Chinese Food
Home cooked delicious wheat
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I can't help drooling when I see the cooked wheat in the snack bar outside. The thin and tough skin is wrapped with glutinous rice and meat stuffing. It's fragrant and glutinous. Finally, I have found out a kind of roasted wheat that suits my family's taste. Share it with you. -
Cooking ingredients
Cooking Steps
Step1:Pour boiling water into flour. First mix with chopsticks to form floccule
Step2:Then use your hands to make dough. This will definitely make dough that is not smooth first. Don't worry about it. Cover the wet drawer cloth and let it wake up for 10 minutes. It'll be soft in ten minutes. It'll be much smoother together. Then let it wake up for another ten minutes.
Step3:After two times of awakening and three times of kneading, the dough will become very smooth at last, as shown in the pictur
Step4:When the mushrooms are ready, cut them into pieces. Cut carrots, bean skin and bamboo shoots. I bought the bamboo shoots in spring and frozen them. You can use dried bamboo shoots instead. No or no. In fact, we also need to put agaric. And when filling, we found that we forgot to soak it. We didn't add it. If you don't want to put bamboo shoots, you can put a dozen or so Auricularia.
Step5:Chopped ginger and scallio
Step6:Hot oil pan. Stir in ginger and half onion. Leave half onio
Step7:Put in meat, stir fry and scatte
Step8:Put the meat aside. Pour in the diced vegetables. Stir fry with the base oil
Step9:Stir fry evenly, then add in raw soy sauce, old soy sauce, oil consumption, sugar, cooking wine and salt. Stir evenly.
Step10:Pour in a small bowl of glutinous rice. I steamed glutinous rice to beat rice paste. It's just like steaming glutinous rice in an electric rice cooker. A small bowl is a small bowl for eating at home.
Step11:Stir evenl
Step12:Add the remaining half of the scallion foam. Mix wel
Step13:Start the preparation. Spread starch on the chopping board to prevent sticking. First make the same size as the dumpling skin. Roll the dough skin. It's thinner than the dumpling skin. So the last skin is bigger than the dumpling skin. Then the point came (knocking on the blackboard). Put the rolling pin in the position in the figure. Stretch the dough with the other hand. In this way, turn the rolling pin to press the edge of the dough by one to two centimeters. I don't know if I can understand it.
Step14:See? The last step is to make the dough form this kind of wavy lace. The wrapped wheat is good-looking.
Step15:Put in the right amount of stuffin
Step16:Pull it up. Just hold it at the tiger's mouth
Step17:Sort out the lace a little. Make it more beautifu
Step18:It looks like this from the sid
Step19:When it's all wrapped up. We've got small ones for the kids. We've got big ones for ourselves. Steam on cold water. I'm baking oil paper in the cage drawer. It's very effective in anti sticking. We steam the steamed bread according to our usual recip
Step20:
Step21:
Cooking tips:The purpose of adding Chengfen is to make the dough transparent after steaming. Of course, it's ok if it's not added. You can add side dishes according to your own taste. As long as the total amount is consistent with me. Finally, it is almost the right pasta and filling. There will be no pasta or filling left. Please adjust the amount of salt according to your taste. After all, soy sauce and oyster sauce have salt. There are skills in making delicious dishes.
