|Powder group||100 grams|
|Dried shrimps||20 grams|
|Sesame oil||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Three quarter hour|
Chengfen dough: wheat starch, a slightly harder piece of flour, covered with wet cloth 40 minutes later, put in a slightly more cold water, like washing cloth, wash gluten, water becomes thicker, replace clean water and wash again, until the washing gluten water becomes clear, all the gluten washing water concentrated in a static place, after the static superficial water poured out, leaving the underlying thick paste, poured into the frying pan.Heat the dough in a small fire, evaporate the water until the dough becomes transparent, turn off the fire, cool it and survive.Put it in a fresh-keeping bag and keep it in the refrigerator. Take it as you like.
Prepare stuffing, pick and wash leek, chop, add shrimp skin, mix well.
First add sesame oil and mix well, then add a little salt.
Cheng powder is taken into a ball and divided into small squeezes.
Roll the orange powder and beat it into thin skin. Put the filling on top.
Spring rolls are wrapped around and inward.
Brush up the blending oil in the dish, put the wrapped spring rolls in, heat the steaming pot, put the spring rolls in the pot after boiling, steam for 10 minutes.
Turn off the fire, take out the finished product.
From Gourmet Food to Happy World: Works in Eating