Baked wheat with glutinous rice(nuo mi shao mai )

Baked wheat with glutinous rice

Introduction:

"Shaomai, also known as Shaomai, is a kind of steamed pasta snack with hot noodles wrapped in stuffing. Pomegranate shape, white crystal, filling thin skin, delicious fragrance. Born and bred in China, it has a long history. It is called Shaomai in Jiangsu, Zhejiang, Guangdong and Guangxi, and Shaomai in Beijing. Fragrant and delicious, with the advantages of small dumplings and potstickers, folk often as a feast delicacy. Shaomai in the north, like dumplings, has a larger and thicker skin, and its stuffing is less refined than that in the south. Although the name and pronunciation are very similar, in essence, especially the taste, they are quite different. In order to make Shaomai look like a bunch of wheat, the edge of Shaomai skin must be thin enough, and there must be many wavy wrinkles. The traditional tool is a big round ball with a small hole in the center. There is a metal bar inserted in the hole. The skin opener holds the metal bar in both hands and presses the ball down along the edge of the burnt wheat skin. The skin naturally becomes wavy. This tool is called "walking mallet". At present, it is rarely used. Instead, a 20 cm long, 1.5 cm diameter steel bar is used, which is much more convenient to operate. No matter walking mallet or metal bar, they are not household tools. If not, use rolling rod to roll the dough as thin as possible. The dough should be a little bigger and thinner than the usual dumplings, so as to make the Shaomai with beautiful lace. After the skin is steamed, it will be transparent and beautiful. "

Production steps:

Step 1: Reserve raw materials.

Step 2: soak glutinous rice in advance.

Step 3: put the pork into Heidegger's cooking machine and beat it into minced meat.

Step 4: carrots, mushrooms also into the cooking machine, into the end.

Step 5: steam the soaked glutinous rice in an electric rice cooker and tamp it while it's hot.

Step 6: heat the frying pan, pour in the oil and stir fry the meat stuffing until fragrant.

Step 7: add mushroom powder and carrot powder. Stir fry well, add soy sauce, cooking wine, pepper, salt, sugar, sesame oil, mix well.

Step 8: add the steamed glutinous rice, stir well and make it into Shaomai stuffing.

Step 9: pour the flour into the cooking machine, and pour a proper amount of boiling water into the middle.

Step 10: stir into a uniform dough, take it out, knead it round, let it cool and relax for a period of time.

Step 11: relax the dough and divide it into small dosage forms of uniform size. When rolling a wafer with a rolling rod, it should be as uniform and thin as possible.

Step 12: take a piece of skin and put it in the palm of your hand, then put the right amount of stuffing in the middle.

Step 13: slowly tighten the neck of Shaomai with tiger mouth.

Step 14: adjust the lace of Shaomai to make it even. Put the cooked wheat evenly into the steamer with Zongye.

Step 15: if the skin is too dry before steaming, spray a small amount of water. Boil water and steam for about 10 minutes.

Materials required:

Pork: moderate

White glutinous rice: right amount

Blood glutinous rice: right amount

Lentinus edodes: right amount

Carrot: right amount

Chives: right amount

Cooking wine: moderate

Edible oil: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

Pepper: right amount

Note: use the rolling rod to roll the dough as thin as possible. The dough should be a little bigger and thinner than the usual dumplings, so as to make the Shaomai with beautiful lace. After the skin is steamed, it will be transparent and beautiful.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Nuo Mi Shao Mai