Ingredients:

Spinach, shrimp.

Spices:

Scallion, ginger, cooking wine, salt, soy sauce, monosodium glutamate, five-spice powder, shrimp oil (oil from frying the shrimp head), sesame oil.

Practice:

1, spinach clean and dry water.

2, the water boiled with a little salt, and then blanch spinach, spinach becomes bright green immediately after fishing dry water.

3, the spinach chopped, drained water standby.

4, peeled shrimp to remove the threads of sand, another shrimp head fried shrimp oil standby. (This step did not shoot)

5, processed shrimp cut small grain.

6, shrimp with a little wine stirring to fishy.

7, shrimp with five-spice powder, soy sauce, salt, monosodium glutamate, mix well.

8, add freshly fried shrimp oil and mix well.

9, add chopped green onion and minced ginger and mix well.

10: Add appropriate amount of sesame oil, then use chopsticks to stir out the gelatin in one direction.

11: Add chopped spinach.

12, mix well, the filling is ready.

13, scald half of the flour with boiling water and the other half with cool water.

14: Finally, make a dough.

15: Use a knife to cut into dosages, slightly larger than those for dumplings. Roll out the dough into a circle and then push it along the edge of the circle to make a siu mai skin.

16: Put the spinach and shrimp filling on the yakisoba skin.

17: Knead the shumai with the help of the tiger's mouth.

18, the pot of water boiling, into the siu mai steamed on high heat for 8 minutes.