Burning and selling recipe-Chinese Food-best chinese food recipes-cooking food

Burning and selling

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I remember I was less than 10 years old. I heard the word Shao sell for the first time. It's said that it's made of mutton stuffing. In the early 1980s, food supply should still be a planned economy. The next hotel is a particularly luxurious thing. At that time, it was supposed to be sold in the hotel, and probably the halal hotel. It's a pity. I haven't been there. I haven't eaten it. I can't imagine what it looks like. I don't remember when it was the first time to eat and sell. These two words don't sound like the name of a kind of food in any way. It turns out that it's just to wrap the glutinous rice stuffing with the flour skin, but let the stuffing show outside. Steam the duck with the fire Nowadays, the food is rich and sufficient. It's no longer the time when I was a child to buy food with food tickets. Thanks for the new era. Good food. Good happiness.

Cooking ingredients

glutinous rice:about 200g

kernels:50g

carrot:1

Coprinus comatus:1

plain meat:about 150g

peas:50g

onion:1

scallion, ginger and garlic:a few

fuel consumption:1 spoon

raw:1 spoon

veteran:half spoon

laminar powder:1 teaspoon

salt:a few

flour:about 300g

water:130g (half hot and half cold)

Cooking Steps

Step1:Flour half warm water. Normal temperature water and dough. Medium softness. Not too hard or too soft. Wake up for 30 minutes. This time is used to cut filling. Stir fry filling. A good time plan is the first step of efficient cooking.

Step2:Soak the glutinous rice overnight in advance. Steam it in a big fire. Or stew it in an electric rice cooker.

Step3:Chop up the ingredients for the filling.

Step4:Put oil in the pot, saute onion and garlic. Stir fry the stuffing and ingredients in turn. Add the steamed glutinous rice and stir fry. Add in the soy sauce, soy sauce, oyster sauce and salt. Season with the Kun Bu powder. The filling is ready.

Step5:The dough is divided into evenly sized flour preparations. Roll them out to sell the cake skin. It's the same as the dumpling skin. When packing, do not seal. Use the tiger mouth of your left hand to close a circle. Put on the steamer. Steam over high heat for ten minutes. Because the stuffing has been stir fried, it is not necessary to steam it for a long time. Delicious cooking will be done.