Crystal sale(shui jing shao mai )

Crystal sale

Introduction:

"It's crystal clear. I want to take a bite when I see it."

Production steps:

Step 1: soak glutinous rice overnight

Step 2: lay it on the drawer cloth, steam for 20 minutes, and take it out for standby

Step 3: cut the chicken breast into small pieces, add a little ginger powder (ginger powder, ginger juice), 1 teaspoon cooking wine, 1 teaspoon soy sauce, stir well, marinate for 20 minutes

Step 4: soak Lentinus edodes and Auricularia auricula and chop them

Step 5: pour the oil into the pan, heat the oil and then add the chicken

Step 6: stir fry until the surface changes color, add diced mushrooms and agaric, stir fry evenly

Step 7: add the assorted vegetables and stir fry well,

Step 8: add 2 teaspoons of soy sauce, 2 teaspoons of soy sauce, stir well

Step 9: mix the fried mushroom chicken stuffing with steamed glutinous rice

Step 10: mix 90g of clear flour (wheat starch) and 10g of corn starch (also called raw meal)

Step 11: add boiling water, mix well, cover and simmer for 2 minutes

Step 12: add the same amount (100g) of corn starch, knead into dough

Step 13: divide the dough into small ingredients and roll it into dough (because the dough is made of starch and does not contain protein, so the gluten is poor. When rolling, the dough stick should be rotated along the edge, or it can be pressed into dough with a knife. The edge of the dough is lotus leaf shape. I made it for the first time, but the rolling is not good.)

Step 14: add the right amount of stuffing into the dough

Step 15: close your waist with the tiger's mouth

Step 16: steam the prepared roasted skin in the upper drawer for 10 minutes (spray water on the roasted skin before steaming to avoid the edge becoming dry and hard, so as to make the steamed skin more transparent and Q)

Step 17: ready to eat~~

Materials required:

Chicken breast: 1 piece

Glutinous rice: 200g

Clear noodles: 90g

Corn starch: 110g

Lentinus edodes: right amount

Auricularia auricula: right amount

Assorted vegetables: moderate

Ginger powder: right amount

Cooking wine: moderate

Old style: moderate

Note: 1. Soak the glutinous rice overnight in advance. 2. Because the dough is made of starch and does not contain protein, the gluten is poor. When rolling, the dough stick should be rotated along the edge, or it can be pressed into the dough with a knife. 3. Spray water on the roasted skin before steaming to avoid the edge becoming dry and hard, so that the steamed roasted skin will be more transparent

Production difficulty: ordinary

Craft: Skills

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shui Jing Shao Mai