August and September is the season for seafood. Are you tired of the traditional seafood eating? Today, I will teach you how to cook delicious seafood. I believe you will like it!
Ingredients: wheat flour 500g pork stuffing 200g shrimp 100g mushroom 100g agaric 100g salt 1tsp soy sauce 1tbsp chicken essence 1tsp ginger small sesame oil 1tsp scallion Half Root five spice powder 1tsp
Methods: 1. Prepare shrimp, agaric, mushroom and meat stuffing
2. Add some water into the flour and knead it into a dough. Knead it for 30 minutes
3. Stir the minced meat with scallion and ginger
4. Add soy sauce, salt, chicken essence, sesame oil and five spice powder, stir well until it is firm
5. Chop the fungus, mushroom and shrimp into small pieces
Add the meat to the medium
7. Mix well
8. Divide into dough of uniform size
9. Take a small dough and roll it into a piece with thick middle and thin periphery
10. Press the outer edge out of the fold, like a lotus leaf
11. Put stuffing in the middle
12. Hold the edge of the wheat with your thumb and forefinger and gently close it
13. Do well one by one
14. Add water to the steamer and bring to a boil. Apply oil to the drawer. Put in Shaomai and steam over high heat for 10 minutes
Shaomai, also known as Shaomai, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, is a kind of pasta snack with scalded noodles wrapped in skin and stuffing and steamed in a cage. Shape like pomegranate, white crystal, filling multi skin thin, fragrant and delicious. Born and raised in China, it has a long history. In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it Shaomai, while in Beijing and other places it is called Shaomai. It is fragrant and delicious, and has the advantages of small steamed buns and potstickers. It is often used as a feast delicacy.