Mushroom, meat, sausage, glutinous rice and roast wheat(xiang gu rou la chang nuo mi shao mai )

Mushroom, meat, sausage, glutinous rice and roast wheat

Introduction:

"I don't like glutinous rice very much, but I like it very much when it is made into Shaomai. It can relieve the feeling that glutinous rice is too sticky. With diced mushrooms, diced meat and sausages as stuffing, it's salty and fragrant. With a dish of vinegar or a bowl of millet porridge, it's a delicious breakfast."

Production steps:

Step 1: add water and 2 tbsp of raw glutinous rice, soak for half an hour, then cook glutinous rice

Step 2: cooked glutinous rice

Step 3: when cooking glutinous rice, start mixing noodles. Add some boiling water into the flour until it becomes cotton flocculent

Step 4: live into a smooth dough, wake up for half an hour, and then knead smooth, you can start rolling bags of Shaomai, the thinner the skin, the better

Step 5: live into a smooth dough, wake up for half an hour, and then knead smooth, you can start rolling bags of Shaomai, the thinner the skin, the better

Step 6: prepare the filling, dice the mushrooms, dice the meat and sausage, and chop the onion and ginger

Step 7: diced meat

Step 8: stir fry the stuffing, put proper amount of oil in the pot, stir fry diced meat and sausage, add diced mushrooms after discoloration, add raw soy sauce and sugar, seasoning according to personal taste. Finally, turn off the heat and add in the chopped green onion and ginger

Step 9: mix the cooked glutinous rice with the filling.

Step 10: start to wrap the wheat. This is to wrap the wheat ready for steaming. In fact, wrapping the wheat is very simple. Take a piece of skin, put the stuffing, use the tiger mouth of the other hand to erect the skin, and then press the neck with the tiger mouth.

Materials required:

Flour: three bowls

Water: moderate

Glutinous rice: right amount

Ten mushrooms

Streaky pork: moderate

Sausage: a small root

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Note: when the glutinous rice and stuffing are mixed together, you can taste it. If it is not enough, add raw soy sauce and sugar. I seasoned with soy sauce and sugar all the way, but I didn't use salt, so the color was good-looking and soy sauce.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Xiang Gu Rou La Chang Nuo Mi Shao Mai