Cooking Steps

Shrimp Crystal Bag

Shrimp Crystal Bag

This is a lazy recipe. Although it is called baozi, it doesn't need to knead and ferment. It uses wonton skin, and dumpling skin is also OK. The stuffing inside can be put into whatever you like, and you can completely let yourself go. The hardest thing is seasoning, but generally speaking, the taste of a family is not too bad. Even if there is a little difference, you have taught it over the years, right?
Main Ingredients
Seasonings
① Please adjust the seasoning according to your own taste.② Fillings can be changed according to your preferences.③ Don't roll the wonton or dumpling skin too thin to avoid tearing when wrapping.④ If shrimp meat is afraid of fishiness, you can put some chopped green onions and ginger, or some cooking wine.
-- Cooking Steps --
Shrimp Crystal Bag
Step 1 . Prepare the ingredients and seasonings, dice cowpeas and carrots, and chop the shrimp into coarse paste.
Shrimp Crystal Bag
Step 2 . Add an egg white into the shrimp meat and a tablespoon of weidamei Zhenpin oyster sauce.
Shrimp Crystal Bag
Step 3 . Add a tablespoon of Junxian · light 12g light salt super grade kelp soy sauce, and stir vigorously in one direction.
Shrimp Crystal Bag
Step 4 . Add a spoonful of oil to cowpeas, corn kernels and carrots and stir them evenly to prevent the vegetables from overflowing.
Shrimp Crystal Bag
Step 5 . Add shrimp and stir well. The filling is finished.
Shrimp Crystal Bag
Step 6 . Fold up the wonton skins, roll them big and roll them thin.
Shrimp Crystal Bag
Step 7 . Apply some water on the four sides of wonton skin, and put an appropriate amount of stuffing in the center.
Shrimp Crystal Bag
Step 8 . There is no trick in pinching the edge, just wrap the stuffing.
Shrimp Crystal Bag
Step 9 . Close the mouth and put it down into the plate, boil the water and steam over high heat for 10 minutes.
Shrimp Crystal Bag
Step 10 . The crystal clear package is ready, and the red, green and yellow vegetables appear through the skin, which is very beautiful.
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