Chinese Gourmet Kitchen
2019-07-04
Ingredients:
Shrimp , carrots ,
Potato starch, wheat starch, water chestnuts ,
Spice:
Cilantro ,
Salt , white pepper ,
pepper , sugar
scented oil , water ,
Practice:
1, rinse the shrimp with running water, peel off the shells, and pick the shrimp threads with a bamboo skewer, and put the peeled shrimp aside for spare time,
Pick the threads of the shrimp
2, peeled the shrimp in the shrimp, take out about 2/3 of the portion of the shrimp, and then first use the knife crushed, and then roughly cut on a few cuts, this treatment facilitates the shrimp meat out of the glue, increase viscosity, while better retaining the texture of the shrimp meat
first crushed with a knife
3, the remaining 1/3 of the shrimp directly into large pieces can be
Cut into large blocks
4, the horseshoe, cilantro, carrots, respectively, into a small diced,
5, put on the gloves! start filling, first mixed with chopped shrimp puree and diced shrimp, stir evenly into the salt, cracked white pepper, cracked pepper, hand mixing, scratched well, into the sesame oil and sugar, and then successively into the diced carrots, diced horseshoes, chopped cilantro and potato starch, mix well and mix evenly, mixing shrimp stuffing covered with plastic wrap, placed in the refrigerator freezer for later. Refrigerating the shrimp will also help the filling to set, making it firmer and easier to wrap.
Mixing filling
6, shrimp dumplings skin, the ingredients in the water over high heat, pour wheat starch, half of the potato starch,
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7, while using chopsticks to stir into flotsam, while pouring in the other half of the potato starch, slightly mixed,
Slightly mixed
8, began to knead, it must pay attention to cover the plastic wrap, the dough is dry as soon as it is very difficult to continue to operate.
9, wrapped shrimp dumplings, take a piece of dough (about 1/4 of all the dough, the remaining dough covered with plastic wrap), continue to fully knead with your hands, and then rolled into long strips;
10, according to their own preferred size, will be divided into long strips of dough into small doses of about 10~15g,
11, each small dose before use continue to use your hands to knead it a little bit, and then pressed!
12: Use a rolling pin to roll out the small dosage into a thin crust, if you want to make it more regular, you can use a round mold or a small bowl to carve into a uniform size circle after you make the crust.
13, take a good crust, put a small ball of filling on the crust, put the filling is not too much, not easy to wrap.
Place a small dollop of filling on the dough
14: Slowly close the dough and wrap the shrimp dumplings from right to left. Shrimp dumplings, there are a variety of techniques, I use: the left hand index finger forward, push the folds to the right hand index finger above, the right hand index finger out of the press, and finally press the dead, shaping can be
Wrapped shrimp dumplings
15, steamed shrimp dumplings, wrapped shrimp dumplings pads sliced carrots placed in the steamer basket, the high heat boil and put into the steamer, 5 minutes can be, don't take too long. Out of the cage is easy to air dry, immediately eat the best, good shrimp dumplings if you can not eat, you can cover the plastic wrap into the refrigerator for 1 day, frozen for about 3 days is best, before eating directly on the pot steamed for about 8 minutes
steamed shrimp dumplings,