Do you need to soak glutinous rice in steamed dumplings?
The stuffing used for steamed dumplings has little water content, and steamed dumplings made of glutinous rice with little water content are difficult to taste. Soaking in advance can increase the water content of glutinous rice, and the steamed dumplings will be soft and delicious. So soak glutinous rice first.
Is it hot water for steaming dumplings? After the fire boils, add steamed dumplings and steam 15 minutes. Before putting the steamer on the steamed dumplings, put some oil on the steamer to prevent it from sticking to the pot.
Pork stuffing with mushrooms and glutinous rice
Ingredients: glutinous rice 1.5 kg, minced meat (half fat and half thin) half kg, 20 dried mushrooms, auricularia auricula 10, carrots 1 0, 20 shallots, 2 W spoons of light soy sauce, 2 W spoons of light soy sauce, oyster sauce 1 W spoons of salt.
Exercise:
(1) First, clean the mushrooms, add more water to the mushrooms, heat them in a microwave oven for one minute, then soak them for ten minutes, and then squeeze them out to get soaked water. Meanwhile, dice the mushrooms.
(2) soaking Auricularia auricula and cutting into pieces; Wash carrots and dice them; Wash shallots, cut into sections, and place shallots and leaves separately.
(3) Put the washed glutinous rice into a rice cooker, and boil the glutinous rice with the water soaked by mushrooms, the water amount is one knuckle higher than that of rice.
(4) Heat the wok, add minced meat and stir-fry until the oil comes out.
(5) Shovel the fried minced meat aside, stir-fry the minced meat with the oil at the bottom of the pot, and stir it evenly with the minced meat.
(6) Shovel the fried minced meat and onion aside, stir-fry the mushrooms and diced auricularia with the oil at the bottom of the pot, and stir-fry them evenly with the minced meat and onion.
(7) Shovel the fried minced meat, chopped green onion, shiitake mushrooms and auricularia aside, stir-fry carrots with the oil at the bottom of the pot, and stir-fry them evenly with the previous minced meat mixture.
(8) Add soy sauce and soy sauce, stir fry first, then add oyster sauce to stir fry, then season with cooking wine, sugar and salt, and finally add more salt, because glutinous rice needs to be mixed.
(9) Add cooked glutinous rice and stir well. Taste it. If it's not enough, please season it.
(10) Wait for the glutinous rice to cool for a while, then mix in the onion leaves.
Of course, cold water steaming is also acceptable. In fact, there are no certain restrictions on this, depending on personal preferences.
What is the earliest historical record of steamed dumplings? Park Tong Tong, a Chinese textbook published by North Korea (now North Korea) in the Yuan Dynasty, records that "plain sour stuffing with a little wheat" was sold in most of the Yuan Dynasty (now Beijing). The annotation about "a little wheat" in the book says that wheat flour is made into thin slices, steamed in meat and eaten with soup, which is called a little wheat in dialect. Wheat is also for sale. Another cloud said, "thin skin and real flesh." When the top is as thin as a line, it is called wheat. " "Take flour as skin and meat as stuffing to make stamens, which are sold in dialect." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.
In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, there is a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. The word "a little wheat" appears in books such as Yangzhou Painting Boat and Tongqiao Chair.
The cookbook Tiaoding Ji compiled by an anonymous person in Qing Dynasty collected "meat stuffing", "bean paste" and "oil sugar". Among them, "Laoxian steamed dumplings" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a "marinated" asparagus dish in the south of China.