150 grams of pork chop, 175 grams of fresh shrimp, half a carrot
Shrimp cut into small pieces, chopped carrots
Put three kinds of fillings into a large bowl and prepare to stuff them. Put 20 grams of salad oil first.
Put the right amount of salt
Put 5 grams of soy sauce
All are stirred evenly, the dough is smashed, spare
Cheng powder 200 grams (on), raw powder 50 grams (below)
After mixing the two powders, pour in boiling water and start to knead the noodles.
After kneading the dough, add 20 grams of lard and knead it into a smoother dough.
If the good noodles are left unused for a long time, cover them with a damp cloth.
Divide the dough into the right size and start packing. I didn't use a rolling pin, and it split open. I squeezed it into a dough by hand, and I have to be careful when packing it.
After the water is opened, put it in the steamer and steam for 10 minutes.
1. Cheng powder is wheat starch, if there is no supermarket, Taobao. Raw starch, corn starch, is generally sold 2. Shrimp cuts a large section and tastes better. 3. Can not use the old pumping, otherwise the color is darker and more opaque. 4. Must use boiling water and noodles 5. Add lard to feel the dough is better sticky, can not let go 6. When filling the package, the filling should not be greedy, and the leather can not be pinched too much, because the leather is easy to split.