Special custom made Shrimps, Chinese Chive and scramble eggs dumpings for my picky hubby 為老公特別製作的鮮蝦韮

I always worry too much that my husband doesn't get enough loving cares since the day that I got to know him better. It was just like I owed him from the past of my life. I know most women spoil their kids more, but I guess I spoil my hubby more than my kids. I do love my kids, but kids can be taught. A husband is difficult to be teach and change his stubborn and bad habits. It is also a great challenge too ! Therefore, I think to give him full of love, then he will be touched, then he would willing to do everything for the lady who he loves.

My hubby is a extremely picky eater. If the food not pretty enough he won't eat it. If the food with bones in it he won't eat it. If the food too complicated that he couldn't figure it out what's ingredients in it, he won't eat it. Pork is the dominant meat for Taiwanese but he won't eat it too. But he does eat pig's internal organs. He loves the fluffy dry pork powder even more. His excuse is because he ate too much braised ground pork dishes when he was a kid,and he got terrified with that wired porky smell. But if you ask him why he eat the the food internal big organs. I bet he can't even tell you why? I often worry what could I serve for him, but he always says " just don't bother" . I finally found out to satisfy his taste buds it not that hard, a plate of good fried rice, self-served hot pot with lightly broth and pair with the rich Taiwanese BBQ sauce. These are enough to bring him some comfort.

My husband is kind of traditional man in certain ways, he doesn't like the changes too much. But he gives me great room to be creative in our living space. He hardly complained that there's non of his favorite food but when I made pork dish on the dinning table. I had to admit he has pretty good self disciplined, and manners. My kids are crazy in love with my homemade Italian dumplings. He would usually sit aside without any temptations. I really feel bad for him. That's why I came out these shrimps dumpling custom made by his own taste.

Ingredients:

1. Shrimps, pealed and deveined.

2. Chinese chives diced.

3. Eggs.

* 1 Shrimps : 1 chives : 1 eggs. Or you could manage whatever you prefers.

4. Eggs white.

5. Corn starch.

6. Thin dumplings wrappers.

Seasoning:

1. 1 tablespoons of Japanese seasoning soy sauce.

2. 1 tablespoons of rice wine or white wine.

3. Salt and hite pepper.

4. 1 teaspoon of light sesame oil.

Crack the eggs in the bowl, add in the 1 tablespoons of wine and Japanese seasoning soy sauce, mix it well. Pour in the preheated pot with lightly oil. Fried the eggs to have a nice light brown color outside but soft tender inside. I like to use the high heat for very quick to scramble these eggs. Take it out, set aside in the large bowl and let it cool down.

Place shrimps, egg white, corn starch, other tablespoons of wine, salt, generously white peppers and light sesame oil in the food processor. Pause it couple times then ground it as the size of chocolate chips. Take half of shrimps out in the same large bowl with scrambled eggs, continue to blend the rest of shrimps become like a sticky dough. Place in the same large bowl too.

* Egg white is the great binding ingredient, but it won't effect the colors from the seafood. It also harden the texture a little after it cooked.

Mix scramble eggs, shrimps and Chinese chives well. *I usually pan fried a little piece to double check the flavor, especially the salt level. These way will be ensured the quality before I make tons of them. Sprinkle the corn starch on bottom of the container to avoid the stickiness. Then, wrap your dumplings in your own favorite way.

When it cook, preheat the pot then add in lightly oil, arrange the dumplings in the pot. Wait till the bottom side of dumplings get that beautiful brown color. Pour in the water about 1/4 of dumplings high, cove with lid. Cook it till the water are almost evaporated. Open the lid, Change the heat to medium low. Let the rest of water cook out. Because of the bottom attach to few corn starch it would bring better crunchiness to these dumplings, and easy to come off from the pan. * I prefer the heavy thick flat sauté pan, it holds the heat better which would deliver the crunchiness well too.

*Corn starch is not just a great binding ingredients, but it also gives that smooth texture for the filing. Of course it won't release too much water after it cooked. It is my favorite ingredient when I make the dish with filling.

Dip these shrimp dumplings with savor spicy chili sauce. It's other great dish to touch your heart. These dumplings has that punching smell from the Chinese chives that my husband adore, shrimp without the peeling trouble with shells, and soft tender scrmble eggs instead or grease fatty pork. Each ingredients are bright in nice color. No mystery guessing or wondering ingredients just the way like he wants to live in a simple life.

I like to served these dumping as a appetizer or like med-night snack. Even one of my kid who doesn’t like egg, or the other one who doesn't eat shrimps. These Chinese S hrimps, Chinese chives eggs dumplings will be disappear in second. There are just no excuses when people are very picky about food. The best way that I trick these picky eaters is I would serve them the new dishes when they are starving, so everything will taste better and stay in a great memory for them.

*if you have leftover shrimps filling just place it in the simmering hot water, same with Japanese seasoning soy sauce, salt and white pepper then some diced scallions. You will have other soup dishes. Yum !!!

從認識老公後, 老是常有一種心疼他的感覺. 真的像是上輩子欠他的. 婚後有了孩子, 我知道一般的女人都寵孩子多, 而我卻還是寵老公多些. 孩子得疼, 可以敎, 但不能寵. 但要敎育老公, 改變他的壞習性是一件很堅辛的挑戰. 唯有給他滿滿的愛, 令他感動. 他才會願意為他的所愛的女人有所付出吧？

老公是位很挑食的人, 食物不夠漂亮不吃, 帶骨頭不吃, 太複雜看不清材料的也不吃. 豬肉是台灣人的主要肉食, 他也不吃. 但他吃豬肉內臟, 更愛豬肉鬆. 他的理由是小時候吃太多滷肉飯被豬的味道嚇到了. 但為什麼吃豬內臟呢？他自己也說不清楚吧! 我以前常常為他的挑食傷腦筋, 他總是叫我別管他, 後來逐漸發現要滿足他的食慾其實也很簡單, 一盤好吃炒飯, 清淡的火鍋配上濃濃的沙茶醬就知足了.

他是個偏向傳統守舊的人, 卻给我在生活環境中有很大的創意空間. 他也鮮少因為他不吃豬肉而埋怨囉嗦沒有他喜歡的菜色. 我不得不承認他是一個修養很好有禮貌的人, 這一點我很慶幸. 孩子們超愛我包的義大利鮮肉餃子, 他總是不動聲色的做在一旁. 不為所動. 我覺得真委屈他了, 才為了他量身訂製了這蝦仁韮菜蛋餃子.

材料:

1. 30隻大蝦子去殼.

2. 韮菜切末.

3. 4顆蛋.

*蝦子1 : 韮菜1 : 蛋1.

或是你自己喜歡的比例.

5. 1個蛋白.

6. 2大匙玉米粉.

7. 略薄一點的餃子皮.

調味料:

1. 1大匙日本柴魚醬油.

2. 2大匙米酒或白酒.

3. 塩和白胡椒.

4. 1小匙的香油.

去掉蛋殻將蛋放在碗裏加入1大匙的酒和日本醬油, 然後均勻打散. 放入加熱後的油鍋炒熟炒鬆軟. 我喜歡大火快速翻炒, 外香內軟. 盛入大碗中, 靜置一旁冷卻.

將蝦子, 蛋白和玉米粉, 酒, 塩, 不用客氣的灑下白胡椒, 和香油放入食物處理機. 間斷的按鍵攪拌成大顆粒狀. 先取出一半的份量放置和蛋同一個大碗裡, 再將另一半繼續打成黏稠的泥狀, 一樣放入相同的大碗中. *蛋白是做海鮮餡的最佳黏著劑, 而且不會影響其顏色. 烹煮之後還會使口感變得更多了少許的脆硬度.

將炒蛋, 蝦泥和韮菜拌勻. *我通常會煎一小片試味道, 尤其是鹹度, 如此一來方能在包上許多的餃子之前確認它的品質. 接下來在放置餃子的容器上淡淡的灑上玉米粉防止沾黏. 然依自己喜好的方式包入餃子皮內.

烹調時, 將鍋大火加熱入薄薄的一層油, 擺放好餃子. 待底部煎上色後注入水約餃子的1/4高度, 蓋鍋蓋, 煮至水分幾乎快蒸發. 掀去鍋蓋, 改中小火. 收乾鍋中的水分. 因為餃子的底部有少許的玉米粉附著著, 所以此時的煎餃會更為酥脆些, 也容易起鍋. *厚實一點的平底鍋聚熱好, 煎出的餃子容易香酥脆.

*玉米粉不帶筋性, 還能潤滑捉緊餡料, 烹調後也不易出水. 所以我喜歡拿它來當拌入餡料的食材.

食用時沾上有點香鹹的辣椒醬又是一道令人感動不已的佳肴. 這餃子中有老公喜歡的辛香味來自韮菜, 也省去了剝蝦殻的麻煩, 蛋香鬆軟代替了肥肉的油膩. 顏色漂亮, 不用猜測成份是什麼不知名的食材做的, 就像他喜歡過簡單的人生一樣.

我喜歡把這些蝦煎餃當前菜或是宵夜上桌. 即使孩子中一個不吃蝦, 另一個不吃蛋的也搶空了整個盤. 挑食的人是不講道理的, 對吧？而我找到對付他們最好的方式就是在他們很餓的時候上新菜, 因為那味道會更加美好而且令他們可以留下深刻幸福的回憶 !

*如果你有剩下的蝦餡, 簡單的放入微滾的熱水中, 同樣加入日本醬油, 塩和白胡椒. 那麼你又多了一份湯品喔.