By Tatsutama dg
Pork filling (fat lean 3: 7) 250g
Mrs. Le consumes 5g of fuel
Tai Tai Le original fresh soy sauce 10g
Mrs. Le Sesame Sesame Oil
Cooking wine 5g
Finely chopped green onions 20g
Ginger minced 10g
8 shiitake mushrooms
Glutinous rice 500g
Cooking oil 20g
Roasted wheat husk: medium gluten flour 400
Boiling water 170g
Cool white open 80g
1: Add glutinous rice to soak in water one day in advance, drain the water steamer grate and steam for 20 minutes before cooking, steam well and set aside
2: Add oil to a wok and stir-fry the chopped green onion and ginger until fragrant
3: Add the pork filling and stir-fry to change color, add soy sauce, oil consumption and cooking wine, and stir-fry evenly
4: Put in the shiitake mushrooms cut in advance
5: Stir-fry until cooked
6: Add the glutinous rice that has been steamed in advance
7: Add salt and sesame oil and stir-fry evenly
8: After kneading the dough, divide it into 3 pieces, so that it is convenient to rub the strips and cutters
9. Cut the agent
10. Roll out the skin
11: Wrap in the sautéed shiitake mushroom glutinous rice filling and slowly close it with the tiger's mouth
12. Wrap all the roasted wheat in turn
13: Grease the steamer grate and place the wrapped roasted wheat
14, after boiling on high heat, turn to medium heat and steam for 10 minutes (the filling itself is already cooked, so the steaming time does not have to be too long)
15. Roasted wheat with thin skin and large filling
16. Sufficient material
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