The memory of Shanghai
Introduction:
"It's the first time I've sold it in a package. It's not very good in appearance. It's also very good in photography, but it tastes good. The food is hygienic and the material is really good. It's much better than what I bought outside..."
Production steps:
Step 1: wash the glutinous rice and rice after mixing, put it into the electric cooker to cook as usual, but put less water, glutinous rice does not take water, students who can not grasp the amount of water can steam it. Wash pork; soak mushrooms and fungus in advance, wash and remove pedicels; wash ginger and scallion.
Step 2: pork cut into minced meat, mushrooms, fungus, ginger cut into pieces, chopped shallot. Pork, cooking wine, ginger, onion, salt, sesame oil, pepper oil, chicken essence, mushroom and fungus, stir well and set aside.
Step 3: in the oil pan, when the oil temperature is 6 ℃, saute the dried shrimps and scallions, put minced meat in the pan, stir fry the minced meat until it turns white, then pour the cooked glutinous rice into the pan and stir fry slightly. Finally, let go of the raw and aged soy sauce, season with salt, sugar and chicken essence, and set aside.
Step 4: roll the dumpling skin bigger with a rolling rod, and then make it. Finally, put the steamed dumpling into the steaming compartment padded with gauze, and steam it in cold water for 12 minutes. I steamed it in an electric cooker.
Step 5: OK, eat. O(∩_ ∩)O~
Step 6: OK, eat. O(∩_ ∩)O~
Materials required:
Glutinous rice: 2.5 cups
Rice: 0.5 cup
Pork: 400g
Dumpling skin: 700g
Mushroom: 8
Auricularia auricula: 5
Dried shrimps: right amount
Onion powder: appropriate amount
Ginger powder: appropriate amount
Soy sauce: moderate
Old style: moderate
Sesame oil: appropriate amount
Zanthoxylum oil: right amount
Cooking wine: moderate
Pepper: right amount
Sugar: right amount
Chicken essence: appropriate amount
Salt: right amount
Note: glutinous rice does not take water. When cooking, the water must be less than when cooking rice. Dumpling skin should be rolled thin to taste good, but don't roll it too thin. When it is steamed and taken out, the skin is easy to break.
Production difficulty: ordinary
Process: steaming
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Shang Hai Ji Yi Zi Zhi Shao Mai
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