Steamed dumplings with roses
Step 1 . Prepare the materials. The meat stuffing is directly ground by the store, so you don't have to cut it yourself. Chop the scallion and ginger, and add water to make scallion and ginger water.
Step 2 . Prepare dumpling skins.
Step 3 . Add salt, soy sauce, cooking wine and pepper to the meat stuffing, and then add onion and ginger water in several times, fully grasp it evenly, and stir it in one direction to make the meat stuffing stronger.
Step 4 . Peel the eggplant, cut it into small pieces, add corn kernels, mix well with sesame oil, and add a small amount of salt. There is no need to squeeze water. Mixing it with oil first can play a sealing role. It can be wrapped and cooked in a short time without water coming out.
Step 5 . Then mix the diced eggplant and corn with the previously mixed meat stuffing, and the fresh eggplant meat stuffing is ready.
Step 6 . Six dumpling skins are stacked on the chopping board as shown in the picture,
Step 7 . Put meat stuffing in the middle of the dumpling skin,
Step 8 . Roll it up from one end. In order to facilitate bonding, you can wipe some water.
Step 9 . The prepared dumplings are like this.
Step 10 . Put it on the steamer cage,
Step 11 . Close the lid, start the steamer, and set a time of 15 minutes,
Step 12 . Steam can come out of the steamer in 10 seconds. SAIC is very uniform. There will be a prompt sound after the program ends. Don't worry about doing other work.
Step 13 . When opening the lid, don't use too much force. Tilt it slightly to let the water droplets on the lid flow down the lid, so as to avoid scalding and prevent a large number of water droplets from falling on the steamed food.
Step 14 . Steamed dumplings, with your favorite dip, open to eat.
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