Chinese Food
Roast wheat
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The difference between the way of cooking wheat and baozi is not big. The difference is that there is no need to ferment the dough without kneading the pattern. So it's easier to cook wheat. This time, it's the southern version of nuomi Shaomai. It's my breakfast staple for tomorrow. It's rarely sold in our local breakfast shop. It's for sale. I seldom buy it. Besides soy sauce, it's the taste of lard. So when I want to eat it, I still want to eat it It's self-made. No matter the taste or the appearance, it's self-made. 10 process charts seem complicated, but they're very simple. Roll thin with the ready-made dumpling skin, and then wrap it. The steamed wheat skin is transparent. It's like the flowers in the cage
Cooking ingredients
Cooking Steps
Step1:1. Soak the glutinous rice one day in advance. I need to change the water several times in the middle. I want to make the colored rice for the children. I'll soak the glutinous rice in the water boiled by plants (you don't need the colored glutinous rice. I can't see the color glutinous rice I used this time
Step2:2. Take out the soaked glutinous rice. Steam it in an electric pressure cooker (or in the cooker) and loosen it while it's hot
Step3:3. Chop the streaky pork, dice the onion, soak the mushroom and dice it in advance. Keep the water soaked in the mushroom. Cut the diced carrots (no carrots at home) and peeled peas. Cook the corn kernels for use
Step4:4. Roll the dumpling skin thinly with a rolling pin. I fold several dumpling skins together and knead the edge. In this way, there will be lace in the package. The wok is hot. Pour in a small amount of oil. (the streaky pork also gives oil) put the meat stuffing into the wok and stir fry the oil inside
Step5:5. Add diced onion. Stir fry the water in the onion. Add diced mushroom and stir fry. Add soy sauce, oyster sauce and soy sauce. Add a little salt and five spice powder according to the taste
Step6:6. Add (carrot) green beans and corn kernels after discoloration. Filter the water soaked in Lentinus edodes and pour i
Step7:7. Stir evenly until the soup is almost cooked. Add the steamed glutinous rice. Turn off the heat. Stir until the soup is absorbed into the glutinous rice. The wheat filling is ready
Step8:8. Make the cooked wheat stuffing into balls. Set asid
Step9:9. Take a piece of dumpling skin and put it on your hand. Take a ball of stuffing and put it in the middle. Hold the bottom of the roasted wheat on your left hand. Slowly tighten the neck of the roasted wheat with the tiger mouth of your right hand. Then pull out the skin at the opening. Just open it a little
Step10:10. Put all the cooked wheat in the steamer. Steam for about 15 minutes and then it will be out of the pot
Step11:11. Get out of the pot. The delicious roast wheat is ready. You can dip some of your favorite (sesame paste, chili) and eat it
Cooking tips:The glutinous rice must be soaked in advance. It must be soaked for at least five hours. I soaked the glutinous rice all night, which was tender and sticky, fully absorbed the oil content of meat, the salty flavor and the fragrance of mushroom. It was wrapped by thin wheat bran. It made people saliva flow when I looked at it. The entrance was more fragrant but not greasy. The taste was rich. It matched with a bowl of thick and smooth congee. It was just good. There are skills in making delicious dishes.
