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Today, I would like to share with you a home-cooked wheat practice, speaking of burning wheat in our country, which has a long history. Originated in Beijing in the late Ming and early Qing dynasties, and then spread to Beijing and Tianjin as roasted wheat, and then to Jiangsu, Zhejiang, Guangdong, Guangxi and other areas, people called it roasting; There are great differences in the preparation of materials and other aspects of roasted wheat between the north and the south.
The following is to share in detail for everyone, how to make home-cooked wheat, friends who like to eat roasted wheat quickly learn it.
【Home-cooked wheat】
1. First of all, we prepare a small piece of lean pork, first cut into thin slices, and then chop into meat grains, do not chop too fine, no chewy.
2. Wash the shallots Cut into green onions, soak the fungus in advance, cut into small pieces, half a red pepper, remove the seeds and cut into cubes, then cut a little ginger and set aside.
3. Below, we fry the filling, burn the oil in the pot, after the oil is hot, put the meat into the pot, sauté the water inside, after the meat is fried white, after the meat is fried, the red pepper, ginger and wood ear are poured into it and stir-fried together, add a spoonful of salt, a spoonful of thirteen spices, a spoonful of chicken powder, and then add 5 grams of oyster sauce to freshen, continue to stir-fry the seasonings, after the side dish is fried, pour in the green onion, casually stir-fry a few times to turn off the heat, put it to dry.
4. To make wheat roast to use full blanch noodles, the finished product will be transparent and shiny, we put 200 flour into the basin, pour 110 ml of boiling water, stir until there is no dry flour, knead into a ball.
5. Sprinkle dry flour on the board to prevent sticking when kneading the dough, take the dough out and knead it smoothly and knead into long strips, pull it into a small dough agent, sprinkle the dry flour again to prevent sticking when rolling, flatten the dough, roll it into a dumpling skin, the middle should be slightly thicker, the edge should be thinner, so that the filling will not be exposed when wrapping, and the wrapping is more beautiful.
6. After rolling out, wrap in the appropriate amount of filling, put it at the mouth of the tiger like this, bow, squeeze the opening together, it is best to squeeze out a little filling, so that the wheat will look better when steamed.
7. Boil water, put on the steamer, lay a steaming cloth, after the water boils, put the wheat roast in the steamer, steam for 6 minutes after steaming.
After 6 minutes, the steaming wheat roast will be out of the pot, and the thin outer skin is full of filling, fresh and fragrant.
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