The first time I ate roasted wheat was in Guangzhou, I stayed in a hotel by the Pearl River on a business trip, and the breakfast did not have the bean juice, fritters or porridge and eggs I imagined, all kinds of exquisite steamers, and small and cute small plates with meat and snacks. Later, it was learned that the porridge made of peeled eggs and lean meat was made of peeled egg porridge, and the noodles made of glutinous rice, carrots, shiitake mushrooms and meat to form a pomegranate were called roasted wheat. Forgive me for being lonely, as a northerner, at a time when information was not developed, egg porridge and roast selling such a different taste of food was not only the first time to eat, but also the first time to hear about.
To be honest, boiling skin eggs and lean meat into porridge with rice, and using glutinous rice, lean meat and vegetables as fillings was really strange at that time, northerners ate peeled eggs only cold mix, glutinous rice has always only wrapped rice dumplings. And Cantonese people drink morning tea is to eat breakfast, breakfast has skin egg lean porridge, pork liver lean porridge, fried dumplings, salted dumplings, taro horn, fried horseshoe cake, fried taro silk cake, fried spring rolls, fried wonton, fried rice cake, pan-fried radish cake, chicken claws, ribs, pork belly, beef balls, beef louver, beef tripe, beef tendon, rotten skin roll, cowboy bone, shrimp dumplings, dry steamed buns, strip dumplings, beef jerky steamed buns, etc. more than 100 varieties. Therefore, I really admire the Cantonese people, and play the "food is not tired of fine, not tired of fine" to the extreme!
Recently, I suddenly remembered the soft and delicious, oily and not greasy taste, went to the supermarket to buy it twice, once steamed and sold like a small pomegranate, thick skin and less filling; once frozen steamed, the taste was tasteless, and there was no memory of the soft and fragrant taste of the filling.
Fortunately, now that there is a small degree, I also make a roast sale according to the gourd painting scoop.
Main ingredients
Pour the flour into a basin, half with warm water, half with cold water and dough, and finally knead the dough evenly, cover the curtain and let it rise for 20 minutes.
The glutinous rice is cleaned and put into the rice cooker to cook, and the amount of water used to cook the glutinous rice should be slightly less than that of the rice to become a grain.
Just got into a hand blender, it is very convenient to make the filling, wash and peel the carrots, cut them into small pieces, put them in the blender, and stir into small particles.
The mushrooms are first soaked, washed and cut into granules.
Minced pork belly into minced meat, marinated in chopped green onion and ginger, cooking wine. Pour a spoonful of peanut oil into the pan, heat the oil and sauté the pork filling.
Add the shiitake mushrooms and sauté the carrots until tender.
Add soy sauce, pepper and salt and stir-fry well.
Put the steamed glutinous rice in the pot and stir well,
The prepared filling is ready to wrap the roasted wheat.
Wake up the noodles on the board and rub the exhaust,
Roll into long strips and cut into agents larger than dumplings and smaller than buns.
Roll out the skin with a rolling pin and roll it out a little thinner.
Put the skin in your hand, put the filling, and use the method of folding to raise the skin around, unsealed, slightly revealing the filling in the shape of cabbage.
Cook it and wait for it to be steamed.
Put the roast in a steamer, boil the water and steam for ten minutes, then simmer for another two minutes to open the lid.
It is said that as early as the third year of Qianlong, the Wang clan of Beijingli Village in Fushan County opened a Fushan Yakyo restaurant in the fresh fish mouth outside the front gate of Beijing, and made fried triangles and various famous dishes. On the night of Chinese New Year's Eve one year, Qianlong returned from a private visit in Tongzhou and went to the Fushan Yakiniku Restaurant to eat and sell. The stuffing here is soft and fragrant, oily but not greasy, white and crystalline, like a jade pomegranate. After Qianlong ate, he was full of praise, and after returning to the palace, he personally wrote three big characters of "All in One Place" and ordered people to make a plaque and send it to the Fushan Yakaki Store. Since then, the reputation of the restaurant has been greatly enhanced, and its value has doubled.
Delicious roasted wheat, you can also try it!