Steamed Pork Dumplings(shao mai )

Steamed Pork Dumplings

Introduction:

"Shaomai should belong to the family of glutinous rice, or the family of steamed buns. It can be created according to one's own mind. Its stuffing is very simple and casual. It can be whole meat or whole dish. You can match it as you like?"

Production steps:

Step 1: bubble hair mushroom, the best is the Northeast small mushroom.

Step 2: prepare all the ingredients and soak the glutinous rice. If you want to eat it that day, you can soak it with boiling water.

Step 3: if you steam in the drawer, you'd better use my method.

Step 4: because glutinous rice is harder to cook than rice, it's better to keep it for a long time, and the electric pressure cooker should press for about 15 minutes.

Step 5: cut all the ingredients into small cubes.

Step 6: hot water. It must be boiled water.

Step 7: roll the dough like this.

Step 8: cover with a wet cloth and wake up for about ten minutes.

Step 9: now the glutinous rice in the pressure cooker is OK.

Step 10: make your own lard. But it's still fried with lard.

Step 11: put lard in the pot and prepare the ingredients.

Step 12: add bacon or sausage first, stir it until fragrant, then put down all the ingredients one by one and stir fry quickly. Medium rare.

Step 13: mix the glutinous rice, color the soy sauce and add a small amount of raw soy sauce. You don't need to add water. If it's too dry, you can add a small amount of water.

Step 14: join each other a little bit. Taste good.

Step 15: at this time, the stuffing, that is, glutinous rice, is ready. The aroma is delicious. It's very attractive.

Step 16: cut some carrot slices. Smart sisters should know what it's for?

Step 17: wake up the good face, rub into a small dosage.

Step 18: the size of the rolled dough is about 10 cm in diameter.

Step 19: rolled dough should have Auricularia edge.

Step 20: This is an artifact of baoshao, a 15 ml spoon. It's OK to use an ordinary spoon.

Step 21: follow step 19. Wrap in the stuffing.

Step 22: use your thumb and index finger to jam the neck of Shaomai, and press the stuffing with a hook.

Step 23: one roast is 50 grams.

Step 24: steam in the drawer for about eight minutes.

Step 25: be patient and clean up the kitchen.

Step 26: close up.

Step 27: art photo! Good looking must be delicious. ^_^

Materials required:

Medium gluten flour: moderate amount (or high gluten flour)

Glutinous rice: right amount

Lentinus edodes: right amount

Carrot: right amount

Ham: moderate amount (or sausage)

Lard: right amount

Scallion: right amount

Celery: moderate

Old style: moderate

Soy sauce: moderate

Precautions: [precautions] 1. Try to roll out the lotus skirt with rolling pin, so that it looks good and tastes delicious; 2. When wrapping the wheat, you don't need to tighten your mouth, just hold the edge of the wheat with your thumb and index finger, and gently close it, which is easier than wrapping the bun; 3. Before steaming, you must spray water on the surface of the wheat, because you need to add a lot of flour when rolling the wheat skin, If you don't spray water, the steamed wheat bran will be very dry;

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shao Mai