Food ingredients

500g of dry powder, 400g of raw shrimp meat, 0/00g of cooked shrimp meat and 0/25g of fat meat. 90g lard, shredded bamboo shoots 125g. Seasoning: salt 23g, sugar 15g, sesame oil 5g, monosodium glutamate 10g, and a little pepper.

Gourmet practice

1. Put the ground powder into a basin, add 10g salt and mix well, then pour it into boiling water, stir with a wooden stick while pouring, cover it, stew for about 5 minutes, take it out and rub it evenly on the chopping board, then add 1/6 cooked lard and knead it until smooth and delicate. Then rub the strip, put the dose, and pat it into an oblique round skin with a thin knife.

2. Chop raw shrimp into mud, soak cooked shrimp and shredded bamboo shoots until soft, blanch, wash, chop and put them into containers respectively. Add the remaining salt into a container filled with raw shrimp paste and beat it into jelly with chopsticks. Add the remaining cooked shrimps, fat bamboo shoots, sugar, monosodium glutamate, sesame oil, etc. Stir well, and cooling in that refrigerator to obtain the shrimp dumpling stuf.

3. Take the inclined round skin with your left hand, wrap it in the stuffing, knead it into a curved comb-like jiaozi shape, put it in a steamer, steam it with boiling water for 8- 10 minutes (the steaming time should not be too long), and then put it in a tray to eat.

Gourmet special

The color is white and crystal clear, the jiaozi is beautiful in shape, the skin tastes flexible and the stuffing tastes delicious.

& gt ""pork knuckle ginger vinegar ""

Ingredients: 1, sweet and sour (Zhimeizhai, Haitian, Bazhen, these brands are all good) 2, pig's feet (cut into large pieces, fly water, drain water) 3, eggs (cooked and peeled) 3, ginger (don't buy too old, the old one smells like dregs, scrape and wash it, dry it, and pat it with the back of a knife.

Start cooking: 1. Stir-fry ginger with less oil (it will be more fragrant). 2. Wash the casserole, add ginger, trotters after flying water, and sweet vinegar (just cover the material) and boil. 3. Cook 15-20 minutes or so, stirring several times in the middle to prevent the pan from sticking. After turning off the fire, don't open the lid and stir again. Let it soak for one night. 4. Cook again the next day. Put a piece of sugar and eggs and cook for about 15 minutes. Don't put the eggs down on the first day, or they will become hard if they are soaked in vinegar for too long. Hehe, of course, some people like to eat hard food, so they put it down with other materials on the first day. ) 5. Try the taste. If it is too sour, add a piece of sugar to boil and dissolve. Hehe, turn off the fire, stop stirring and soak for a long time. 6. Cook it while eating. By this time, the pig's trotters are rotten, and the taste of ginger and eggs is enough. Delicious and nourishing pig's trotters and ginger vinegar eggs are ready! ! !

& gt ""beef soup ""

Ingredients: ox bone-1 kg, onion-1, carrot-1/2, white radish-1/2, celery -2, water-5000ml (5 liters), laurel.

Practice: 1, wash the beef bones for later use; Onion, carrot, white radish and celery are cut into large pieces for later use. 2. Take a baking tray, cut the bottom of the dish with the method of 1, put it in the oven with the beef bones, and bake at 200 degrees Celsius 15 minutes. 3. Take out the materials from the second step, put them in a large pot, add water, laurel leaves and red wine, boil over high fire, then turn to low heat and continue cooking for 4 hours, and remove the floating foam halfway.

hand-pulled?noodles?with?beef

Exercise:

1, dough, preferably with a little salt.

2. wake up Roll it into a cake and grease both sides. Then buckle it under the container. Repeat every few minutes, usually about 10 times, until the cake won't shrink back when it is pulled.

3. cut beef. It is best to have meat with muscle and oil. Cut into cubes.

4. Cook soup. It is best to wrap the seasoning in a small cloth bag, so that there is no material left at the bottom of the pot. The wrapped seasoning is tsaoko, cinnamon (less) and pepper. Some supermarkets in China sell it and cook it with raw meat. I use the ready-made marinade that has been wrapped in small bags in China. After removing the blood foam, I must remove it very cleanly. I can't change the soup and keep the original soup. Then add white pepper, a lot, like salt in stew, a lot, a lot. Salt comes last.

5, oily and spicy.

6. Lamian Noodles. Roll it into a cake, then cut it into strips and pull it! Force evenly!

7, out of the pot. Coriander prepared in advance, fish noodles first, then stir the soup! It's best to make the bowl bigger, so that the noodles can float in the soup, sprinkle with coriander, and there are peppers on it. It's better to have more Chili oil.