It was originally a traditional Cantonese refreshment, more specifically Chaozhou Dim Sum. The original version is a waxy glutinous rice roll. The glutinous rice that is well prepared should have many ingredients such as sausage, shrimp, mushrooms, and peanuts. But now I don’t like to eat the kind that I sell outside, mainly because I don’t like their noodle food seasoning (the old is to blame ha, it’s a personal taste problem), the outer dough is sweet and sweet, inside. The glutinous rice is salty but very light and almost tasteless, probably because they all eat very light. In addition to the good color bite to a little taste of the taste of the bacon, mainly the take-out is often reluctant to release almost white glutinous rice and bite into a hard state of peanuts, of course, I have not eaten particularly good. . .
Filling materials: glutinous rice and mushrooms are soaked for two hours in advance
After the shampoo is soaked, the water is squeezed out, and the sausage and pork are cut into small pieces.
Put the oil in the pan, stir fry the pork slowly, and the sausage, stir fry the fat, and the sausage is partially transparent.
Add the mushrooms and continue to stir-fry and add the glutinous rice to stir fry. At this time, it is a bit dry. You can add a small bowl of water (a bowl for eating).
At this time, put the seasonings, you have to fry a little bit to eat a bit of salty, and the glutinous rice can quickly be dried.
This kind of glutinous rice is not fully cooked. It is steamed in a steamer for 20 minutes and then allowed to cool. I usually fry the night before, and use it in the afternoon or in the afternoon. You can also cook directly in a wok so that you can eat it. But I have to watch the fire all the time, so I am steaming.
Put all the materials in Part A together into a smooth dough and ferment. Do not ask the fermentation time, because the season temperature is different for different lengths of time.
After fermenting twice as big, it doesn't matter if it's twice as big, but it's still two, I have to hold the top cover, so I get rid of the skin.
Divide the dough into two or three parts to operate (other dough should be covered to prevent dry skin), open the dough to remove the large bubbles, and grow the strips to a thickness of about 1.5mm.
In order to look neat and tidy, you can cut off the edges, don't cut it, don't care, cut it and put it in the next dough.
Spread the glutinous rice evenly in the middle of the dough, leave it on both sides, and apply cold water to the hands.
Pinch the sides of the dough and pinch it tightly. It’s not good to see it. This is the bottom part.
Turn over the whole noodle group after all pinching
Use a knife to draw a grid on it for good looks, don’t draw too deep
Cut the long noodle group into a section, put it on the cage and wait for two to double
Steam the steamer after steaming for fifteen to twenty minutes
1, glutinous rice can also be used to cook rice, but the water is not easy to master, the rice must not be too bad. There must be oil in the glutinous rice, otherwise it will not be delicious if it is steamed out, so it is necessary to fry a little fat and oil. If you don't have it, please put more oil, or I will say that there is a day. The braised broth is also put in. 2, the dough can also be pressed with a pressing machine, but do not press too thin, do not press too much tissue will be very thick and not good. 3, I don't know how much rice to match with each other, because if you steam more rice, the rest will be burnt, if you leave the dough, steam it into steamed bread or leave the old noodles or pancakes. Very casual. Therefore, please compare the ratio of rice and noodles. 4, I took a photo of this time to make a big breakfast, if the snack can be small, it is bigger than the mahjong block, and it is usually sold so big.