Cantonese food: crystal shrimp dumplings

Cantonese food: crystal shrimp dumplings

Introduction:

"Shrimp dumplings are the traditional beauty of tea houses and restaurants in Guangdong. Cantonese tea, you can not do without a cage of shrimp dumplings. Excellent shrimp dumplings are white as snow, thin as paper, translucent, and the stuffing is faintly visible. They taste smooth and delicious

Production steps:

Step 1: rinse the fresh shrimp, shell and remove the shrimp line, and leave some whole shrimp.

Step 2: chop the remaining shrimps into minced shrimps with the back of a knife.

Step 3: cut the pig fat into small cubes, and then chop it into meat paste.

Step 4: wash shallots and cut them into scallions.

Step 5: put the shrimp paste, fat meat and scallion into the container, add a little sugar, chicken powder and salt, and stir well in the same direction; marinate the shrimp with a little salt for 20 minutes.

Step 6: mix 150 grams of Chengfen, 50 grams of corn starch and 1 gram of salt, pour in 130 ml of boiling water, add and stir until there is no dry noodles, cover and cover for 5 minutes.

Step 7: take out and knead thoroughly, then add lard or (olive oil) and knead well to form a ball.

Step 8: take a small piece, rub it into long strips, cut it into small pieces and roll it into thin slices.

Step 9: put in the stuffing and knead it into dumpling shape.

Step 10: put the shrimp dumplings into the steaming tray, steam over high heat for 5 minutes and start the pot.

Step 11: features: crystal clear, smooth and fragrant.

Materials required:

Chengfen: 150g

Grass shrimp: 300g

Pig fat: 100g

Raw meal: 50g

Boiling water: 130ml

Shallot: moderate

Salt: right amount

Chicken essence: appropriate amount

White granulated sugar: right amount

Note: Chengfen, also known as chengmian, is made of 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. Features: translucent after heating, soft and smooth with cool. Because the current processing method of clear noodles is mostly drying, and the shrimp dumpling skin made of this kind of clear noodles is not tough enough, so now restaurants and teahouses often use clear noodles with raw starch to make shrimp dumpling skin. The specific ratio is: clear flour: starch 3:1.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light