Shrimp dumplings with purple crystal

Shrimp dumplings with purple crystal

Introduction:

"Dumplings have not been well made. It's not easy to make this pot of dumplings this time. Originally, I wanted to use purple potato to make color, but I bought purple cabbage before I bought it. The color is the same. Of course, the nutrition of purple potato will be better! Purple potato and purple cabbage are both anthocyanin rich vegetables! Anthocyanins are natural anti-aging supplements. Studies have proved that anthocyanins are the most effective antioxidants discovered by human beings. Their antioxidant properties are 50 times higher than vitamin E and 20 times higher than vitamin C. Anthocyanin is a kind of water-soluble pigment, which can change color with the acid-base of cell fluid. When the cell fluid is acidic, it turns red, and when the cell fluid is alkaline, it turns blue. This is the color presented by nature. I made a gradient color according to the physical changes of anthocyanins. However, the pink color is not light enough. It's a little indistinguishable from the purple color. I'm thrifty, so this shrimp has three uses. I'll introduce it later

Production steps:

Step 1: first, mix the meat stuffing. The raw materials of the meat stuffing are shown in the figure

Step 2: remove the head and shell of the fresh shrimp, pick out the thread, insert the floss into the middle joint, and then remove the floss (don't throw away the head and shell of the shrimp)

Step 3: make the shrimps into meat with a knife. Don't hide

Step 4: chop the pork into mud, mix in the shrimp paste, add some salt and soy sauce, and stir the meat in one direction until strong

Step 5: peel, wash and chop the potato, mix it into the meat and mix well

Step 6: add a spoonful of shrimp oil, mix well, seal with plastic wrap, and refrigerate first (shrimp oil is at the back)

Step 7: add a little salt to the Chengfen and shengfen, and stir them evenly

Step 8: add proper amount of water to purple cabbage, beat it into juice with cooking machine and sift it

Step 9: divide the powder into three parts and the purple cabbage juice into one large part and one small part

Step 10: first, boil a large portion of purple cabbage juice, stir the flour several times, add purple cabbage juice at the same time, until there is no dry powder and flocculent, do not add cabbage juice, cover and simmer for 5 minutes

Step 11: mix the remaining cabbage juice in the basin with a few drops of lemon juice to make it pink. The more lemon juice you add, the more pink it will be. But you don't need to add a lot of it. It's winter, and it's very cold today. The water will soon cool down, so you need to boil the cabbage juice again, stir it into another part of the clarified powder according to the above, and cover it

Step 12: add a little edible alkali to another portion of cabbage juice to make it blue, bring to a boil, mix in another portion of powder, cover

Step 13: after simmering for 5 minutes, it's not too hot. Add proper amount of lard and knead the three kinds of flocs into a ball

Step 14: the purple and pink dough is not obvious. Knead the dough into equal length strips and apply a little water on the surface to bond the dough together

Step 15: the dough sticks and twists slightly

Step 16: continue to rub long strips until the dough is completely bonded, and cut into small pieces

Step 17: take out the shrimp stuffing and mix it with appropriate amount of scallion

Step 18: put the dough on the top of the dough with a scraper. Find the center point by hand, press and rotate it 90 degrees to form a dumpling skin. Then take it off with a knife and wrap it. The dough should be wrapped with plastic film to avoid air drying. The dumpling skin should be pressed one by one. If pressed in advance, the dough will dry and crack easily when filling

Step 19: take the right amount of meat and skin, knead into crescent shape, filling should not be too full

Step 20: boil water in the pan, steam and cover the shrimp dumplings for 6 minutes, turn off the heat and simmer for 3 minutes, then remove the cover. The bottom of the dumplings should be covered with a wet steaming cloth or some carrot slices

Step 21: dip in your favorite flavor dish, because the shrimp dumplings are very fresh with shrimp oil

Step 22: rinse the shrimp head and shell, boil the oil in the pan. Don't use too little oil. Add a piece of ginger and boil it together with the shrimp head and shell until the shell is burnt yellow and the oil color is red

Step 23: shrimp head can be mixed with salt and pepper. It's crispy and delicious, but it's hot

Step 24: shrimp oil is red and bright. It can be used as a fresh food at ordinary times. The shrimp dumpling with shrimp oil will make you think about it. If you have no secret, you will find out the truth

Materials required:

Stuffing: fresh shrimp: right amount

Stuffing: peeled pork: right amount

Filling: Horseshoe potato: appropriate amount

Skin: raw powder: 40g

Skin: purple cabbage juice: right amount

Skin: Lard: right amount

Skin: Chengfen: 160g

Filling: Salt: right amount

Stuffing: soy sauce: proper amount

Stuffing: shrimp oil: 1 teaspoon

Stuffing: scallion: right amount

Skin: Salt: a little

Peel: lemon juice: a few drops

Skin: edible alkali: a little

Note: 1: shrimp as long as fresh do not need too much seasoning, eat is the original, do not use ginger and cooking wine 2: dough made of three color gray is a bit cumbersome, you can directly make a color, very beautiful 3: Chengfen starch must be hot with boiling water to have sticky, low water temperature will affect, add boiling water to stir, stew for a few minutes, you can start rubbing 4: the dough should be pressed one by one, not all the skins should be pressed, because it will be air dried, and the stuffing is easy to break. 5: don't waste the shrimp head and shell, boiling into shrimp oil is a very good fresh product

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and sweet