Looks like a dimmer but biting is a shrimp veteran

🦐 Huh, shrimp.

✨ shrimp filling mixture

- 450 a fresh shrimp

- It's hard pork, finely chopped, 70 a.

- One shot of flour.

- Sesame oil, one shot.

- One shot of soy sauce.

- One shot of sugar.

- White pepper, ½ shh.

- A little salt.

- 1 / 2 sch salt (for savory deodorization)

- Baking soda 1 / 2 🦐 Huh, shrimp veteran.

✨ shrimp filling mixture

- 450 a fresh shrimp

- It's hard pork, finely chopped, 70 a.

- One shot of flour.

- Sesame oil, one shot.

- One shot of soy sauce.

- One shot of sugar.

- White pepper, ½ shh.

- A little salt.

🥟, veteran flour mixture.

- Hong Kong oily starch 150 a

- 100 a cornstarch

- 250 ml of boiling water

- 1 shot of vegetable oil

👩‍🍳 shrimp filling

1.Bring shrimp to unwrap the shell and remove the black heel. Ferment with salt and baking soda to deodorize the fishy.

1. Divide shrimp into two parts.

The first part is crudely chopped.

The second part. Finely chopped or ground.

2.Bring the acquired shrimp seasoned with sesame oil, soy sauce, sugar, white pepper, salt, oily starch.

3. Massage or lashing for about 10 minutes until sticky, chilled, for 30 minutes. (Keeps molding easy and bouncing up)

4. Then wrapped with shrimp oil made

👩‍🍳 Making flour, huh? 🥟

1. Mix Hong Kong oily flour with cassava flour together.

2. Pour boiling water immediately. Quickly hold together. Put oil on it and massage until smooth.

3. Divide the lumps into thin sheets.

4. Add shrimp filling and flirt as you like.

5. Set the water to boil first. Place the grouper on the paper. Steamed strong light for 10-15 minutes. Ripe and the dough will be clear.

🥟, veteran flour mixture.

- Hong Kong oily starch 150 a

- 100 a cornstarch

- 250 ml of boiling water

- 1 shot of vegetable oil

👩‍🍳 shrimp filling

1. Divide shrimp into two parts.

The first part is crudely chopped.

The second part. Finely chopped or ground.

2.Bring the acquired shrimp seasoned with sesame oil, soy sauce, sugar, white pepper, salt, oily starch.

3. Massage or lashing for about 10 minutes until sticky, chilled, for 30 minutes. (Keeps molding easy and bouncing up)

4. Then wrapped with shrimp oil made

👩‍🍳 Making flour, huh? 🥟

1. Mix Hong Kong oily flour with cassava flour together.

2. Pour boiling water immediately. Quickly hold together. Put oil on it and massage until smooth.

3. Divide the lumps into thin sheets.

4. Add shrimp filling and flirt as you like.

5. Set the water to boil first. Place the grouper on the paper. Steamed strong light for 10-15 minutes. Ripe and the dough will be clear.

# Cooking Club# Lemon 8 Club # Shrimp # Food menu # Shrimp menu