SEAFOOD recipes BAO Xiao Long
- Material:
Contents:
150 g shrimp, chopped
150 g scallops, chopped
150 g grouper fish meat, minced
Skin:
150 g flour Nurcisus
150 g rice flour Erawan
130 g water
19 g vegetable oil
Jelly:
600 g chicken claw
600 g water
7.6 g salt
11.4 g of powdered chicken broth
19 g sugar
150 g shrimp, chopped
150 g scallops, chopped
150 g grouper fish meat, minced
Skin:
150 g flour Nurcisus
150 g rice flour Erawan
130 g water
19 g vegetable oil
Jelly:
600 g chicken claw
600 g water
7.6 g salt
11.4 g of powdered chicken broth
19 g sugar
- Seasonings:
salt, chicken broth powder, sugar, sago Sang Fen, sesame oil, pepper, chopped ginger and red vinegar
- Method:
1. Contents, Skin and Jelly: Same content Xia Long Bao Chicken.
2. Solution: Take 450 g and 450 g dough Contents Jelly, mix them together.
3. Dough roller per 6 g up to a thin round.
4. Fill the dough with the dough mix the contents. Fold the top until neat.
5. Steam for 5 minutes. Serve hot
2. Solution: Take 450 g and 450 g dough Contents Jelly, mix them together.
3. Dough roller per 6 g up to a thin round.
4. Fill the dough with the dough mix the contents. Fold the top until neat.
5. Steam for 5 minutes. Serve hot
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