Mini eight treasures(hua kai fu gui ba bao shao mai )

Mini eight treasures

Introduction:

"The blooming of flowers is not only auspicious and meaningful, but also colorful. The eight treasures of Shaomai, which evolved from dumplings, add a lot of color to the festival feast."

Production steps:

Step 1: soak glutinous rice for more than 6 hours in advance, steam it into glutinous rice with proper amount of water, blanch peas and corn for 1 minute, and then take it out;

Step 2: heat up the oil, stir fry the chopped onion until fragrant, then add the diced sausage, diced mushroom, diced sea rice, peas, corn, diced black fungus, ground carrot, oyster sauce, salt and white pepper, stir fry for 2 minutes, then set aside;

Step 3: mix the glutinous rice with 2, stir well while it is hot, and wrap it into the dumpling skin to make it into a Shaomai shape;

Step 4: put on the drawer with boiling water, steam over high heat for 5-8 minutes.

Materials required:

Dumpling skin: 200g

Glutinous rice: 100g

Sausage: 50g

Haimi: 30g

Peas: moderate

Corn: moderate

Carrot: right amount

Mushroom: 40g

Auricularia auricula: 40g

Onion: 1 / 2

Oil: 2tbs (30ml)

White pepper: 1ts (5g)

Salt: 1ts (5g)

Note: 1. The stuffing can be combined freely according to personal preference. Dumpling skin can also be replaced by wonton skin. 2. Be sure to firmly pinch the middle of the roast, otherwise in the steaming process, there will be "blooming" danger. 3. Try to make it smaller, so it looks more delicate and convenient to eat.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hua Kai Fu Gui Ba Bao Shao Mai