Braised plum, a famous snack in Wuhan
Shaomai, which is called shaomei in Shanxi, shaomei in Hubei and Shaomai in Jiangsu and Zhejiang, is found all over China, but the names are different.Wuhan famous snack - braised plum in heavy oil is also the North's Shaomai. There is no big difference between Wuhan roasted plum and Northern roasted wheat stuffing. The difference is that Wuhan roasted plum is very distinctive. It pays attention to putting meat, clove mushrooms and bamboo shoots in the heavy oil, as well as a beautiful condiment "black pepper". Black pepper is a little spicy, but it is absolutely fragrant and smooth.In order to enhance the tenacity of the dough, I use the freshly cooked hot pumpkin to scald the dough, and then add a ball of cold water. It has a unique taste and tastes more soft and sweet in the mouth······The difference is that considering that the weather is hot and too greasy, it is easy to hurt the spleen and stomach, so there is not too much fat. But the taste is absolutely authentic, with strong black pepper flavor.1. Glutinous rice is sticky and difficult to digest. People with phlegm heat and stomach disease should not eat it2. The elderly and children should eat less glutinous rice food
Step 1 . Wash, peel and slice the pumpkin, put it into a microwave bag, and sting it in the microwave oven for 4 minutes.
Step 2 . Crush the scalding pumpkin with a rolling pin, put it into 400 flour, then pour boiling water into the pumpkin, and knead it into dough for standby.
Step 3 . Mix 100g white flour with cold water. Mix pumpkin hot dough with white dough and knead well. Set aside.
Step 4 . After washing the glutinous rice, soak it for 6 hours, drain it, steam it through water, and let it cool for standby.
Step 5 . Soak mushrooms in cold water, chop pork into small pieces, cut mushrooms, celery and ginger into small pieces.
Step 6 . Heat the pot with oil, warm the oil and let the pork slip.
Step 7 . Stir fry mushrooms and diced celery and season with salt.
Step 8 . Add steamed glutinous rice and mix well.
Step 9 . Add ginger, green onion, and 3 teaspoons black pepper to serve as the stuffing for roasted plum.
Step 10 . Dispensing, peeling and stuffing < br /> The method of burning plum peel is similar to that of dumpling peel. It is rolled into a circle with the edge similar to the edge of lotus leaf (you need a special walking hammer to roll it out).
Step 11 . Fold your fingers and pinch out the pattern.
Step 12 . Put it into the boiling water pot and steam for 10 minutes.
Step 13 . Steamed Shaomai. It's too hot to put too much fat.
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