Recipe: "Dry goods" Cantonese style shrimp dumpling filling

Home Cooking Recipe:

Notes:

The prevalence of Cantonese-style dim sum is that each restaurant has its own practice. Every recipe can be done very well. Because everyone's taste is different and the recipe will be more and more delicious, it is more and more suitable for themselves. The increase or decrease of the taste of the raw materials is only a reference to whether the process is in place or not. The accuracy of the taste can be changed. The next contribution method is only for reference...

Ingredients:

Steps:

  1. Home Cooking Recipe: Production Method. 1. Pick the fresh shrimp meat to the sand line and wash it. Use the cloth to suck the dried shrimp meat, put it on the pier and put it into the pot with the knife back. 2. Cook the green shrimp (small shrimp) with boiling water, remove it and put it in the dish, let it cool for use. 3. Cook the pork fat and boil it out, wash it with cold water, and cut into a slightly thicker wire (thinner than the little finger). The winter bamboo shoots are placed in boiling cold water and cooked, and the filaments are grown to a length of about 2 cm. 4. Add the salt to the prawn, stir it vigorously with the clockwise force until the toughness of the prawn is strong. Add the bamboo shoots, cooked green prawn, cooked fat and sautéed pork, etc., and then add the cooked lard. MSG, sesame oil, pepper, sugar, horseshoe white crushed seasoning, and then stir again, it is a shrimp dumpling stuffing. The addition of green shrimp is for shrimp dumplings to taste the taste of shrimp, winter bamboo shoots and horseshoe white can increase the crispness of shrimp dumplings and can also be greasy, because adding fat meat will be a little oil, this formula I have reduced fat Amount! After the horseshoe is cut, the water should be squeezed out so that the filling does not absorb too much water and the water content of the filling is too high! Shrimp dumplings are a must-have, if you can't stir your hands, you can use the machine! The stuffing heart made in the summer is also put into the refrigerator! Otherwise it is easy to draw! Affect the taste! l

    Production Method. 1. Pick the fresh shrimp meat to the sand line and wash it. Use the cloth to suck the dried shrimp meat, put it on the pier and put it into the pot with the knife back. 2. Cook the green shrimp (small shrimp) with boiling water, remove it and put it in the dish, let it cool for use. 3. Cook the pork fat and boil it out, wash it with cold water, and cut into a slightly thicker wire (thinner than the little finger). The winter bamboo shoots are placed in boiling cold water and cooked, and the filaments are grown to a length of about 2 cm. 4. Add the salt to the prawn, stir it vigorously with the clockwise force until the toughness of the prawn is strong. Add the bamboo shoots, cooked green prawn, cooked fat and sautéed pork, etc., and then add the cooked lard. MSG, sesame oil, pepper, sugar, horseshoe white crushed seasoning, and then stir again, it is a shrimp dumpling stuffing. The addition of green shrimp is for shrimp dumplings to taste the taste of shrimp, winter bamboo shoots and horseshoe white can increase the crispness of shrimp dumplings and can also be greasy, because adding fat meat will be a little oil, this formula I have reduced fat Amount! After the horseshoe is cut, the water should be squeezed out so that the filling does not absorb too much water and the water content of the filling is too high! Shrimp dumplings are a must-have, if you can't stir your hands, you can use the machine! The stuffing heart made in the summer is also put into the refrigerator! Otherwise it is easy to draw! Affect the taste! l


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