Ingredients: 300g shrimp, 50g winter bamboo shoots, 100g fat pork, 250g Chengfen,
Seasoning: 4G salt, 5g sesame oil, 3G pepper, 3G sugar, 4G corn starch, 15g vegetable oil
1. Wash the shrimps, wipe with dry water, and dice the large shrimps;
2. Wash the bamboo shoots, cut them into shreds and put them in the pot. Do not add oil to fry them in dry water. Shovel them up and wait for the cold;
3. Add seasoning to shrimp, shredded bamboo shoots and fat meat and mix well to form stuffing;
4. Sprinkle a little oil on the perforated steaming board and put it in the steamer;
5. Put 1-3 cups of water into the pot and bring to a boil. Adjust to the slowest heat. Put in the clarified powder and starch and mix them well. Leave the oven immediately. Cover the lid and mix for 5 minutes. Pour out the table. Rub well while it is hot. Add half a teaspoon of oil and knead them into a soft and smooth dough;
6. Rub the dough into long strips, then divide it into small pieces and round them. Press it with a knife to form a round thin skin. Make about 12 small moves at the edge of the skin. Put in the stuffing and wrap it into shrimp dumpling shape. Arrange it on the steaming board. Cook it over medium heat for 8 minutes.
Shrimp: shrimp should not be eaten with some fruits. Shrimp is rich in protein, calcium and other nutrients. If they are eaten with fruits containing tannic acid, such as grapes, pomegranates, hawthorn and persimmons, it will not only reduce the nutritional value of protein, but also combine tannic acid and calcium ions to form insoluble conjugates, stimulate the intestines and stomach, cause discomfort, vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms. Seafood should be eaten with these fruits at least 2 hours apart.