Braised Wheat with Glutinous Rice-You Are Foodie

By Thera
49

Braised Wheat with Glutinous Rice

Follow the baker and roll out the skin to make the roast wheat. It's delicious 😊～

Main Ingredients

Dried winter bamboo shoots 60g (after foaming)
Dried mushrooms 80g
pork 100g
Glutinous rice 200g
Snowflake powder 150g

Auxiliary Ingredients

Scallion and ginger appropriate amount

Seasonings

See the step description for details of seasoning appropriate amount

Adjust materials and dosage according to personal taste!

Step 1 . [Steamed glutinous rice] Soak 200g glutinous rice for more than 8 hours in advance. Pour dry water into the steamer. Boil the water on the steamer and steam it for about 20 minutes (add a little hot water to make the surface soft and glutinous in half the time). Cool down after steaming.

Step 2 . [Stuffing] 80g pickled diced mushrooms, 60g pickled diced winter bamboo shoots.

Step 3 . 100g pork (3 fat and 7 thin) is chopped into a slightly larger meat filling.

Step 4 . [Stuffing] Heat the pot and add 50g lard (which is a natural coagulant). Boil the onion and ginger slices in the oil. Stir out the flavor and remove the onion and ginger.

Step 5 . After the oil temperature returns to a low point, add 100g pork stuffing and spread it until medium cooked.

Step 6 . Add 60g winter bamboo shoots and stir well.

Step 7 . Add 80 grams of soaked mushrooms and stir well.

Step 8 . Add a little cooking wine, 1 teaspoon of 15 grams of soy sauce, stir well, add a dry pepper (which can relieve the greasy, rich taste), finally add 230 grams of water, boil it over high heat, and turn the low heat to simmer for about 10 minutes.

Step 9 . When the time is up, take out the dried chilli, add 10g of soy sauce, color it, 1 teaspoon of salt 5g, 2 teaspoons of sugar 30g, and a little white pepper for seasoning, add some water to the original height, and turn off the fire after the fire is opened.

Step 10 . Add the cooled glutinous rice and keep stirring to fully absorb the moisture.

Step 11 . Remove and cool.

Step 12 . [Noodles] Take 150g of snowflake powder, mix it with 80g of boiled water above 70 ℃, knead it into a smooth dough, cover it with plastic wrap and relax for about 10 minutes.

Step 13 . [Rolling] Divide the dough into equal portions, roll the dough to the size of the dumpling skin, and then roll the edge into a lotus leaf edge (if there is a special rolling pin for cooking wheat, you can directly roll the dough into a cooking wheat skin).

Step 14 . [Baoshaomai] Wrap in a proper amount of filling, close the top circle with a tiger's mouth, and gradually close the mouth.

Step 15 . The so-called "chrysanthemum top" and "cabbage body" form of baked wheat.

Step 16 . [Steaming and cooking wheat] Boil the water in a cage for about 10 minutes (you can open the cover and spray some water on the steamed wheat to keep the top wet) (the specific time depends on your own firepower).

Step 17 . Time is up, soft, glutinous, salty and fragrant

Step 18 . yummy 😊～

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