Shanghai style barbecue
Introduction:
"The day before Dabai said that I wanted to eat big wonton, so we drove to the store under the scorching sun the next day and bought all the materials. When we got home, Dabai changed his mind and insisted on eating Shaomai. I pinched my fingers and calculated that we would not eat this for several years. First, we didn't like it. Second, we didn't expect to eat it. Third, most of the breakfast outside was wrapped in glutinous rice It's packed with soy sauce. It's not delicious. I seldom eat anything special. When I eat this, I'd rather eat it fried. But I did. Ha ha, the conclusion is! Delicious!!! It's better than any we've ever eaten! Greatly improved the status of Shaomai in my heart! It is suggested that TX people who usually don't eat Shaomai also try to do it at home ~ ~ absolutely better than those outside! And Dabai has a high degree of participation. It has a lot of modeling, so it doesn't show up one by one here. Besides ugliness, ugliness is ugliness. "
Production steps:
Materials required:
Minced meat: moderate
Dried shrimps: right amount
Carrot: right amount
Auricularia auricula: right amount
Egg skin: appropriate amount
Fresh Lentinus edodes: right amount
Japonica rice: moderate
Glutinous rice: right amount
Wonton skin: right amount
Scallion: right amount
Sesame oil: appropriate amount
Cooking wine: moderate
Garlic: right amount
Ginger: right amount
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Hai Pai Shao Mai
Shanghai style barbecue
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