2, operation steps

(1) Put 1 portion of potato starch and 2 portions of wheat starch into a basin and mix them evenly.

(2) Pour boiling water, stir and pour, then stir the dough evenly, and the ratio of water to flour is 3: 2, so as to make dough for later use.

3. Stuffing: 300g fresh shrimp, 50g pork belly, 50g horseshoe, 50g carrot and 50g tender celery. Wash the fresh shrimps, peel off the shrimps, leave some whole ones, and chop the rest into shrimp paste with the back of a knife; Chop pork, horseshoe, carrot and celery respectively. Marinate shrimp and shrimp paste with a little salt for 2-3 minutes. ? Blanch chopped carrots and celery in boiling water, remove and drain. ? Put all the fillings into a container, add a little sugar, chicken powder and pepper and stir well in the same direction. ? Refrigerate in the refrigerator for 20 minutes.

4. Making: Roll the dough into a rectangular dough sheet with a rolling pin, roll it into a cylinder shape from top to bottom, cut out three dough pieces every 50g, and then press the dough pieces into a round cake crust with a slightly thicker middle and a slightly thinner edge. After that, hold the skin in your left hand, put stuffing in your right hand, knead it into a jiaozi, and then knead the edge into a twisted rope.

5. Wrap the stuffing in a crystal jiaozi bag and cook it according to the conventional method to make the crystal jiaozi.

Features: crystal clear, smooth and fragrant.