Braised wheat with mushrooms(xiang gu shao mai )

Braised wheat with mushrooms

Introduction:

"Every time I cook wheat, I will slowly recall the situation when my mother taught me to do it. This is the first snack I learned from my mother. A few years ago, I couldn't cook at all. My mother taught me how to do it hand in hand. The taste will never be forgotten

Production steps:

Step 1: wash the glutinous rice and cook it in an electric rice cooker.

Step 2: wash the pork and cut it into pieces. Set aside the onion and ginger.

Step 3: put pork, onion and ginger into mincing machine.

Step 4: pork doesn't need to be minced.

Step 5: soak mushrooms in warm water in advance

Step 6: cut off the root, squeeze out the water and put it into the mixer

Step 7: use blender to grind into dice.

Step 8: heat the frying pan and stir fry the minced pork.

Step 9: stir fry until a little brown and turn to low heat.

Step 10: pour chopped mushrooms into the pot and stir fry evenly.

Step 11: mix in soy sauce and vinegar.

Step 12: add sugar, salt, pepper and five spice powder.

Step 13: continue to stir well, turn off the heat.

Step 14: put the cooked glutinous rice into the frying pan and stir well with a shovel.

Step 15: mix the baked wheat stuffing and cool it down a little.

Step 16: start making roasted wheat bran. Pour the flour into a bowl and add half a teaspoon of salt.

Step 17: slowly pour in water and stir the flour while pouring.

Step 18: stir the flour until flocculent, take the chopsticks and knead them into a ball.

Step 19: knead to a smooth dough slightly harder than the dumpling skin.

Step 20: take half the amount of dough, rub it into long strips, and cut it into equal size.

Step 21: take a small potion, rub it round, flatten it, and roll it out like a round dumpling skin.

Step 22: press out the skirt with a rolling pin.

Step 23: pressed roasted wheat bran.

Step 24: fill in the right amount of Shaomai stuffing

Step 25: fold up the skirt and tighten it in the middle with your fingers at the waist of Shaomai and under the skirt.

Step 26: knead the roasted wheat as shown in the picture. The skirt is slightly stretched and the waist is tight.

Step 27: lay a small oil paper or carrot slice on the bottom. Steam over high heat for 8 minutes.

Materials required:

Pork: 400g

Dried Lentinus edodes: appropriate amount

Glutinous rice: 500g

Common flour: 800g

Shallot: 2

Ginger: 3 tablets

Old style: 2 teaspoons

Vinegar: 1 teaspoon

White granulated sugar: 10g

Salt: 7g (5g for mince and 2G for dough)

Black pepper: right amount

Five spice powder: appropriate amount

Note: Mushroom and pork stuffing don't need to be too broken, you can chop them with a knife when you have time, and Diced Pork and mushrooms are OK.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Shao Mai