Spinach, onion, ginger, salt, cooking wine and oil.

Cuisine practice

1. Wash the spinach first, chop it up and boil it, then take it out and drain it, so you can put it away.

shrimp dumpling

There is no oxalic acid in spinach, so it tastes better.

2. Scrambled eggs, often stirring, so that the fried eggs are broken;

3. Prepare onion and ginger and chop them;

4, peeled prawns and cut into large sections;

5. Put all these prepared things into the basin and add salt;

6. Add cooking wine;

7. add salt. It is best to add meat and the like;

8. Add edible oil;

9, into powder must use boiling water and noodles. It is best to add some lard when kneading noodles, so that the noodles will be good, and then wake up the noodles and knead them into strips;

10, and then cut into small extruders;

1 1, put an extruder on the panel and press it into dumpling skins with a knife;

12, put the prepared stuffing on the pressed skin;

13, wrapped like jiaozi;

14, put an edible steaming paper in the steamer to avoid sticking to the steamer;

15, steam the wrapped shrimp dumplings in a steamer for 7-8 minutes.

Shrimp dumplings were founded in a small family teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 20th century, with a history of one hundred years. Traditional shrimp dumplings are half-moon-shaped, with twelve layers of spider bellies. The stuffing is shrimp and bamboo shoots, which are delicious, smooth and delicious.

Wufeng Township in Wucun is rich in fish and shrimp, and the chef of the teahouse serves pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was very thick, but because of the delicacy of fresh shrimp, it soon spread. The teahouse in the city introduced shrimp dumplings. After improvement, one or two shrimps were wrapped in a layer of orange dough, and the weight was mostly limited to one bite.

According to legend, wucun was prosperous and the place was beautiful. On both sides of a river, there are often fishing boats selling fish and shrimp. In order to attract customers, the owner of this restaurant is ingenious, buying fresh shrimp produced locally, adding pork and bamboo shoots as fillings to make shrimp dumplings. At that time, the skin of shrimp dumplings was not bright, but it was favored by diners because of its novelty and delicious taste. Soon, it became famous in Guangzhou, and major restaurants rushed to manufacture and sell it. After the reform of the pastry chef, the raw materials were changed from flour to "powder", which was particularly effective and attracted more guests.