manufacturing method
1. Place the flour on the chopping board to make a nest, add egg water and alkaline water, knead well, and wrap it with a wet cloth 15 minutes. Knead the dough into long and thin strips, then cut it into small discs about 6 mm thick with a knife, put the small discs into dry corn flour with a mallet, and roll them into lace cakes for later use.
2. Cut the lean meat into small pieces and put them in a pot, then add some salt, oil and monosodium glutamate and stir. Peel and clean prawns, chop them, put them in another pot, add salt and monosodium glutamate, stir and bond, then cut the remaining fat meat and mushrooms into small pieces, mix them with meat and shrimp, and put all seasonings into them and stir evenly to get the filling.
3. Take the skin with your left hand, and put the 15g stuffing into the skin with your right hand. Close the top of your thumb and forefinger, flatten the ruler, and press it to form a circle, from which you can see a little stuffing. After wrapping, put them on a small oil steamer, 4 in each cage, and add some rice rolls or egg yolk to decorate the roasted mouth. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if it takes too long).
Features: bright color, delicious taste and refreshing taste.
Dry steaming is one of the most popular teahouse breakfasts in Guangdong. It has been popular in Hong Kong and Macao in the last century, and it is an important role for Cantonese people to have tea and breakfast. Dry steaming takes fat pork, lean pork and fresh shrimp as the main fillings and is cooked with seasonings. Thin skin and thick meat, unique flavor, including Cantonese cuisine characteristics, suitable for Cantonese tastes.