First, after the glutinous rice is soaked, it must be drained, fried first and then steamed.

Regarding glutinous rice, many steamed dumpling recipes are steamed before mixing, or boiled before mixing. Feedback tells me that none of them are as delicious as mine. Here I want to tell you my method, that is, stir-fry first and then steam, so as to send the taste into the heart of every glutinous rice.

Second, onion, stir-fry in oil into onion oil.

This is my secret book of steaming dumplings. I don't need to popularize the benefits of eating onions. However, many people don't like the smell of onions. Students who don't like the smell of onions tell you that you didn't even know there were onions in the onions made by this method after eating them. Unless you are allergic to onions, there is nothing you can do. Please delete the onion and fry it in scallion oil.

Third, pork, seven points of lean meat chopped into dices, do not open into minced meat, three points of fat meat, chopped into mud.

Why bother? Because if you want to taste good, you have to be careful. After the fat meat is crushed and stir-fried in scallion oil, lard will come out soon, and it will not bite into large pieces of fat when eating. Diced lean meat can increase the taste of chewing and experience the meat smell on the tip of the tongue.

Fourth, whether you buy dumpling skins or wonton skins on the market, you should reprocess them and roll out each skin with a rolling pin.

As for the steamed dumpling skin, you can roll it yourself, blanch the dough and roll it thinner than the dumpling skin. You can also use dumpling skin or wonton skin on the market. Many people also responded that dumpling wrappers are very unpalatable. What should I do with the square wonton skin? Dumpling skin, the outer ring should be rolled thin. Don't be afraid of unevenness after rolling. It doesn't matter. It's no problem to wrap it up, and the taste will not be dry and hard because of many wrinkles on the mouth. Wonton skin is thin and delicious. Personally, I like rolling thin steamed dumpling skin.

Specific steps of making steamed dumplings.

Soak the weighed glutinous rice (soft glutinous rice 12 hours, fragrant Q 3 hours), soak the auricularia auricula in cold water, peel the bamboo shoots, boil them in cold water for 3 minutes, and take out the cold water to wash them clean.

Pick up the glutinous rice and drain it. At this time, all the materials began to be diced. Save the onion for the last cut, in order to preserve the flavor of the onion. The knife for cutting onions can be dipped in water, so it won't irritate the eyes. Dice the lean meat into dices smaller than 65,438+0 cm. Remember not to chop it into minced meat, or you won't find any pieces of meat when frying, only meat residue. Mushrooms are cut larger, because they will shrink, and carrots are cut thinner, about 0.5 cm. The big one tastes bad. Wash the auricularia auricula and cut it into dices. Bamboo shoots are also diced for use.

When the oil is 70% hot, stir-fry the diced onion until it becomes soft and transparent. Stir-fry with fertilizer, stir-fry with lard, add lean meat, add a little white pepper to remove fishy smell when cooking wine changes color, and add carrots to stir-fry so that carrots can fully absorb lard, which is beneficial to nutrient absorption. Then stir-fry the diced bamboo shoots, auricularia auricula, cloves and mushrooms until the diced mushrooms are soft. Finally, add the drained glutinous rice, turn to low heat and stir fry together.

Add lean meat, carrots and other materials, stir-fry until soft, then add drained glutinous rice and all seasonings.

Stir-fry evenly, add all seasonings, stir-fry until glutinous rice is translucent, turn off the fire, put it in a container and steam it in boiling water. Glutinous rice is full and crystal clear. Take it out, cool it and you can pack it. You can roll the skin when you start steaming the glutinous rice. If you roll your own skin, you can make dough earlier. If it is dumpling skin or wonton skin, you can start rolling. All rolled skins should be put in fresh-keeping bags to prevent them from drying out.

The wrapped steamed dumplings are steamed in boiling water for three minutes until the skin is transparent. It won't take long to steam.

Tips:

If you can't eat more than one packet of steamed dumplings at a time, you can seal and freeze them in the refrigerator, and steam as much as you eat, without thawing, as long as you extend the steaming time.