Simple self made barbecue(zi zhi jian yi shao mai )

Simple self made barbecue

Introduction:

"There should be glutinous rice in the stuffing, but my son doesn't like it, so I improved the stuffing. I hope you'll forgive me!"

Production steps:

Step 1: mix the minced meat with various seasonings and set it aside (refer to my last recipe: Stewed egg with minced meat). This time, I use the remaining minced meat from the stewed egg

Step 2: add a small amount of Zanthoxylum water to the minced meat for many times, and keep stirring to make the meat feel moist and reserve

Step 3: the right amount of Pleurotus eryngii, I use the remaining Pleurotus eryngii in eggplant mushroom Sufu chicken, cut into small cubes

Step 4: two salted duck egg protein (son only eats egg yolk, so the protein has to be used)

Step 5: mix the protein with the apricot abalone and mushroom cubes, then cut into cubes and set aside

Step 6: mix minced meat with salty protein diced Pleurotus eryngii and set aside

Step 7: take a few dumpling skins from outside for use

Step 8: roll out the dumpling skin and set it aside

Step 9: apply a little water around the dumpling skin and then add the meat stuffing

Step 10: wrap it into buns and put it on the grass curtain

Step 11: turn the high heat to low heat and steam for 8 minutes, then turn off the heat for standby

Step 12: turn off the fire, wait for 3 minutes, then take out the Shaomai and put it on the table.

Materials required:

Minced meat: moderate

Pleurotus eryngii: right amount

Salted duck egg protein: moderate amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Pepper water: right amount

Five spice powder: appropriate amount

Pepper: right amount

Ginger powder: right amount

Note: 1. The stuffing should be salted in advance. The principle of seasoning placement: first put solid seasoning, then liquid seasoning. 2. Pleurotus eryngii and protein are all leftovers. You can choose your own materials. 3. When rolling dumpling skin, sprinkle some dry flour to prevent adhesion. 4. Don't rush to boil after steaming. To prevent collapse, turn off the fire and wait for about 3 minutes before boiling Generally, glutinous rice is mixed into the stuffing, but it is not put at the request of my son, so it is not worthy of the name!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zi Zhi Jian Yi Shao Mai