How to make the roasted wheat delicious How to make the delicious roasted wheat, do you have any way

Ingredients: pork, shiitake mushrooms, green peppers, flour.

Method: 1. Prepare the ingredients first, cut the minced meat, shiitake mushrooms, and green peppers.

2. After soaking the glutinous rice for several hours, it is steamed in the basket.

3. Soak the mushrooms in water, which is the part left by filtering out impurities.

4. Mix the dough.

5. Put oil in the pot, add the minced meat and fry until it changes color, add the mushrooms and green peppers and stir-fry together, add salt, soy sauce and chicken essence, pour in the mushroom water and boil. Then pour the steamed glutinous rice into it and stir-fry until the soup is slightly dry. The filling is ready.

6. This is the stuffing that has been fried out of the pot, and it is also good to use it directly as glutinous rice. I secretly tasted it, and it tasted very good!

7. Then it's time for the dough to appear. Arrange the kneaded noodles slightly, roll them into lotus leaf-shaped rounds, wrap them in the fried filling, knead and press them, and so on and so on, and then it will look like the following.

8. Finally, put the wrapped siu mai into the pot and steam it for a sauna, and after ten minutes, it is done.

Teach you how to make siu mai simple, nutritious and delicious.

Dumpling wrapper simple version of shiitake mushroom sausage siu mai.

Roasting wheat at home is simple and delicious according to this method.

Soak the glutinous rice and shiitake mushrooms, dice the mushrooms and onions, stir-fry evenly, add light soy sauce and salt, stir-fry, pour out the glutinous rice and shiitake mushrooms, pour them on the dumpling skin, pinch while turning, and finally steam in the pot for eight minutes.

There may be many ways to do siu mai, Xi Ma teaches everyone a simple lazy practice, no need to roll the skin yourself, directly use the dumpling skin you buy to make siu mai, you can save a lot of things, and the most important thing is the filling inside, adjust the filling well, than the siu mai bought outside is more delicious.

Dumpling wrapper or wonton wrapper, which is more suitable for siu mai?

In fact, both kinds of wrappers can be used to make siu mai, but the dumpling skin is thicker, after wrapping the filling, put it in the steamer, and the roast wheat will not pour when it comes out of the pot, and stand straight, while the wonton skin is relatively thin, after steaming, the roast wheat may be crooked and cannot stand up, which is the difference between wonton skin and dumpling skin.

Filling. As the soul of siu mai, the filling naturally wants to eat meat, the aroma of pork and the tenderness of tofu, and some carrots! The taste is absolutely amazing It doesn't matter if you don't like carrots, it's the same if you change it to other dishes Put a scrambled egg, and the nutrition is complete!

This kind of siu mai is most suitable for relatives who have children at home

Wrap siu mai. The best choice is, of course, to make your own noodles, if you don't want to make noodles by yourself, you can buy ready-made dumpling wrappers directly You can use vegetable juice of various colors to make vegetable dough Oh, so steamed out of bright colors, baby favorite to eat!

First prepare the ingredients: dumpling skin, shiitake mushrooms, carrots, glutinous rice, pork filling, salt, oil, dark soy sauce, light soy sauce, chicken essence, after preparation, soak the glutinous rice in advance, put it in the rice cooker and steam, put salt, chicken essence, dark soy sauce in the meat filling and stir well, cut the carrots into dices, soak the mushrooms in advance and cut them into dices, use a rolling pin to roll out the dumpling skin and thin the flour with boiling water to seven mature, add a small amount of water to form the dough after cooling, knead it evenly and knead thoroughly, knead it into long strips, knead it into 50 agents and roll it into a round skin, stack three or four sheets, Sprinkle cornstarch in the middle to avoid sticking, roll out the siu mai skin with pleats around it with a small walking hammer, add the filling, put it together into a vase, and bring some raw starch at the closing, that is, it will become a raw embryo, and it will be steamed for 15 to 20 minutes on the upper drawer. The taste skin is thin, flexible and smooth, the filling is tender and fresh, the entrance oil is fragrant but not greasy, prepare a wok to heat with oil, put in the meat filling to fry the fragrance, put in diced carrots and diced mushrooms, put in the steamed glutinous rice and stir-fry evenly, put in light soy sauce, dark soy sauce to adjust the color, put in a small amount of salt to taste, take a dumpling skin and put it in your hand, put in the appropriate amount of dumpling filling, close it with a tiger's mouth, put it in the steamer after all the processing, brush some oil at the bottom of the steaming plate, steam for about 10 minutes, and get out of the pot after steaming.

Siu mai is a very popular specialty snack, and some people describe it as such. When the roasted wheat is out of the cage, the fresh fragrance is overflowing, looking at its shape, it is crystal clear; The taste is fragrant and refreshing, and the taste is strong and not greasy. The skin is as thin as a cicada's wings, flexible but not broken, and it hangs down like a thin sac when picked up with chopsticks.

Roasted wheat method: flour and salt and stir well, half with warm water and noodles, half with cold water and noodles, stir into flocculents, knead into dough, cover and wake up for half an hour, mutton, onion chopped, ginger minced, put together in a basin with salt, pepper noodles, chicken essence, soy sauce, pepper, vegetable oil, cold boiled water and stir well, the noodles wake up and knead into long strips, divided into agents, knead evenly and roll out the dough, fold eight dough skins, rub and roll out the lace, wrap the filling separately, and steam it in the pot for twelve or thirteen minutes.

Prepare shiitake mushrooms and bamboo shoots, cut them into cubes, then cut the pork into cubes and add some raw starch and oil to grasp well, stir-fry the pork, heat the oil in the pot, put the ingredients into the pot and continue to stir-fry, pour the water that has soaked the mushrooms into the pot, turn off the heat and add a spoonful of lard and stir evenly, and then wrap the siu mai and steam it.

When making siu mai, you can add some glutinous rice, and the taste of the siu mai will be softer and glutinous. My method is that you can put in a small amount of honey, you can put a small amount of sugar, you can mix some glutinous rice or millet, you can put in some red dates or raisins.

Summary. Method steps.

Before making siu mai, the glutinous rice needs to be washed and soaked for 3 hours.

After soaking, steam the glutinous rice in a steamer for 25 minutes.

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Let's share how to make siu mai at home.

Ingredients: 5 kg of glutinous rice, 1 carrot, 1 kg of dried shiitake mushrooms, 1 kg of minced pork, 1 kg of dumpling skin, 10 grams of salt, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of silver disturbing Li Li, 5 grams of minced ginger, 5 grams of minced green onion, 3 grams of pepper, 200 grams of pea beans.

Fang Nai Grip Step 1 Before making siu mai, you need to wash the glutinous rice and soak it for 3 hours. After soaking, the glutinous rice is steamed in a steamer for 25 minutes.

2First, dice the carrots, oak mushrooms, green onions, and ginger. Pour an appropriate amount of edible Liangxujing oil into the pot, stir-fry the chopped green onions, add diced carrots, diced shiitake mushrooms, minced green onions, minced ginger, peas, and minced meat and stir-fry. 3After stir-frying the fragrance, pour it into a basin, add the steamed glutinous rice, and stir well.

4Next, add oyster sauce, sauce Zheng Tsai oil, sesame oil and salt to the filling to taste. 5Then, put an appropriate amount of filling on the dumpling skin, and make the spine of the leather bag thick and shout wild, and the entrance does not need to be sealed.

6After wrapping, put the steamer on the steamer and steam the roasted wheat.

In this way, the delicious siu mai is ready, and the recipe is very simple and healthy. Let's do it with your family and friends.