Open tail: cabbage and shrimp(lu wei ba de bai cai xian xia bao )

Open tail: cabbage and shrimp

Introduction:

Production steps:

Step 1: prepare the raw materials: 400 grams of flour, 4 grams of yeast powder, 1 bag of milk, 1 gram of sugar, 10 grams of salad oil.

Step 2: transfer the milk in the microwave oven for 30 seconds to be warm, pour in yeast powder, sugar, and then add salad oil.

Step 3: mix the flour with the yeast water.

Step 4: knead it into smooth dough, cover it with plastic film, and leave it in a warm place for about 1 hour.

Step 5: in about an hour, the dough expands to twice its original size.

Step 6: uncover the skin, you can see the inside of the dough is honeycomb, then the dough is ready.

Step 7: use the waiting time to prepare the stuffing: fresh shrimp, shrimp skin, eggs, cabbage, appropriate amount of sugar, salt, soy sauce, oyster sauce.

Step 8: raw material for filling: fresh shrimp

Step 9: wash the shrimp skin with warm water, soak it soft and chop it.

Step 10: break up the eggs and stir fry the scallion until done.

Step 11: wash the cabbage, blanch it with boiling water, put it on the chopping board and chop it.

Step 12: remove the head and shell of the fresh shrimp, keep the tail, cut the back of the shrimp, remove the shrimp line, add a little salt, onion and ginger water, and chicken essence, and then graze them well.

Step 13: mix the scrambled eggs with the cut cabbage and shrimps.

Step 14: add onion, ginger, salt, sugar, soy sauce, sesame oil and oyster sauce to make the filling.

Step 15: knead the dough into long round strips.

Step 16: then divide into equal portions.

Step 17: flatten the dough and roll it into a round leather with thick middle and thin edge.

Step 18: put the filling in the round skin.

Step 19: when the bun is half wrapped, insert a fresh shrimp into the seal to expose the tail of the shrimp, and then seal the mouth. (please forgive me for not taking a picture of the bag process because I need to wrap my hands and there is no one on the side to help me take a picture.)

Step 20: put some water in the steamer, put the steamed buns on the steamer drawer, cover the pan and wake up for about 20 minutes.

Step 21: then light the fire and boil the water, turn to the middle fire and steam for 10 minutes, then turn off the fire. Don't take it out immediately after turning off the fire, and simmer for another 5 minutes.

Step 22: take a finished product map

Step 23: another finished product.

Step 24: take a close-up of the finished product. (the pictures were taken by mobile phone, some of them are not clear, please forgive me.)

Step 25: finally, a close-up of the finished product.

Step 26: ha ha, it's delicious.

Materials required:

Flour: 400g

Yeast powder: 4G

Milk: 1 bag

Salad oil: 10g

Fresh shrimp: right amount

Dried shrimps: right amount

Eggs: right amount

Cabbage: moderate

Sugar: 1g

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Note: 1, fresh high-quality shrimp is rich in calcium, phosphorus and other elements, with the role of calcium. 2. After blanching with boiling water, part of oxalic acid can be removed, which is more conducive to the absorption of calcium. 3. It's OK to steam the shrimp for 10 minutes. If the time is too long, the shrimp will not taste good when it gets old. 4. Don't take out steamed buns and steamed buns immediately after turning off the fire. Simmer for 5 minutes and then come out, which can prevent them from retracting.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lu Wei Ba De Bai Cai Xian Xia Bao