Steamed bread with lotus root and glutinous rice(lian ou nuo mi qi shui bao )

Steamed bread with lotus root and glutinous rice

Introduction:

"Speaking of this old Hankou soda bag, it's a traditional snack in Wuhan. The history of soda bag has been more than half a century. In many street breakfast stalls in Wuhan, a big pan is on the top of the stove. The wooden lid can't cover the steaming heat. In ten minutes, the steam gradually dries up. The fat steamed buns live next to each other, and a ladle of golden cooking oil is poured down, The steamed buns make a squeaking sound. If you fry them for a while, you will succeed. A bite down, hot glutinous rice filling with pepper aroma, hot mouth warm up. This is the characteristic of our Wuhan soft water bag: enough soft water, bright oil, crisp outside and soft inside, and waxy filling. There are two kinds of stuffing in traditional soda water bag: Vermicelli stuffing and glutinous rice stuffing, and then add some accessories to match. Today, I'd like to introduce you to a kind of the most primitive stuffing: glutinous rice lotus root stuffing, which is my favorite stuffing. The method of soda water bag is very simple, as long as you pay attention to three points: 1. The glutinous rice should be soaked and steamed thoroughly; 2. The stuffing should be stir fried and mixed well; 3. After adding water, when frying, you should move the pan while frying, and the two sides should be crisp and yellow to avoid being burnt. If you have a good grasp of the main points, you can easily make authentic old Hankou soft, glutinous and crispy soda packets. "

Production steps:

Materials required:

Glutinous rice: 150g

Lotus root: 1 Section

Flour: 200g

Shallot: moderate

Baking powder: appropriate amount

Pepper: right amount

MSG: right amount

Oil salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lian Ou Nuo Mi Qi Shui Bao