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When it comes to traditional Chinese specialties, roasted wheat is definitely a familiar and popular delicacy. Shaped like roasted wheat with pomegranates, the skin is thin and crystal clear, the filling is fragrant and soft, and the entrance is oily but not greasy, which is really good for breakfast. A cup of hot milk or a bowl of soy milk, with a few roasted wheat, eaten hot, nutritious and delicious, to ensure a full of energy in the morning.
Usually busy at work, when you want to eat roasted wheat, most of them are bought from breakfast shops to eat. Similar to buns, the skin of roasted wheat is made of flour, but it does not need to be fermented, and after wrapping a variety of fillings directly, it is steamed in a steamer basket, or it can be fried in a frying pan. Our most common roasted wheat is filled with pork and glutinous rice, and the roasted wheat stuffed with glutinous rice is more popular with the audience.
In fact, I can make roasted wheat at home, and the production process is not complicated. And the ingredients are good, the portions are sufficient, the taste is more fragrant, and it is particularly enjoyable to eat. You can also add a variety of ingredients according to your preference. When you have free time, do more at one time, put it in the refrigerator to freeze it, and eat and take it as you want, which is very convenient.
How can you make a beautiful and delicious roasted wheat? Today I recommend the glutinous rice roasted wheat home-cooked method, which is particularly simple and will be seen at a glance. Learn the right method, master the small skills, from rolling the skin to the filling, do it yourself, eat what you want, never have to go out to buy, eat safely and securely. The real skin is thin and stuffed, a bite full of flavor, more delicious than the purchase, a meal to ensure addiction, the elderly and children at home like, let's take a look at the specific methods!
<h1 class="pgc-h-arrow-right" > home-cooked method of roasted wheat with glutinous rice</h1>
Required ingredients: wheat flour, half a catty of pork, half a sausage, peas, corn, carrots, shiitake mushrooms, ginger, chives, cooking wine, salt, soy sauce, dark soy sauce, oyster sauce, sugar
Production process:
1. First of all, prepare the roasted wheat husk. Add a spoonful of salt to the flour to increase the gluten, half of the flour with boiling water, the other half with cold water, first use chopsticks to stir into a flocculent shape, mix the two halves, knead into a smooth dough, wake up for half an hour.
2: Roll the dough into long strips, knead into equal amounts of small dough, and finally roll out into round dough slices the size of dumpling skin.
3, each skin sprinkled with corn starch anti-stick, 5 skins overlapped together, first with a rolling pin to roll thin, and then fold along the edge with your hands, squeeze a little harder, so that you can pinch out like lotus leaf lace.
4: Next, prepare the filling. First, take out the glutinous rice that was soaked in water the night before, rinse it; spread the wet gauze in the steamer basket, pour the glutinous rice to smooth it out, cover it, and steam it on high heat for 20 minutes.
5: Shell the bought peas, break the corn into small grains, wash and dice a carrot and set aside.
6: Wash the pork, cut the fat and lean meat separately into cubes; 4 or 5 dried shiitake mushrooms are soaked in water and cut into small cubes; dice half a sausage and set aside.
7, put oil in the pot, heat up and then add ginger minced and stir-fry, fatty diced meat stir-fried out of the oil, then add lean diced meat and diced sausage, stir-fry after discoloration, add cooking wine to fishy.
8: Stir-fry the diced shiitake mushrooms first to create the aroma, then put the corn kernels and diced peas into the pot and stir-fry, and finally pour the carrots in. Season with salt, soy sauce, dark soy sauce and sugar.
9. At this time, the sticky rice is almost steamed. Pour the rice directly into the stir-fried dish and stir well.
10: Mix the filling, sprinkle a little chopped chives to increase the flavor, put in the basin and set aside.
11: Hold the skin of the roasted sale with your left hand, and use a spoon in your right hand to dig out the filling and put it on the skin. Use your hands to pick up the skin from all sides to the middle, and finally pinch it, the mouth does not need to be sealed tightly, and a little bit of filling can be exposed.
12, all ready to cook, put on the pot steaming, boiling water and steaming for 12 minutes.
Glutinous rice diced stuffed roasted wheat is ready, bite a bite of clear flavor, soft glutinous salty fresh, dipped in sauce vinegar sauce to eat, or drink some fresh soup, it is more perfect! Are you impressed?