Mini sale(mi ni shao mai )

Mini sale

Introduction:

"Finally, it's 51. The weather forecast says there will be rain on April 30, and the next two days will be sunny. Our 51 trip plan is to go to Changzhou Dinosaur Park, so we prepared a lot of food for our trip on the first day of the holiday, and we also made our favorite Mini barbecue. This is the second time I've made a roast. "

Production steps:

Step 1: wash mushrooms, day lily and Auricularia auricula, soak them in hot water and chop them up.

Step 2: wash the streaky pork and carrots, cut them into small pieces and set aside. Stir pork with cooking wine and a small amount of starch.

Step 3: soak glutinous rice in hot water for 3-4 hours.

Step 4: steam the glutinous rice in the steamer for about 20 minutes. Sprinkle some water on the glutinous rice in the middle. It's easier to cook.

Step 5: heat the wok and add 2 spoonfuls lard.

Step 6: melt all lard, heat, pour into diced meat, stir fry diced meat, stir fry until discolored.

Step 7: add Lentinus edodes, cauliflower and Auricularia auricula, continue to stir fry, 2 minutes later add 2 spoons of soy sauce, 1 spoonful of oil consumption.

Step 8: stir fry evenly, pour half a bowl of water and simmer slowly. When the juice is about to dry, turn down the heat and add a small amount of shredded ginger and shallot (because Shaomai is a staple food, I don't like ginger very much, so I put less).

Step 9: pour the steamed glutinous rice into the pot at this time.

Step 10: stir fry evenly, you can taste the size of salty, add a little salt and monosodium glutamate, five spice powder.

Step 11: stir fry the stuffing, put it in the pot and let it cool.

Step 12: mix noodles and roll the skin. I omitted the picture of this step, because one person is a little busy and too late to roll the skin. I'll show you the finished product of dough. The dough is a little bigger and thinner than dumplings.

Step 13: put the dough in the palm of your hand, put a spoonful of stuffing, squeeze five fingers into the palm of your hand, and then do a little finishing to wrap a good one for sale.

Step 14: store all the wrapped products in the steamer. My steamer has two layers, so I have two layers. It's a bit crowded, otherwise it won't be able to be put down.

Step 15: steam for about 7-8 minutes. Take a look at my finished product. It's very delicious, because it's very mini, so I take one bite at a time.

Materials required:

Pork: 1 piece

Carrot: 1

Mushroom: 10

Daylily: moderate

Auricularia auricula: 5

Glutinous rice: half a Jin

Li Jinji's delicious oil consumption: 1 teaspoon

June fresh bean paste: 2 teaspoons

Onion and ginger: right amount

Lard: right amount

Flour: 2 pieces

Note: 1. When steaming glutinous rice, sprinkling some water in the middle will make the glutinous rice ripen faster (this is what my mother-in-law told me, I only experimented twice). 2. You can't put too much salt when frying stuffing, because soy sauce has been put, and if it's too salty, it's bad for your health.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Mi Ni Shao Mai