Ingredients: 500g of shrimps, 50g of starch, 50g of corn starch150g, 50g of carrot, 5g of chicken essence, 5g of white sugar15g, 5ML of sesame oil, 0g of fat pork100g (optional), 3g of raw flour, and 3g of water1.

Practice:

1, fresh shrimps cut off their heads, peeled off their shells, then picked off the shrimp line with a toothpick in the penultimate section of the shrimp, and then cut the shrimp into granules.

2, carrots are cut into diced, authentic crystal shrimp dumplings are cut into bamboo shoots, I didn't, so I used carrots instead.

3. Cut the fat pork into cubes.

4. Put the shrimp, pork, carrot, salt, chicken essence, white sugar, sesame oil and cornstarch into a bowl and mix well. Then marinate for 20 minutes.

5. Beat the marinated stuffing on the chopping board several times until the shrimp becomes sticky and energetic. When the filling is finished, set it aside.

6. After mixing the flour and starch, pour the boiling water in several times, constantly stirring and kneading during the period, and finally knead all the flour into a complete dough. (This step is better done with a rolling pin or some chopsticks. The hot water is rather hot, so as not to burn your hands. )

7. The good dough should be wrapped with plastic wrap, and the dough should be kept at a high temperature. Otherwise, once it is cooled, the cake crust will break easily, and it is impossible to make shrimp dumpling skin.

8. Take a small dose of10g of dough at a time, put it on an oiled or dusted non-stick board, and press it into a circle with an oiled knife. After that, grab the handle, press the knife body with one hand, press the knife on the small dose, and turn it once. If the novice can't operate it, just press it by hand. Scrape the dumpling skin with a knife and place it on the circle between thumb and forefinger.

9. Put the shrimp stuffing in the middle of the dumpling skin. Don't put too much stuffing, because this skin is not very malleable and easy to break. Then it is good to knead the dumpling skin into your favorite shape at will according to your personal preference.

10, put a peeled and sliced carrot on the steamer, put the shrimp dumplings on the carrot, put them in a pot with cold water, boil them, and simmer for 8 minutes.

2. Steamed chicken feet with black bean sauce

Ingredients: 8 chicken feet, 20g black lobster sauce, 2g salt, white sugar 10g, a little white pepper, 5 garlic pieces, 3 slices of ginger, 5ml sesame oil, 30ml soy sauce, 20ml cooking wine, and proper amount of cooking oil (for frying).

Practice:

1, clean the chicken feet and chop off the nails at the tips of the feet. Put a proper amount of hot water in the pot, boil the chicken feet with ginger slices for 3 minutes, then take them out, drain them and dry them completely, and split them in half from the middle of the chicken feet.

2. Pour enough cooking oil into the pot, add chicken feet when the fire is 80% hot, turn to low heat, fry until the skin color is golden (about 3 minutes), take out and drain the oil, and soak it in ice cold water 10 minute.

3. Prepare seasoning for soaking chicken feet: salt, white sugar, sesame oil, white pepper, black lobster sauce, garlic, soy sauce, dry starch and cooking wine are mixed evenly.

4. Put it into the seasoning and marinate it for at least half an hour. (The longer the soaking time, the more delicious it will be. It is recommended to put it in the refrigerator for overnight.)

5, then put chicken feet in the steamer, move the small cage into the steamer and steam it for 30 minutes with high fire.

3. Steamed ribs with lobster sauce

Ingredients: sparerib, lobster sauce, garlic, ginger, sugar, peanut oil, sweet potato starch, Lycium barbarum (for decoration), salt, pepper and rice wine.

Practice:

1, drain the blood for half an hour.

2. Add half a spoonful of sugar, half a spoonful of peanut oil, and several slices of ginger, cover with plastic wrap and refrigerate for 3 to 4 hours.

3. Yangjiang Douchi is flattened with a clean knife back and chopped with garlic.

4. Take the marinated ribs out of the refrigerator, add salt, pepper, lobster sauce, minced garlic and rice wine, mix well and marinate 15 minutes.

5, wrapped in thick wet starch.

6. After the water is boiled, put it into a steamer and steam it at medium heat 18 minutes.

4. quicksand bag

Material: 250g flour, 3g yeast, 2g baking powder and 70g milk.

Quicksand filling materials: 4 salted duck egg yolks, 45g of sugar, a little milk and a little butter.

Practice:

1, knead flour, yeast, baking powder and milk into a smooth dough, and let it stand for 15 minutes.

2. Steamed salted egg yolk, crushed with the back of a knife, added with sugar, a little milk, and mixed with butter to make stuffing.

3. Knead the dough into strips, divide it into 10 equal parts, and flatten it by hand.

4. Put the stuffing in the middle of the dough, pinch and close the mouth, arrange the mouth down on the steamer, and ferment until it is twice as big.

5. Put it in a cold water pot and steam it on medium fire for 10 minute. After turning off the fire, open the lid and take it out after 3 minutes.

5. Radish cake

Ingredients: two white radishes (1000g), 450g sticky rice flour, five or six mushrooms, appropriate amount of dried shrimps, five or six scallops, one sausage, one piece of bacon (not too much sausage), salt and white pepper.

Practice:

1, shredded white radish, and soaked scallops, mushrooms and shrimps for later use.

2, stir-fry sausage and bacon in a hot pot, then add shredded scallops and chopped mushrooms and shrimps and stir-fry.

3. Stir-fry shredded radish (there will be a lot of water at this time, so there is no need to add water), add salt, white pepper and a little chicken essence (chicken essence can be saved) to taste.

4. Turn off the fire and cool, then pour in sticky rice flour and mix well.

5, pour into the mold and steam it in water (you can eat it directly and slice it to taste better).

6. glutinous rice chicken

Ingredients: Chai Chicken 1 piece, 300g glutinous rice, 2 lotus leaves, 6 mushrooms, cooking wine, sugar, oyster sauce, soy sauce, salt, ginger and edible oil.

Practice:

1, glutinous rice is soaked for 2 hours in advance, and lotus leaves are soaked for 3 hours in advance.

2. Chop the whole chicken into small pieces, add cooking wine, oyster sauce, soy sauce, salt and Jiang Mo, mix well, and refrigerate for more than 2 hours.

3. Steam the glutinous rice and cut the mushrooms into small pieces.

4, put a little oil in the pot, add the tasty chicken pieces and stir-fry to change color, add mushrooms and stir-fry evenly.

5, add a little hot water and stew for ten minutes until the water is dry.

6. Mix the steamed glutinous rice with the fried chicken pieces.

7. Cut 1 piece of dried lotus leaf into 4 pieces and wrap them in glutinous rice chicken.

8. Put the wrapped glutinous rice chicken in a steamer and steam for 20 minutes.

7. hong kong-style egg tart

Ingredients for tart water: whole egg liquid160g, whipped cream 50g, fine sugar 50g, water 2 10/0g.

Ingredients: butter 90g, low-gluten flour 1 70g, powdered sugar 40g, egg liquid12g, whipped cream 8g, salt1g.

Practice:

1, stir the whole egg well, add fine sugar, light cream and water, stir well, cover and refrigerate for more than 1 hour (the water is ready).

2, room temperature butter with powdered sugar and salt, manual eggbeater until the color becomes lighter.

3. Add the egg mixture, mix well with a spatula, add the whipped cream and continue to mix well.

4. Sieve in the low powder, and cut and mix until there is no obvious dry powder to form a ball.

5, plastic wrap and refrigerate 1 hour or more.

6, dough points 15, respectively, in the egg tart mold, press it into a thin sheet that fits the mold with your thumb, and refrigerate for 30 minutes.

7. Sift the tart water and add it to the refrigerated egg tart skin, which is 8-9 minutes full.

8. Put it in the lower layer of the oven preheated to 220 degrees. Bake for about 15 minutes, zoom the peel, swell the water, take it out and let it cool and demould.

8. rice rolls

Ingredients: sticky rice flour 150G, millet flour (corn starch) 30G, cooked flour (wheat starch) 15G, 450ML of water, 5 eggs, appropriate amount of lean meat, a few slices of lettuce, appropriate amount of edible oil, and appropriate amount of steamed fish and soy sauce.

Practice:

1, mix sticky rice flour, steamed noodles, corn flour, water and a spoonful of cooking oil evenly to form rice rolls powder slurry.

2. Coat the dish with cooking oil, then put three tablespoons of paste, some eggs, lettuce and lean meat (or any ingredients you like, such as barbecued pork ~).

3. Add water to the steamer and heat it. After the water boils, put the dish with the ingredients on the steamer and steam for about 2 or 3 minutes.

4. Steamed rice rolls is refreshing, smooth and crystal clear. Finally, roll it up with a spatula.

9.steamed baozi stuffed with juicy pork

Ingredients: 400g of refined white flour, 250g of pork sandwich and 400g of frozen skin soup.

Seasoning: 25g of cooked oil, each of sugar and salt10g. 0/2g of soy sauce/kloc-0, 5g of monosodium glutamate, 3g of pepper/kloc-0, 3g of shrimp, 3g of sesame oil, 0g of onion and ginger juice 1 20g, and a proper amount of chicken soup.

Practice:

1, stuffing.

-Peel the meat, bone it, wash it, chop it into minced meat, add monosodium glutamate, soy sauce, sugar, salt, pepper, onion and ginger juice, while stirring, then slowly add water and keep stirring vigorously.

Finally, add sesame oil, cooked oil and mix thoroughly to form the stuffing.

-Put the cleaned and scraped skin into a boiling water frying spoon, then take it out, then put it into the spoon, add chicken soup, cook until the juice is thick, then sieve to remove the residue, then add salt, pepper and shrimp, boil for a while, skim off the floating foam, and pour the skin soup into a bowl.

-After cooling, it becomes frozen skin soup. Take 400g of it, cut it into minced meat the size of soybean and mix it.

2, the foreskin. After mixing the flour with cold water, wake up a little, then knead it into dough, knead it into slender strips, pull it into 160 dosage, and roll it into round leather with a rolling pin.

3, wrapped in stuffing. After wrapping the stuffing in the skin, knead it into a crucian carp-shaped steamed bun, steam it on the drawer for about 5 minutes until the steamed bun is steamed. When the soup is wet, take it out and serve.