Fried chicken with glutinous rice and wheat(nuo mi ji rou shao mai )

Fried chicken with glutinous rice and wheat

Introduction:

"Steamed dimsum", also known as Shaomai, is a kind of steamed pasta snack wrapped with hot noodles. Shaomai originated from Yuandadu and has a long history in China. There are many opinions about the origin of the word Shaomai. One is that the early Shaomai was sold in teahouses, and the diners were eating hot Shaomai while drinking strong brick tea or small leaf tea and eating cakes. Therefore, Shaomai is also called "Shaomai", which means "Shaomai". Another is that Shaomai has thin skin and lots of stuffing, which is broken when it is cold, so it must be sold now, so it is called Shaomai. Another is Shaomai At first, it was called cuozibao. Because of its indecent name and its edge like a quick ripening ear of wheat, it was renamed Shaomai. Up to now, the varieties sold in various places are very rich, and the production is more exquisite. For example, there are duck oil in Anwei, beef in Hangzhou, egg and meat in Jiangxi, mutton in Linqing, Shandong, and three delicacies in Suzhou; Chrysanthemum in Changsha, Hunan; dry steaming and fresh shrimp in Guangzhou

Production steps:

Step 1: glutinous rice, 4 large cups, soak in cold water for one night, at least 2 hours.

Step 2: steamed or boiled glutinous rice is OK. Dad said steamed glutinous rice is more fragrant, so he took his advice. Put the gauze under the steamer.

Step 3: drain the glutinous rice that has been soaked all night. Don't drain it too dry. Leave a little water. Pour the glutinous rice into the steaming box and steam it over high heat. In the process of steaming, I found that the surface of glutinous rice is particularly easy to dry and hard, so I added water to the surface of glutinous rice twice to keep the surface moist.

Step 4: 15 mushrooms, diced.

Step 5: chicken leg (also can be replaced by minced pork or beef) 6, boneless, diced.

Step 6: marinate with rice wine, scallion, soy sauce, salt, pepper and starch for 1 hour.

Step 7: make skin. 4 eggs, broken, add salt, monosodium glutamate, fried into egg cakes.

Step 8: dice the omelet.

Step 9: make all the ingredients of Shaomai. Because I can't make baked dumplings, I use Japanese dumpling skins instead.

Step 10: stir fry chicken leg.

Step 11: add mushroom and egg skin, stir fry slightly.

Step 12: add soy sauce and water.

Step 13: then add glutinous rice and stir fry.

Step 14: add salt, monosodium glutamate and sugar.

Step 15: the delicious glutinous rice, chicken and mushroom rice is out of the pot. In fact, it's delicious at this time.

Step 16: the three steps of baoshao.

Step 17: Step 2...

Step 18: Step 3. Note that close to the edge of the skin can pinch.

Step 19: note that when steaming, you should put some oil on the bottom of the pot so that it doesn't stick to the pot.

Step 20: dear friends, glutinous rice is delicious but not easy to digest.

Materials required:

Glutinous rice: right amount

Mushroom: 15

Chicken leg: 6

Eggs: 4

Yellow rice wine: right amount

Salt: right amount

Scallion: right amount

MSG: right amount

Soy sauce: moderate

Pepper: right amount

Starch: right amount

Note: in the process of making, there is a small mistake. In fact, the egg skin doesn't need to be fried at all. Just add it directly after the fried glutinous rice meal. In this way, the yellow color of the egg skin will be kept, and it will play the role of decorating the dark brown glutinous rice. With the egg skin, the cooking will be more beautiful.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Nuo Mi Ji Rou Shao Mai