1. After buying the shrimp, put it in the freezer of the refrigerator for about half an hour, until the shrimp body turns white and hard, it can be taken out and peeled. This is the key prerequisite for quick shrimp shell removal. Just like sharpening a knife, take a shrimp, use your thumb to start from the side of the shell on the side of the shrimp's belly, and push inward along the back.
2. When it is pushed to the back, it is pushed back to the position of the shrimp tail. In the middle, it can be pushed in the S line on the left, right, and right, to ensure that every corner of the shrimp does not fall.
3. Remove the shrimp tail
4. Back to the head, stir up the shrimp's neck, then pull the head and body, don't use too much force on the back, the shrimp intestines are connected, in order not to pick up the shrimp intestines in the next step, gently pull both hands apart Shrimp body and head, shrimp intestines are brought out along with the head
5. In this way, it is very easy to take off the clothes for the shrimp completely, and it is very easy and fast! This shrimp shell is beautiful, and the gray is always perfect
6. Of course, sometimes the shrimp shell may not be connected to the shrimp head, but the shrimp head can still be pulled out with the shrimp intestines. Do you see a small drooping line in the picture, that is the intestines?
7. Chop 2/3 of the shrimp meat into puree, 1/3 into cubes, chop horseshoe and carrot
8. Add horseshoe, carrots, 2 grams of salt, 2 grams of sugar, and ginger juice to the pureed shrimp
9. Then pick up the filling and throw it into a bowl from a foot high
10. Repeat 20-30 times until it is thoroughly stirred, add vegetable oil and stir well, put it in the refrigerator and freeze for 15 minutes
11. After freezing for 15 minutes, take it out of the refrigerator and add the remaining shrimp
12. Stir evenly, then put it in the refrigerator for later use
13. Mix 100 grams of corn starch, 10 grams of corn starch, and 1 gram of salt, and mix well. In addition, put 20 grams of corn starch aside temporarily.
14. Pour boiling water into the mixed powder, stir it into a snowflake shape with chopsticks while flushing, try not to have dry noodles, and simmer for 5 minutes with a cover
15. Knead the hot noodles evenly while they are hot, and add the remaining 20 grams of cornstarch in portions. The noodles are sticky at this time.
16. Add about 5 grams of oil and knead to gradually become a uniform dough
17. Place it in a container, cover it with a damp cloth, and let it rise for about 20 minutes, then take out a small piece of dough, knead it into a long strip, and pull it into a small dose
18. Knead and roll it into a round skin (it is recommended to take it and wrap it immediately, cover the remaining dough with a damp cloth, or use a mold to print the circle)
19. Shrimp dumpling skin should be as thin as possible, the thinner the dumpling, the more transparent it is. Pick up the dumpling skin, which is almost transparent.
20. Put in an appropriate amount of stuffing, not too much, so as not to break the skin during packaging, or burst when steaming. At this time, you can still see that the skin is very thin.
21. Push the shrimp dumpling skin with one hand and pinch the pushed skin with the other to become wrinkles
22. And so on and so on, all kneading is finished, after the final kneading, there is still a bit more solid, afraid of cracking when steaming
23. The wrapped shrimp dumplings are not big, you can eat them in one bite
24. Wrap until the end, the filling is used up, and there are 50 grams of skin left
25. All wrapped up, look at the shrimp dumplings are very beautiful
26. Boil water in a pot, put the wrapped shrimp dumplings on a drawer covered with greased paper (or carrots), cover and steam for 4-5 minutes. Do not turn on the heat to the maximum, just a little bit higher, too strong The firepower shrimp dumpling skin is easy to crack
27. The perfect crystal shrimp dumplings are ready to be cooked
