Ingredients: mushrooms, carrots, wood fungus, onions
Seasoning:oil, ginger, garlic seeds, green onions, cooking wine, soy sauce, cooking oil, sugar, salt
Roasted wheat bark:
Medium gluten flour (high gluten)
Hot water (around 50°C)
How to cook shumai
Wash 200g glutinous rice and add a small amount of water to steam it in a rice cooker, the steamed glutinous rice is a little hard, but must be cooked thoroughly.
Steamed glutinous rice and shoyu dough: 250 grams of flour in a pot, add about 115 grams of hot water at 50 ℃, use chopsticks first. Knead the dough for more flexibility, cover with plastic wrap and relax for more than half an hour. .
Prepare the filling by giving the dough time to relax: soak the fungus in advance, chop the mushrooms, carrots and onions, wash and chop the mushrooms, prepare the ginger and garlic seeds. The white onion is chopped. All ingredients can be added or removed according to personal preference.
When the glutinous rice is cooked, heat some oil in a pan, add the ground meat and stir-fry over medium heat until the oil is released, add the onion, ginger and garlic and continue stir-frying. . The ground meat needs a little more fat to be oily and flavorful enough.
Stir-fry the minced meat over medium heat with wine, light soy sauce and cooking oil when the oil is dry.
When the mincemeat is slightly browned, stir-fry the mushrooms and carrots for a while, then add the onion and wood ear.
Add glutinous rice, salt and sugar and stir-fry evenly.
The roasted wheat filling is ready, fragrant and glutinous, eaten straight away is very tasty, my daughter tasted it and said it was delicious, excited! I have to keep rolling over on the couch, directly with a small bowl repeatedly into the kitchen to ask for four times
When the dough is ready, sprinkle some cornstarch on the counter, press the dough down and roll it out to the thickness of dumpling skin.
Cover with plastic wrap to prevent the dough from drying out and hardening. Gather all the trimmings together and set aside for 10 minutes.
Sprinkle a small amount of cornstarch on the surface of the dough.
Each time you roll it out, new folds will form, and as you roll it out, more folds will form a lace.
When you’re done rolling, the roti is ready.
Place a generous amount of roti on top.
Lift the edges of the roti and wrap it around the center of the filling.
Use the tiger’s mouth to squeeze out the waist of the shoyu, but don’t squeeze it together, as you need to leave some filling on the outside to make it look good.
Arrange the ruffles.
The bottom a little flattened a little flattened so that the shoyu placed upright not crooked, shoyu raw wheat will be ready, beautiful there is wood!
After wrapping all the filling, because it was made last night, my daughter said too delicious last night ate a lot this morning and continue as breakfast, so the rest of the filling is not too much, only made 21 roasted wheat out of the filling with the heart, cover the lid of the pot and fire steaming.
Steam on the steam in the fire after 12 minutes off the fire, the fragrant roasted wheat will do it, really delicious ah, steam in the afternoon, only to taste a. It’s a good idea to leave it for the baby to eat when she comes back from school, even though you know it’s enough.