Practice of online celebrity egg yolk steamed dumplings
Ingredients: 250g glutinous rice, 4 salted egg yolks, appropriate amount of meat floss, 8 dumpling skins, soy sauce, soy sauce, oyster sauce and water.
Exercise:
1. Soak glutinous rice overnight in advance, drain and steam.
2. Put oil in a hot pan, stir-fry the glutinous rice a few times, add soy sauce, soy sauce and some water, stir-fry the glutinous rice until it is dry and no soup, and color it evenly. Take it out to cool.
3. You can choose raw salted duck eggs to beat out the yolk, or you can buy ready-made salted yolk. Sprinkle some cooking wine on the surface and bake in the oven 180℃ for 5 minutes until the surface turns yellow, and the yolk is cut in half, which is just enough to sell half.
This steamed dumpling is made of many materials. If the dumpling skin is too small, you can stretch it with a rolling pin or manually, with a thick middle and thin sides.
5. Put a layer of glutinous rice first, then a layer of meat floss, half salted egg yolk, and then a layer of meat floss to cover the salted egg yolk.
6. Finally, cover all the fillings with sticky rice. Wrap the dumplings in a skirt, and then knead them into a concave arc by hand at the waist.
7. Steam 10- 15 minutes to serve.
How to cook steamed dumplings with egg yolk?
1. You can roll the dough by yourself. Because of the time, I made it with dumpling skin.
2. When the glutinous rice is cooked, the amount of water is slightly smaller, otherwise it will be too sticky and the steamed rice will easily collapse.
3. Miscellaneous vegetables include green peas, carrots and corn kernels, and you can also choose according to your own preferences.
The dumpling skin I bought is relatively small, so the yolk is cut into small pieces and wrapped inside. If you like, you can cut the yolk in half and wrap it in barbecue.
Is the egg yolk steamed dumpling delicious?
Some time ago, the fluffy green ball with red yolk made me sit still, as long as I like everything about glutinous rice. Glutinous rice pine egg yolk really has a strong sense of CP, so what will happen if you put the egg yolk pine in the barbecue! Aha, it is really delicious. I swallowed five by myself! Moreover, the homemade materials are super enough, and glutinous rice or egg yolk is fluffy. I can't let it go anyway.
The practice is to burn glutinous rice and egg yolk cake together. Traditional glutinous rice paste contains auxiliary materials such as mushroom meat, but too many auxiliary materials will mask the taste of egg yolk and floss, so the auxiliary materials are removed. Well, it's really satisfying to add soft glutinous rice and salty and sweet fluffy egg yolk.
The origin of steamed dumplings
Steamed dumplings is a kind of snack with "flour as skin, meat as stuffing, stamen as top and steamed in a drawer". It is said that it originated in Inner Mongolia and was first recorded in the Yuan Dynasty. It was called "Little Wheat". It spread to Beijing and Tianjin in the late Ming and early Qing dynasties and was called steamed dumplings. During the Qianlong period, there was a saying that steamed dumplings were full of wonton. Later, in Jiangsu, Zhejiang and Guangdong, southerners called it steamed dumplings, and there was a description of "Peach Blossom steamed dumplings" in Jin Ping Mei Hua Thorn.
There are many related allusions to the origin of "Shaomai" custom, and the history is vast and unknown. There are many differences between the north and the south in the process of spreading innovation and stuffing practices. Nowadays, there are more varieties of steamed dumplings in the north and south, such as steamed dumplings, which is cut with stuffing. Anhui has duck oil to sell; Hangzhou has roast beef; Jiangxi has eggs and meat; Shandong has mutton steamed dumplings; Suzhou has three kinds of delicious food for sale; Guangzhou has crab meat; Nanjing has eggs and so on, all of which have their own characteristics.
In a word, Shaoshao is an attractive specialty snack.