Braised wheat with mushroom and glutinous rice

Braised wheat with mushroom and glutinous rice

Introduction:

"Shaomai is the same as baozi, but compared with baozi, it has thinner skin, bigger filling and different shape. Once upon a time, Shaomai was only sold in teahouses. At that time, it was also a petty bourgeois behavior to invite three or five friends to have a pot of Biluochun and add a drawer of Shaomai just out of the pot to taste tea and say intimate words. It is said that in the third year of Emperor Qianlong's reign, the Wang family of beijingli village in Fushan County opened a Fushan Shaomai restaurant in Xianyukou, jiaomenwai, Beijing. One new year's Eve, Qianlong came back from a private visit to Tongzhou. He passed by Fushan Shaomai restaurant. Attracted by the fragrance, he went in to eat Shaomai. The Shaomai stuffing here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. After eating, Qianlong was full of praise. When he returned to the palace, he wrote "Du Yi Chu" in his own handwriting and ordered people to make a plaque and send it to Fushan Shaomai hall. Since then, Shaomai hall has gained a great reputation and doubled its value. People often regard Shaomai as a delicacy for banquets, and it is loved by the public at the same time. Naturally, in today's DIY era, the fillings of Shaomai are even more varied to meet the different needs of your stomach. "

Production steps:

Materials required:

Meat stuffing: right amount

Lentinus edodes: right amount

Scallion: right amount

Corn kernels: right amount

Glutinous rice: right amount

Flour: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: light