Label: Steamed Cantonese salty and fresh kidney-tonifying snacks

Introduction

Shrimp dumplings are a traditional Han nationality dish in Guangdong Province, belonging to Cantonese cuisine. It is a special snack that Guangdong people are very familiar with. It is one of the necessary pastry dishes in the morning and evening tea markets in Lingnan area. The skin of shrimp dumplings is soft, white, crystal clear, soft and tough, and the stuffing in dumplings is faintly visible. The stuffing is delicious, the shape is exquisite and exquisite, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.

ingredients

2g of dried noodles, 5g of raw flour, 2g of flour, 5g of pork stuffing, 2g of fresh shrimp, 5g of shredded dried bamboo shoots, 1 portion of egg white, 2 teaspoons of oil (1ml), 1/2 teaspoon of sesame oil (3ml), 1/2 teaspoon of pepper (3g) and 1/2 teaspoon of salt (3g).

2 cover the dough with plastic wrap for 2 minutes, then knead the dough into long strips, divide it into small doses, roll it into round pieces, and the dough is ready.

filling method:

1. wash the fresh shrimps, remove the heads and shells, remove the shrimp lines, keep a few whole ones, and finely chop the rest into shrimp paste with the back of a knife. Dried bamboo shoots are shredded and rinsed with water. Put the shrimp paste and minced meat into a pot, add shredded dried bamboo shoots, egg white, salt, sugar, sesame oil and pepper, and keep stirring in one direction until the minced meat is strong.

2 add salt and pepper to the whole shrimp (or cut it into small pieces) and marinate it in a small bowl.

Shrimp dumpling wrapping method:

1. Wrap the stuffing into the rolled dough, add a shrimp or shrimp section, and knead it into jiaozi.

2 put a proper amount of water in the steamer to boil, put the jiaozi neatly, and steam it on low fire for about 1 minutes until it is cooked.