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Braised wheat with egg yolk and pork floss
A while ago, the braised pork floss with salted egg yolk suddenly became very popular on the Internet. I originally didn't care.I always feel that everyone takes the salted egg yolk a little magical? It's like how delicious it can be combined with everything.I always thought so until I took a bite of it myself.Sorry, I'm so fragrant. Salted egg yolk and glutinous rice match very well. In order to balance the proportion of the two tastes, half of salted egg yolk is just right for each roaster. The delicate sand feeling and salty fragrance are wrapped by waxy chirp, and the silk can be pulled out with the meat floss. The shiny dough locks all the fragrance in it, and a little sun makes people full of vitality all day long.
Step 1 . 250g glutinous rice and 7 dried mushrooms are soaked one night in advance for standby.
Step 2 . After the water in the steamer boils, put gauze on the steamer drawer, spread soaked glutinous rice, steam over high heat for 40 minutes until cooked, and take it out.
Step 3 . Steam the salted egg yolk over low heat for 10 minutes, take it out and cut it in half for standby.
Step 4 . Put 3 tablespoons of corn oil and 2 tablespoons of lard into the pot over low heat and stir fry until melted. Add half of the diced mushrooms and stir fry until fragrant. Add 3 tablespoons of raw soy sauce, 2 tablespoons of old soy sauce, 1 tablespoon of oyster sauce, half a teaspoon of salt and half a teaspoon of sugar and stir well. Then add 200g of water to boil, add half of the cooked glutinous rice and mix well. Cover and simmer over medium heat for 5 minutes* The other half of the diced mushrooms and glutinous rice are reserved for another glutinous rice pork roaster to be made later.
Step 5 . After turning off the fire, sprinkle 40g pork floss and 1 teaspoon sesame oil, mix well with remaining temperature, and finish the meat floss filling.
Step 6 . Prepare ready-made Shaomai PI, or you can use jiaozi pi to process it* The method of making jiaozi skin into Shaomai skin: roll the jiaozi skin into a thin circle, then roll it repeatedly on the edge with a rolling pin, and roll out the skirt with the rotation of the dough.
Step 7 . Take a piece of skin in the palm of your hand, put 45g glutinous rice and pork floss stuffing into it, smooth it, put half a salted egg yolk in the middle, and hold the Shaomai skin in your other hand to close it.
Step 8 . Put a little meat floss on the top of the roaster, boil it in water, put it into the steamer, steam it over medium heat for 15 minutes, and take it out.
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