Chaohaochi home-cooked steamed dumplings
Materials?
polished glutinous rice
500 grams
dumpling wrapper
30 sheets
●meat pulp
250 grams
dried mushroom
10 flower
(edible) auricularia auricula
Proper amount
carrot
Bangen
onion
one half
salt
Proper amount
Light soy sauce
Proper amount
dark soy sauce
Proper amount
oyster sauce
Proper amount
Super delicious home cooking?
The glutinous rice began to soak the night before and steamed in a steamer the next day. If you like something softer, steam it more. Steam and cool for later use.
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Soak dried mushrooms and dried auricularia and chop them. Cut onions and carrots in half for later use.
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Minced meat is chopped with fresh meat bought directly from the butcher shop. Be thinner and fatter. Let's open it on March 7th. Put oil in a hot pan, add minced meat and stir-fry oil.
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Stir-fry the meat to a certain extent, add the onion and stir-fry until the onion is soft.
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Then add mushrooms, fungus and carrots in turn, stir fry, add proper amount of soy sauce, less soy sauce and proper amount of salt.
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Add cold glutinous rice and stir together.
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Steamed dumplings skin is made of dumpling skin. Roll the dumpling skin thinner with a rolling pin before wrapping, which will make steamed dumplings more crystal clear.
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After adding the stuffing, pinch a few corners around the dumpling skin.
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Pinch the neck of the roasted embryo with your left index finger and thumb.
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You can press the stuffing with your right hand when you pinch it. The tighter the stuffing, the better the flowers, and the tighter the steamed vegetables, the better the taste.
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After kneading, you can serve the pot. Steam on fire, take time by yourself. Steam until the epidermis is transparent.
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It sells well, doesn't it look good? It tastes good, too. You can try what you like.
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