How to make shrimp mooncakes, how to make shrimp cakes

Preparation of shrimp mooncakes.

Ingredients: 225 grams of clear noodles, 75 grams of corn starch, appropriate amount of water, 15 grams of salad oil, and 3 grams of salt.

Accessories: 80 grams of shrimp, 100 grams of minced pork, 1 egg white, a small amount of sugar, an appropriate amount of salt, an appropriate amount of ginger powder, an appropriate amount of chopped green onion, 1 tablespoon of cooking wine, an appropriate amount of salad oil.

Preparation of shrimp mooncakes.

1.Fresh shrimp decapitated, peeled, and stripped of shrimp lines;

2.Add a little salt to marinate to taste;

3.Mix the noodles, starch and salt evenly, flush into the boiling water, stir with chopsticks while flushing, stir until there is basically no dry powder, cover with a damp cloth or cover and simmer for a while, and lower the temperature at the same time;

4.When the dough cools down, prepare the meat filling, cut the shrimp into sections, put the cut shrimp and pork filling into the seasoning basin, add an appropriate amount of ginger powder, cooking wine, an appropriate amount of salt, chopped green onions, a small amount of sugar, and stir well;

5.Beat in an egg white and stir in the same direction.

6.Finally, pour in an appropriate amount of oil, stir well, and set aside;

7.At this time, the dough is no longer hot, pour it on the cutting board, knead vigorously, and knead until smooth and non-sticky;

8.Knead 15 grams of vegetable oil into the dough several times, and the kneaded dough is very smooth and soft;

9.Roll into long strips, cut into suitable sizes, flatten and roll thin;

10.Wrap the shrimp and meat filling and close the mouth like a bun;

11.Sprinkle a small amount of dry powder (clear noodles) on the bun and press it into the shape of a moon cake with a moon cake mold;

12.Put corn husks on the underneath and do all the parts in turn;

13.Put water in the pot, boil over high heat, boil the pot on water, steam for 15 minutes, turn off the heat, take it out immediately, wow, the transparent skin, it is very gratifying, and at the same time wrap a few bean paste fillings, and the color of the steamed is dark.

Crystal shrimp mooncakes can be made with shrimp, and the steps are as follows:

1. Remove the shell of the shrimp, chop the shrimp line, chop the mushrooms after soaking in water, and chop the carrots.

2. Add salt, pepper, minced ginger and minced green onion and mix well.

3. Prepare flour and corn starch, add boiling water to blanch, cool and knead into a smooth dough.

4. Divide the dough into small agents and roll them out into thin cakes. Wrap each with shrimp filling.

5. Put it in the moon cake mold to press out the flowers, and then buckle them out.

6. Put it in the cage and steam it for 6 minutes, and the crystal shrimp cake is ready.

In this way, the crystal shrimp moon cake crust is crystal white, clear and transparent, the meat is tender and elastic, the entrance is dense and tender, and it is delicious and not greasy.

The Mid-Autumn Festival is coming, and everyone has made all kinds of moon cakes. Cantonese style, Soviet style, snow skin, ice cream, all kinds of samples are complete. Do you think that there are too many materials for traditional Cantonese mooncakes, and it is too cumbersome to make Suzhou-style puff pastry?

Today, Mushroom has developed a new project, the Crystal Mooncake, which is the crystal of the Crystal Shrimp Dumpling. Ideas were extracted from the crystal shrimp dumplings to innovate the Cantonese innovative concept mooncake, the crystal shrimp dumpling mooncake. I believe everyone is familiar with crystal shrimp dumplings, but the crystal skin of moon cakes cannot be as thin as shrimp dumpling skin, so transparent, shrimp dumplings are wrapped without pressure, and the moon cakes can be exposed as soon as they are embossed.

Maybe it's also a technical problem) was originally quite thorough, but it seems to be a problem with the camera, and it is a little difficult to focus on the solid color, so it seems that it is not difficult to see the color of the shrimp meat inside.

The preparation of shrimp cakes is as follows:Ingredients: 1 kg of shrimp, 60 grams of onion, 1 teaspoon of salt (5 grams), 1 tablespoon of starch (15 grams), 1 tablespoon of cooking wine (15 grams), half an egg, 2 tablespoons of breadcrumbs (30 grams), 1 tablespoon of salad dressing (15 grams), 1 teaspoon of black pepper (5 grams).

1. Peel and remove the shrimp line, chop into puree, chop the onion, and pour it into the shrimp puree.

2. Add 1 teaspoon of salt, half an egg and 1 tablespoon of cooking wine.

3. Add 1 tablespoon starch.

4. Add 1 tablespoon of salad dressing, 1 teaspoon of black pepper, preferably hand-ground black pepper, which is more fragrant than black pepper, and stir with chopsticks in one direction.

5. Add 2 tablespoons of breadcrumbs and stir well.

6. Stirred state.

7. Smear a layer of cooking oil on your hands, take an appropriate amount of shrimp puree, form a ball, and then pat it flat, the size is according to your preference, apply a small amount of oil to the pot, heat it, and put the pat shrimp cakes.

8. Fry over low heat until golden brown on both sides.

Ingredients: 1 slice of moon shrimp bridge cake, 20 grams of oil, 10 grams of sweet and sour sauce.

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Heat a saucepan over medium heat. <>

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Pour in an appropriate amount of oil and reduce the heat to low.

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Take out the shrimp cakes, do not thaw them in Changchun, and fry them directly.

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Fry one side first, about 1 minute.

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Flip and fry for about 1 minute.

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Make a few more flips.

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Fry on both sides until golden brown and turn off the heat.

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Slice and pour the sauce over you.

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Materials:

2 spring roll wrappers, 150 grams of ground grass and shrimp puree, 50 grams of minced lard, a little coriander, a little minced garlic, a little ginger, 1 egg, 1 tbsp white powder, 2 tsp fish sauce, 1 tsp caster sugar, a pinch of white pepper, a pinch of sesame oil.

Method

1.Prepare a container with a dry ruler, add all the ingredients and seasonings minced, and stir evenly with both hands for 3 minutes, shaking vigorously several times in the middle.

2.Spread the spring roll wrapper flat, put the shrimp puree, cover with another spring roll skin, then use the back of a kitchen knife to pat the shrimp paste evenly, and then use the tip of the knife to pierce several small holes on the front and back of the shrimp cake for later use.

3.Heat the oil in a pan, heat the oil to 170 degrees, put the shrimp cakes into the shouting mountain and fry them for 6 minutes, remember to turn them over in the middle of the way, fry them until golden brown, drain the oil, slice them, and dip them in the Thai sweet and sour hot sauce when eating.