Love glutinous rice -- Shaomai(ai nuo mi shi pin shao mai )

Love glutinous rice -- Shaomai

Introduction:

"I love glutinous rice food, such as Tangyuan, Ciba, and glutinous rice cake. Anyway, it's glutinous rice control. Today, my brother said that he wanted to eat Shaomai, but he couldn't buy it. It was not delicious when he bought it, so I made it myself. Although I haven't sat down, I still know the method, so I bought dumpling skin and chaoshou skin to make it. I knew I was rolling with noodles Come out, I can't buy it in several places. It's better to buy it. It's rolled by other people's hands, and it's not so thin, but it doesn't matter. It's just wrapped. "

Production steps:

Step 1: wash the glutinous rice

Step 2: soak in water for two hours

Step 3: wash and chop pork

Step 4: after soaking the glutinous rice, remove part of the water. The water content is about the same as that of glutinous rice, which is a little lower than that of glutinous rice. Steam the glutinous rice in the pot over high heat with water until it's ripe (or it can be steamed until it's nine years old. I'll steam it directly). After steaming, let it cool

Step 5: bought dumpling skin and chaoshou skin (I want to try both, so I bought two kinds of skin. It turns out that chaoshou skin is better than chaoshou skin. There are more stuffing and better shaping)

Step 6: wash and dice Auricularia auricula, peel carrot and dice corn

Step 7: add oil into the pan, add ginger powder and stir fry until fragrant

Step 8: stir fry the meat until it changes color

Step 9: stir fry until discolored, add diced Auricularia auricula, diced carrot, part of corn, stir well

Step 10: add soy sauce, thirteen spices, a little sugar, a little chicken essence, stir fry evenly

Step 11: stir well, add in the cool glutinous rice and stir well, then add a little soy sauce and stir well

Step 12: when it's served, it becomes the stuffing of Shaomai (when it's served, it can be eaten directly as fried rice, but don't add too much flavor when seasoning)

Step 13: add sesame oil to the stuffing and mix well

Step 14: take a piece of chaoshou skin, put in the right amount of stuffing, pinch the chaoshou skin together with your fingers, and tighten it with the tiger mouth at two-thirds of the closing, revealing a little stuffing

Step 15: make a little shaping to form a green body of Shaomai (it doesn't matter if the shaping is not good, as long as it is roughly similar)

Step 16: another dumpling skin, the method is the same, you can use your hand or rolling pin to slightly thin the edge of the dumpling skin, just use your hand can also use rolling pin ah, hehe

Step 17: also put in the stuffing, hold it by hand, squeeze it together, and tighten it with the tiger mouth at two-thirds of the closing, revealing a little stuffing

Step 18: decorate it with a corn kernel. Take a side photo

Step 19: make all the roasted wheat germ in turn, put it in the refrigerator overnight, put it in the fresh-keeping bag after freezing, take it with you and steam it. When steaming, put it in the boiling water pot and steam it for about 10 minutes

Step 20: This is taken out of the refrigerator this morning and ready to steam. Steam it in boiling water for about 10 minutes

Step 21: it's steamed. One of them is a bit ugly, but it really smells good

Step 22: look, it's sticky, but it doesn't stick together. It's a bit waxy and very Q

Step 23: when I took it out, my grandmother said she wanted to eat it. Later, she steamed some for her. She said the more she ate, the more she wanted to eat

Step 24: to my brother in a bag, his breakfast a box of milk, a boiled corn, six roast wheat

Materials required:

Pork stuffing: right amount

Glutinous rice: right amount

Carrot: half cut

Watery black fungus: appropriate amount

Corn kernels: right amount

Soy sauce: right amount

White granulated sugar: a little

Chicken essence: a little

Thirteen spices: appropriate amount

Sesame oil: right amount

Ginger powder: appropriate amount

Note: it's better to use chaoshou skin or chaos skin to make Shaomai, and it's better to have plastic surgery. I haven't steamed Shaomai yet, because I'm going to steam it for my brother for breakfast the next morning. Lentinus edodes can be added to Shaomai, and Shuifa Lentinus edodes is very delicious, but my brother doesn't eat Lentinus edodes, so I didn't add it.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Ai Nuo Mi Shi Pin Shao Mai