Braised wheat with mushrooms(xiang gu shao mai )

Braised wheat with mushrooms

Introduction:

Production steps:

Step 1: soak the washed glutinous rice for 10 minutes, and then cook in an electric cooker;

Step 2: put the glutinous rice aside after cooking;

Step 3: put the flour into the basin, add the right amount of boiling water, while adding boiling water, stir with chopsticks to form flocculent;

Step 4: synthesize the dough with smooth surface, cover it with plastic film and leave it for 20 minutes;

Step 5: prepare other raw materials: diced meat, diced bamboo shoots, diced mushrooms and chopped green onion;

Step 6: blanch the diced bamboo shoots in cold water and drain the water;

Step 7: heat the pan, add proper amount of oil, add diced meat and stir fry;

Step 8: stir fry the diced meat until it changes color;

Step 9: add the prepared diced mushrooms and bamboo shoots and continue to stir fry;

Step 10: add proper amount of cooking wine, soy sauce, oyster sauce and water, cover and cook for two or three minutes;

Step 11: Boil the right amount of starch and add the juice;

Step 12: add salt, ginger powder and black pepper to taste;

Step 13: cook and put into a bowl;

Step 14: put the cooked glutinous rice into a bowl and add the cooked diced mushrooms and bamboo shoots;

Step 15: add appropriate amount of salt and black pepper and stir well;

Step 16: when it's cool, add chopped green onion and stir well;

Step 17: in this way, the stuffing of Shaomai is ready;

Step 18: roll the dough into a large wafer on the chopping board;

Step 19: press the appropriate size of the circular die to form a wafer;

Step 20: use one end of the rolling pin to crush the quarter of the dough, so as to form the skirt;

Step 21: put the dough in your hands;

Step 22: add appropriate amount of mushroom glutinous rice stuffing in the middle;

Step 23: slowly close the mouth of the tiger, pinch it tightly at the upper third of the mouth, and the lotus leaves will naturally spread, so as to leak some stuffing;

Step 24: put the carrot slices on the bottom and put them into the steamer;

Step 25: boil water and steam for 10 minutes;

Step 26: the special "mushroom Shaomai" is directly served on the table.

Materials required:

Flour: 400g

Boiled water: 220g

Glutinous rice: 250g

Meat: 100g

Mushroom: 250g

Bamboo shoots: 150g

Shallot: moderate

Black pepper: moderate

Ginger powder: right amount

Soy sauce: moderate

Cooking wine: moderate

Oyster sauce: right amount

Starch: right amount

Oil: right amount

Salt: right amount

Note: 1. The skin of Shaomai must be scalded, that is, with boiling water and noodles. When adding boiling water, you can use chopsticks to keep stirring to avoid hot hands. You don't need to add too much boiling water at a time. After stirring it into flocculent dough, cover it with fresh-keeping film and put it on for 20 minutes. 2. Prepare the stuffing: first cook the glutinous rice; after blanching the diced bamboo shoots, stir fry the diced meat, diced mushrooms and diced bamboo shoots After cooking and seasoning, add the prepared semi hot cooked glutinous rice, stir well, and then add salt and pepper to seasoning. Remember to add more pepper, so that it has more flavor; shallots must be added after they are basically cold, so as to avoid scalding, so that the flavor is fragrant; 3. Sprinkle the chopping board with thin powder, roll the dough into a large round skin with moderate thickness, and find a medium diameter 4. Shaomai is unsealed, and part of the stuffing needs to leak out. Therefore, put the stuffing in the middle of the dough, squeeze it up with a tiger mouth, and tighten it at the third place. This is beautiful The wheat in the bud is finished.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Shao Mai