Eat the blessed bag of roasted wheat, happiness comes to you! The roasted wheat sold outside is either too dry or undercooked, and the filling is not rich. Then do it yourself.~
By Shinobu Time
Small ravioli skin 30 pieces
Glutinous rice 280 g
2 to 3 shiitake mushrooms
1/4 carrot
Tenderloin or sausage in small amounts
Corn to taste
Peas to taste
Oyster sauce to taste
Salt in small amounts
Sugar in small amounts
Soy sauce a small amount
Lard or vegetable oil to taste
1. Soak glutinous rice for 3 to 4 hours in advance, or soak the night before and do it the next day. After soaking, adjust the amount of water, just submerged the glutinous rice, less water than cooking rice. Steam in a rice cooker (same as rice) or steam in a steamer.
2, slightly boiled peas, corn, carrots (especially peas directly fried relatively difficult to cook)
3: Cut the tenderloin into small cubes, add a small amount of salt, sugar and soy sauce and stir to taste well (put a little less first, because you need to add seasoning later). Dice the shiitake mushrooms as well.
4: Sauté the meat and shiitake mushrooms first, then add corn kernels, peas and carrot kernels and stir-fry evenly.
5: Add cooked glutinous rice, add salt, sugar, soy sauce and oyster sauce to an appropriate amount, stir-fry evenly.
6: Place a small wonton skin (ready-made) on the circle formed by the index finger and thumb as shown in the picture, and then fill the filling with a small spoon (the small dessert spoon). Be careful not to push too hard, otherwise the ravioli skin will be easy to break.
7, with a small spoon on the top gently compact a little, and then the middle and upper part with the thumb and index finger to form a circle to inward inward, as shown in the lace shape.
8. Cut green onion and garnish. Do not put on the plate to steam! (Because water vapor is difficult to steam onto the ravioli skin, it is easy to make the skin too dry and affect the taste.) I took the photo and withdrew the plate). After the water boils, steam on disposable anti-stick oil paper or wet gauze for 5 to 7 minutes. After steaming, wait for 1 minute before opening the lid (to prevent the skin from retracting and collapsing)
9, a mouthful of fukukuro roasted wheat will be ready ~ ~
10. Delicious on the table
11. Cut some fruit and eat it!
1. Soak glutinous rice in water for at least 3 hours 2. When steaming, the water can flood the glutinous rice, which is less than the water used to cook rice. 3. Pad disposable oil paper (small round, sold in large supermarkets) or wet gauze steamed wheat, do not put directly on the plate to steam! (Steaming with a plate, the skin will be too dry) 4. Pay attention to observation when steaming and selling, do not steam for too long, otherwise the roasted wheat will collapse soft and unsightly. 5. After steaming, wait for a minute before opening the lid to avoid sudden cold retraction and collapse.
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.