Guangdong style tea, highly praised by customers at home and abroad

Guangdong style tea, highly praised by customers at home and abroad

Introduction:

"When Cantonese drink morning tea, they have to come to a cage. The excellent shrimp dumplings are white and translucent, and the stuffing is faintly visible. With flexible skin and delicious stuffing, this kind of tea with considerable appearance and rich heart is highly praised by customers at home and abroad. Shrimp meat is stirred to make meat glue. It tastes smooth and elastic. Adding crisp bamboo shoots and fat meat makes the mouth more layered. Therefore, when making shrimp meat, you need to stir it to make meat glue and beat it hard until you are fully energetic. Although the process is a little laborious, the finished product will make you feel that no matter how hard and patient you are. It's not difficult or easy for families to make crystal shrimp dumplings by themselves. As long as they work hard, they can make shrimp dumplings as soft, tough and crystal clear as teahouses. They can also change according to their favorite tastes. They used to like to buy crystal dumplings on the market during New Year's holidays and eat them in hot pot. After they can make shrimp dumplings, they feel very oily if they can't eat a few on the market Greasy, this is no wonder, generally add flavor additives. There are no preservatives, flavor additives, although they are time-consuming and laborious, they can always be reassuring and full of face. This time, although the shape is not authentic, but the taste is very good! (amount of 35 crystal dumplings)

Production steps:

Step 1: wash the bamboo shoots and cut them into thin slices

Step 2: heat water in the pot, add bamboo shoots and blanch until soft

Step 3: take out the water and cut it into small pieces

Step 4: freeze the fresh shrimp in the refrigerator for half an hour until it is hard (easy to remove the shell), take it out and wash it, hold it under the head of the shrimp by hand, pinch it on the back of the shrimp, and gently pull out the head and mud line

Step 5: shell all the shrimps and put them in a bowl

Step 6: shred ginger, add to shrimp, add salt and cooking wine, mix well and marinate for 10 minutes

Step 7: wash the fat pork, cut it into small pieces and put it into the meat mixer

Step 8: take two-thirds of the marinated shrimp meat and put it into the meat mixer together with shredded ginger

Step 9: start the meat mixer and stir for more than ten seconds to form the mixed meat glue

Step 10: first use chopsticks to beat the meat glue in one direction, then put the meat glue in your hand and beat it into the bowl about 30 times to make the meat glue fully vigorous, so that it tastes smooth and tender

Step 11: cut the remaining one-third of the shrimp into small cubes, pour the bamboo shoots into the meat glue, mix in the refined salt, pepper, carrot, chicken essence, 1 tbsp sesame oil and vegetable oil, and stir well to make the meat stuffing

Step 12: mix the Chengfen and starch, pour them into the container, and stir well with chopsticks

Step 13: add boiling water to the flour, and stir the flour quickly while adding boiling water until there is no dry powder (this step is very important, remember to add boiling water, not warm water, and stir while adding). Stir well, cover and simmer for 5 minutes

Step 14: mix to make dough

Step 15: roll the dough into long round strips (forget to take pictures) and cut into equal sized dough. The unprocessed dough should be put into the pot in time and covered to avoid hardening and difficult operation

Step 16: take a small dough and roll it into 8-9cm thin skin with a rolling pin, cut off the edges that are not smooth enough, or press it with a circular mold of the same diameter to make dumpling skin of the same size

Step 17: take a dumpling skin, spoon into a spoonful of meat

Step 18: fold the dumpling skin along the edge

Step 19: fold the other side and make the crystal shrimp dumpling embryo in turn

Step 20: wash and peel the carrots, cut them into thin slices and put them into a clean steamer

Step 21: put the crystal shrimp dumplings on the carrot slices

Step 22: after boiling water in the pot, steam in the steamer over low heat for 5 minutes, then mix in garlic and vinegar

Materials required:

Fresh shrimp: 160g

Fat pork: 60g

Bamboo shoots: 150g

Cooking wine: 1 tsp

Salt: 1 tsp

Sesame oil: 1 tsp

Vegetable oil: right amount

Chicken essence: 1 tsp

Ginger slices: 5

Carrot: half

Pepper: right amount

Chengfen: 110g

Starch: 30g

Lard: 5g

Boiling water: 250g

Note: A: the water added to the flour must be boiling water, add water slowly, do not pour all at once, 250 grams of boiling water in the formula is only the reference amount, hot evenly when scalding, do not have dry noodles, and then simmer for 5 minutes, so as to prevent the dumplings from cracking easily. B: if there is no cooked lard, vegetable oil can also be used instead. C: cut shrimp and bamboo shoots when cutting Remember not to be too big, so as not to burst the dumpling skin. D: the pot needs to be padded with carrot slices or vegetable slices, so that the crystal dumplings will not stick to the pot when they are steamed. E: when rolling the dumpling skin, try to roll it as thin as possible, but make sure that the meat stuffing is translucent without breaking. F: cover the skin that can not be used, otherwise it will be easy to dry. G: if you use it, roll it as soon as possible What we need is a small steamer. When steaming each steamer, we can wrap the next one to shorten the shelving time of shrimp dumplings. H: it's better to use the kind with some fat meat for pork, which tastes better. Don't use lean meat, and buy fresh shrimp for shrimp. If you don't want to shell it, you can first freeze it in the refrigerator for half an hour. When the shrimp hardens, you can easily peel off the shell. The taste of frozen shrimp is much worse

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh