Shanghainese people's favorite kinds of dim sum

Raw materials: pork sandwich meat, crabmeat **** 1000 grams, refined flour, low gluten flour, Canadian flour **** 1000 grams.

Seasoning: refined salt, monosodium glutamate, sugar, green onion and ginger, yellow wine, chicken broth, egg white.

Production: sandwich meat chopped into pieces, add salt, monosodium glutamate, yellow wine, sugar, onion and ginger, chicken broth mixing vigorously. Crabmeat stir-fried into the sandwich meat mix. Mix 3 kinds of flour and water into a dough, put into the pasta machine repeatedly rolled, so that the dough is fine and smooth. Then, take off the blanks and roll out the dough to form the filling. The product can be steamed in a cage over high heat.

Shengjianbao

Raw materials: 500 grams of pork, 300 grams of meat jelly.

Seasoning: flour, salt, monosodium glutamate, sugar, pepper, chicken powder, sesame oil.

Making: first the pan on the heat, put the raw frying, oil, bottom frying yellow and then add water, cover and fry for 6 to 7 minutes, sprinkle with green onions, black sesame seeds, pot can be.

Features: puffy, soft outer skin, the bottom of the bag is fragrant and crunchy, the filling is fresh and fragrant, and the marinade is fragrant and delicious.

Crabmeat dumplings

Raw materials: 150 grams of crabmeat, 250 grams of jelly, 250 grams of meat sauce.

Seasoning: lard, salt, monosodium glutamate, yellow wine, soy sauce, green onions, ginger.

Production: the crab is split into crab meat, lard put onion, ginger stir-fried into crab powder. Meat skin with alkaline water to wash, and then put onions, ginger, yellow wine, the meat skin cooked, with a sieve to sieve off the meat skin, the water cooled down into the jelly. Put crabmeat powder, jelly and meat sauce into MSG, soy sauce, green onion, ginger and salt and mix them together to make soup dumpling filling. Use cold water dough to make the skin, put in the filling and wrap into buns. Steam for about 7 minutes to mature.

Features: thin skin, juicy, fresh flavor.

Shrimp and Begonia Dumplings

Raw materials: 10 grams of clarified noodles, 50 grams of shrimp, 50 grams of plum meat, 50 grams of carrots, 50 grams of asparagus.

Seasoning: salt, monosodium glutamate, butter.

Production: the clarified noodles into the boiling water to make crystal noodles, shrimp, plum meat, carrots, asparagus chopped into a filling. Crystal skin wrapped in filling made of begonias shape, steamed on the cage will be completed.

Meat moon cake

Raw material: flour, lard, maltose, minced pork.

Seasoning: salt, monosodium glutamate, soy sauce, sugar, sorghum wine, ginger, pepper, sesame oil, water.

Making: Put part of the flour with lard and shortening, then add the other flour with maltose, lard and boiling water and water oil noodles to be used. Put the sandwich minced pork into the basin, add the above seasoning mix to make the filling. First, bread the shortening into the water-oil dough, roll it out with a rolling pin, fold it and then roll it out again to make a rectangle, then roll up the dosage, flatten the dosage and wrap it into the filling, and then gently press it to form a round cake, that is, it will become a raw embryo. Heat a pan, place the cakes in the pan with the ends facing down, and bake them one by one (turning them over in the middle) until they are ready to be eaten.

Features: savory taste, slightly sweet, crispy skin and tender meat, golden brown.

Crystal sesame balls

Raw materials: 200 grams of glutinous rice flour, 25 grams of oil, a little onion, 30 grams of sesame seeds.

Seasoning: salt, powdered sugar.

Making: the glutinous rice flour with water into the seasoning, and into a dough, the dough made of embryonic skin, the middle of the board oil, scallion, the outer layer of sesame rolled, deep-fried in a frying pan.

Shrimp small wontons

Raw materials: 500 grams of flour, 50 grams of shrimp, 30 grams of fresh meat, 1 egg.

Seasoning: refined salt, monosodium glutamate, soup.

Making: first the flour with cold water and good, and then made wonton skin, will make the filling wrapped into the skin, with the soup soup, that is.

Features: transparent color, fresh taste, tender filling, clear soup.