Crystal shrimp dumplings are 100% successful, the skin is filled with Q, the exclusive secret recipe is not reserved, and eating every day is not a dream. Crystal shrimp dumplings are famous snacks in Cantonese cuisine, with a crystal clear skin and a tender reddish shrimp meat filling, which is not only a delicious snack, but also a delicacy that tests the kitchen craftsmanship. Is it difficult to do it at home and can only go to a restaurant to eat?
The answer, of course, is no.
After many trials and practices, I also made crystal shrimp dumplings with crystal clear. Although there is still room for improvement in technique and styling, practice makes perfect, and the more practiced, the better. Today I will share the leather recipe of the crystal shrimp dumpling skin with you, so that you can also taste this gourmet snack at home.
There are a few points to pay special attention to:
1. The skin should be powdered, also known as flour noodles and wheat starch;
2. Add a little lard to the leather to increase the oil moistness;
3. The filling should not be too large;
4. Heat the pot on the drawer, steaming time should not be too long, 5-6 minutes is appropriate.
<h1 class="pgc-h-arrow-right" >------ [crystal shrimp dumplings] ------</h1>
【Leather】 100 grams of flour, 30 grams of tapioca starch, about 150 grams of hot water, 1 spoonful of lard
【Filling】 10 shrimp, 1 small piece of fatty pork, 1 piece of carrot, 2 slices of ginger, 3 chives leaves, 1 tsp of lard, 1 gram of salt, a little cold water
【Decoration】 1 carrot, brush a little olive oil on the surface, press the skin with vegetable oil to taste
【Production】
1. Fresh shrimp ready, sea shrimp and freshwater shrimp are available;
2. Remove the shrimp shell, a small piece of fatty pork is prepared; a small piece of carrot; if the water chestnut is added, the taste is more tender; the fresh ginger and fresh green onion leaves are ready; the shrimp is fat-free, in order to increase the fragrant taste, 1/3 of the amount of fatty pork and 1 teaspoon of lard are needed;
3. Chop the carrots, chop the chives and mince the ginger;
4. Cut the shrimp in half, remove the shrimp line, cut the grains; cut the fatty meat into meat particles smaller than the shrimp grains;
5. First mix the shrimp grains with fatty meat grains, a little cold water, when there is a little sticky hand, add carrot crushed, chives rings, ginger minced, lard, mix well, refrigerate and store; after refrigeration, the filling is easier to form;
6. Now to make the skin: the main ingredient to make crystal cake is wheat starch, which is often said to be cheng noodles, cheng powder, add 1/3 of the amount of tapioca starch can increase the gluten of the skin, add a small spoonful of lard to make the skin more oily; you need to use hot water that has just boiled to blanch the noodles;
7. Weigh and mix the two kinds of powder first, and then flush the boiling water into the powder, while flushing while stirring with chopsticks; the ratio of powder to water is about 1:1.5, the amount of water is not absolute, you can do more and less, as long as you do not leave dry powder; the amount of water determines the softness and hardness of the skin;
8. After mixing the material into a smoother dough, add a little lard, the amount is about 5 grams;
9. Completely knead the oil into the powder ball, smooth and elastic, cover with plastic wrap and take as you go;
10. Cut the carrots obliquely into thick slices to increase the area; spread the sliced carrots in the steaming drawer;
11. Take the egg yolk-sized dough and knead it first;
12. Press the powder circle on the console and flatten it;
13. Prepare a kitchen paper towel or clean damp cloth with a little vegetable oil on it, and apply the side of the knife to the paper towel or cloth a few times before operation;
14. Press the side of the knife on the powder ball, press down a little harder and roll it outward, about 3 or 4 times, it will become a thin powder skin;
15. Scoop up the powder skin with a knife;
16. The oily and smooth side is facing down, and the appropriate amount of filling is placed in the middle of the skin; the skin has no protein and lacks elasticity, so the filling cannot be as large as the bun wrapped in ordinary flour to prevent the skin from breaking when wrapping;
17. Pinch the skin and pinch out the lace;
18. After wrapping, tidy up the lace to form a curved crescent shape;
19. Stack each packet on carrot slices;
20. Heat the steamer in advance, after the water boils, put the steaming drawer containing the crystal cake raw blank on the steamer, cover the lid, and steam on high heat for 6 minutes; do not over-pan to prevent the skin from being broken and cracked; eat while hot, tender and juicy, the skin Q meat bomb.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. The powder can be used directly, and the addition of tapioca starch can increase the Q elasticity of the skin;
2. It is not difficult to make leather with the knife surface, if it is the first time to do it, you can practice a few times to fully master it; applying a little oil on the knife surface can increase the lubrication and is more conducive to rolling the skin;
3. Do not have too much filling, which will increase the difficulty of the package, and at the same time, it will break the skin when the shrimp meat is ripe;
4. The steaming time should not be too long to prevent excessive heat expansion from breaking the skin;
5. Add 1/3 of the shrimp to the filling with chopped water chestnut (horseshoe crushed), the taste is more sweet and tender.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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