There are a variety of flavor snacks in Shanghai, and Xiaobians favorite is the big ravioli.Compared with ordinary ravioli, the big ravioli is larger, the stuffing is more enough, and the fragrant soup is full of mouth.There are a lot of bags in the big sacrifice. This is because there are a lot of tricks in the stuffing of the big stuffing. Fresh meat, three fresh, and shrimp are all available.Lets take a look at different big bags together!
How to cook authentic: Shrimp
500 grams of ingredients, 2 eggs, 100 grams of lean meat, 50 grams of peanut kernels, and 25 grams of water.Sesame, pepper, chili oil, sesame oil, soy sauce, ginger juice, garlic juice, monosodium glutamate, salt, green onion.
Method 1. Eggs are scattered; pork lean meat is washed, chopped into a harmful, water -haired shrimp and chopped, peanut kernels are baked and crushed, and three materials are made of soy sauce, salt, monosodium glutamate, sesame oil, half of half halfThe amount of egg liquid and an appropriate amount of water are stirred into stuffing.
2. Add the remaining egg liquid and an appropriate amount of cold water to the flour, and make a slightly harder dough. Slightly stretch into a ravioli skin, wrap the filling, and cook.
3. Crush the sesame seeds, add pepper, pepper oil, sesame oil, soy sauce, ginger juice, garlic, onion, and put on small discs, and apply for the cooked ravioli.
Shanghai Dashus bag
1 kg of ingredients, 750 grams of pork leg meat, 150 grams of shrimp, 85 grams of white soy sauce, 60 grams of rice wine, 10 grams of monosodium glutamate, white sugar, sesame oil, green onion ginger, cooked lard, and fresh soup.
Method 1. Wash the pork, cut it into minced meat, put it in a plate, add white soy sauce, white sugar, rice wine, monosodium glutamate, and onion ginger mix, add 100 grams of water, mix until you do not see the water and stick it., Drain the water, add a little rice wine and mix with a little fishy.
2. Put the skin of the ravioli in the left palm and spread it out, put 4 grams of meat and 2 shrimp, use the left hand to gently pinch, pinch the skin tight, forming a tight and large stomach.
3. Put water in the pot. After boiling with a fire, pour the ravioli into the pot and cook, and use an iron spoon to stir it in the bottom of the pot from time to time.
4. Put some fresh soup in the bowl, sprinkle shallots, pour some cooked lard, and then put the ravioli in.

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