Light and delicious "steamed white jade shrimp dumplings"(qing dan xian mei de zheng bai yu xia jiao )

Light and delicious "steamed white jade shrimp dumplings"

Introduction:

"It's very hot in the capital these days. It's too hot to go out of the house. Why is it so hot before the dog days! Take advantage of a little patience in the morning, hurry to Carrefour supermarket to buy some things. After that, I'll stay in the room and I'm not going anywhere! It's still cool in the big supermarket. I'll take a look and buy two big bags unconsciously. Today, we use the purchased wheat starch to make a light food "steamed white jade shrimp dumplings."

Production steps:

Step 1: 150g wheat starch, 50g sweet potato powder, 180g shrimp meat, 60g pork stuffing, 20g green onion, 10g ginger, 5g sesame oil, 30g olive oil, 3G salt, 1g white pepper, 3G chicken powder, 15g yellow rice wine, 3G sugar, 100g carrot and 160ml boiling water.

Step 2: crush the shrimp meat with a knife.

Step 3: then simply chop a few knives.

Step 4: cut onion and ginger.

Step 5: put the shrimp, pork stuffing, onion and ginger into the mixing bowl.

Step 6: use white pepper.

Step 7: chicken powder

Step 8: yellow rice wine

Step 9: Sugar

Step 10: salt

Step 11: yellow rice wine

Step 12: then add another teaspoon of starch and olive oil.

Step 13: stir hard.

Step 14: after filling, cover with plastic film and refrigerate for 30 minutes.

Step 15: mix 30 grams of sweet potato starch into wheat starch.

Step 16: pour 20g olive oil into the flour.

Step 17: then rinse with boiling water.

Step 18: stir

Step 19: make dough.

Step 20: take out the dough after closing, put it on the chopping board, cover the closing basin and relax for 10 minutes.

Step 21: slice the carrots and put them in the drawer.

Step 22: pull the loose dough into 10 pieces, apply oil on the body of the kitchen knife, and press the dough into a round dough.

Step 23: then put the stuffing code into the drawer.

Step 24: steam over high heat for 8-10 minutes.

Step 25: take out the code plate and serve it.

Materials required:

Wheat starch: 150g

Sweet potato powder: 50g

Shrimp meat: 180g

Pork stuffing: 60g

Scallion: 20g

Ginger: 10g

Carrot: 100g 160ml

Boiled water: appropriate amount

Sesame oil: 5g

Olive oil: 30g

Salt: 3 G

White pepper: 1g

Chicken powder: 3 G

Yellow rice wine: 15g

Sugar: 3 G

Note: Baiyu dumpling features: white color, smooth taste, fresh filling, rich shrimp flavor. Warm tips: 1, shrimp stuffing with some pig meat stuffing taste better, shrimp do not chop too much, chew up the whole shrimp feel the best. 2. The dough should be washed and stirred with boiling water. It's almost half cooked. Add some oil in it so that it won't dry easily and the color and taste will be better. Lard is OK. 3. The stuffing can be divided into 6-7 parts. It's easy to burst when steaming too much. Therefore, there should be room for expansion.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Dan Xian Mei De Zheng Bai Yu Xia Jiao