Sausages with mushrooms(xiang gu la chang shao mai )

Sausages with mushrooms

Introduction:

"This kind of barbecue is as beautiful as a flower. I always wanted to make it for Xiaobao's breakfast. Today, I bought glutinous rice and prepared to make the last one. I made enough materials and it must be much better than the outside. The wonton skin in Guangdong is very thin. Today, we use this kind of wonton skin to make the appearance. The wonton skin is as thin as the wings of the moon. We can see the stuffing inside. Xiaobao likes to eat sausage. We can choose more sausage through this kind of transparent skin! Ha ha, but such a thin and soft skin also has a small disadvantage, that is, the steamed roaster is not as strong as the appearance of the roaster, a little bent down, but it is still very beautiful. At the moment when the lid is lifted, the roaster in the pot is like flowers blooming in the pot

Production steps:

Step 1: soak the glutinous rice in water for 4 hours in advance, leave enough water to submerge the glutinous rice, and put the glutinous rice into the pressure cooker to cook for 15 minutes. After the glutinous rice is cooked, open the lid after the pressure cooker can be opened, and cool the glutinous rice for standby.

Step 2: soak Lentinus edodes in water, wash them, squeeze out the water, and cut them into small pieces with sausages and most carrots.

Step 3: cut the remaining half of the carrot into thin slices.

Step 4: put proper amount of oil into the pot.

Step 5: put in the carrot.

Step 6: add in the sausages and stir fry until eight.

Step 7: add the cooked glutinous rice.

Step 8: transfer in fresh soy sauce.

Step 9: add salt.

Step 10: stir fry evenly, then take out the pot and let it cool.

Step 11: put the right amount of water in the pot, put on the steaming plate, and put the carrot slice on it.

Step 12: take a piece of wonton peel and put some fried glutinous rice in the middle.

Step 13: with a grip of the tiger's mouth, harvest the mouth of the wonton skin into a pattern. (look at the picture, it's easy to understand)

Step 14: wrap all the roasts and put them on the carrot slices

Step 15: bring the water to a boil over a high fire and steam over a low fire for 8 minutes.

Step 16: the steamed wonton skin is soft and the stuffing is fragrant.

Materials required:

Glutinous rice: 250g

Wonton peel: right amount

Sausage: two

Carrot: one

Eight mushrooms

Soy sauce: moderate

Salt: right amount

Oil: right amount

Water: moderate

Note: 1. It's better to steam glutinous rice with water. This kind of glutinous rice won't be so sticky. It's harder. In order to save gas, I use pressure cooker to cook it directly. It's sticky to eat. But my family likes to eat it like this. If they don't like the soft glutinous rice, they have to steam it with water in the pot until it's done. It takes 45-60 minutes. I think it's too much gas. 2. Fried glutinous rice stuffing can be put on their favorite shrimp like oh. 3. Put the carrot slices on it so that it doesn't stick to the pot. 4. This thin wonton skin will collapse a little when steamed. However, this kind of skin is softer and more delicious than the skin outside. If we eat it ourselves, good-looking is secondary, and delicious is the key.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Gu La Chang Shao Mai