Crystal shrimp dumplings(shui jing xia jiao )

How to make crystal shrimp dumplings:

Raw materials for making crystal shrimp dumplings:

200g fine flour,

One tablespoon of dry starch,

200g shrimp,

30 grams of fat,

Half a cup of diced bamboo shoots. 2 / 3 cup of boiling water,

1 tablespoon lard;

(A) 1 tsp refined salt, 1 / 3 tsp sesame oil, 1 / 4 tsp pepper.

Steps for making crystal shrimp dumplings:

① Mix the flour with dry starch, add boiling water, and heat it to a half cooked shape. Add a small spoonful of lard and knead it into dough. Cover with plastic bag.

② Wash the shrimps and dry them with paper towel. Cut the fat meat into dices of the same size as the diced bamboo shoots.

③ Mix the shrimps, fat meat, bamboo shoots and seasoning (a) to make them sticky. Then add two teaspoons of oil and mix them again to make the filling.

④ Cut the dough into round pieces with a diameter of 2 cm. Press the dough into thin pieces with an oily knife. Then wrap the stuffing in and shape it into dumplings.

⑤ Take a deep plate, put in a wet cloth, and then put 12 shrimp dumplings, spray a little water, high heat for 4 minutes.

Crystal shrimp dumplings

Crystal shrimp dumpling is one of the traditional Cantonese tea house snacks, which is as famous as dry steaming, barbecued bun and egg tart. The main raw materials are fresh shrimp, streaky pork, mushrooms, Chengfen, starch, auxiliary materials are oil, salt, cooking wine, ginger.

The traditional shrimp dumpling is half moon shaped, spider belly, a total of 12 folds, stuffing shrimp, meat, bamboo shoots, now popular is shrimp dumpling. Excellent shrimp dumplings, white as snow, thin as paper, translucent, filling dimly visible, taste smooth and delicious.

Shrimp dumpling is a famous traditional snack in Guangdong. It belongs to Cantonese cuisine. Shrimp dumpling was founded in a small family style teahouse in Wufeng Township, Wucun, Guangzhou suburb in the early 20th century. It has a history of 100 years. The traditional shrimp dumpling is half moon shaped, spider belly, a total of 12 folds, stuffing shrimp, meat, bamboo shoots, taste delicious, smooth, delicious.

Wufeng Township in Wucun is rich in fish and shrimp. The tea house master makes meat stuffing with pork and bamboo shoots. At that time, the crust of shrimp dumplings was sticky (big) rice flour, with thick cortex. However, due to the delicious taste of fresh shrimp, it quickly spread. The tea houses in the city introduced shrimp dumplings. After improvement, the dumplings were mainly filled with one or two shrimps wrapped in a layer of clear skin. The size of the dumplings was limited to one mouthful.

It is said that Wu village was very prosperous and beautiful at that time. On both sides of the river, there were fishing boats selling fish and shrimp. In order to attract customers, the owner of this restaurant made shrimp dumplings by buying local fresh shrimp and using pork and bamboo shoots as stuffing. At that time, shrimp dumplings were thick and dull, but because of their novelty and delicious taste, they won the favor of diners. Soon, they became famous in Guangzhou. Major restaurants competed to produce and sell them. With the improvement of pastry makers, they changed the raw material from flour to "Chengfen". The effect was very good and more attractive to customers.

Characteristics of dishes

Shrimp dumpling is a traditional snack of tea houses and restaurants in Guangdong Province. Cantonese tea, you can not do without a cage of shrimp dumplings. Excellent shrimp dumplings, white as snow, thin as paper, translucent, filling dimly visible, taste smooth and delicious. The traditional shrimp dumpling is half moon shaped, spider belly, a total of 12 folds, stuffing shrimp, meat, bamboo shoots, now popular is shrimp dumpling.

Dish name

Crystal shrimp dumplings

characteristic

The color is white and crystal clear, the shape of dumplings is beautiful, the embryo skin tastes flexible, and the filling is delicious.

There is no fishy smell of shrimp, only the fresh taste of shrimp.

introduce

Shrimp dumplings first appeared in the tea house near the riverside market on the outskirts of Guangzhou. Those places are rich in fish and shrimp, and the tea house master makes meat stuffing with pork and bamboo shoots. At that time, the crust of shrimp dumplings was sticky (big) rice flour, with thick cortex. However, due to the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, and after improvement, it has become a famous spot in Guangzhou, lasting for a long time. Shrimp dumplings are made of clear noodles and raw powder; the fresh shrimp is washed, shelled, dried, crushed and stirred into meat glue; the fat meat is cut into fine particles, scalded with boiling water until just cooked, and then soaked in water to make the fat meat cool without oil; chicken protein, shredded bamboo shoots, flavoring powder, sesame oil, pepper and other ingredients are added to make the shrimp dumplings steamed after freezing. Shrimp dumplings are thin and translucent, and the stuffing of fresh dumplings can be seen in the skin, which looks like a comb of bananas. Due to its beautiful appearance, delicious taste, smooth and delicious, it is praised by customers at home and abroad. Over the past decade, new varieties such as shrimp dumplings with diced chicken and shrimp dumplings with crab roe are more popular among diners.

practice

Prepare the filling

1. Wash the prawns, remove the skin and mud,

2. Marinate 2 / 3 shrimp with ginger, cooking wine and salt for 10 minutes;

3. Chop the remaining 1 / 3 shrimps into mud and set aside;

4. Wash Flammulina velutipes and chop them into small pieces;

5. Cut the fat pig meat into mud;

6. Add minced shrimp, minced pork and diced Flammulina velutipes into the salted shrimp, add minced ginger, salt, cooking wine and stir to taste.

Prepare dough and bags

1. Mix 100g Chengfen and 10g starch (reserve 20g starch);

2. Mix noodles with boiling water, knead well and cover for 5 minutes. ；

3. Knead the remaining 20g starch and 100g lard (cooked vegetable oil or olive oil is also acceptable);

4. Divide the mixed flour into small pieces to make a preparation;

5. Roll the dumplings flat and make them into dumplings;

6. Bring to a boil in a steamer, cover the steaming drawer with cloth, oil or vegetables, put in the dumplings and steam for 5 minutes.

Tips

1. Hot and even and stuffy 5 minutes;

2. Noodles with lard,

3. Shrimps will expand when heated. When packing, leave a gap to prevent bursting

4. Shrimp dumplings with care

nutritive value

Heat (1504.03 kcal)

Protein (112.76 g)

Fat (52.80g)

Carbohydrate (150.82 g)

Dietary fiber (4.65g)

Vitamin A (61.45 μ g)

Carotene (41.20 μ g)

Thiamine (0.65 mg)

Riboflavin (0.46 mg)

Nicotinic acid (14.61 mg)

Vitamin C (0.50 mg)

Vitamin E (761.80 mg)

Calcium (1185.91 mg)

Phosphorus (1745.20 mg)

Sodium (5.80 mg)

Magnesium (29.67 mg)

Iron (11.17 mg)

Zinc (164.06 mg)

Selenium (5.53 μ g)

Copper (4.72 mg)

Manganese (0.00 mg)

Potassium (1490.83 mg)

Iodine (575.44 μ g)

Cholesterol (1096.65 mg)

Material Science

500 grams of Chengfen (100), 75 grams of cooked lard, 500 grams of shrimp, 150 grams of winter bamboo shoots, 150 grams of suet

Seasoning (pepper, salt, monosodium glutamate, sesame oil, etc.)

Chengfen, also known as chengmian, is made from wheat flour. First, wash the wheat flour out of gluten (this is the protein component of wheat flour), then precipitate the washed gluten slurry, filter the water, dry the precipitated flour and grind it fine. (suitable for making shrimp dumpling skin, crystal dumpling skin, pink fruit, etc.) The powder is smooth and white. It'll be crisp by frying. After heating, it is translucent, soft, smooth and cool. Because the processing method of clear noodles is mostly drying, the shrimp dumpling skin made of this clear noodles is not tough enough. Therefore, restaurants and teahouses often use clear noodles with raw starch to make shrimp dumpling skin. The specific ratio is: clear flour: starch 3:1.)

Material nutrition

Wheat flour

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst. It is mainly used for treating visceral dysphoria, fever, thirst, diarrhea, carbuncle, traumatic bleeding and scald.

shrimp

Shrimp is nutritious, soft and easy to digest. It is an excellent food for people who are weak and need to take care after illness. Shrimp is rich in magnesium, which can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary artery, which is conducive to the prevention of hypertension and myocardial infarction. Shrimp can also tonify the kidney, strengthen Yang and promote lactation It has the functions of anti poison, nourishing blood and strengthening essence, removing blood stasis and detoxification, supplementing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and resolving phlegm.

Fat meat

Fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while obese people and those with high blood lipid are not suitable to eat.

winter bamboo shoots

Winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote the intestinal peristalsis, help digestion and promote the recovery of the body

Chinese PinYin : Shui Jing Xia Jiao