Formula 1: shrimp, fresh shrimp, fat, a little bamboo shoots, corn flour, raw flour, salt, boiled water, sugar, monosodium glutamate, pepper and sesame oil.
1. Peel the fresh shrimp, absorb the water with a paper towel and chop it into shrimp paste.
2. Cut the fat into cubes, rinse with cold water after boiling water, and then drain.
3. Shred bamboo shoots and put them in boiling water for later use.
4. Stir the shrimp and salt together until the shrimp is sticky, then add monosodium glutamate and stir the sugar evenly.
5. Add fat meat, shrimps, shredded bamboo shoots, raw flour, pepper and sesame oil into the shrimps and stir them into pits. Peel: dry powder: 350g, raw powder:150g, salt: 4g, boiled water: 520g.
6. Mix the ground flour, raw flour and salt, pour boiling water into the table, and knead evenly into hard dough.
7. Take 10g each, and cover the rest with hot towels. It is difficult to dry the powder easily.
8. Make a round leather with a rolling pin and knife back, and wrap it with stuffing.
9. Knead into jiaozi shape from right to left.
10. Put jiaozi on the bottom of the lotus leaf and steam for 4 minutes.
Formula 2: Peel the fresh shrimp first, then use paper towels to absorb water and chop it into shrimp paste, then cut the fat into cubes, rinse it with boiling water and drain it with cold water. Cut the bamboo shoots into shreds, and then blanch them with boiling water for later use. Then stir the shrimps with salt, add monosodium glutamate until the shrimps become sticky, and stir the sugar evenly. Put the above materials together, add corn starch, black pepper and sesame oil, and stir. Mix raw flour, orange powder and salt, pour boiling water and stir until it becomes sticky, and then rub it into cake crust by hand. Finally, put the stuffing into the dough, make it into a jiaozi shape, use lotus leaves as the bottom, and steam for about 5 minutes.