Sunday, February 05, 2006

蝦餃

shrimp dumpling


新年這幾天, 四處出動, 只懂食食食, 人也變得更加懶了, 趁今天不用出動就做了這個蝦餃!!


with recipe


包蝦餃方法圖片 (取自”餃子”一書)

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23 Comments:

At 11:36 AM, February 06, 2006, Blogger ayeeh said...

Hi Hi !!!!

the transparent shrimp dumpling is very nice and see through the shrimp under the cover which is very fresh n the size is a very large shrimp............
i am very hungry please help help........

 
At 4:29 PM, February 06, 2006, Blogger tendy said...

This comment has been removed by a blog administrator.

 
At 10:48 PM, February 06, 2006, Blogger tendy said...

This comment has been removed by a blog administrator.

 
At 10:54 PM, February 06, 2006, Blogger tendy said...

hi ayeeh, this shrimp dumpling is a easy job. you can make it in your country anytime. i've posted the recipe, try it!

 
At 11:09 PM, February 06, 2006, Blogger Mrs. Ip said...

蝦餃都玩埋?厲害!我想挑戰燒賣呀,有沒有圖可參考怎樣包呢?

 
At 10:42 PM, February 07, 2006, Blogger tendy said...

titania, 貓網主頁有燒賣食譜ah, 我諗不是太難, 包入肉後再在臺上壓平底部, 而且燒賣皮是現成買的, 你一定冇問題ah!

 
At 12:09 AM, February 08, 2006, Anonymous 婉子 said...

食譜己被我偷走!
湯馬最愛蝦鮫,如果揾到澄粉,整嚟做情人節其中一道菜!

 
At 1:39 AM, February 08, 2006, Blogger tendy said...

婉子, 如果唔到寄比你!

 
At 12:23 PM, February 08, 2006, Blogger 藍雨 said...

買咩蝦呢?
新鮮基圍蝦?死/雪o既中蝦?

 
At 2:03 PM, February 08, 2006, Blogger stephanie chow said...

唔該要幾打呀...送唔送貨呀...我既最愛呀....今朝同家人去飲茶,b女一隻b食左3件大蝦餃呀....勁呀.....有我既大食風範呀..呵呵

 
At 7:46 PM, February 08, 2006, Anonymous 婉子 said...

我要到星期六先有時間去亞洲鋪... 希望有啦!
想問問「肥豬肉」係未淨係肥?定係肥多肉少?
仲有,tendy你有無燒賣食譜?

 
At 1:25 AM, February 09, 2006, Blogger Cuteypinga said...

皮薄餡靚...好正呀

 
At 11:22 AM, February 09, 2006, Blogger tendy said...

藍雨, 我買的蝦是死了的中蝦, 鋪在冰上賣的, 如果用新鮮蝦是好難剝殼ga!

stephanie, b女咁刷得.....?

婉子, 真是白雪雪滑du du的淨肥肉ah, 效果會比較似酒樓的!
http://www.leisure-cat.com/frm_1378.htm
你睇呢個ah!

stephanie, 謝謝你!

 
At 2:59 PM, February 09, 2006, Anonymous laam said...

你整得好靚呀!!
但好怕同蝦去腸去殼!!
還是食住你的蝦蛟先 ^_^

 
At 4:55 PM, February 09, 2006, Anonymous mabel said...

皮薄餡靚。正!
tendy廚藝越來越厲害,
中式西式都難不到你。

 
At 10:54 PM, February 09, 2006, Blogger tendy said...

laam, 我家的小姐要求極之嚴格, 沒有去腸去殼是不會吃的, 所以這個動作我是常常都要做的!

呵呵, mabel你竟然讚我的廚藝, 攪到我唔知點算好tim!

 
At 11:50 AM, February 10, 2006, Blogger 藍雨 said...

我聽日買蝦,整蝦餃~~:)

 
At 9:38 PM, February 15, 2006, Anonymous joliana said...

hi 你好!
蝦餃做得好靚呀!
個食譜我要借黎用啦!
多謝!

 
At 11:20 AM, February 16, 2006, Blogger tendy said...

hi jolinaa, 隨便哦!! 如果覺得蝦餃皮太乾的話可加多5-10g滾熱水!! 希望你成功!!

 
At 10:22 PM, February 27, 2006, Blogger tendy said...

蝦餃 (約20隻)
皮材料(A):
澄粉96g,
生粉 6g
鹽 1/4 茶匙

皮材料(B):
滾熱水 156g
生粉 36g
菜油 2 茶匙

餡材料 (A):
蝦 買一斤 (去腸去殼)
鹽 1/2 茶匙
生粉 2湯匙
胡椒粉 1/2 茶匙

餡材料 (B):
糖 3茶匙
雞精 1/4茶匙
肥豬肉 30g (剁碎)
麻油 1/4茶匙


做法:
1.蝦去腸去殼, 洗乾淨, 再索乾水份.
2.將蝦放在鉆板上, 用菜刀將蝦輕拍一下
3.將餡材料A攪勻(用同一方向攪), 攪到有黏性, 再加入餡材料B攪勻, 待用
4.皮材料A 攪勻, 加入熱滾水, 約略埔平, 加生粉36g搓勻, 最後再加入菜油及搓到麵團所有材料均勻
5.取約10-12g麵團, 搓圓, 放在鉆板上, 用菜刀壓扁成塊狀, 我再用麵包棍將皮再碌薄, 再用菜刀將蝦餃皮片起, 可包了
6.包好後用大火蒸10-12分鐘.

*****麵團皮及包好的蝦餃要用濕毛巾蓋好, 以免乾涸
做時如果覺得蝦餃皮太癡鉆板, 可用少許澄粉
我今次用了半肥瘦豬肉, 覺得麻麻地, 應該用肥豬肉效果會好些
餡材料可以加入約20g罐頭冬筍, 冬筍必須要先出水
我買了一斤蝦, 去殼後有280g

 
At 11:29 AM, June 13, 2007, Anonymous irisleung said...

你好厲害
連蝦餃都整到

 
At 10:54 PM, June 13, 2007, Blogger tendy said...

This comment has been removed by the author.

 
At 10:55 PM, June 13, 2007, Blogger tendy said...

irisleung, 謝謝來這裡探我, 蝦餃都不是太難做, 可以試下~~

 

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