Braised plum in heavy oil(zhong you shao mei )

Braised plum in heavy oil

Introduction:

"The first time I heard about Mei Shao, I might be associated with Mei. In fact, the method of shaomei is similar to that of Shaomai, and the shape is very similar, but the filling is different. Shaomei is the name of Hubei. There is a saying about Shaomai because there is no opening on the top and the folds are very similar to the ears of wheat, so it is named Shaomai. Burning plum is named because the skin is rolled out of the plum lace with a walking hammer and steamed out like blooming plum blossoms

Production steps:

Step 1: soak glutinous rice overnight in advance.

Step 2: steam for about 20 minutes with water in the middle.

Step 3: soak mushrooms in hot water.

Step 4: lazy little secret, mom's stewed pork. Because there is the streaky pork stewed by my mother a few days ago at home, so the steps of stewing are saved

Step 5: mix the flour with boiling water and add water several times.

Step 6: soften the dough and knead it into a smooth dough. Cover with a damp cloth and set aside.

Step 7: dice mushrooms, stir fry with a little oil and turn off the heat.

Step 8: dice the pork and steamed glutinous rice, add gravy, salt and pepper to taste, stir well.

Step 9: make a small agent for the dough, roll it into a thick dough in the middle and thin around, with obvious bulge in the middle.

Step 10: spread a thick layer of glutinous rice stuffing on the dough, and eat it by yourself, that's to say, it's thin and big stuffing, hee hee.

Step 11: pinch the dough from all sides to the middle, and pinch it a little at about a quarter of the way. It's a beautiful flower shape without closing up.

Step 12: after packing, put it into the steamer and steam for 15 minutes.

Materials required:

Glutinous rice: 300g

Mushroom: 120g

Pork: 250g

Flour: 120g

Chengmian: 30g

Salt: right amount

White pepper: moderate

Note: chengmian is only to increase the sense of clarity of the skin, no need to add. The dough should be rolled as thin as possible. When steaming, there should be a certain interval, so as to avoid sticking together after steaming and breaking the skin.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhong You Shao Mei