Exercise:
1. Wash the glutinous rice, soak it in clear water overnight, and steam it until it is 80% mature.
2. Wash the mushrooms, soak them in clear water for one night, cut them into cubes, and dice the carrots for later use.
3. When the oil pan is 50% hot, add the meat stuffing and stir fry to get oil. After adding Jiang Mo, chopped green onion and soy sauce, add diced mushrooms, diced carrots and glutinous rice and stir well.
4. Add a proper amount of water, turn to low heat and add salt, pepper and sugar until the water is dry.
5. After mixing the flour with boiled water and chopsticks, knead it by hand until it is smooth, and cover it with a wet cloth for 30 minutes. Divide into 14 doses and roll into steamed dumpling skin with lotus leaves.
6, wrapped in glutinous rice stuffing, compacted with a spoon, pinched with a tiger's mouth.
7. Turn the lotus leaf upside down to make lotus leaf steamed dumplings and put them on the steamer.
8. After the water is boiled, put it into high fire and steam for 7 minutes, then put a little chopped green onion on it.
Method 2 of steamed dumplings Materials: glutinous rice 100g, three mushrooms, flour 100g, boiled water 65ml, a little sausage, a little shrimp skin, a little onion and a little green beans.
Exercise:
1. First, stir 100g flour and 65g boiling water into balls, put them aside, cover them with spare glutinous rice, soak them for 5 hours, take a plate, spread emery cloth on it, put the glutinous rice on the emery cloth, and sprinkle some water.
2. Prepare a little raw sausage, a little shrimp skin, a little onion, all three mushrooms are chopped, and a little green beans.
3. Put oil in the pot, add a little shrimp skin and stir-fry a little onion.
4. Then add a little sausage, a little mushroom and three green beans.
5. Finally, pour in glutinous rice, add 10g soy sauce, 10g white sugar and 2g salt, and stir well (I tasted it, it was delicious, and I don't think this steamed dumpling tastes wrong).
6, the dough is divided into small doses, take a circle, (you can sprinkle some starch to prevent sticking) the corners are rolled into lotus leaves.
7. stuffing.
8. The way it is packed.
9. Steam on the pan 10 minute.
Method 3 of steamed dumplings Materials: beef stuffing, steamed glutinous rice, steamed dumpling skin, mushrooms, sausages, celery, onion, ginger, red pepper, soy sauce, cooking wine, salt and leaves.
Exercise:
1, pickled mushrooms, diced sausage, celery, onion, ginger and red pepper.
2. Add an appropriate amount of oil to the pot, and add the ingredients in step (1) to stir fry.
3. Add beef stuffing and stir fry, and spray appropriate amount of cooking wine.
4. After the beef stuffing changes color, add the steamed glutinous rice in advance and stir fry evenly.
5. Add appropriate amount of soy sauce and salt to taste. If you like darker colors, add a little soy sauce to color and stir fry evenly.
6. Put a proper amount of glutinous rice beef stuffing in the middle of steamed dumpling skin.
7. Hold the steamed dumplings with the strength of running for your life, gently press them with a small spoon and turn them around to make them stick together.
8. After the water is boiled, put the leaves on the waterproof mat and steam them on the steamed dumpling fire for about 10 minutes.
The fourth method of steamed dumplings: pork belly 150g, 8 water-soaked mushrooms, bamboo shoots 1 each, glutinous rice 150g, 5 onions, 6 ginger, 250g medium-gluten flour and shrimp 15.
Exercise:
1. Wash the glutinous rice, soak it in water for about 8 hours, and steam it in water (I soak it at night and cook it the next day).
2. Dice the pork belly and soak it in soy sauce, cooking wine, salt, sugar, onion and shredded ginger for 2 hours.
3, sitting in the oil in the pot to see the heat, pour the onion and ginger into the oil and stir-fry, and pour the marinated diced meat to stir-fry and change color.
4. Pour in diced mushrooms, diced bamboo shoots and diced shrimps. Add a little water, add some salt to cook the ingredients, and turn off the heat.
5. Pour in steamed and cooled glutinous rice and mix well.
6. Become a stuffing seller.
7. Pour the flour evenly into the smooth surface of a hand basin and let it stand for 20 minutes.
8. Divide the ingredients into round skins, wrap the stuffing in the dough, pinch it in the middle, and open it down one centimeter. Finally, insert a shrimp in the middle and steam for 7 or 8 minutes.
Method 5 of steamed dumplings Materials: glutinous rice 200g, lean pork 120g, flour 200g, oil, salt, onion, soy sauce, sugar, cooking wine, boiled water 50g, cold water 50g and ginger 50g.
Exercise:
1, wash the glutinous rice and soak it in water the night before, and put the soaked glutinous rice into the rice cooker the next morning and boil it with a little water.
2. Cooked glutinous rice for use.
3. Dice lean meat.
4, onion ginger powder.
5. add fuel to the fire.
6. Add diced meat after the oil is hot.
7. Stir-fry the water in the meat and pour it into the cooking wine.
8. Add chopped green onion and ginger (half chopped green onion).
9. Stir fry and pour in soy sauce, soy sauce and sugar.
10, add the cooked glutinous rice and stir fry.
1 1. Stir-fry each glutinous rice, turn off the heat, and add the remaining chopped green onion (add some salt if it is not salty enough after tasting).
12. Mix well and put in a bowl for later use.
13, put a little sugar in the flour (optional), first pour boiling water and stir with chopsticks, then stir with cold water.
14. Turn on the heat dissipation after the dough is formed, about 15 minutes.
15, knead the dough into long strips and flatten them.
16, first roll the agent into a round dumpling wrapper.
17, roll the edge of the leather thin with a rolling pin and roll out wrinkles.
18, put the stuffing in the middle of the dough.
19. Tighten the jaws slowly by hand.
20. Put cold water in the pot, brush the steamer with thin oil, and put in the wrapped steamed dumpling cover.
2 1, start firing, 12 minutes later SAIC.
The practice of steamed dumplings six materials: flour, glutinous rice, bacon, peas, carrots, dried mushrooms, chopped green onion, salt, chicken essence, soy sauce and pepper.
Exercise:
1, soak glutinous rice for 8- 12 hours, wash and steam. Soak dried mushrooms thoroughly, cook and dice, wash and dice bacon, cook peas with salt, dice carrots and soak in water for later use.
2. After the bacon is fried in a hot oil pan, add mushrooms, peas and carrots and stir fry for a while. Add salt, chicken essence, pepper and soy sauce for later use.
3. Add a little soy sauce to the steamed glutinous rice, and then mix the bacon, mushrooms, peas and carrots evenly for later use.
4. Add some salt to the flour, blanch it with boiling water, stir it with chopsticks (that is, the flour is seven ripe and three immature), knead it evenly, roll it into a round thin dough (not too thin) with a rolling pin, wrap it in a cloth bag, and steam it in a steamer for 6 minutes.