Chinese Food
Stewed wheat with emerald mutton
(104921 views)
In summer, steamed and roasted wheat is very popular in my family. The old and the young like it. I use the chef's machine to squeeze the green vegetable juice. Then I use the juice to mix the flour. The dough is harder than the steamed bread dough, because it needs a harder crust to cover the wheat. The chef's machine minced meat is more relaxed. It's more than a kilo of meat. It feels like it's just minced into stuffing in less than 2 minutes. You don't need to make these by hand. It's really easy to eat Shaomai.
Cooking ingredients
Cooking Steps
Step1:Both mutton and pork are cut into pieces. Originally, all mutton is used. In summer, a little cold pork is mixe
Step2:Use the mincing function of the chef to make meat stuffin
Step3:Minced meat with ginger powder, five spices, salt and rice win
Step4:After mixing evenly, add 50g water in several times. Add water every time until it is fully absorbed and then add the next tim
Step5:Stir the meat to the to
Step6:Add a little soy sauce and five spices to the vermicelli and cook it soft. Then cut it into pieces and put it into the meat stuffing
Step7:Mix the vermicelli and meat stuffing evenly, then add chopped green onion. The green onion should be mixed with sesame oil first and then with the stuffing
Step8:Prepared stuffin
Step9:Blanch the spinach. Then squeeze out the excess water. Add the same amount of water. Put on the juicing cup of the chef's machine. Turn on the chef's machine to the 7th gear. Stir it at high speed for 2 minutes. Stir the spinach into paste
Step10:Take 150g spinach paste. Add flou
Step11:Start chef's 12 gears. And doug
Step12:Cut two kinds of dough separately. Green is three times the size of whit
Step13:Put the white preparation on it. Roll it out into thin circles
Step14:Pack the stuffing. Close the mouth properly. Don't tighten it. Water the juice when it's convenient to eat
Step15:Open the water and put it in the cage. Steam for 10 minutes
Step16:When eating, you can pour mashed garlic, sesame paste, chili oil and so on according to your own preferenc
Step17:Finished product drawin
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:Because of the hot nature of mutton in summer, I added some pork this time. In fact, the pure mutton is more delicious and has skills in cooking.
