Chinese Food
Sticky rice angle
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Cantonese dim sum. Home made version.
Cooking ingredients
Cooking Steps
Step1:Dice the pork, shrimp, carrot, broccoli and onion.
Step2:Stir fry in oil pan. Season with oyster sauce and chicken essence. Take it out for standby.
Step3:Boil the water. Turn off the heat and pour in sticky rice flour. Stir with chopsticks until it is flocculent. Add corn starch and salt. stir.
Step4:When it is not hot, knead until it becomes a ball. Pour in the oil. Continue kneading until it is smooth.
Step5:Hand light, face light and basin light. The dough is moderate in hardness and softness. It's like pressing your fingers against the muscles of your palm.
Step6:Take a dough the size of a dumpling and rub it.
Step7:In a bowl shape.
Step8:Filling.
Step9:Wrap it up.
Step10:This one is my bag.
Step11:Spread a thin layer of oil on the steaming plate. Lay the sticky rice corner. Steam for 10 minutes.
Cooking tips:If you feel the dough is dry, you can slowly add a little hot water. Continue to knead for a while. The dough is not sticky. It has a good shape. There are skills in making delicious dishes.
