Hui nationality's snack: roast mutton and wheat(hui zu xiao chi yang rou shao mai )

Hui nationality's snack: roast mutton and wheat

Introduction:

"A drawer of roast wheat and a bowl of mutton soup. This is the way to eat Shaomai in the north. Hui people's snacks can always make mutton tender but not smelly. But Xiaoyu can't make noodles, so he bought dumpling skin to teach you how to make the same sweet and delicious xiaoshaomai. "

Production steps:

Step 1: mix the stuffing: clean the onion, cut it into large pieces, soak it in light salt water, drain and chop it. If conditions permit, it can be directly thrown into the crusher. Ginger and garlic, cut into small pieces.

Step 2: put the mutton stuffing into a large bowl, add 1 ~ 2 tbsp cooking wine, half tbsp soy sauce, a little pepper, and then stir along one direction. If you feel strong, you can put in the chopped onion, ginger and garlic. Keep stirring. If it feels dry, add a little chicken soup or water. But it's better to do it a little bit. This can form a group. During the period, you can pick up a little stuffing with chopsticks, lick it with the tip of your tongue to see the salt, and then if it is very light, put in the right amount of salt.

Step 3: put mutton stuffing into a large bowl, add 1 ~ 2 tbsp cooking wine, half tbsp soy sauce, a little pepper, and then stir along one direction. If you feel strong, you can put in chopped onion, ginger and garlic. Keep stirring. If it feels dry, add a little chicken soup or water. But it's better to do it a little bit. This can form a group. During the period, you can pick up a little stuffing with chopsticks, lick it with the tip of your tongue to see the salt, and then if it is very light, put in the right amount of salt.

Step 4: put mutton stuffing into a large bowl, add 1 ~ 2 tbsp cooking wine, half tbsp soy sauce, a little pepper, and stir along one direction.

Step 5: if you feel strong, you can put in the chopped onion, ginger and garlic. Keep stirring. If it feels dry, add a little chicken soup or water. But it's better to do it a little bit. This can form a group.

Step 6: you can pick up some stuffing with chopsticks, lick it with the tip of your tongue to see if it's salty, and then if it's very light, put in an appropriate amount of salt.

Step 7: after making up the stuffing, open the dumpling skin, take out three pieces, fold them along the radius, squeeze them flat, and then open them and fold some more. If you pinch it thin, it will taste good. But try to keep the thickness of dumpling skin in the middle. After kneading, it turns into a lotus leaf fold.

Step 8: connect the left thumb and index finger into a circle, put the roasted wheat bran on it, then put the meat in the place where it collapses, and then gently close the edge. A little pinch at the mouth will not spread.

Step 9: take a steaming tray, which is thinly coated with food oil, and then put the roast wheat on it. If you have fresh corn leaves at home, you can also spread them below. For each packet of Shaomai, there is one. Separate a little.

Step 10: after setting, start the pot, boil the water, and steam for 15 minutes. You can eat delicious roast wheat.

Materials required:

Medium fat and thin mutton stuffing: 1 jin

Dumpling skin bought in supermarket: one bag

Onion: half a piece

Garlic: how many

Jiang: a little bit

Cooking wine: moderate

Pepper: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Salt: right amount

Chicken soup: right amount

Edible oil: a few drops

Water: moderate

Note: apply some oil on the steaming tray to prevent sticking to the bottom. Mutton is easy to cook, so steam it after boiling. In addition, it is difficult to drain the mutton oil, so try to choose lean mutton.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hui Zu Xiao Chi Yang Rou Shao Mai