Crystal Cowpea Shrimp Bun
1.
Cut half of the shrimp into large pieces, marinate with a little salt and cooking wine for 10 minutes, then chop the other half into puree
2.
Boil the cowpea in boiling water for 5 minutes, then remove it and soak it in cold water for a while
3.
Prepare the ingredients: cool the cowpea and cut into small dices, minced ginger, chopped green onion and minced meat
4.
Put all the ingredients of steps 1 and 3 into a bowl, then add 3g salt, 2g sugar, white pepper and chicken essence and stir in one direction. Add appropriate amount of water during the mixing process
5.
Noodles and cornstarch
6.
Put 100g plain noodles, 10g starch (reserve 20g starch for later use) and 1g salt in the basin, stir well with chopsticks, pour boiling water, and stir with chopsticks while pouring
7.
Stir to form a dough, cover and simmer for 5 minutes
8.
Add the remaining starch three times
9.
Knead into dough
10.
Knead the dough into long strips, cut into small sections, and cover with plastic wrap to prevent air-drying. Take it as soon as you use it.
11.
How to make the dough: first put a layer of plastic wrap on the chopping board, and then put a piece of dough on it (the cut faces upward)
12.
Fold the plastic wrap to cover the dough, flatten it with your hands
13.
Cover it with a spatula or a wide kitchen knife, and press firmly on the middle and peripheral parts
14.
Try to press it as thin and round as possible, tear off the plastic wrap after pressing, you can easily take out the dough
15.
Put stuffing in the dough (the stuffing is best to have 1-2 large pieces of shrimp)
16.
One pleat is pressed and another pleat is wrapped, and the hand should be light, otherwise the skin will break
17.
In order to look good, I did not seal it, and put a grain of diced cowpea in the middle as a decoration (not necessary)
18.
Wrap it and put it in a cage (note: the cage must take anti-sticking measures, whether it is oil or other materials, as long as it is not sticky). After the steamer is boiled, put it in the cage, cover the lid, and steam on medium high heat. It can be made for 8 minutes. The steamed prawn buns should be eaten while they are hot. The taste and texture are the best at this time!
Tips:
1. The water for making noodles must be boiled
2. Don’t be greedy for the stuffing of the buns, otherwise the skin will break easily
3. The skin will be a bit hard after the buns are cooled, and then return to the pot and steam for a few minutes.
