My husband suddenly wanted to eat roasted wheat, well, although I haven't done it, let's try it
By Amy Xiaoyue
Beef filling 500g
Steamed sticky rice 500g
20 shiitake mushrooms
Two carrots
One green onion
Ginger in small amounts
Flour 500g
Warm water to taste
June fresh in moderation
Oyster sauce to taste
Cooking wine to taste
Old soy sauce in moderation
Pepper a small amount
Thirteen scents A small amount
1. Soak glutinous rice in water one day in advance
2. Dried shiitake mushrooms
3: Put the soaked glutinous rice on the gauze with controlled moisture control, steam the steamer for 15 minutes, and start counting when the pot is boiled
4, beef stuffing with cooking wine, oil, sesame oil beaten into minced meat, add thirteen spices and pepper, then add oyster sauce, June fresh, minced green onion, minced ginger, old soy sauce simmered. After the meat filling is simmered, start the noodles, use warm water and noodles, add water a little bit, and cook the noodles for a while to prepare other ingredients
5: Cut the green onion into smaller pieces
6: Cut the shiitake mushrooms and carrots into small cubes
7: Heat the oil and sauté the shallots until fragrant
8, under the carrot clove mushroom diced beyond the aroma
9: Divide the carrot mushrooms in half, add oil in the middle of the pot, heat the oil and add the beef filling, stir-fry
10: Stir-fry evenly and add the steamed glutinous rice
11: Add some water soaked in shiitake mushrooms and continue stir-frying
12: After the filling is fried, start rolling the dough, knead the noodles into long strips, and cut the dumplings vigorously
13: Roll out the dough into a round skin that is a little larger than the dumpling skin
14: Press a pleat with a baked mold release knife
15: Wrap the stuffing in and pinch the shape on the board in the middle of the roasted wheat
16: Brush the steamer with a layer of oil and put the wrapped roasted wheat directly on it
17: Steam for 10 minutes after boiling
18, and the surface of the picture I forgot to shoot, this is all the seasoning used
19, this is a fried filling, the light reason color is relatively light
This is the first time I have done it, in fact, it is really not as difficult as imagined, but burning wheat husk is a more troublesome thing. Today I tried three methods, one is not to press the pleats directly wrapped, just like wrapping dumplings, wrapping out is also beautiful; The second is the folds pinched by hand, which feel almost meaningless, and I am most satisfied with the pleats pressed out with the mold release knife, and the shape of the burnt wheat made is particularly good. The roasted wheat husk is slightly thicker in the middle and a little thinner on the outside
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