After living in Guangzhou for many years, I learned a comfortable way of life - drinking tea.
Lao Guang often hangs "idle tea" in his mouth, but pay attention! This tea is not only for drinking, but also for eating
Go to the tea house, put on a pot of hot tea, and then choose from dozens of kinds of refreshments, shrimp dumplings, chicken claws, boat porridge, char siu buns, glutinous rice chicken, etc., can not pick.
Children make choices, of course I want them all. So as soon as I have time, I'll go from house to house, and today it's my turn
Dry steamed roast is one of the four kings of Cantonese morning tea, and it is more exquisite than the glutinous rice roast sold in the breakfast shop:
Eggs and alkali water flour are combined into a layer of golden skin, and then the meat made of pork, shrimp and shiitake mushrooms is used as the filling, and decorated with goji berries.
Eat in the tea house, a cage of only four small pieces, a bite of one is gone, better than "eating coincidentally".
But if you do it at home, you can eat well and eat it all at once!
This time I also made a rare black leather dry steaming in a tea house.
Two flavors, the yellow skin is pork filling, and the black skin is beef filling. The method is basically the same, so I will use pork stuffing to teach. Friends who like beef flavor can exchange pork for the same amount of beef.
If you want to make black leather, just add a small amount of bamboo charcoal powder to color it
- Ingredient Preparation -
Yellow dry steamed skin:
Medium gluten flour 130g Egg 1 (45g) Edible alkali water (枧水) 2g Water 30g
*To make black leather, add 1.5g of bamboo charcoal powder Oh~
Pork filling:
Pork lean meat 180g (beef stuffing with 180g beef) Shrimp 80g Pork fat 50g Dried shiitake mushrooms 5 small flowers (soaked in water in advance) Salt 2g Water 30g Sugar 2g White pepper 1g Oyster sauce 15g Corn starch 5g Shallot oil 5g Lard 10g
*If you make beef filling, use 25g corn kernels instead of dried shiitake mushrooms
ornament:
20 goji berries
*If you make black skin, you will use 20 corn kernels to garnish oh ~
Let's take a look at the detailed production steps
1. Preparation of the skin: pour the medium gluten flour into a bowl, add eggs, edible alkali water, water, stir with chopsticks into a flocculent shape, knead into a smooth dough, cover with plastic wrap and wake up for 20 minutes
2. Preparation of filling: half diced and half chopped lean pork, shrimp with the back of a knife to pat the grains at will, fat meat cut into pieces, soaked mushrooms cut into pieces for later
3. Pour the minced pork and shrimp grains into the bowl and grasp it well, add salt to beat the glue, add a small amount of water to beat the glue again, add sugar, white pepper, oyster sauce, corn starch to grasp and mix evenly, and then add lean meat particles, fat meat particles, and shiitake mushroom particles to mix evenly
Finally, add lard and shallot oil and mix well, and the filling is ready
* Oil is mainly used to increase fragrance and lock water
4. Take out the awakened dough and knead it smooth again, roll it into long strips, divide into small agents of equal size (9g/piece), roll thin with a rolling pin, and then carve out the discs (diameter 7cm) with a round mold.
Wrap in an appropriate amount of filling (about 20g per filling), flatten the mouth with a filling stick, put it in a basket drawer with oil paper, and add a goji berry in the middle of each dry steaming to decorate
5. Steam in hot water and serve for 10 minutes
The dry steam is small and delicate, and a circle of folded crusts is stuffed with meat filling, like a tight little polybot.
The outer skin is thin but tough, and inside is a thick and refreshing pork filling.
This half-fat lean pork is exactly where the essence lies, and you can also biou out of the tender gravy after one bite!
Whoever eats it must not boast of a real fragrance!
The dry steaming of black skin is a bit of a martial arts style.
The whole black and shiny skin was like a handsome leather coat.
This mystery is made of bamboo charcoal powder, supermarkets or online also have to sell, you can also use cuttlefish powder instead.
The black-skinned beef filling will taste more fragrant and heavy than the pork, and the corn chips added to it will burst out a little sweet juice, and the taste will be a little more sweet
After eating no less than a few Cantonese morning teas, there is a feeling:
Morning tea is not only a breakfast, but also an attitude of enjoying life, not caring about luxury and grandeur, eating is the atmosphere of sitting around with relatives and friends, and the sense of fun from morning to afternoon.
In the words of an old Friend, it is "No worries can not be solved by a morning tea, if there is, then eat two meals ~"
Small main tips:
1. The amount of this recipe can be made into 20 dry steamed Oh
2. If the skin can be rolled thin and round, you can omit the round mold Oh, roll out and wrap directly on the line (each skin can be weighed less than 1g Oh)
3. If you can't wrap so much stuffing, you can reduce the filling slowly, use the tiger mouth to fix the filling down Oh (the mold for pressing the filling: stainless steel filling sticks, for wrapping dumplings, buns can be Oh)