Chinese Food
Stewed wheat with dumpling skin
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In a Tao's heart, if baozi, steamed bread, huajuan and Shaomai are all classified as one kind, then Shaomai is the most popular. Because the thin skin of the roast wheat is clear and full of stuffing, which makes people want to bite off. And really a bite down. The taste of soft waxy and delicious. Will never let people down. But seriously, it's hard to buy a kind of stewed wheat at the roadside breakfast. A Tao's father is a cook. In addition to cooking, he can also make pasta. My father used to run breakfast stalls for several years. The happiest thing for me every day is to get up early. The breakfast stalls in my home grab some hot wheat to eat. Then I stare at the rolling pin in my father's hand and turn it gently. A piece of wheat skin is piled into a hill like this. Now think about it. At that time, my eyes must be full of worship. I don't know how many Gang friends. They like to cook wheat like a Tao. But it's made at home. It seems that kneading and rolling skin can't break down
Cooking ingredients
Cooking Steps
Step1:Prepare material - 200g glutinous rice and soak it in water for 2 hours. 7 Lentinus edodes will bubble and swell. Other materials will be weighed.
Step2:Cut 7 mushrooms into small cubes. Cut half carrots into small cubes. Cut bacon into small cubes. Cut ginger into small cubes.
Step3:Spread the 200g glutinous rice in a steamer lined with gauze. Steam it over high heat for 15 minutes until it's done.
Step4:Add a little oil. The pot is hot.
Step5:Add ginger and stir the fragrance.
Step6:Continue to add diced bacon. Stir the bacon until translucent.
Step7:Continue to put diced mushrooms, peas and carrots.
Step8:Add some oyster sauce and stir fry.
Step9:Continue to add steamed glutinous rice, and stir fry some old soy sauce evenly.
Step10:Add some salt and pepper and stir well.
Step11:Serve glutinous rice for later use.
Step12:Roll the dumpling skin around. Don't roll it to the center.
Step13:Wrap the glutinous rice into the dumpling skin. Hold it with the tiger mouth. Let out a little stuffing.
Step14:Put the wheat into the steamer. Spray water on the surface of the wheat with a watering can. Keep the surface moist.
Step15:Steam over high heat for 15 minutes. Until the wheat is transparent, you can get out of the pot.
Cooking tips:1. When you stir fry glutinous rice, you can keep it on fire. If you are worried about being burnt, you can use medium fire instead. 2. When frying glutinous rice, add water in the middle of the process to avoid drying. 3. Before the glutinous rice comes out of the pot, add a small amount of salt gradually to avoid over saltiness. 4. After opening the dumpling skin, pay attention to moisturizing, including rolling and wrapping process. Cover with fresh-keeping film to prevent the dumpling skin from drying. 5. When cooking wheat, water should be sprayed to keep the wheat skin moist so as to steam out the transparent effect. 6. The seasoning can be adjusted according to your preference. 7. In fact, in my memory, my father's cooking wheat is added with oil residue. The oil residue itself is crispy and absorbs the soup of glutinous rice. In the soft glutinous filling, it plays the role of finishing point. You can try it for your friends. There are skills in making delicious dishes.
