Crystal sale(shui jing shao mai )

Crystal sale

Introduction:

"There are many kinds of roasting and selling. I prefer crystal, which makes me like it. There are also many kinds of fillings, such as emerald and meat... This time, try to mix shepherd's purse with meat and glutinous rice, and the effect is good. We like it better. "

Production steps:

Step 1: dice pork, wash Capsella and dice mushrooms.

Step 2: stir fry pork with onion and ginger, add a little soy sauce and stir fry.

Step 3: add mushrooms and cooked glutinous rice, stir fry together, add seasoning.

Step 4: after the pot and cut into powder of shepherd's purse mix.

Step 5: soak the glutinous rice one night in advance. It depends on whether it is steamed or boiled.

Step 6: the ratio of Chengfen and shengfen is 3:1 (don't pour all the shengfen into the noodles, add half of it), mix the noodles with boiling water, and stir while pouring water.

Step 7: after making up, pour salad oil on the chopping board, put the noodles on it, and knead the noodles. Then add the remaining half of the flour. Some people directly add all of them when they make noodles, while others don't seem to add any Chengfen. I haven't tried this. As for why to put half of the raw powder first, it will be mentioned in the tips. Cover the mixed noodles with plastic wrap.

Step 8: pull the dough into a small dosage form, roll it open, and pack in the right amount of stuffing.

Step 9: close the upper mouth to the middle and make it into a Shaomai shape.

Step 10: add carrot slices on the steamer, put them on the steamer and steam for 5-6 minutes.

Materials required:

Chengfen: right amount

Raw powder: appropriate amount

Shepherd's purse: right amount

Streaky pork: moderate

Glutinous rice: right amount

Lentinus edodes: right amount

Salt: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Pepper: right amount

Soy sauce: right amount

Cooking wine: moderate

Sugar: right amount

Note: 1. Be sure to use boiling water and noodles, roll the water. 2. Add half of the raw powder first, because it's not easy to roll out if you add it all at once. Add half first, and then add half when kneading. In this way, it's easier to roll out the dough without breaking the skin. Some people add lard, in order to absorb less fat, I use salad oil here. I don't think much is affected. 5. The dough must be covered with preservative film, otherwise it will affect the effect of the dough if it is dried or cooled.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Shui Jing Shao Mai