Colorful and good taste(bin fen hao zi wei fei cui huang jin bei ji xia shao mai )

Colorful and good taste

Introduction:

"There is still a little bit of wild Arctic shrimp in Canada. Today, we made a colorful roast wheat with it, which greatly enjoyed the sight and taste. This is the first time in my life that I make Shaomai. Plastic surgery is really ugly, but the taste is really good! Little fat girl is very like, eat four at a time, also asked me to, because there is glutinous rice, afraid of her indigestion, not allowed her to eat, who knows, because this, little girl also beautiful cry a nose. Alas! It's all food! Such a beautiful, delicious, nutritious and attractive jadeite gold roasted wheat is especially suitable to be presented at the family dinner during the Spring Festival, which will definitely surprise the family. The roast wheat is wrapped in advance, and steamed when necessary. In addition, the shrimp tail can be cooked first, and then decorated on the roast wheat after it is out of the pot. In this way, the effect will be better! "

Production steps:

Step 1: wash the glutinous rice and soak it in water the night before.

Step 2: soak the glutinous rice, drain the water, pour it into the steaming bowl and steam it. The grains of the steamed glutinous rice are clear.

Step 3: remove the head and skin of wild Canadian Arctic shrimp, and reserve the last section of shrimp meat with the tail.

Step 4: stir spinach into paste machine.

Step 5: steam the pumpkin in the pot, and press appropriate amount into pumpkin mud.

Step 6: mix pumpkin paste with flour, pour in boiling water, stir into flocculent, knead into pumpkin dough.

Step 7: pour the spinach puree into the flour, add boiling water, stir well, and form a dough. Two dough for half an hour.

Step 8: start making the wheat stuffing. Cut the fresh meat into mud.

Step 9: add the processed shrimps and chop them.

Step 10: cut green onion and ginger.

Step 11: clean mushrooms, corn and carrots and cut them into small pieces.

Step 12: add oil to the pan, stir fry shallot and ginger first, and then add mushrooms, corn and diced carrots.

Step 13: stir fry the minced Arctic shrimp until the minced meat is loose.

Step 14: add glutinous rice, add proper amount of soy sauce, thirteen spices, pepper and salt to taste, stir fry evenly, turn off the heat and let cool.

Step 15: roll the pumpkin dough as square as possible, roll the spinach dough into strips and put them on the pumpkin dough.

Step 16: roll up the pumpkin dough and wrap it in the spinach dough.

Step 17: cut into small pieces the size of dumpling skin.

Step 18: Sprinkle the right amount of flour and flatten it with the palm of your hand.

Step 19: roll out the dough with a slightly thick middle and a thin edge, and roll out the edge as thin as possible.

Step 20: put in the right amount of Shaomai stuffing and arrange it into the shape of Shaomai.

Step 21: decorate the top with a shrimp tail.

Step 22: Boil the water in the pot, put the wheat into the cage and steam for 15 minutes.

Materials required:

Arctic shrimp: moderate

Fresh meat: moderate

Flour: right amount

Pumpkin: right amount

Spinach: moderate

Glutinous rice: right amount

Boiled water: appropriate amount

Lentinus edodes: right amount

Corn kernels: right amount

Moderate amount: carrot

Ginger: moderate

Scallion: right amount

Thirteen spices: appropriate amount

Soy sauce: moderate

Pepper: right amount

Salt: right amount

Note: 1, when the banquet, Shaomai wrapped in advance, when the need to steam on the pot on OK. 2. Shrimp tail can be cooked first, and then decorated on the roast wheat. In this way, the effect will be better!

Production difficulty: Advanced

Craft: Skills

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bin Fen Hao Zi Wei Fei Cui Huang Jin Bei Ji Xia Shao Mai