Shrimp dumplings can't tell fortune _ What does shrimp dumplings mean?

When making crystal shrimp dumplings, how to cook them so as not to be hard?

Crystal shrimp dumplings are one of the snacks in traditional Cantonese tea houses, and they are as famous as dry steamed dumplings, barbecued pork buns and egg tarts. The main ingredients are fresh shrimp, pork belly, mushrooms and corn starch, and the auxiliary materials are oil, salt, cooking wine and ginger. Shrimp dumplings are a traditional name in Guangdong and a traditional snack in tea houses and restaurants in Guangdong Province. Cantonese people don't need a cage of shrimp dumplings to drink tea. Excellent shrimp dumplings, the skin is as white as snow, as thin as paper, translucent and the stuffing is faintly visible. They taste smooth and fresh, delicious and attractive. The traditional shrimp dumplings are half-moon-shaped, and the spider's stomach has twelve layers. The fillings are shrimp, meat and bamboo shoots, but now shrimp dumplings are very popular.

1. Add powder

The skin of crystal shrimp dumplings is transparent, and potato starch is mainly used, so if potato starch is used alone, the steamed taste is actually hard, so in order to make the dumpling skin softer, starch, that is, wheat starch, needs to be added, and the ratio is 1: 1, that is, the amount of starch added is the same as potato starch. Wheat starch and potato starch are mixed together and kneaded into dough, so that the dumpling skin will be softer and the steamed jiaozi will taste better.

2. Boiled water and noodles

Never use cold water when mixing dough. Mixing with cold water will make noodles hard, and it will be harder after steaming. So use boiled water to mix noodles. 80-90 degrees of boiling water will do. When pouring, use chopsticks to stir in one direction, so that starch and boiling water can be fully blended, so that the dough will be softer.

Add oil

Adding some oil to the kneaded dough can also make the dough soft and the rolled skin will not be so hard. You can choose ordinary salad oil or lard. If you want to smell better, lard is the best

Ignite steam

Steamed dumplings are also skillful. If steamed with a small fire, jiaozi is not easy to cook, and in the process of steaming, the water in the dumpling skin will be evaporated, so it must be steamed with a strong fire, so that the jiaozi can be steamed quickly and the water in the dumpling skin can be concentrated inside, so that the dumpling skin will be soft but not hard.