Stewed wheat with glutinous rice and beef recipe

Step3:Put the soaked glutinous rice on the gauze with controlled dry water content. Steam in the steamer for 15 minutes. Start to count when the pot is opene

Step4:Add cooking wine, oil and sesame oil to the beef stuffing and beat it into minced meat. Add thirteen spices and pepper. Add oyster sauce, fresh in June, chopped green onion, ginger and soy sauce to simmer. After the meat filling is simmered, start mixing with the noodles. Use warm water and noodles. Add a little water. Mix the noodles for a while. Prepare other ingredient

Step5:Sliced scallio

Step6:Diced mushroom and carro

Step7:Start the oil pan and stir fry with Scallion after the oil is ho

Step8:The next carrot, clove mushroom and diced mushroom exceed the fragranc

Step9:Divide the carrot and mushroom into two parts. Add oil in the middle of the pot. Heat the oil and put in the beef stuffing. Stir fry

Step10:Stir fry evenly and add steamed glutinous ric

Step11:Add some mushroom water and continue to stir fr

Step12:After the stuffing is stir fried, start rolling the noodles. Knead the noodles into long strips. Cut the dumplings vigorously

Step13:Roll the noodles into a round skin a little bigger than the dumpling ski

Step14:Make a pleat with a baked release knif

Step15:Pack the stuffing in. Pinch it in the middle of the wheat and shape it on the chopping board

Step16:Brush the steamer with oil. Just put the wrapped wheat on it

Step17:Steam for ten minutes after boilin

Step18:I forgot to take pictures of the harmony picture. This is all the ingredients used

Step19:It's fried stuffing. Light makes the color lighter

Cooking tips:It's my first time. Actually, it's not as hard as I thought. It's just that it's a rather troublesome thing to burn wheat bran. Today, I tried three ways. One is to wrap it without pressing. It's just like making dumplings. It looks good when it's wrapped; the other is to knead the pleats by hand. It's not very interesting. The most satisfactory one is the pleats pressed by the release knife. The shape of the roasted wheat is very good. It's a little thicker in the middle and a little thinner outside. It's good for cooking.