dumplings into the steamer, and steam for 5 minutes on high heat.