Steamed dumplings with radish and shrimp in early winter(chu dong mei shi zhi luo bo xia pi zheng jiao )

Steamed dumplings with radish and shrimp in early winter

Introduction:

"As the saying goes," eat radish in winter and ginger in summer ". It is said that radish in winter has the same effect as ginseng. Just a few days ago, I went to the supermarket to see the mellow and lovely XinLiMei. It's really good. I bought two of them. Today's dumplings are steamed with radish. Let's make it up to the poor. We just don't know if this kind of radish counts. Some people may not like the cooked taste of radish, and I don't like it very much, but in this way, because there are shrimps, the taste of shrimps and radish are absorbed by each other, so they are still very fresh and delicious! "

Production steps:

Step 1: prepare the raw materials: half a sirloin, pork stuffing, dried shrimps, thirteen spices, steamed fish, soy sauce, peanut oil

Step 2: noodles with dumplings, I won't say much here, you know ~ ~ ~ because you know, so leave out the picture. Steal a little lazy! Add salt, cooking wine, green onion, thirteen spices and soy sauce to the pork stuffing. Add about 1 / 3 of the shrimp skin to the pork stuffing and mix well. Let stand for 20 minutes.

Step 3: in the 20 minutes, shred the sirloin, chop it into small pieces, mix it into the stewed meat, and add the right amount of peanut oil, stir well. So the filling is ready.

Step 4: make the dough into dumpling Ji, roll it into dumpling skin, and you can start making dumplings. Look at the dumplings I made. Ha ha, they are not very beautiful, but they are lovely.

Step 5: steam in the drawer for 12 minutes.

Step 6: time is up! It's out of the pot.

Materials required:

Xinrimei: half

Pork stuffing: 450g

Shrimp: about 1 / 3 of the pork stuffing

Peanut oil: right amount

Thirteen spices: appropriate amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Note: 1. When adding salt to the meat, you should pay attention to the salty taste of the shrimp itself, and add it appropriately according to the taste. 2. Before the dumplings are put on the cage drawer, remember to rub some oil on the cage drawer, so as to facilitate the dumplings out of the pot and put on the plate. 3. It's best to eat this meal hot, it tastes good.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Chu Dong Mei Shi Zhi Luo Bo Xia Pi Zheng Jiao