Braised shrimp

Braised shrimp

Introduction:

"Here comes my favorite Shaomai ~ ~"

Production steps:

Step 1: cut the head and shell the shrimp, marinate with salt and sugar for 5 minutes, wash the leeks, pour 2 measuring cups of water into the electric pot and bring to a boil, then heat the leeks first to soften them.

Step 2: wash and mince the horseshoe and pork, add salt, sugar and flour oil, stir evenly to make the filling, and then divide the filling into 6 parts

Step 3: put the pickled prawns into the middle of the pork stuffing with the dumpling skin, wrap the dumpling skin and leave the prawn tail outside.

Step 4: finally use the prepared leeks to tie a bow at the mouth of the Shaomai bag, put the prepared Shaomai paipan into the electric cooker, add 1 measuring cup of water, cover the lid and cook for 15 minutes.

Materials required:

Fresh shrimp: 60g

Pork: 200

Horseshoe: 50g

Dumpling skin: 6 pieces

Leek: 50g

Salt: right amount

Sugar: right amount

Raw powder: appropriate amount

Sesame oil: appropriate amount

Note: warm tips: 1 shrimp allergy should not be eaten. 2. When processing shrimp, be sure to pick out the shrimp thread. To remove fishiness, soak the shrimp in cooking wine for a while.

Production difficulty: ordinary

Process: steaming

Ten minutes: Making

Taste: salty and fresh