Shrimp Siu Mai
1.
Peel the fresh shrimp out of the shrimp, use a toothpick to pick out the shrimp intestines
2.
Clean the shrimp
3.
Put the shrimp on the kitchen paper to absorb the moisture
4.
Put the shrimps in a bowl, add salt and knead until gelling
5.
Take 3 shrimp and chop into shrimp paste
6.
The fat is cooked in the pot, removed, and chopped
7.
Wash and chop the tender bamboo shoots
8.
Put the fat mud and bamboo shoot mud into the shrimps, add chicken essence, cornstarch, pepper, and sugar
9.
Finally add a tablespoon of sesame oil, mix well and put in the refrigerator for later use
10.
Take a stack of wonton wrappers and place them on the chopping board
11.
Cut off the four corners with a knife
12.
Make a little more round shape
13.
Take a piece of skin and place it on your palm
14.
Take appropriate amount of shrimp stuffing and put it on the dough
15.
Place it between the thumb and index finger of the left hand and slowly gather it
16.
Pinch into a big shape up and down, and a small shape in the middle
17.
Pinch the mouth into a petal shape
18.
Put a shrimp on top of the siu mai
19.
Brush the steamer with oil, and put the cooked shrimp shaomai on the steamer
20.
Bring the water in the pot to a boil, and steam the steamer pot on high heat for about 8 minutes
21.
Steaming, delicious and tempting shrimp shaomai is ready
22.
If you can't buy young bamboo shoots, you can use water bamboo shoots instead.
23.
You can also put greased paper or vegetable leaves on the steamer.
