Chinese Food
Sauteed wheat with brown wheat sausage
(100604 views)
I bought some glutinous rice the day before yesterday. I suddenly wanted to make all kinds of glutinous rice food. Compared with sweet food, I actually prefer salty food. Glutinous rice tastes sweet and glutinous. In the process of cooking, it will be full of salty flavor after eating full gravy. So today, I'll make Shaomai bar first. It's sold in North and South China. It's a kind of noodle food with Chinese characteristics. There are many kinds. In Jiangsu, Zhejiang and Guangdong. People It's called Shaomai. In Beijing, Inner Mongolia and other places, it's called Shaomai, Shaomai and shaomei (shaomei in the north is different from Shaomai in the south, mainly mutton and scallion). We can choose the ready-made dumpling skin and wonton stewed skin, or we can make the skin by hand. The taste of the latter will be stronger. We can choose the ordinary medium gluten flour for the flour. Just at home, the medium gluten flour is used up. There is also a bag of new good brown wheat flour. I used brown wheat flour with some Chinese pastry. The taste of the finished product is very good and the nutrition is more comprehensive. The filling part. It can be replaced according to your own preference
Cooking ingredients
Cooking Steps
Step1:Wash and soak glutinous rice for 4 hour
Step2:When the glutinous rice is soaked, it will absorb water. If it is steamed in a direct steamer, drain the water left in the bowl; if it is steamed in an electric cooker, a small amount of water needs to be reserved. Start the cooking mode.
Step3:Put the two kinds of flour into the Jiuyang noodle machine. Change the dumpling skin mold in advance.
Step4:After starting the function of fast noodle, stick the water cup on the noodle machine. Make sure that the water enters into the noodle machine. With the continuous mixing of the machine, the noodle machine starts to peel the noodle.
Step5:Use the dumplings to mold out the round dough. It's thinner to make the wheat skin. Then use the rolling pin to process it.
Step6:Prepare the stuffing ingredients. Put the green beans and corn into the small pot and cook them in advance.
Step7:Pour corn oil into the hot pot. Heat the oil into carrots and yams. Stir quickly.
Step8:Pour in green beans and corn. Continue to stir fry.
Step9:Pour in 1 tablespoon of hot fried fresh sauce (raw soy sauce). I like the light taste. If the taste is heavy, you can add 2 tablespoons. Later, you need to mix glutinous rice. It will share the salty taste.
Step10:Pour in your own Cantonese sausages. Stir fry them to taste good.
Step11:Pour in the glutinous rice cooked or steamed in advance. Mix quickly. Turn off the heat for standby.
Step12:Roll the dumpling skin thin. Put the stuffing in. Don't put too much.
Step13:Close your mouth with the tiger mouth of your hand. Pinch it hard to prevent it from spreading.
Step14:Put the cooked wheat into the steamer. Steam for 10 minutes, turn off the heat and simmer for another 5 minutes.
Step15:Eat while it's hot. The skin is strong. The stuffing is soft and waxy. You'll fall in love with it after eating.
Cooking tips:There are skills in making delicious dishes.
