I really like the deliciousness of the shrimp. In the past, the shrimp was chopped and mixed into the filling, but it lost the original taste of the shrimp. Inspired by the whole shrimp dumplings, this fresh shrimp is prepared according to your own taste. Since today is the winter solstice, it is also called Yuanbao dumplings.
Peel the fresh shrimp to the shrimp line. Cut a shrimp into two or a half according to the amount of the shrimp. Add a little salt and cooking wine, and pickle it for about 20 minutes.
Add the eggs, diced green onion, cooking wine, thin salt soy sauce, and salt to the meat. Add these seasonings according to your taste and stir the chopsticks in one direction.
Add water to the pot, then add dried shrimp, diced green onion, and fungus, and boil for use.
Baggage: traditional bag method, a piece of skin, meat stuffing, a piece of shrimp, nothing special, just touch the water when the last step is closed, so the skin and stuffing will not be separated. (When filling, I don't usually touch water)
After the water is opened, the pot will be simmered, and the cockroach will be floated. After the shrimp becomes red, add the cucumber.
1, the bag will be all right, huh, huh, is to put meat and shrimp on the narrow side of the mink, and then roll up, rolled into a long roll, this is a big cockroach, so do not leave. Use your hands to dipped some water on the right side, and put them together on the other side. Both positive and negative can be combined! 2, when cooking, the time does not have to be too long, not to add water, otherwise it will become a soup!