Braised wheat with shrimp meat-You Are Foodie

By Prima
29

Braised wheat with shrimp meat

Shaomai, also known as Shaomai, shaomei, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, describes the shape of a fluffy bundle at the top. It is a kind of steamed snack wrapped with hot noodles. The shape is like a pomegranate. It is white and crystal. The stuffing is thin and tastes delicious. It is fragrant and delicious. It has the advantages of small steamed buns and pot stickers. It is often used as a banquet dish among the people. Born and raised in China, it has a long history. In the late Ming and early Qing Dynasties, it originated in the western region of Inner Mongolia, and later spread to Beijing and Tianjin as Shaomai, and then to Jiangsu, Zhejiang, Guangdong and Guangxi. People call it Shaomai; There are great differences in materials and practices between the South and the north.Generally, it is glutinous rice with diced meat. People here like to eat pure meat. In spring, they will add diced bamboo shoots. Today, I made pure meat with complete shrimp!

Main Ingredients

flour appropriate amount
shrimp 100 g
Pork stuffing 180g
Wonton skin 350 g

Auxiliary Ingredients

Balsam oil Half tsp
Ginger juice 1 tabletsp
Granulated sugar Half tsp
Light soy sauce 2 scoops
salt A little
Cooking wine 1.5 scoops

Don't waste the edges and corners of wonton skin. You can cook it and eat it!

Step 1 . Bought ready-made pork puree

Step 2 . Add shrimp, add wine, ginger juice, salt, soy sauce, sugar and sesame oil, and stir well to form a filling

Step 3 . Sprinkle the wonton skin with dry powder

Step 4 . Dig out a circle with a round die

Step 5 . Fold the right amount of dough together

Step 6 . Use a rolling pin to knock out the lace around, and then use a rolling pin to roll the middle larger

Step 7 . Add shrimp stuffing

Step 8 . Slowly put it away with a tiger's mouth

Step 9 . Put the wrapped baked goods into the steamer padded with oil paper

Step 10 . Boil water in the pot and steam in the steamer for 8 minutes

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