Shrimp Crystal Bun

Prepare the ingredients and seasonings, cut the yardlong beans and carrots into small pieces, and chop the shrimp into a coarse paste.

Add the egg white of one egg to the shrimp meat, along with a large spoonful of Weidamei premium oyster sauce.

Add another large spoon of 12g light-salt premium kombu soy sauce from June Fresh, and stir in one direction until it becomes elastic.

Mix cowpeas, corn kernels, and carrots with a spoon of oil. This step prevents the vegetables from releasing water.

Add the shrimp meat and mix evenly; the filling is complete.

Fold the wonton wrappers and roll them out bigger and thinner.

Brush a little water on all four sides of the wonton wrapper, and place an appropriate amount of filling in the center.

Pinch the edges together, no special technique, just cover the filling.

Place the sealed side down into the plate, bring boiling water to the pot, and steam on high heat for 10 minutes.

The sparkling, translucent crystal buns are ready, and the red, green, and yellow vegetables show through the skin, looking very beautiful.