Sun Yat-sen made the bacon dumplings into roasted wheat with strong taste. While retaining the fragrance of dumplings, it also made the glutinous rice more fragrant and soft with the backing of mushrooms and sea rice. Public Weekmail: Sauce
Food Material List
- 1 Fresh meat dumplings 2
- 2 Dried mushrooms Appropriate amount
- 3 Sea rice Appropriate amount
- 4 Wonton Skin Appropriate amount
- 5 Ginger powder Appropriate amount
- 1 Raw materials: foamed dried mushroom, sea rice, fresh meat dumplings, baked skin.
- 2 Dry mushrooms should be foamed one night ahead of schedule, and fresh mushrooms should not be used. The fragrance of dried mushrooms is much worse than that of fresh mushrooms.
- 3 Rinse the rice with running water and drain it for later use.
- 4 Cut Lentinus edodes into small grains, cut ginger into small pieces, and filter impurities with Lentinus edodes water.
- 5 When the material is ready, steamed zongzi in a steaming pot. This time I chose zongzi with salted eggs and fresh meat.
- 6 Add a little oil to the frying pan and saute the ginger powder.
- 7 Put the rice into the sea. Be careful not to stir-fry the rice.
- 8 Stir-fry the mushroom seeds until fragrant.
- 9 Add a small amount of rice wine to cook, a little old extract color, a little sugar to extract fresh, and then boil mushroom water to collect juice. (Haimi itself has salty taste, so do not put salt and raw pumping) (Haimi can also be foamed one night in advance after washing, so that Haimi will not be very salty, you can add appropriate amount of raw pumping or salt.)
- 10 Turn off the hot pot when the juice is completely collected and the surface of mushrooms and rice is still very wet.
- 11 After fried with mushroom and shrimp, the steamed dumplings are almost the same.
- 12 Pull the zongzi away while its hot. Zongzi will stick together after cooling, and it is not easy to disperse. (Dont squeeze and stir the rice dumplings vigorously, as the rice will crumble and affect the taste.)
- 13 Mix the scattered zongzi with fried mushroom seafood evenly. (I didnt break the salted yolk completely, so it tasted better and tasted surprising.)
- 14 Pinch the edges of the burnt leather thin with your fingers. This will make the shape and taste of roasted wheat better.
- 15 Knead the edge of the barbecue leather is like this~
- 16 Put the barbecued leather in the palm of your hand, and place the stuffing on the barbecued leather.
- 17 Slowly tighten the barley peel with the tigers mouth in one hand, and tidy the filling with chopsticks in the other hand, so that the filling can be more properly attached to the barley.
- 18 The wrapped baked wheat is roughly cylindrical and can stand up.
- 19 Wash, dry and prune the leaves of zongzi wrapped in zongzi into small pieces. Put the cooked wheat on the rice dumplings and prepare to steamed in a pot. (It can also be steamed directly on the steaming cage cloth or on the bottom of the dish with thin oil and then steamed on the dish.)
- 20 Because the fillings are all ripe, as long as the skin can be steamed through. The steaming pot can be boiled and steamed for about five minutes.
- 21 The aroma of sea rice and mushroom becomes more intense, salty and full of aftertaste with the foil of Zongye. The glutinous rice dumplings, which are full of flavor and sticky, become refreshing and easy to digest in the mouth under the protection of clear burning and selling skin. Thats delicious. It makes you laugh.