Chinese Food
Special baked wheat
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This is the sweet memory of childhood... Dad fried the stuffing. Mom pressed the skin and made the Shao sell. My sister and I sat at the table looking forward to the moment when the Shao sell was steaming out of the pot... Of course, the best thing is the taste. It's fresher than the ordinary taste with glutinous rice. Because my father is Cantonese. The filling tastes delicious and slightly sweet. It's also the most unique place for my secret cooking of wheat.
Cooking ingredients
Cooking Steps
Step1:Prepare filling ingredients. Select half of Bian radish of the same size. Don't make meat too thin. Wash shrimp skin and control dry water.
Step2:Gradually add warm (6070 ℃) water into the flour and mix well.
Step3:Mix the dough well until it is smooth. Cover the bowl with plastic wrap.
Step4:The Bian radish is peeled and cut into 0.5cm cubes.
Step5:Stir fry the meat stuffing. When the side of the meat stuffing changes color, add in the raw sauce and continue to stir fry the oil. Fill out the cooked meat stuffing. Keep the oil.
Step6:Stir fry the oil filled with meat and pour in the diced Bian radish. Stir fry until the water in Bian radish evaporates. The color becomes yellowish.
Step7:Add cooked meat stuffing and washed shrimp skin to the stir fried diced Bian radish. Stir well.
Step8:Add sugar and oyster sauce. Stir fry the stuffing until the Bian radish fully absorbs the oil and the surface is slightly bright. The stuffing is ready.
Step9:Take out the dough and make it into a dosage of the same size (24 of these are suitable).
Step10:Suppress burning and selling leather.
Step11:Put some stuffing in the middle of the crust.
Step12:Put your hands around the selling skin and close it to the middle. Press gently. Don't compact it and leak a little filling.
Step13:Add enough water to the steamer. Put cold water in the steamer.
Step14:Steam for 10 minutes.
Step15:Out of the pot.
Cooking tips:1. Don't make the noodles too soft. Otherwise, it's hard to shape them. 2. The leather for sale must be a little thick in the middle and thin around. In this way, it's good to sell it out of the bag. It's not easy to lose the bottom. 3. There is no need to add salt to the filling. Before the package, the filling is fully cooked. You can taste it. Adjust the seasoning according to your own taste. It will be saltier after cooking and steaming. There are skills in making delicious dishes.
