Hong Kong Style Crystal Shrimp Dumplings
Crystal shrimp dumplings are a must-have refreshment in Hong Kong style tea restaurants and hotels. I also like them very much. However, the so-called crystal shrimp dumplings I get every time I go on a business trip or travel abroad are completely wrong, so I have long wanted to learn from crystal shrimp dumplings.The success of shrimp dumplings has a lot to do with the skin. While the skin is transparent, it must be soft and hard, and the teeth must be elastic and refreshing. The filling must bring out the fresh, sweet and juicy shrimp itself, and also have aroma. Therefore, horseshoe and mushroom powder are essential materials. Shrimp itself has no fat, so fat pork and lard can increase the juicy and tender taste of the filling.For a long time, Chinese food is only made of pastry. The stuffing Master said that strict grams are required, but the difficulty of Chinese food lies in the seasoning. The water content, texture and taste of the same material, different places of production and different seasons lead to differences. Therefore, the seasoning should be increased or decreased according to the situation of the material, and even decide how to cook according to the situation of the material.Masters with higher Kung Fu will first see, touch and smell the food before deciding what to do with it.Discretion is an enigmatic thing, and generally cooking at home is just to meet the tastes of the family, so this discretion only needs to be considered according to the tastes of the family.But the material can not be omitted, because without one flavor, there will be no authentic taste.
Step 1 . Finely chop pork belly, finely chop sagebrush, and finely chop cilantro for later use& lt;br /> Remove the shell from the shrimp, pick out the shrimp intestines, wash them clean, filter the water, and cut them into coarse sections.
Step 2 . Add salt to the shrimp and mix well with eagle chestnut powder (salt 1: cornstarch 3).
Step 3 . Keep scratching until there is stickiness (look around the bowl, there must be stickiness).
Step 4 . Then add the sliced fatty pork and sagebrush.
Step 5 . First, add sesame oil to the mushroom powder and knead well.
Step 6 . Add evenly kneaded mushroom powder to the filling.
Step 7 . After stirring, add salt, lard, sugar, and finally add coriander and stir well. (Add in sequence)
Step 8 . At this point, you can make the skin. First, pour 200 grams of clear powder into the bowl (please add strictly according to the number of grams).
Step 9 . Add 60g of eagle chestnut powder and mix well.
Step 10 . After mixing well, slowly add boiling water while stirring, do not add boiling water all at once (this is very important)
Step 11 . After stirring the powder in the bowl evenly (without any particles), you can add the final 140g of eagle chestnut powder.
Step 12 . Mix into small balls and pour them onto a cutting board to press.
Step 13 . Repeatedly rolling it out is like rolling it out layer by layer.
Step 14 . Divide into small groups.
Step 15 . Flatten the small ball.
Step 16 . Then use your hands to press the skin into a uniform flat shape, and you can wrap it (the master said that if you steam the skin with a rolling pin, it will be too hard, so they all use their palms to flatten it)
Step 17 . Boil the water in a pot until it boils.
Step 18 . After the water boils, put the steamer on top and preheat it.
Step 19 . Preheat until the steamer releases steam, then put in the shrimp dumplings.
Step 20 . Steam for 5 minutes (do not remove the lid during steaming).
Step 21 . Fresh, sweet, juicy, and fragrant delicious crystal shrimp dumplings have been born!
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