Three fresh glutinous rice and Shaomai

Three fresh glutinous rice and Shaomai

Introduction:

"There is Shaomai outside. There used to be a small piece of meat. Now there is only rice inside, and the taste is not as good as before. You can cook your own food and have whatever flavor you want. "

Production steps:

Step 1: dice the meat. Fat and thin.

Step 2: dice black fungus and onion.

Step 3: cook the glutinous rice. Break up the spare.

Step 4: pot hot, into the fat diced meat, stir fry some oil, so more fragrant.

Step 5: then add the diced lean meat and stir fry until discolored.

Step 6: add onion and stir fry until fragrant.

Step 7: add black wood ear powder and continue to stir fry.

Step 8: add soy sauce and oyster sauce, salt (can drop some vinegar, or cooking wine) stir well.

Step 9: add the cooked glutinous rice and stir well. If you want a low heat, you can also turn off the heat and mix well.

Step 10: stir fry good glutinous rice and set aside.

Step 11: roll the edge of the prepared dumpling skin thin.

Step 12: load the rice.

Step 13: in the mouth of the hand, pinch back. That's it.

Step 14: wrapped Shaomai. Wrap it like this in turn.

Step 15: bring the water to a boil and steam for seven or eight minutes.

Materials required:

Dumpling skin: 350g

Glutinous rice: right amount

Pork forelegs: moderate

Onion: right amount

Soak black fungus: appropriate amount

Veteran: 4 teaspoons

Oyster sauce: 2 tsp

Note: 1, rice seasoning can add some five spice powder. Add as you like, such as sausages, mushrooms, etc. 2. When cooking, add less water than usual. Make it hard.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh