15g of dried powder, 2g of prawns and 2 eggs. ?

appropriate amount of spinach, onion, ginger, salt, cooking wine and oil.

Dishes 1. First, wash the spinach, chop it up with boiling water, and then take it out and remove the water. This will remove the oxalic acid from the spinach and make it taste better.

2. Stir the eggs until they are cooked, and stir them frequently to make the fried eggs broken;

3. Prepare shallots and ginger, and chop them up;

4. Peel prawns and cut them into large sections;

5. Put all these preparations into a basin and add salt;

6. Add cooking wine;

7. add salt. It is best to add meat and the like;

8. Add edible oil;

9. flour must be mixed with boiled water. It's best to add some lard when kneading the noodles, so that the noodles will be very good, and then wake up the noodles and you can knead them into strips;

1. Cut into small extruders;

11. Take an extruder and put it on the panel, and press it with a knife to make the dumpling skin.

12. Put the prepared stuffing on the pressed skin;

13. Wrap it like a jiaozi;

14. Put a piece of edible steaming paper in the steamer to avoid sticking to the steamer;

15. Put the wrapped shrimp dumplings in a steamer and steam for 7-8 minutes.

Shrimp dumplings have a history of one hundred years. The traditional shrimp dumplings are half-moon-shaped, with a spider's belly with twelve folds. The stuffing is shrimp, meat and bamboo shoots, which are delicious, smooth and delicious.

Wufeng Township in Wucun is rich in fish and shrimp, and the master of tea house adds pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was thick, but because of the delicious taste of fresh shrimp, it quickly spread.

The tea house in the city introduced shrimp dumplings, and after improvement, one or two shrimps were wrapped in a layer of orange dough, and the serving size was mostly limited to one bite.

According to legend, Wucun was very prosperous at that time, and the place was beautiful. On both sides of a river, there were often fishing boats selling fish and shrimp. In order to attract customers, the owner of this restaurant is ingenious, buying fresh shrimps produced locally, adding pork and bamboo shoots as fillings to make shrimp dumplings.

At that time, the skin of shrimp dumplings was not bright, but because of its novelty and delicious taste, it won the favor of diners. Soon, it became famous in Guangzhou, and major restaurants rushed to manufacture and sell it. After the reform of the pastry chef, the raw material was changed from flour to "powdered flour", which achieved excellent results and attracted more guests.