Chinese chive(jiu cai guo )

Chinese chive

Introduction:

"In fact, it's celery instead of leeks. I don't know why it's called that. In fact, it's a bit like the crystal bag I usually eat. After steaming, the skin becomes a little transparent, and the stuffing inside is very attractive. "

Production steps:

Step 1: wash celery and cut into powder

Step 2: soak dried shrimps in water for a while and cut them into small pieces

Step 3: cut the soaked Auricularia auricula

Step 4: Chop pork into meat stuffing, add proper amount of cooking wine, soy sauce, salt and starch, stir well

Step 5: add water to the pan, blanch the shrimps, drain

Step 6: heat the pan with proper amount of oil, stir fry the shrimps until fragrant, and add a little cooking wine

Step 7: add celery and fungus

Step 8: stir fry evenly, add appropriate amount of salt (shrimp salty, don't put too much salt)

Step 9: stir fry and set aside

Step 10: add chopped meat and stir well

Step 11: pour together sticky rice flour, cassava flour and Chengfen

Step 12: pour in a bowl of warm water at about 40 degrees and stir to form a uniform paste without particles

Step 13: pour the batter into the pot, turn down the heat and stir with chopsticks. After a few seconds, the batter will become thicker and thicker. At this time, turn off the heat and continue to stir (don't heat for too long, the powder will be too ripe)

Step 14: stir until the dough is almost formed (but still sticky) and transfer the dough to the chopping board (sprinkle the clear powder on the chopping board in advance)

Step 15: after kneading evenly, divide into small dosage forms

Step 16: rolling into a wafer

Step 17: put in the right amount of stuffing and wrap (whatever you want, I'm too ugly)

Step 18: put water into the pot, put the wrapped leek into the steamer, and put it on high heat for 6 minutes.

Materials required:

Sticky rice noodles: a bowl

Chengfen: 1 / 3 bowl

Cassava powder: 1 / 3 bowl

Celery: moderate

Dried shrimp: right amount

Auricularia auricula: appropriate amount

Lean pork: moderate

Cooking wine: a little

Salt: a little

Soy sauce: a little

Starch: a little

Note: powder and water are in the same bowl

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Guo