Ingredients 1?(Crystal Skin)

Clear Noodle 100g

Flour 30g

Vegetable Oil 5g

Salt 1g

Boiling Water Moderate amount (about 150g)

Ingredients 2?(Filling)

Fresh Shrimp 350g

Horseshoe 2 pcs

Red Carrot A small piece

Vegetable oil 10 grams

Salt 2 grams

Sugar 2 grams

Ginger a little

Crystal Shrimp Dumpling king of the practice 1? (Filling)

2/3 of the shrimp minced into a puree, 1/3 into a diced horseshoe, carrots, chopped

Pasted shrimp puree into horseshoes and carrots, add 2 grams of salt, 2 grams of sugar, ginger juice and mix well, Sugar 2 grams, ginger juice and mix well

Then lift the filling, from a height of one foot into the bowl to dump

Repeat 20-30 times, until thoroughly stirred on the strength, down into the vegetable oil and stir, sent to the refrigerator for 15 minutes

Chilled for 15 minutes, out of the refrigerator, add the rest of the shrimp

Mix well, can be placed in the refrigerator to chill spare

To be placed in the refrigerator to chill spare

To be placed in the refrigerator to chill spare, 1/3 diced, hoof, carrot, chopped. Knead the hot noodles while they are still hot, then push in the remaining 20g of flour in small batches. The noodles will be quite sticky at this point

Add 5g of oil and knead again, then gradually turn the dough into a homogeneous mass

Place the dough in a container, cover with a damp cloth, and allow to rise for about 20 minutes, then take out a small piece of dough, roll it out into long strips, and pull it into small dosages

Roll it out into rounds, and then roll out the dough into rounded crusts (we recommend that you take them out and wrap them up). See the skin is very thin

One hand to push the shrimp dumpling skin, one hand to pinch the push over the skin, become wrinkles, and so on all the pinch, and finally pinch the pinch a little more solid, for fear of steaming when cracked

Packed shrimp dumplings is not big, a bite can be eaten up da

Pot of boiling water, the packaged shrimp dumplings yards into the laying of greaseproof paper (or red carrots) on the cage drawer, covered with a lid! Steaming 4-5 minutes can be, the fire should not open to the maximum, medium to large a little good, too fierce fire shrimp dumplings skin easy to crack

Tips

1, be sure to hot water hot noodle, hot noodle to hot even, even if there is a dry noodle, at this time, do not stir, hurry to cover the simmering for 5 minutes;

1, the water should be hot noodle, hot noodle to hot evenly, even if there is a dry noodle, do not stir, hurry to cover the simmering for 5 minutes;?

2, to knead the clarified dough while it is still hot, and then choked into the raw flour in small portions, and then under the oil, do not add more raw flour because of the water, so as to avoid cracking later;?

3, the kneaded dough must wake up for a while, do not immediately cut the dose of the package system;?

4, do not recommend the pursuit of beauty and taste and put the whole shrimp, first, it is difficult to control the shape of the package, and second, because the shrimp will expand when heated, it is easy to break the skin;?

5, add carrots and horseshoes is to make the color better look, and rich taste, crisp and not greasy?

6, do not put too much filling when wrapping, do not be greedy, otherwise the filling expansion by heat will also be the skin burst;?

7, shrimp dumplings are best eaten while hot, to be a "hot mouth fresh ah"!

8, shrimp dumplings, although beautiful, but not suitable for a large number of package system?

9, if you really pack too much, you can pack up as soon as possible after the freezer to save, eat when you take out to steam.

Take shrimp method?

1, shrimp bought back, into the freezer for half an hour or so, to the shrimp body slightly white and hard to take out the shell, which is the key premise of the fast shrimp shells, the province shall not aca, as with the firewood before the knife grinding the same da, take a shrimp, the shrimp with the thumbs from the shrimp belly side of the shell edge into the hand, to the direction of the back of the back to push in?

2, pushed to the back of the time and from the back to push back to the position of the shrimp tail, in the middle of the left and right of the S line to push to ensure that the shrimp on every corner of the body do not fall?

3 Take off the shrimp tail?

4 Back to the head of the effort, the shrimp neck at the mixing break, and then pull the head and body, to the back of the little bit do not be too hard, shrimp intestines connected to it, in order not to pick the shrimp intestines in the next step of the turnover of the work, the two hands gently pull open the shrimp body and head, shrimp intestines followed by the head was brought out?

5 This is very easy for shrimp to take off the clothes completely, and very very easy and fast! Isn't this shrimp shell beautiful, gray and perfect...?

6 Of course, shrimp shells are sometimes not necessarily connected to the head, but the head can still be pulled out with shrimp intestines, see a small line in the picture of a sagging, that is the intestines.