shrimp ravioli

shrimp ravioli

Introduction:

"Shrimp dumplings: a classic snack of Cantonese teahouses and restaurants, with rich connotation, crystal clear skin and elastic teeth"

Production steps:

Step 1: take a part of shrimp, put ginger juice, salt and wine into it

Step 2: take part of the whole shrimp and marinate with ginger juice, cooking wine and salt

Step 3: chop the remaining shrimp and pork (3 points fat and 7 points lean) and add minced ginger and salt to taste. Stir clockwise to remove glue

Step 4: add boiling water and stir until no powder, cover and cover for 5 minutes

Step 5: knead well, add lard and knead again, cover and wake up for 15 minutes

Step 6: put in the stuffing and whole prawns and wrap them

Step 7: steam in hot water for 7-8 minutes. Eat while it's hot

Materials required:

Clear noodles: 150g

Corn starch: 50g

Boiling water: 150g

Shrimp: 250g

Pork: 100g

Ginger: right amount

Lard: right amount

Cooking wine: moderate

Note: the most difficult part of shrimp dumplings lies in its skin. If the skin is thin, it can show the red of shrimp. If you want to be thin, you'd better choose a smooth table to roll the skin, and apply some oil on the dough stick

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh