Baked wheat with glutinous rice(nuo mi shao mai )

Baked wheat with glutinous rice

Introduction:

"There is little difference between Shaomai and baozi. The difference is that there is no need to ferment the dough and pinch the pattern. Therefore, Shaomai is easier to succeed than baozi. This time, I made a southern version of glutinous rice Shaomai, which is my staple food for breakfast one day. This is also a best-selling product in our local breakfast shop, but I seldom buy it. Besides soy sauce, what I bought is the taste of lard, so I'd better do it by myself when I want to eat. I make it by myself in terms of taste and appearance. The 15 diagrams seem complicated, but they are actually very simple. They are rolled thin and then wrapped with ready-made dumpling skins. The steamed wheat skins are transparent, like small flowers in a cage. "

Production steps:

Step 1: soak the glutinous rice one day in advance, and change the water several times in the middle.

Step 2: take out the soaked glutinous rice and steam it in an electric pressure cooker (or put it in a steamer). Steam it and tamp it while it is hot.

Step 3: add salt to meat, chicken essence and soy sauce, dice carrots, dice mushrooms in advance, soak mushrooms in water.

Step 4: roll the dumpling skin thinner around with a rolling pin.

Step 5: heat the frying pan, pour in the oil and stir fry the meat stuffing until fragrant.

Step 6: add diced carrot and diced mushroom together after changing color.

Step 7: add the steamed glutinous rice.

Step 8: add the old color.

Step 9: add a little salt according to the taste.

Step 10: filter the water for soaking mushrooms and pour it in.

Step 11: stir evenly until the soup is absorbed into the glutinous rice, and the wheat filling is ready.

Step 12: take a piece of dumpling skin and put it on your hand. Take a proper amount of stuffing and put it in the middle.

Step 13: hold the bottom of Shaomai with your left hand, and slowly tighten the neck of Shaomai with the tiger mouth of your right hand.

Step 14: pull the dough out of the opening and open it slightly.

Step 15: put all the cooked wheat in the steamer, brush a little oil on the bottom and steam for about 10 minutes.

Materials required:

Proper amount: dumpling skin

Lentinus edodes: right amount

Carrot: right amount

Glutinous rice: right amount

Pork stuffing: right amount

Salt: right amount

Edible oil: right amount

Old style: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Note: 1. The glutinous rice has been soaked for a day in advance, so there is no need to add water when steaming. 2. The water for soaking Lentinus edodes is very fragrant. Don't waste it. After filtering, add it directly into the glutinous rice and stir fry it together. The soup will be absorbed by the glutinous rice. It tastes great. 3. The stuffing can be matched according to your own preference. The chives are steamed at last to decorate the picture. In fact, it's OK to add no chives.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Nuo Mi Shao Mai