Braised mushrooms
The steamed bread roll with milk flavored ham made last week has been used up. As soon as the weekend comes, start to prepare the breakfast for next week. I was growing my nails for May Day Meimei's coming out of the cabinet. I couldn't wrap the steamed buns for the time being. LG asked for meat for breakfast, so I chose Shaomai. The self-made fillings are salty and sweet. They are mixed with their own tastes, which is much more fragrant than those bought outside. This time LG also helped to roll out the leather and praised it 😊
Step 1 . Prepare the ingredients (forget to shoot the carrots), wash the glutinous rice and soak it in water six hours in advance, and change the water several times in the middle. Soak mushrooms in warm water.
Step 2 . Steam the glutinous rice in water for 20-30 minutes until it is ripe, and mix it with a spoon while it is hot.
Step 3 . Add two spoons of cooking wine, one spoonful of soy sauce, half a spoonful of soy sauce and two teaspoons of sugar to the meat stuffing, mix well, and marinate for ten minutes. Cut mushrooms and carrots into small pieces. Filter the mushroom water to remove impurities and keep it for use.
Step 4 . Put the cold oil in the hot pot into the meat stuffing and stir fry. After changing color, add mushrooms and carrots, fry until mushrooms come out of water, carrots become soft, and pour into steamed glutinous rice. Transfer the remaining soy sauce, sugar and mushroom water, stir fry until the glutinous rice is colored and absorb all the water.
Step 5 . Roll the dumpling skin into a thick middle and a thin outer ring. Add a spoonful of stuffing and slowly close it with a tiger's mouth. After closing, turn the top skin out into a flower shape. Is it a little like a small flower bud?
Step 6 . Boil the water and steam over medium heat for 15 minutes.
Step 7 . A quarter of an hour later, the small mushroom roaster was sold, and the aroma overflowed. You can start to enjoy delicious food. 😄
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