Hakka bamboo shoots recipe-Chinese Food-best chinese food recipes-cooking food

Hakka bamboo shoots

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Actually, this is the way of Hakka bamboo shoots. The only difference is that there is no bamboo shoots. You can try my good way.

Cooking ingredients

streaky meat:moderate amount

agaric:moderate amount

Hakka dried tofu:package

dried red pepper:according to personal taste

fish sauce:moderate amount

Weishida soy sauce:moderate amount

pepper:moderate amount

garlic:four or five small

cassava flour (made by my family and sold on the market. Less):moderate amount

zongzi leaf (preferably banana leaf):moderate amount

Cooking Steps

Step1:First of all, soak the dried agaric hair. After washing, it can be chopped and put into a plate for use. Then chop the meat and put it on a plate for use (no photo taken

Step2:Chop up the dried Hakka tofu. Chop up the garlic and dried pepper for use.

Step3:Prepare the wok. Stir fry the minced meat in the wok. Stir fry the minced garlic and dried chilli. Then put salt and fish sauce. Put the dried Hakka tofu in it and stir fry it with the materials in front. Then put the agaric in it and stir fry it. You can put pepper and Weishida soy sauce here. Stir fry it for a while. It doesn't need to be too cooked. It's almost OK. You think it's delicious It's ready to pack. The next step is to prepare zongzi leaves (banana leaves are the best, because cassava powder is sticky. Without these leaves, it will be very sticky). Wash the bought zongzi leaves and put them in boiling water and cook them (the boiled leaves will be soft and wrapped). After cooking, put them in cold water and soak them. If you don't need to use them much, you can take them up and use them in cold water.

Step4:When the cassava powder is ready, boil the boiling water and pour the boiling water into the prepared cassava powder to knead (make sure to knead the cassava powder under the boiling water. Use chopsticks to stir it quickly, and then knead the cassava powder with your hands immediately, or it will harden soon) until there is no powder.

Step5:After the fourth step, put the mashed cassava flour on the palm of your hand and knead it into a small ball. If you flatten it into a round shape, you can put the newly fried stuffing into the bag. As shown in the figure. Put the steamer into the rice dumplings you just prepared, and then put the wrapped cassava in as shown in the figure. (flat pendulum. It's better not to be close to each other, because it's sticky after steaming. Maybe it can't be lifted.

Step6:After all the above is done, you can start steaming for 20 minutes and wait for two or three minutes to open the pot. It's as transparent, beautiful and delicious as shown in the figure. (small tip - after you leave the pot, you can eat delicious with the sauce, or you can add some pepper. It's a demographic flavor. Generally, Hakka people don't put pepper

Cooking tips:1. When kneading the cassava powder, it must be kneaded with boiling water. First, use chopsticks to quickly stir it, and then immediately knead it with hands. It must be fast, or it will soon harden. After kneading, it will be immediately wrapped. It can't wait. Otherwise, it will easily dry and crack. It's not good. There are skills in making delicious dishes.