Chaoshan snack -- "millet" potato dumplings(chao shan xiao chi xiao mi shu fen jiao )

Chaoshan snack -- "millet" potato dumplings

Introduction:

"I learned a lot in Meitian. Today I also share my hometown snacks! In fact, it's the first time to do it. It needs to be improved! Xiaomi is one of the representative snacks in Haifeng County. It is wrapped with meat stuffing in a layer of skin, and the portion size is limited to one mouthful. High quality and delicious millet must have thin and soft skin, and translucent millet is better; the meat should be refreshing and elastic teeth, there is a small amount of juice in the meat filling, and the whole millet is best if it is hot enough. "

Production steps:

Step 1: sift the sweet potato flour, add boiling water, slowly stir, knead into dough, cover with wet cloth, wake up for a while, and prepare the meat

Step 2: the best pork three fat seven thin, cut into powder, I cut Ding big

Step 3: seasoning the minced pork with salted chicken powder and adding dried flounder powder (it can be three or four times as much as salt, more delicious, less for me)

Step 4: take out the dough, knead it into long strips, and pull it into a circle of the same size (about as small as Tangyuan). Roll it out about four fingers wide, not too thin! Wrap it with meat stuffing, just like baozi, and steam it out the same way

Step 5: put gauze on the steaming tray, put dumplings on the steamer, and it will be ready in 10 minutes

Step 6: pour on the oil and eat

Materials required:

Sweet potato powder: right amount

Minced pork: right amount

Bimu fish meal: appropriate amount

Boiled water: appropriate amount

Salt: right amount

Chicken powder: right amount

Fuel consumption: moderate

Note: 1. Sift the powder to make it more delicate. 2. Dried flounder powder (commonly known as "iron preserved fish") "iron preserved fish" is the most famous super flavor king in Shanwei area of hailufeng. Local people will use "iron preserved fish" as long as they prepare soup or authentic food. It is one of the most popular local specialties. People dry the flounder in the sun first. When they want to use it, they first roast the flounder to a dark golden color. When they want to make soup, they directly put the dried flounder into the soup to boil it. To make seasoning, the dried flounder is wrapped in cloth, and then the dried flounder is crushed with a wooden hammer, which is called "iron breast". If you don't have it, you can buy it on Taobao. It's an indispensable seasoning! 3 skin should not be too thin, or it is easy to break. Be careful when packing meat stuffing. It doesn't matter when steaming. When steaming well, you can separate it while it's hot. 4 eat while it's hot! I only have enough for one person

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chao Shan Xiao Chi Xiao Mi Shu Fen Jiao