Chinese Food
Stewed wheat with mushroom and glutinous rice
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Shaomai is also known as Shaomai, Xiaomi, Shaomai and so on. There are great differences in the materials and practices of Shaomai in the north and the south. Beef and mutton are often used in the north, and glutinous rice is often used as filling in the south. Today, I'm going to make mushroom, glutinous rice and wheat. Nuomi Shaomai is a famous Southern snack. It's especially famous in Jiangsu, Zhejiang and Shanghai. I was amazed when I first ate it. After coming back, I tried to do it at home. I didn't expect to be liked by the whole family. The steamed wheat is like a blooming flower. It's charming and charming. It makes people salivate. It can be made by myself and noodles. It's made of the ready-made dumpling skin I bought lazily.
Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice overnight in advance.
Step2:Spread a piece of oil paper in the steaming plate. Spread the soaked glutinous rice thin on the steaming plate.
Step3:Fill the water box of the steaming oven with water. Choose the fresh and pure steaming mode. Steam the glutinous rice for 20 minutes. After steaming, let it cool for standby.
Step4:Prepare ingredients. Dice mushrooms, pork stuffing, scallion, corn, pea.
Step5:Pour some golden dragon peanut oil into the pot.
Step6:Stir fried onion. Stir in pork stuffing.
Step7:Stir fry until the pork filling turns white. Add the diced mushrooms and stir fry.
Step8:Add oyster sauce, soy sauce, sugar, salt and stir fry.
Step9:Add steamed glutinous rice, corn kernels and pea kernels.
Step10:Mix all ingredients evenly. Add a little water if you feel dry.
Step11:Prepare some dumpling skins. Use a rolling pin to roll the edge of the dumpling skin around. Roll it into a wave concave convex shape.
Step12:Wrap glutinous rice stuffing in Hukou position.
Step13:Put the wrapped wheat on the steaming plat
Step14:Steam in the steamer for 15 minutes.
Step15:Finished produc
Step16:Finished produc
Cooking tips:There are skills in making delicious dishes.
