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What Ah Fei shared with you today is a "burning wheat" practice. The head chef explained the production process in detail, and the roasted wheat wrapped out was not only thin and stuffed, but also fragrant and sticky, and the method was also very simple.
Ingredients: flour, lean pork
Ingredients: shallots, fungus, red pepper, ginger, fungus
Seasoning: salt, thirteen spices, chicken powder, oyster sauce
Prepare a small piece of lean pork, first cut into thin slices and then chop into meat granules, do not chop too fine, otherwise it will not be chewy. The washed shallots are cut into green onions, the fungus that has been soaked in advance is cut into small pieces, the red pepper is half seeded and then cut into cubes, then cut into a little ginger and set aside.
Heat the oil in the pan and sauté the filling. After the oil is hot, put the meat into the pot, sauté the water inside, and when the meat is white and sautéed until fragrant, the red pepper, ginger and fungus are poured in and stir-fried together. Add a spoonful of salt, a spoonful of thirteen spices, a spoonful of chicken powder, then add 5 grams of oyster sauce to freshen, continue to stir-fry the seasoning. After the side dish is fried, pour in the green onion and stir-fry a few times to turn off the heat, and then set aside.
Put 200 flour in a basin and use 110 ml of boiling water and noodles. It should be noted here that the full hot noodles are used to make wheat burning, and the finished product will be transparent and shiny. After adding boiling water, stir until there is no dry flour, then knead into a ball.
Take the dough out and sprinkle dry flour on the board to prevent sticking when kneading. After kneading the dough smooth, first roll the long strips and then roll them into small dough seeds one by one. Sprinkle dry flour on the dough again to prevent sticking when rolling. After that, the dough is flattened, rolled out like a dumpling skin, with a slightly thicker edge in the middle and a slightly thinner edge, which will not show the filling when wrapped, and it will look better.
After rolling out, wrap the right amount of filling in the dough, put it on the tiger's mouth and squeeze the opening together. It is best to squeeze out a little filling, so that the wheat will look better when steamed.
Bring water to a boil, put it in a steamer basket, and spread a steaming cloth. After boiling the water, place the raw blank in the steamer basket and steam it for 6 minutes after steaming. After 6 minutes, the steaming roasted wheat will come out of the pot, and the thin outer skin is full of filling, and the aroma is overflowing.
Well, this thin-skinned and stuffed roasted wheat is ready. Ah Fei thanks you for watching, but also thank you for your support of the first food, we have several home-cooked dishes for your reference every day, friends who like to cook don't forget to pay attention! Ah Fei thanks for watching, we will see you next issue!
Article Editor: Rhetoric