What is the whole process of the practice of roasting wheat?

Material. 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 shiitake mushrooms in water, which is the part that is filtered to remove impurities.

4.And good dough.

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

Fragrant glutinous roasted wheat. Ingredients: flour, glutinous rice, shiitake mushrooms, carrots, salt, sugar, dark soy sauce, light soy sauce, oyster sauce.

How to do it] 1,500 grams of glutinous rice is washed and cleaned without soaking in advance. Add a little less water than usual to cook rice, put it directly in the rice cooker, press the cook button, and cook.

2. Pour 300 grams of flour into the basin, add 80 ml of boiling water first, and stir well with chopsticks. Then pour in 80ml of warm water evenly and stir with chopsticks until there is no dry flour.

3. Knead into a smooth dough and seal for more than 20 minutes.

4. Start preparing the filling. Chop the pork into minced meat, peel the carrots and cut into small cubes. Wash the mushrooms and cut them into small cubes.

5. Pour oil into a hot pan, pour in the minced meat after the oil is hot, and fry over high heat until the minced meat changes color.

6. Add 1 tablespoon of dark soy sauce and 2 tablespoons of light soy sauce and stir-fry over high heat until the minced meat is colored, and stir-fry until the aroma of soy sauce is brought out. ​

7. Pour in the shiitake mushrooms and carrots and continue to stir-fry over high heat.

8. Add 1 tablespoon of oyster sauce and a little sugar to taste, stir-fry evenly and taste the taste, then add some salt to it. The final flavor is slightly salty. ​

9, Pour in the boiled glutinous rice and mix well with a spatula.

11, At this time the dough also wakes up. Roll the dough into long strips and cut into evenly sized pieces. I have about 12 grams of each small dough here, which is slightly larger than the usual dumplings.

12. Press the small agent flat and roll it into a dough that is slightly thicker in the middle and thinner at the edges. ​

13. Wrap in the filling, and the filling should be a little more. Place the dough on the tiger's mouth and slowly tighten the neck of the siu mai upwards. You don't need to deliberately pinch the pattern of the roasted wheat, just fold it in the middle at will.

14. Wrap all the roasted wheat, put it in the steamer after the water boils, steam it for 10 minutes on high heat, turn off the heat and simmer for 2 minutes. ​

The practice of siu mai:

Ingredients: 300g pork, 100g white glutinous rice, 100g blood glutinous rice, 4 shiitake mushrooms, 1 carrot.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of chives.

1. Raw materials are standby.

2. Soak the glutinous rice in advance.

3. Put the pork in a food processor and beat into minced meat.

4. Put the carrots and shiitake mushrooms into the food processor and beat them until they are finished.

5. Steam the soaked glutinous rice in a rice cooker and mash it loose while it is hot.

6. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

7. Add minced shiitake mushrooms and carrots.

8. After stir-frying evenly, add light soy sauce, cooking wine, pepper, salt, sugar, sesame oil, and mix well.

9. Add the steamed glutinous rice, stir well and form the filling of the siu mai.

10. Pour the flour into a food processor and pour an appropriate amount of boiling water in the middle.

11. Stir into a uniform dough, take it out and knead it round, let it cool, and relax for a while.

12. Divide into small agents of uniform size and roll them into round slices with a rolling stick, which should be rolled out evenly and thinly as much as possible.

13. Take a piece of skin and put it in the palm of your hand, take an appropriate amount of filling and put it in the middle, and slowly tighten the neck of the roasted wheat with the tiger's mouth.

14. Adjust the lace of the siu mai to make the lace even. The cooked small siu mai is evenly placed in the steamer with the dumpling leaves.

15. If the skin is too dry before steaming, you can spray a small amount of water. Boil the pot on water and steam for about 10 minutes.

The practice of siu mai is basically the same as that of steamed buns. At this time, there are still differences in the way and techniques are made.

Put some of the finished siu mai filling into the siu mai husk and spread the siu mai with a rolling pin. Wrap the siu mai and siu husk with the big finger and index finger of the hand. The wrapped siu mai is then rotated by hand for a few weeks to perfectly wrap the siu mai into the husk.

Many varieties of Chinese noodle are closely related to daily life, and noodles, steamed buns, and dumplings are indispensable staples in everyday homes, just as southerners rely on rice, and northern residents rely on these noodles. There are many kinds of noodle food in the north, and most of them are common, among which only siu mai rarely appears on the usual table.

Siu mai has a filling, but different buns and dumplings completely wrap the filling, and the part of the filling is exposed, and the top end of it is not sealed. Like dumplings, there are many kinds of fillings, depending on the region. But no matter what kind of filling, it is not sealed, and the top is deliberately exposed.

It is also a kind of pasta, and the value of siu mai is extraordinary, first of all, because of its special shape. Among the many varieties of noodles in China, only siu mai can use the praise of "like flowers and jade".

Its elegance resembles that of a graceful woman, with a plump main part, a slender waist in the middle, and a sudden bloom at the upper folds, like a budding flower, or a flowery headdress. A roasted wheat that has just come out of the cage drawer, the filling through the thin transparent skin, white and red, white and crystalline, bright and warm, tempting the appetite.

Put a spoonful of the filling on the roasted oatmeal husk and close the mouth of the siu mai directly with the tiger mouth position of your thumb. If it is the first time to wrap siu mai and you will not roll out dumpling wrappers, it is recommended to buy supermarket ready-made siu mai wrappers, otherwise it may lead to unsuccessful wrapping.

Roasted wheat, also known as roasted Zheng Song, roasted plum, etc., the ingredients used in different regions of our country are different, the main ingredients in the southern region include pork, wonton skin, and the main ingredients in the northern region include beef and mutton, green onions, glutinous rice and so on.

The shape of siu mai is more like a pomegranate, the skin is thin and the filling is more, white and crystalline, and the taste is fragrant and delicious.

It is said that siu mai originated from steamed buns, and it differs from steamed buns in that there is no edible fermented dough and the top is not sealed.

The wrapping method of siu mai is as follows:

Tools Ingredients: glutinous rice, shiitake mushrooms, carrots, green onions, dark soy sauce, light soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate, tenderloin, dumpling wrapper, rolling pin, steamer.

1. First of all, soak the glutinous rice in advance, the glutinous rice can be used in the morning and evening, or you can put a piece of lotus leaf to steam glutinous rice, the steamed glutinous rice has the fragrance of lotus leaves.

2. Clean the tenderloin, its practical pork belly is also good, if you don't eat fatty meat, it is best to choose the tenderloin, if you like to have a few trips and a little oily, it is best to choose the pork belly.

3. Cut the mushrooms, carrots and green onions into small cubes for later use. Pay attention to the mushrooms to cut coarse grains, don't chop too much, chop too much, stir-fry the mushrooms in a pot and shrink, you won't be able to eat the taste of the mushrooms.

4. Clean the meat and chop the filling, it is better to have slightly coarse particles, do not chop it into meat liquid and roll the mud, it will taste bad. You can use ready-made dumpling wrappers for siu mai skins, which is more convenient and saves time.

5. Put oil in the pot and heat it for 50 percent, fry the meat filling, fry until it changes color and set aside.

6. Fry shiitake mushrooms and carrots in the pot with the remaining oil of fried meat filling, carrots are fat-soluble vegetables, and they will be more fragrant when fried in oil.

7. Pour the glutinous rice into the pot while it is hot, stir it quickly, let the mixed glutinous rice cool slightly, and then start to wrap.

8. The dumpling skin can be rolled out slightly with a rolling pin, and the wrapped glutinous rice is siu mai raw embryo, steamed on high heat for 15 minutes, and then it can be served.

Ingredients: 500 grams of flour, 160 ml of water, 200 grams of pork.

Excipients: 10 grams of green onions, 15 ml of oil, 2 grams of salt, 2 grams of chicken essence, 2 grams of thirteen spices, 2 grams of oyster sauce, 2 grams of steamed fish drum oil.

1.Add 500 grams of flour to 150 ml of water, cover with a plastic bag and let rise for 10 minutes.

2.200 grams of pork cut into large pieces, put in a meat grinder, pour in 10 grams of green onions.

3.After removing the meat, add 15 ml of oil, 2 grams of salt, 2 grams of chicken essence, 2 grams of thirteen spices, 2 grams of oyster sauce, 2 grams of steamed fish drum oil, 10 ml of water, and stir well.

4.The awakened dough is kneaded into long strips, cut and scattered into equal small pieces, pressed into round cakes, and the silver filling is placed in the middle of the dough sheet, and the boiling and only wheat type is pinched.

5.Put it in the cage drawer and steam it before serving.

6.Diagram of the finished product of siu mai.

The preparation of wrapping siu mai is as follows:

Ingredients for siu mai: dozens of dumpling skins, 200 grams of glutinous rice, 7 shiitake mushrooms, half a carrot, small pieces of bacon, small bowl of peas, a little salt, a little oyster sauce, a little dark soy sauce, a little oil, and a little ginger.

1. Soak the glutinous rice for two hours in advance, then put it in a pot to steam and set aside.

2. During this period, cut the carrots, mushrooms, peas, bacon, and ginger into small cubes of about the same size, and you can replace the vegetables inside according to your personal preference.

3. Heat a small amount of oil in a hot pan, add minced ginger and simmer until fragrant, continue to add diced bacon, and stir-fry the bacon until translucent.

4. Then add diced shiitake mushrooms, peas, and diced carrots, stir-fry evenly, and then add an appropriate amount of oyster sauce.

5. At this time, add steamed glutinous rice, and an appropriate amount of dark soy sauce and stir-fry evenly.

6. Finally, add an appropriate amount of pepper and stir-fry evenly, put out the fried glutinous rice, and the filling is ready. During the frying process, if you feel too dry, you can add an appropriate amount of water.

7. Roll out the edges of the dumpling wrappers thinly.

8. Put on the fried filling, and the filling should be full.

9. Close it with a tiger's mouth.

10. Put it in a steamer and steam it over high heat for 10 minutes until the skin becomes transparent.