![]() ![]() You can omit the shrimp to make pork dumplings.Throwing the filling repeatedly back into the bowl is the traditional method to make the shrimp and meat mixture more firm and springy.Then wash the prawns under running water until the water runs clear.Marinating the shrimp with salt and baking soda for a few minutes will make the shrimp meat more crunchy. Chicken powder (similar to chicken bouillon cube) is not necessarily based on my recipe testing result, which I intentionally omitted (I know many restaurants use it!).But cutting it manually is still the best way) (For simplicity, use the food processor (pulse mode) to mince the pork and prawns. Cut the slices into strips, the tiny dice. ![]() To do this, keep the pork belly in the freezer until half-frozen, then slice it to 2mm (1/8 inch) thick.
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