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Run the stairs. Instead of choosing the elevator, ascend the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people pick the elevator over clambering even a single flight of stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.
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We hope you got insight from reading it, now let’s go back to bamboo shoots and plump shrimp shumai recipe. You can cook bamboo shoots and plump shrimp shumai using 17 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Bamboo Shoots and Plump Shrimp Shumai:
- Take Cooked bamboo shoots in brine
- Provide Peeled shrimp
- Use Ground pork
- Take Onions (finely chopped)
- Provide Katakuriko
- Prepare ★Salt
- You need ★Sake
- Use ★Oyster sauce
- You need ★Chicken soup stock granules
- Provide ★Sugar
- Provide ★Pepper
- Take ★Grated ginger
- Use ★Sesame oil
- Take Shumai skins
- Get Green peas
- Provide leaves Cabbage
- Use Water
Instructions to make Bamboo Shoots and Plump Shrimp Shumai:
- Mince the bamboo shoots and finely chop the onions. Coat with katakuriko. Roughly chop the shrimp into 7 or 8 mm chunks.
- Mix the pork with the ★ seasoning until it becomes sticky.
- Once it becomes sticky, add Step 1 and mix together.
- If you have time, wrap tightly and let chill in the refrigerator for 30 minutes to an hour.
- Make a circle with your thumb and index finger.
- Put the shumai skin on top of your fingers.
- Use a spatula or spoon to put the meat mixture on top.
- Wrap it around and top with a pea.
- Once they are all wrapped up, line a frying pan with kitchen parchment paper. Top the paper with 4-5 cm pieces of cabbage.
- Top the cabbage with the shumai, being careful not to let them touch.
- Pour in water under parchment paper and turn on the heat. Once it begins to bubble, cover with a lid and turn the heat to medium-low and steam for 8-10 minutes while keeping an eye on it.
- Transfer to a dish and enjoy.
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