[Cantonese cuisine] braised chicken-You Are Foodie

By Byron
8

[Cantonese cuisine] braised chicken

Steamed pork dumpings, also known as Shaomai, Xiaomi, Shaomai, shaomei, shaomei and guipengtou, describe the shape of a fluffy bundle at the top, which is like a flower. It is a kind of pasta snack wrapped with hot noodles and steamed in a cage. The shape is like a pomegranate. It is white and crystal. The stuffing is thin and tastes delicious.Born and raised in China, it has a long history.In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it Shaomai.Burning and selling is fragrant and delicious. It has the advantages of small steamed buns and pot stickers. It is often used as a banquet dish among the people.

Main Ingredients

flour appropriate amount
Chicken breast appropriate amount
Rape juice appropriate amount

Auxiliary Ingredients

Glutinous rice A moderate amount of
Carrot A moderate amount of
Celery A moderate amount of
mushrooms A moderate amount of

1. The surface pressing machine is regular and the finished product looks good.2. Glutinous rice should be soaked in advance and steamed in a steamer. This is a simple method.3. All sides of the dough are pressed into lace with rolling pins, which makes the baked goods look good.4. This kind of dough tastes good when you eat it hot. It is easy to harden when it is cold, so you must heat it before eating.

Step 1 . Wash the rape, press the juice, stir the rape juice and eggs evenly.

Step 2 . Add the flour and flour, put in the plastic wrap and cook for half an hour.

Step 3 . The electric noodle machine repeatedly presses the surface to make it even and smooth.

Step 4 . 6th gear, press into thin dough.

Step 5 . Spread starch in the middle and cut into round pieces with a mold.

Step 6 . Dice the carrot.

Step 7 . The chicken breast opens from the middle.

Step 8 . Cut into small pieces, add salt, flower carving wine, pepper to pickle, add a little starch, and grasp well.

Step 9 . Remove the leaves of celery, blanch it and cut it into fine pieces.

Step 10 . Soak shiitake mushrooms, wash and cut into small pieces.

Step 11 . The glutinous rice was soaked for four hours in advance and steamed in a steamer. (I didn't soak it in advance, so I steamed it in casserole)

Step 12 . Heat the pan, add oil, add onion granules and stir fry until fragrant.

Step 13 . Pour in the marinated diced chicken and stir fry until the color changes.

Step 14 . Add the diced dice.

Step 15 . Add steamed glutinous rice.

Step 16 . Pour the water soaked in mushrooms, stir well, stir fry, add salt, sugar and pepper to taste.

Step 17 . When the rice is fried until there is no water, turn off the fire. It can be seasoned with chicken essence and sesame oil, or it can be omitted.

Step 18 . Round skin, roll the surrounding into lace with a rolling pin.

Step 19 . Fill with fried glutinous rice filling.

Step 20 . Gather around and gather into lace.

Step 21 . Boil water in a steamer, put it into Shaomai, and heat it for 8 minutes.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!