Flour 500g shrimp, celery, salt and monosodium glutamate.

The practice of folding and editing this paragraph 4 1

1. Blanch celery in water, chop shrimp, and then you can eat shrimp. Add salt and monosodium glutamate to make stuffing.

2. Flour is alive, and I use celery juice's live noodles, which are green.

3. Wrap it and cook it in a pot. [1]

Five practices

Steamed dumplings with shrimp and shepherd's purse Ingredients: pork 120g, shrimp 300g, shepherd's purse 250g, flour 450g, starch 50g, salt 15g, sugar 8g, cooking wine 2 tbsp, fresh soy sauce 1 tbsp, pepper 3g and chicken essence 3g.

Step: 1. Wash shepherd's purse, blanch it with boiling water, drain it, chop it up, and fry it with some oil for later use.

2. Wash and chop pork for later use. Wash the shrimp for later use.

3. Mix minced meat and shrimp, add some salt, sugar, cooking wine, Jiang Mo, chopped green onion, pepper, fresh soy sauce, sesame oil and refined oil and stir in one direction.

Add shepherd's purse powder

5. Stir well.

6. Mix 450 grams of flour and 50 grams of starch, add some sugar, stir well with warm water, knead into dough, and wake up for 20 minutes.

7. Knead the dough to the same size, flatten it with a rolling pin, and wrap it with shepherd's purse and shrimp stuffing.

8. Boil the water and steam for about 10 minute.

Tips put some salt and oil in shepherd's purse water. Cut shepherd's purse to squeeze out some water, but not too dry. Because the meat is thin, you should put more oil.