Crystal Shrimp Mooncake

Overview

If you have eaten too many sweet mooncakes, try a salty crystal mooncake with chewy skin, delicious meat filling, and a big shrimp😋😋😋.

Mix cornstarch, cornstarch and salt evenly.
Pour in boiling water and stir with chopsticks until there is almost no dry powder. Cover and simmer for a while.
Remove the shrimp lines from the shrimps, add a little salt and cooking wine to marinate.
Chop the sandwich meat into fine pieces (fat to lean ratio 2:8).
Chop the shrimp into fine pieces and add it to the minced meat. Add mustard mustard, onion and ginger, cooking wine, light soy sauce, oyster sauce, and egg white, and stir in the same direction.
Use your hands to make the dough smooth and non-sticky, then add lard and knead evenly. The dough will be very soft at this time, so cover it to keep it fresh.
Divide into small dough balls of 25g each (the dough is not tough, so a little more. The mooncake mold is 50g).
Flatten the dough, wrap it with shrimp meat filling, and put a whole shrimp.
Close the mouth like a bun and roll it into a round shape.
Apply a layer of starch to the mold, put in the mooncake embryo, and press it into the shape of the mooncake.
Line with oil paper and place on the steam rack. After the water boils, steam it for 15 minutes. When the cake becomes transparent, turn off the heat and take it out.
Transparent color.
A big shrimp, delicious for you to see😋.