Purple potato(zi shu shao mai )

Purple potato

Introduction:

"Shaomai, also known as Shaomai, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, is a kind of steamed pasta snack with hot noodles as stuffing. Pomegranate shape, white crystal, filling thin skin, delicious fragrance. It is called Shaomai in Jiangsu, Zhejiang, Guangdong and Guangxi, and Shaomai in Beijing. Fragrant and delicious, with the advantages of small dumplings and potstickers, folk often as a feast delicacy. This time, the color of purple potato is very good. It turns into pink. It's so charming! Specially put the two mint leaves below, is it really like a blooming flower

Production steps:

Step 1: milk and purple potatoes, cooking machine into a velvet.

Step 2: add flour and flour to make a hard dough.

Step 3: press the dough into fine and even pieces repeatedly.

Step 4: apply starch on it, adjust it to 4 gear and press it once. Powder again, adjust to 9, press into thin sheet.

Step 5: apply starch on the top, adjust it to gear 4 and press it once. Powder again, adjust to 9, press into thin sheet.

Step 6: powder, fold it, and take shape with an egg fryer (mainly this is the most suitable size I found).

Step 7: do the skin well in the same way and wrap it in a fresh-keeping bag to avoid cracking.

Step 8: soak glutinous rice for 4 hours in advance.

Step 9: put the glutinous rice in the steamer and steam it. (I didn't look at the time. I think it's about 20 minutes. I've tasted it.)

Step 10: dice carrot, celery, onion and sausage. Soak and dice the mushrooms in advance. Keep the water for soaking.

Step 11: heat the pan, pour in the oil, add the onion and stir fry until fragrant.

Step 12: add the diced sausage and stir fry until the fat comes out.

Step 13: add diced carrot, diced celery and diced mushroom at one time.

Step 14: add the steamed glutinous rice.

Step 15: pour in the water to soak the mushrooms and stir fry.

Step 16: add salt.

Step 17: add white pepper.

Step 18: add sugar.

Step 19: add Huadiao wine, stir well, add chicken essence to taste.

Step 20: the stuffing is ready.

Step 21: take a skin and roll it on the edge with a rolling pin to make a fold.

Step 22: put the filling in the middle.

Step 23: use tiger mouth to close it, plastic it, try to be more compact, pull it too open when it's raw, it doesn't look good when it's steamed!

Step 24: Boil the water in the steamer, put the roaster in the pot, steam for 8-10 minutes and then get out of the pot.

Materials required:

Purple potato: right amount

Milk: moderate

Flour: right amount

Glutinous rice: right amount

Carrot: right amount

Celery: moderate

Lentinus edodes: right amount

Sausage: right amount

Onion: right amount

Salt: right amount

White pepper: right amount

Huadiao wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: 1, my noodle press is manual, there are many disadvantages (laborious, fixed inconvenient), but cheap, 50 yuan. If you don't have a noodle press, you can try hand rolling, but try to roll it to the same thickness. 2. The dough should be as hard as possible, otherwise it is not easy to operate. 3. Glutinous rice should be soaked in advance and put on the drawer for dry steaming instead of steaming in water! 4. The stuffing can also be used freely. This is my favorite combination, just for reference. 5. Starch should be applied in the middle of cake skin to prevent adhesion. 6. What you roll with a rolling pin is the edge of the crust, not even the middle. (rolling pin must choose the same thickness, otherwise it can't be rolled with the head.) 7. Because the filling is cooked and the skin is very thin, it's easy to be cooked. Put boiling water into the pot for about 8 minutes.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zi Shu Shao Mai