A little flower in full bloom. Spinach and shrimp(sheng kai de xiao hua duo bo cai xia ren shao mai )

A little flower in full bloom. Spinach and shrimp

Introduction:

"Shaomai and steamed dumplings are almost the same, but there are some differences in appearance. A lot of people think that it's not easy to roll the roasted skin. Of course, if there are professional tools, it's easy! If you don't have special tools, you can do it yourself. One of my elder sister, she is also very interesting in making Shaomai skin. She dipped the rolled dumpling skin with more flour, folded it in half and then folded it in half, and then squeezed the edge of the dumpling skin with her hands. In this way, the skirt edge was formed, which was also very beautiful. And I made the dumpling skin is more simple, rolling good dumpling skin along the edge of the push rolling a circle, the package is what you see, no tools can eat the Shaomai da. The prawns in autumn are so plump! I bought a lot of the big ones and stuffed them in the fridge to eat slowly. Today's shrimp is small, shrimp and spinach together taste delicious! It's my first time to use spinach as stuffing. It's really delicious. It's wrapped up very quickly. It's like a blooming flower, a blooming flower in a steamer

Production steps:

Materials required:

Spinach: moderate

Shrimp: right amount

Flour: right amount

Yeast: right amount

Water: moderate

Scallion: right amount

Soy sauce: right amount

Shrimp oil: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: spiced

Chinese PinYin : Sheng Kai De Xiao Hua Duo Bo Cai Xia Ren Shao Mai