Seasoning: salt, ginger powder, cooking wine, sugar, chicken essence and half an egg liquid.
Exercise:
1. Wash prawns, remove their heads, skins and mud lines, and marinate with a little ginger powder, cooking wine and salt for 2/3 minutes 10 minute; The remaining 1/3 shrimps are chopped into mud for use.
2. Soak the corn, green beans and carrots in boiling water and pick them up for later use.
3. Stir-fry the pork with high fire for later use.
4. Stir-fry shrimps over high fire.
Step 5 Add corn and other grains
6. Add the fried pork and stir fry for later use.
7. Add appropriate amount of boiled water to the ground flour and raw flour and knead into dough, then add cooked lard and knead for a while.
8. Then rub the strips to remove the agent, roll them into dough with uniform size, and wrap them with stuffing.
9. Put the wrapped jiaozi in a steamer or pot, and steam for about 8 minutes.
One of the refreshments in Guangdong is the king of shrimp dumplings.
Materials:
Crystal skin
Into cotton 100g
Corn starch 30g+20g
200g of boiling water (above 70 degrees).
A little lard (white oil, vegetable oil)
Shrimp stuffing
250g of sand shrimp (green shrimp)
20 grams of fat pork
20 grams of spirit (bamboo shoots)
Raw flour 3g
A little pepper
A little monosodium glutamate
A little salt
A little sugar
PS: Shrimp stuffing ratio: 500g shrimp 100g fat pork and water chestnut, 10g raw flour.
Steps:
1. Wash the shrimp and remove the head.
2. Cook the bamboo shoots and let the water come out. I bought soaked sour bamboo shoots, which won't be sour after cooking for about 20 minutes on low heat.
3. Cook the fat pork in boiling water and drain the water.
When cooking, you can peel the shrimp.
5. Picking out the shrimp intestines after peeling will be more delicious.
6. After peeling, dry the shrimp with a clean towel.
7. Cut the shrimp into pieces, divide the shrimp into 3 parts and divide the shrimp into 2 parts. Then add cornstarch, a little pepper and salt.
8. Take out 1/3 shrimp and chop it into shrimp paste with a knife.
9. Dice the prepared fat pork and bamboo shoots. Cut them smaller and they will taste better.
10. Add a little salt, monosodium glutamate and sugar to the chopped shrimp, diced meat, diced bamboo shoots and shrimp and stir together.
1 1. Put the stirred shrimp stuffing in the refrigerator for 20 minutes.
12. Make noodles, add 30g corn starch into boiling water, and stir into dough (when pouring water, stir while pouring, so that all flour is burnt).
13. Add 20 grams of corn starch. Knead by hand until the dough is completely washed by corn starch.
14. Add a little lard and knead the dough until smooth.
15. Divide the kneaded dough into 20g and knead it round.
16. Oil the table top and knife back.
17. Press the dough with a knife, first from the middle and then from the four sides. Pay attention to the uniform force, otherwise it will become thicker and thicker.
18. This practice is traditional, and it is also the practice of many mid-point experts now. It's hard for a layman like me to master, so I use another method.
19. Coat the table top with oil and some on the flour stick. Then roll out the dough and print the shrimp dumpling skin with stamps. This method is more suitable for amateurs. You can make a round and thin skin, but the disadvantage is that the remaining skin is oil. If used repeatedly, it will become more and more sticky. So be careful not to fail too much.
20. When wrapping shrimp dumplings, pick up one end of the skin, fold the quilt first, and then fold it twice in the middle of the first fold. Then repeat it.
2 1. After folding for about 8 or 9 times, it will form a shrimp dumpling-like skin.
22. Put appropriate shrimp stuffing in it, not too much. Otherwise, it will be difficult to close.
23. Seal the mouth, press it again and knead it into the top of the U-shape.
24. Big fire, steam for 5 minutes.
Crystal shrimp dumplings
Preparation materials:
Grass shrimp: winter bamboo shoots 200g, minced meat 50g, ground flour 30g, raw flour140g,10g, boiled water 200ml.
Filling practice:
Peel the winter bamboo shoots, boil them in water, shred them, remove the intestines from the fresh shrimps, and absorb the water with a towel or paper towel.
Put them into a container with minced pork, add salt and cornmeal, and stir evenly until the pork is gelatinous.
Add a little sugar, sesame oil, pepper and salad oil and refrigerate.
Dough method:
Pour boiling water into a pot filled with corn starch and corn starch, mix well and stir into balls.
Boiling water is very important. According to the proportion of water, never increase or decrease it yourself.
After oiling the knife, divide the dough into several doughs (about 20g each), then roll the dough flat and put it into the frozen stuffing.
Wrap it and put it in the refrigerator 10 minute, which can make the shrimp dumpling skin taste fresh and not sticky.
Then steam it on water. About 7-8 minutes after the water boils, the transparency will be OK.
Don't take too long, or it will break.
Prawn in typhoon shelter
First cut off the beard of the new prawn (alive and kicking, it's still scary to cut it off) and marinate it with salt and cooking wine 10 minutes.
Garlic and ginger are cut into powder, and there are red and green peppers. Stir-fry them in a pan, and then take them out to absorb oil with a napkin.
Add oil, stir-fry chopped green onion, add shrimp, stir-fry, add garlic and pepper powder, stir-fry bread crumbs and serve.
Garlic steamed shrimp
Super delicious, simple, delicious, the key is authentic!
Ingredients: the new prawn with knife amount can be processed, and the middle is open, which makes it easier to taste.
Light soy sauce, two spoonfuls, four spoonfuls of steamed fish, soy sauce. Cut four cloves of garlic into small pieces and mix well with shrimp. Marinate 15 minutes, then steam in water.
Turn it over a few times in the middle so that every shrimp can fully taste. Generally, it only takes 10- 15 minutes to steam (to be clear, this time includes the cooking time). Finally, sprinkle with chopped green onion or vanilla, and take out the pot:)