Shrimp Dumplings in Pot

Name: Shrimp Dumplings in Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Zongzi; 20 pcs shrimp; Some pea; 2 tablespoons ketchup; 2 teaspoons Lemon juice; 1 tablespoon Sugar; Some salt; Some Chicken Essence; Some Water starch; Some Vegetable oil

by Lotus fragrance

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The calories of glutinous rice are high, so the elderly and children should not consume too much each time. Zongzi is mostly made of glutinous rice, which lacks fiber quality, has high viscosity and is difficult to digest. Therefore, when making rice dumplings, adding some grains of rice or red beans, coix seed, yam, taro or sweet potatoes, etc., can reduce the burden on the stomach. Eating zongzi with a bowl of light vegetable soup can help digestion. After that, match with some refreshing dishes, such as pine mushrooms and asparagus, bitter gourd in cold salad, and fried rapeseed with mushrooms, to reduce gastrointestinal pressure and avoid indigestion. "

Shrimp Dumplings in Pot

1. Prepare materials

2. Put the peas in boiling water and cook them, remove them and put them in cold water and let them cool before draining. The shrimps are also boiled in boiling water and cooked and set aside. Zongzi cut into small pieces

3. Fry in a frying pan until golden brown.

4. Remove the drain oil for later use.

5. Leave the oil in the pot to heat up, add the green onion and ginger to the pot, stir fry the shrimp and rice dumplings.

6. Pour in tomato sauce, lemon juice, sugar, salt and chicken essence and stir well.

7. Pour the peas into the pan and stir fry quickly.

8. Thicken the starch with water and let the juice wrap the ingredients.

Tips:
1. It is normal that the color of the rice dumpling leaves after being steamed for a period of time becomes dark. Don't choose zongzi with a bright green or even blue-green skin, because the zong leaves are probably treated with copper sulfate, so the safety is not guaranteed.

2. The rice dumplings can be stored for a long time after quick-freezing in the freezer. When eating, they should be steamed thoroughly, or use a microwave oven to thaw. When storing, it is best to divide into small packets that are eaten at a time, wrap them tightly with plastic bags, and separate them from other raw foods such as meat to avoid cross-contamination.