Frozen wheat

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Ten minutes of freshly washed rice and cooking with electric cooking

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The rice is cooked and left behind

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(a) Placing flour in a basin, adding a suitable amount of open water and mixing it with chopsticks

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(b) Synthesizing the surface smooth face of the face, covering it with a shampoo for 20 minutes

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- Preparation of other materials: meat, stingling, mushrooms and onions

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First, we'll get the water out of the water

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(b) Hot pots, with a proper amount of oil, and a roast of meat

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I'm not sure what I'm talking about

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Go down and get ready for the mushrooms and the stings, and continue to fire

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(b) Add a proper amount of wine, raw, platinum oil and a suitable quantity of water, plus a cover for two or three minutes

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Add a proper amount of starch, boiled in the fire and collected juice

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Add salt, ginger powder and black peppers

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I'll cook it and fill it up

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Cooked rice and put it in the bowl with cooked mushrooms

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Add a proper amount of salt and a flat mix of black pepper powder

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(b) Be evenly mixed with onions after basic coolness

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This way, the inside of the wheat is ready for the ginseng rice

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A good face on the board is a large circle

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(a) To press the size of the modulus as a dome

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Crushing a quarter of the face with the end of the scepter, which forms the edge of the skirt

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Put the well done face in your hand

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(b) The insertion of a suitable amount of mushroom and ointment

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(b) Squeeze slowly with the mouth of the tiger, squeezing at one third of its upper end, with natural spreads of the leaves, with a proper amount of leaking out of the pie

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(b) Put radish on the bottom and put it in the steam cage

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(b) A boiler with water and a 10-minute steam in the fire

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The so-called "sweet mushrooms and wheat" of the Tottens went straight to the table。

1. The dough for Shao Mai must be a scalded dough, meaning use boiling water to mix the flour. When adding the boiling water, stir continuously with chopsticks to avoid burning your hands. Do not add too much water at once; after stirring it into絮状, use your hands to knead it into a smooth dough. Cover with plastic wrap and let it rest for twenty minutes; 2. Prepare the filling: First, cook the glutinous rice. Blanch the diced bamboo shoots, then stir-fry the diced meat, diced mushrooms, and diced bamboo shoots. After cooking and seasoning, mix them into the prepared lukewarm cooked glutinous rice. Stir well, then add salt and pepper for seasoning. Remember to add a bit more pepper for a better taste. Be sure to add the chopped green onions only after it has mostly cooled down to avoid wilting them, which ensures the flavor is fragrant; 3. Sprinkle a thin layer of flour on the work surface. Roll the rested dough into a large, round sheet of moderate thickness. Find a mold of a suitable diameter and press down to cut out round slices directly. To roll out a lotus-leaf ruffled edge: Use one end of the rolling pin to slowly roll around the edge of the slice (about one-quarter from the edge) to create a beautiful ruffled edge; 4. Shao Mai is not sealed, and part of the filling should be exposed. Therefore, place the prepared filling in the center of the dough wrapper. Use the "tiger's mouth" (the web between your thumb and index finger) to squeeze and gather the wrapper upwards, tightening it at about one-third from the top. This completes the beautiful flower-bud-shaped Shao Mai.