Shanghai style barbecue

Shanghai style barbecue

Introduction:

"The day before Dabai said that I wanted to eat big wonton, so we drove to the store under the scorching sun the next day and bought all the materials. When we got home, Dabai changed his mind and insisted on eating Shaomai. I pinched my fingers and calculated that we would not eat this for several years. First, we didn't like it. Second, we didn't expect to eat it. Third, most of the breakfast outside was wrapped in glutinous rice It's packed with soy sauce. It's not delicious. I seldom eat anything special. When I eat this, I'd rather eat it fried. But I did. Ha ha, the conclusion is! Delicious!!! It's better than any we've ever eaten! Greatly improved the status of Shaomai in my heart! It is suggested that TX people who usually don't eat Shaomai also try to do it at home ~ ~ absolutely better than those outside! And Dabai has a high degree of participation. It has a lot of modeling, so it doesn't show up one by one here. Besides ugliness, ugliness is ugliness. "

Production steps:

Materials required:

Minced meat: moderate

Dried shrimps: right amount

Carrot: right amount

Auricularia auricula: right amount

Egg skin: appropriate amount

Fresh Lentinus edodes: right amount

Japonica rice: moderate

Glutinous rice: right amount

Wonton skin: right amount

Scallion: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Garlic: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh