Braised wheat with spring bamboo shoots and glutinous rice
Spring is coming. Spring bamboo shoots are a delicious food that must not be missed in this season, because if you miss it, you will have to wait a year! Wild vegetables are delicious in spring, and spring bamboo shoots are a kind of wild vegetables in spring. I also love spring bamboo shoots, so there are spring bamboo shoots almost every day in my family this season. Today, I'd like to share a favorite dish of my family, which is made of spring bamboo shoots, namely, spring bamboo shoots, glutinous rice and Shaomai. This time, the skins are made of carrots and spinach. Some of the prepared dumpling skins are left, and then rolled into large and thin ones. They are just good for making Shaomai. I added a little chengmian to the dumpling skin, so that the cooked wheat skin is crystal clear and looks more beautiful.The transparency will be better if you add some chengmian inside the dough. It is also possible to use only wheat flour without chengmian.
Step 1 . Fresh bamboo shoots slices can be boiled in light salt water for 10 minutes, then soaked in clear water and changed for several times to remove the astringency.
Step 2 . Soak mushrooms with a little sugar in advance for standby. Sugar can make hair foam quickly.
Step 3 . Add water and steam glutinous rice into glutinous rice for standby.
Step 4 . Dice the soaked mushrooms, spring bamboo shoots, and chopped ginger.
Step 5 . Add a little oil to the pot and stir fry mushrooms.
Step 6 . Stir the mushrooms to make them fragrant.
Step 7 . Grill the mushrooms to one side, put a little oil in the pot, add minced ginger and stir fry until fragrant, and then put minced meat.
Step 8 . Stir fry the minced meat to change color.
Step 9 . Add yellow rice wine, soy sauce and raw soy sauce, stir fry, and add diced bamboo shoots.
Step 10 . Stir fry evenly and add diced tomatoes. Tomatoes should be peeled and diced to make them taste better.
Step 11 . Stir fry until the tomatoes soften.
Step 12 . Add salt, sugar and pepper. The pepper forgot to be photographed, and the text explains it.
Step 13 . Turn off the fire, and finally put the steamed glutinous rice in.
Step 14 . Finally, drizzle some sesame oil and mix well.
Step 15 . For the dumpling skin made of vegetable juice, I press it with a machine. The proportion of flour skin is 150 grams of flour, 30 grams of chengmian, 80 grams of spinach juice (or carrot juice), and 1 gram of salt.
Step 16 . Use one end of the rolling pin to roll the outer ring of the dumpling skin about twice as large, and only roll the side, so that the bottom is a little thicker, and the outer ring is loose and thin, which can better wrap the wrinkles.
Step 17 . Wrap in glutinous rice stuffing.
Step 18 . Close the mouth loosely. Don't wrap the color. You should be able to see the filling.
Step 19 . Wrap it all up and steam it in a cage.
Step 20 . Boil water and steam.
Step 21 . Cut the steamed spring bamboo shoots, glutinous rice and Shaomai and have a look. The thin skin is wrapped with delicious stuffing.
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