Shrimp and Celery Dumplings
1.
The fresh shrimps bought are frozen in the refrigerator for 1-2 hours, and then the shrimps are frozen until hard and not frozen.
2.
Picture 1: Remove the shrimp head Picture 2: The shrimp thread is easy to break (don’t care) Picture 3: Peel one-third of the shrimp head Picture 4: Hold the peeled part with your right hand, press the tail of the shrimp with your left hand, and remove the remaining skin with a little force
3.
The last step is to go to the prawn line picture. A shallow line on the back of the shrimp to the tail of the shrimp (you can see the prawn line). Wash the prawns that have been lined up several times, and drain the water for use
4.
Speaking of making noodles, I remembered what my grandmother said when I was young: Sanguang (hand light, pot light, noodle light) and the noodle process are as follows. The weather temperature is 26℃, the water temperature is about 30℃, add a little salt, and let the noodles reach 60% (flour) Fuse all the dough, add an egg white + a little cooking oil) After the dough is completed, cover the steamer cloth and set aside
5.
Chop pork belly + plum meat (both are pork, a part of plum meat lean meat), and set aside...Reminder: The weather is not too hot, so don’t use it in a hurry. Use the meat you bought on the balcony to control the water and make dumplings. Not easy to rot without excess water
6.
Put the cooking oil in the wok, heat 7-8 to the oil temperature, add the shredded green onion and fry the golden brown, directly (or cool in the oil temperature), pour the chopped meat.
7.
Cantonese people call parsley picture a handful of celery diced, 1-3 mm (it can be difficult to cut too long, be patient (ง • ̀_• ́)ง) Picture two cut celery diced effortlessly Chop the chopped celery slightly (the celery is watered out), squeeze out the excess water, and put it on the meat filling. The remaining celery is operated repeatedly...
8.
Cut the ginger slices and dice them into the meat filling, then add all the seasonings: salt, chicken essence, bun dumplings, light soy sauce, stir well and set aside, but still feel not fragrant enough, and finally add sesame oil 😁😁
9.
At this step, you’re almost done, Xiao Xiao is pleased. ☺️ Make the dumpling wrappers with the noodles. It fits well and tastes very good. (*๓´╰╯`๓)♡If you find it troublesome, you can buy ready-made ones. It saves half of the work, but the dumpling wrappers bought are more starchy, and the wrapper needs to be dipped in water to fit the wrapper (disadvantages, the dumpling wrapper is not elastic)
10.
Picture two, let’s start with some stuffing, picture three, put a shrimp picture, four packs of crescent dumplings (this shape all depends on the shrimp, tailor-made 😃Pinch the dumpling skin twice back and forth. Advantages 1. Put an end to rotten dumplings. 2. Put the dumplings by the way. Pinch the skin thinly to make it easier to cook)
11.
During the packing process, the left thumb is always placed in the middle of the "crescent", and the right hand makes the crescent more perfect
12.
Shrimp and celery dumplings in clear broth, "100% boiled not bad"😅
13.
Let’s have some juice to start eating 😄 Friends who don’t like to be too greasy ╮(﹀＿﹀)╭ can try a simple way of eating (fresh finger pepper + coriander + old vinegar, you don’t need to put sesame oil anymore, it will be brought out in the dumplings😋)
Tips:
Reminders: 1. Dumpling filling is not easy to be too salty, just a little bit of juice to remedy it 2. Celery leaves can be used as steamed vegetables, the taste is good, pay attention to if you like, share steamed celery leaves when you have time 😅 The new favorite is our gourmet world✺◟(∗❛ัᴗ❛ั∗)◞✺Finally, I wish the chefs, uncles, aunts, and parents a happy Chinese New Year, good luck in pigs, and good luck! ! !
