Vegetable Shaomai(fei cui shao mai )

Vegetable Shaomai

Introduction:

"I always wanted to make Shaomai. I was often late for school. When I got home, I never had a chance to eat it. Besides the stuffing, the key is to make a very flexible Shaomai PI. This time, it's really a huge project. I made the Shaomai PI by myself, and I had a whim. I added Matcha powder and turned it into jadeite Shaomai. In fact, it's not good If you are in trouble, you can beat spinach into spinach juice to make noodles. "

Production steps:

Step 1: mix the flour and Matcha powder evenly, sift, and then add appropriate amount of boiling water to knead into a slightly soft dough for use.

Step 2: prepare the stuffing and soak the mushrooms in advance. If it's too late, you can soak the mushrooms in warm water directly. Then chop the mushrooms and carrots together for use. Chop the cabbage leaves and soften the glutinous rice in advance. Pork is also chopped into meat foam.

Step 3: add soy sauce, bean paste, salt, monosodium glutamate, cooking wine and a small amount of sugar to the minced meat. Mix well and marinate for use.

Step 4: put a small amount of oil into the frying pan. When the oil is hot, first pour in Lentinus edodes, add salt and stir fry until fragrant. Then pour in carrots and stir fry until soft. Finally, pour in chopped cabbage leaves and stir fry until half done. Add a small amount of monosodium glutamate and set aside.

Step 5: put a small amount of oil into the pot, pour in the marinated meat foam, stir fry until medium cooked, and set aside.

Step 6: pour the fried mushrooms, carrots and cabbage into the softened glutinous rice together with the meat foam, mix well and set aside. You can pinch them with plastic wrap by hand until they are well mixed, and flavor them by yourself.

Step 7: divide the kneaded dough into equal sized tablets, about 20g each. (if you want to make smaller, you need less, if you want to make bigger, you need more, if you like), and then roll it into a round dough with a rolling pin.

Step 8: I forgot to take a picture of Shaomai because I was busy. Take a Shaomai skin, put some stuffing in it, and then close the dough as much as possible, and then knead it with a little force at the neck (leave some dough on the top, so the Shaomai will be beautiful). It doesn't need to be kneaded very hard, or it won't be like Shaomai, ha ha, and then shape it a little once.

Step 9: the steamer, about 15 minutes, fresh emerald baked wheat out of the oven, because it is already evening, so the next day up to take photos, ha ha ha.

Materials required:

Flour: 300g (roasted wheat bran)

Boiled water: 60g (roasted wheat bran)

Matcha powder: 5g (roasted wheat bran)

Glutinous rice: 350g

Pork: 120g

Radish: right amount

Lentinus edodes: right amount

Cabbage leaves: moderate

Salt: right amount

MSG: right amount

Pepper: (bacon) right amount

Bean paste: (pickled meat) right amount

Oil: right amount

Sugar: small amount

Cooking wine: moderate

Meiji fresh soy sauce: right amount

Note: 1. When mixing noodles, you must use boiling water, so that the noodles can be mixed with tendons, and it is not easy to break the skin. The flour must be kneaded smooth and even to make the wheat chewy. 2. When you fry mushrooms, carrots, cabbage and meat foam, it's almost good. You don't need to fry them very well, because you have to use a steamer at the back. It's too old to taste good. 3. It's hard to mix the glutinous rice stuffing well, so I put on the plastic wrap and knead it well with my salty pig's hands. The words of my ancestors are reasonable. No matter white cat or black cat, those who can catch mice are good cats, ha ha ha. 4. When rolling the wheat bran, it's better to first round the preparation, then flatten it slightly with your hand, and then roll it with a rolling pin along the edge of the outer edge. Finally, the lotus leaf is pressed with one hand, and the other hand uses a little force on the rolling pin to make a wrinkle, and then the next wrinkle, until the whole dough is finished. 5. When you go to the steamer, don't forget to put wet cloth or non stick cloth in the steamer. I use baking oil paper. It's really easy to use. It's not stick at all. Ha ha ha.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fei Cui Shao Mai