We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to make the dish of mushroom and shrimp dumplings. 1.12. Mix the minced shrimp meat with the pork filling, add chopped green onion, ginger, salt, pepper, cooking wine, MSG, sesame oil 2.21. Clean the fresh shrimps and chop only the shrimp meat into shrimp paste; soak the mushrooms, wash and chop them for later use 3.123. Then add water in batches and stir in the same direction until it becomes a paste. 4.214. Flour and cornstarch can be added in a ratio of 2:1. Since cornstarch has no gluten, it can also be used to make all-round siomai skin. Stir while pouring boiling water 5.16. Take out the dough, knead it thoroughly, roll it into long strips, and pinch it into 10g pieces. 6.25. Knead the dough into a slightly harder dough, cover with a damp cloth and let it rest for 20-30 minutes 7.7. Press it into a round shape to make it easier to thin. 8.8. Roll the dough into a thicker dough in the middle and thinner dough at the edges. 9.9. You can make some wrinkles on the edge of the dough to make it look more beautiful. 10.10. When stacking the dough, add a little hand powder to avoid sticking 11.11. Take an appropriate amount of stuffing and put it in the middle of the siomai wrapper 12.12. Hold the dough with your left hand, put the filling in with your right hand, gather the dough around it upwards, and pinch the upper part of the dough to close it. 13.13. Garnish the siu mai with shrimps, place in a steamer with boiling water, and steam for 15 minutes. When steaming siomai, to prevent it from sticking to the pan, you can apply a little oil or prepare some carrot slices to put at the bottom of the siomai. 14. Arrange and serve Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so take action now and enjoy the process of making mushroom and shrimp dumplings together. |
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