<h1 class= "pgc-h-arrow-right" > a bowl of flour and a bowl of water to make transparent shrimp dumplings with a thin skin and filling, which is really delicious</h1>
As the saying goes, "delicious but dumplings", which shows the Chinese people's love for dumplings. In fact, there is a legend about the origin of dumplings. Legend has it that in ancient times, the temperature in Changsha in winter was particularly low, coupled with the poor living conditions of ordinary people, they could not afford to buy warm thick clothes, many of them were not covered, their ears were frostbitten, and even more were frozen. Zhang Zhongjing, a medical saint who was an official here, could not bear the suffering of the people, so he used dough, mutton, and some cold-repelling and warm herbs to make ear-like ingredients to drive away the cold and keep warm and cure the disease. Therefore, the dumpling alias is also called "Jiao'er" and "Jiaozi".
Modern dumplings are not as exquisite as before, and there are no medicinal herbs. Xiaobian as a senior family cook, in this winter also often make dumplings for their children to eat, sometimes buy supermarket kind of frozen dumplings, may be the problem of quality are not very fond of eating, now children generally like to look good food. So carefully prepare a crystal shrimp dumpling, basically with a bowl of flour and a bowl of water, you can make transparent shrimp dumplings, thin skin filling, really delicious. But this flour is not ordinary flour, but an ingredient called Cheng noodles, please follow the editor below to see how this dish is made!
<h1 class="pgc-h-arrow-right" > [crystal shrimp dumplings].</h1>
Prepare the ingredients: 100 grams of noodles, 30 grams of corn starch, 350 grams of fresh shrimp, 40 grams of carrots, 40 grams of horseshoe, 180 ml of boiling water, salt, oil, sugar, ginger juice to taste.
Step 1: Wash the shrimp, peel and shell (detailed tips will be introduced in tips)
Step 2: Chop 2/3 of the shrimp into purees and chop the rest into small cubes.
Step 3: Chop the carrots, peel the horseshoe and chop them, add carrots and horseshoes to the shrimp puree, add a small amount of salt, sugar and ginger juice and mix well, beat many times until even, then put it in the refrigerator and freeze for fifteen minutes, take out the shrimp puree in the refrigerator, add the remaining diced shrimp.
Step 4: Mix the noodles and corn starch, each 10 grams plus the appropriate amount of salt to stir evenly, add boiling water to stir. Until the flour dough appears large snowflake-like. Then take an appropriate amount and roll out into a round skin. (Thin dots are better)
Step 5: Add an appropriate amount of shrimp filling, fold back on both sides, and pinch down the middle to bond. After the water in the iron pot has come to a boil, place in the steamer basket and simmer for a while over medium heat. Fresh crystal shrimp dumplings are baked.
Tips:
1, shrimp peeling skills, from the shrimp belly to separate the shell, the tail pushed upwards, get rid of the shell of the shrimp body.
2, shrimp after freezing better peeling and shelling.
3, steamed shrimp dumplings need to control the amount of fire, high heat will make the dumplings crack, with medium heat is best.
4. Ingredients, etc. can control the proportion according to personal preferences.
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