Chinese Food
Roast wheat
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I always like to eat boiled wheat. I can't help but want to try it. So I started to do it early after work. Although it's the first time, there is something to improve. But my colleagues still like it. Let's share the production process and experience with you.
Cooking ingredients
Cooking Steps
Step1:Soak the glutinous rice in cold water for at least two hours. The longer, the better. It needs to be noted that the water needs to be changed.
Step2:The soaked glutinous rice should be wrapped with a drawer cloth. Steam in a steamer for about 30 minutes. The cooking time depends on the degree of cooked glutinous rice. Open the drawer cloth for about 20 minutes to see if the rice is dry. If it is dry, pour some water on it. Mix it well and continue to steam.
Step3:Take the flour, heat the water, scald the face, then make the dough and cover it. Wake up for about 40 minutes.
Step4:Take carrots, green peppers, mushrooms and bamboo shoots, and cut them separately. This picture is because it depends on him. Note that. Don't make mushrooms too broken. Otherwise, they will be even more broken after heating.
Step5:The meat stuffing is mixed with green onion, cooking wine and soy sauce and marinated for ten minutes.
Step6:The pot is hot. Add oil. Put in the meat filling. Stir fry to make the flavor. Add carrots, bamboo shoots, mushrooms, chicken essence, soy sauce, salt, sesame oil, stir fry to taste. I'll cook later. Pay attention. Put more oil properly. Otherwise, add glutinous rice after dinner. It will dry out.
Step7:Add white sugar to glutinous rice, stir well, then put it into the fried stuffing, mix well and cool.
Step8:Add seasoning to the stuffing. Then mix with chopped green pepper.
Step9:After the dough is kneaded, pull out the preparation, roll it thin, and the thinner the edge, the better. The better the wheat is.
Step10:Use tiger mouth to hold the dough. Put the stuffin
Step11:Gradually tighten the mouth of the tiger. Be careful not to pack all the stuffing into the skin.
Step12:A little under the opening. Tighten the tiger's mouth, and make the wheat basically set.
Step13:The drawer cloth is wet. After laying, put the wheat in turn.
Step14:Steam over high heat for ten minutes. Get out of the pot. My filling is a little thin. Because the glutinous rice is steamed soft. I didn't suck in the oil.
Step15:Finished product..
Cooking tips:The glutinous rice is longer. It's 24 hours. It's delicious. When steaming glutinous rice, wrap it with drawer cloth. Pour some water on it. After steaming for 20 minutes, have a look at the effect. If it's dry, pour some water. Stir it. Continue steaming. Don't steam like steamed rice. Steam with water. The glutinous rice like that will be too soft, resulting in a thin filling. The steamed wheat collapses and flattens. This is my lesson. I hope you can take a warning.. There are skills in making delicious dishes.
