The memory of Shanghai

The memory of Shanghai

Introduction:

"It's the first time I've sold it in a package. It's not very good in appearance. It's also very good in photography, but it tastes good. The food is hygienic and the material is really good. It's much better than what I bought outside..."

Production steps:

Step 1: wash the glutinous rice and rice after mixing, put it into the electric cooker to cook as usual, but put less water, glutinous rice does not take water, students who can not grasp the amount of water can steam it. Wash pork; soak mushrooms and fungus in advance, wash and remove pedicels; wash ginger and scallion.

Step 2: pork cut into minced meat, mushrooms, fungus, ginger cut into pieces, chopped shallot. Pork, cooking wine, ginger, onion, salt, sesame oil, pepper oil, chicken essence, mushroom and fungus, stir well and set aside.

Step 3: in the oil pan, when the oil temperature is 6 ℃, saute the dried shrimps and scallions, put minced meat in the pan, stir fry the minced meat until it turns white, then pour the cooked glutinous rice into the pan and stir fry slightly. Finally, let go of the raw and aged soy sauce, season with salt, sugar and chicken essence, and set aside.

Step 4: roll the dumpling skin bigger with a rolling rod, and then make it. Finally, put the steamed dumpling into the steaming compartment padded with gauze, and steam it in cold water for 12 minutes. I steamed it in an electric cooker.

Step 5: OK, eat. O(∩_ ∩)O~

Step 6: OK, eat. O(∩_ ∩)O~

Materials required:

Glutinous rice: 2.5 cups

Rice: 0.5 cup

Pork: 400g

Dumpling skin: 700g

Mushroom: 8

Auricularia auricula: 5

Dried shrimps: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: moderate

Old style: moderate

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Cooking wine: moderate

Pepper: right amount

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: glutinous rice does not take water. When cooking, the water must be less than when cooking rice. Dumpling skin should be rolled thin to taste good, but don't roll it too thin. When it is steamed and taken out, the skin is easy to break.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh