Stewed dumplings with preserved vegetables, mushrooms and meat
Step 1 . Prepare raw materials.
Step 2 . Use hot water to knead glutinous rice flour into dough.
Step 3 . Take a small piece of glutinous rice dough and pat it into a cake shape. Put it in a boiling pot and cook it.
Step 4 . Until the dough rises to the surface.
Step 5 . Knead the cooked small glutinous rice balls into the raw glutinous rice balls. Knead evenly.
Step 6 . Cover the mixed glutinous rice balls with plastic wrap to relax for a while. After kneading, it is sticky enough, and it tastes good when boiled.
Step 7 . Add vegetable oil, soy sauce, cooking wine, five spice powder and crushed ginger to the meat filling, and stir clockwise to make the meat filling stronger.
Step 8 . Soak some of the salted snow vegetables in advance, wash and chop them, and chop the mushrooms (forgot to shoot).
Step 9 . Pour vegetable oil into the frying pan and saute the scallions until fragrant.
Step 10 . Pour in the broken mushrooms and stir fry until fragrant.
Step 11 . Pour the cut sauerkraut into it and stir fry it until the flavor of the sauerkraut comes out.
Step 12 . Cool the sauteed sauerkraut a little. Pour the sauerkraut into the meat stuffing and add a few drops of sesame oil to stir well.
Step 13 . Roll the glutinous rice balls into strips.
Step 14 . Cut into small dosage forms of equal size.
Step 15 . Press the palm of your hand into a round cake.
Step 16 . Put some stuffing in the middle of the round cake.
Step 17 . Wrap the dumplings with the tiger's mouth of your left hand.
Step 18 . Make all the green glutinous rice balls in turn.
Step 19 . After boiling water in the pot, put the glutinous rice balls into the pot one by one. The glutinous rice balls will float and cook for another 45 minutes.
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