To Yang Ming's surprise, even if he made a lot of salmon sashimi, it still couldn't satisfy Kaido's little Lori's stomach!

She is like a bottomless pit, and she can't fill it!

Suddenly, Yang Ming was a little dizzy!

Do you really want to make him ****, ahh

Facing a customer who can't eat enough is a painful and happy thing for a chef.

Yang Ming rolled up his sleeves and suddenly felt full of fighting spirit.

Be sure to fill Kaido's little Lori's stomach!

At this moment, what he wants to do is a home-cooked dish, dumplings.

Dumplings, also known as dumplings, are a kind of semi-circular pasta with filling, because the shape is slightly flattened, so it is also called "flat food" in places.

"Qing Barnyard Banknotes" said: "There is filling, or called powder horn - and steamed and fried can be, boiled and there is soup called dumplings." ”

Yang Ming once entered the world of small masters, and learned a special dumpling method in Yangquan Restaurant.

That is, shrimp dumplings.

As a special dish in Yangcheng, shrimp dumplings are different from other places in China in terms of filling and making dumpling skins.

First, Yang Ming cooked the fatty meats, and then, with the help of a junior knife skill, cut them into small cubes, each the size of a mung bean.

Yang Ming put the diced fat meat in a bowl for later use, then took out a kitchen knife, peeled the shrimp and washed the fishy line, and then wiped the water dry with paper.

The devil is in the details.

If you don't absorb the moisture of the shrimp meat, it will be difficult to stick together when you have to stir the filling well.

Then, Yang Ming slapped these shrimp flat with a knife, and in this process, Yang Ming was extremely careful, for fear that if he accidentally slapped too hard, he would shoot the shrimp into meat puree, which would not be delicious.

Subsequently, Yang Ming made a knife in the middle of the back of the shrimp meat, which can ensure that the shrimp meat can be better steamed during the steaming process.

Of course, it's okay to use only these for fillings.

However, in this way, the taste of the dumplings will be too monotonous, and it is easy to get tired.

Therefore, Yang Ming also specially prepared horse hooves.

The water chestnut is refreshing and sweet, which can enhance the taste of the dumpling and at the same time increase its flavor, killing two birds with one stone.

Yang Ming washed and peeled the horses' hooves, and with the help of a junior knife, cut them into small dices the same size as the fat cubes.

Then, Yang Ming poured all these fillings into a large bowl.

Then, add salt, chicken essence, sugar, sesame oil, white pepper and egg white, and add chopped carrots and chopped coriander.

Yang Ming used his hands to grasp it clockwise, and at the same time, he grabbed it while grabbing it, and smashed it hard in the bowl.

Through this beating, the flavor of various condiments can be integrated into the filling, which is commonly referred to as flavoring.

It can be seen that with the passage of time, the originally distinct fillings, after some stirring, gradually merge into one, becoming I have you, you have me, and it is difficult to separate each other.

Once the filling is finished, it's the dumpling wrapper's turn.

Yang Ming first washed his hands with water, focusing on removing the odor on his hands, and then began to make dumpling wrappers.

Because after the filling is stirred, it takes a while to marinate, so it is arranged to make dumpling wrappers later.

As for why shrimp dumplings are different from other dumplings?

This is where the mystery comes in.

Because the dumpling skin of shrimp dumplings is not only starch, but also flour.

Yang Ming first put a pot of bottom water, turned off the heat after the water boiled, immediately poured the flour and starch into it at the same time, and quickly stirred it in the same direction with a rolling pin.

In this process, the speed must be fast!

Definitely not slow!

Otherwise, the whole flour will not form a lump, it will easily fall apart, and you will have to start all over again when the time comes.

The flour that was stirred out in this way was so strong that it almost stuck together, and Yang Ming needed to use a rolling pin to get it out piece by piece, put it on the cutting board one by one, then add a little lard to act as a lubricant, and then knead it into a smooth dough by hand.

Taking advantage of the fact that the flour was still hot, Yang Ming did not dare to waste time at all, and hurriedly began to roll the skin.

Yang Ming took out a small dose of flour and rolled it into a thin round slice with a rolling pin, which looked almost transparent because of the addition of powder.

Then it was wrapped in shrimp filling, which Yang Ming was already familiar with in Yangquan Restaurant, and everything was like flowing water.

At about the same time, he fed the skin with his left index finger and pinched the thumb and index finger of his right hand.

Shrimp dumplings are not the same as ordinary dumplings, they must be small and delicate, that is, small, evenly folded, and not dense.

After wrapping, shrimp dumplings are generally smaller than other types of dumplings.

However, compared to other dumplings, the skin of shrimp dumplings is very thin and crystal clear, so you can clearly see the meat filling inside from the outside.

Especially when I saw the whole shrimp, I was even more appetizing, and my saliva really hung upside down like a waterfall.

Yang Ming made full use of the space on the plate to arrange the wrapped shrimp dumplings into several concentric circles, and then put them in a hot pot that had been prepared for steaming.

With the clouds and mist, a stream of fragrance spreads, which makes people's mouths open, and they can't wait to eat quickly.

From the kitchen, there was a sudden fragrance.

This aroma is mixed with the umami of shrimp meat, which is even more jaw-dropping.

This is a superb shrimp dumpling!

I saw that the skin of these shrimp dumplings was as white as snow, thin as paper, translucent, and the filling in the skin was faintly visible, resembling a comb of bananas, which looked extremely attractive.

Where has Kaido's little Lori ever seen such a delicacy!

Seeing it at this time, Kaido's little Lori's stomach was like a monstrous wave, and a muffled thunderous sound suddenly exploded in this small kitchen.

Coo-goo!goo-goo!

Hearing the sound, Yang Mingcai suddenly came back to his senses from the state of concentrating on cooking.

Yang Ming looked at Kaido's little Lori leaning against the door wall, his eyes were round, and he looked salivating, and he couldn't help but be happy.

"If you want to eat it, take it. Yang Ming said lightly.

"Then you're welcome!" Kaido's little Lori said with a familiar look.

As he spoke, Kaido's little Lori strode forward and grabbed a dumpling.

When they got closer, Kaido's little Lori realized that the size of these dumplings was limited to one bite.

These shrimp dumplings have a half-moon-shaped spider belly on the outside, with a total of 12 skin folds, the whole is crystal clear, and the shrimp meat is tender and red inside, which looks beautiful.

Kaido's little Lori lightly opened her lips, revealing her white teeth, and gently tore off the corner of the shrimp dumplings.

Don't look at the shrimp skin is thin and transparent, but there is a softness in the bite, and it tastes very strong.

Naturally, this is also thanks to the addition of powder.

After chewing for a while, Kaido's little Lori couldn't wait to swallow the whole shrimp dumpling into her mouth.

The whole shrimp dumplings are smooth and fresh, delicious and attractive, and they are simply the best in the world!