Ingredients: powder? 150g, flour? 50g, carrots? 1 rootlets and peas? Right amount, shrimp? 500 grams of corn kernels? Moderate, pork belly? A little, ham sausage? A little boiled water Proper amount, chicken essence? A little salt? A little, soy sauce? A little oyster sauce? A little, sugar? A little pepper? A little bit.
Practice steps
I didn't take photos when I made 1 stuffing. Simply put, it is to peel the fresh shrimp, remove the shrimp line, and break half of it with a blender (or all of it). Stir in one direction, add cooking wine and marinate for ten minutes. Huluobei ham, corn kernels and peas should be added according to your own preferences, and pork belly should be mashed and added. Stir all the ingredients evenly and add a little soy sauce, salt, sugar, pepper, chicken essence, oil consumption and sesame oil.
The next step is the dough method. Mix flour and corn starch (available in large supermarkets or online), pour in boiling water at 100 degree and stir well, then add a little olive oil (odorless oil is enough), knead into dough, cover with plastic wrap and wake up for a while. After waking up, cut it into small pieces and roll it into large pieces (the thinner it is, the more transparent it will be when cooked, and it will not rot). Just add the right amount of stuffing and wrap it.
After the water is boiled, it takes about 10 minutes to steam in the pot, and it is best to keep it stuffy for another two minutes.