Shaomai is similar to steamed buns, but compared with steamed buns, the skin is thinner, the filling is larger, and there are also differences in shape. Once upon a time, Shaomai was only sold in teahouses. Invite three or five friends to bring a pot of Bi Luochun, and add a drawer of freshly made Shaomai to taste tea and express confidences. At that time, it was also a very petty behavior.
Legend has it that in the third year of Qianlong, Wang in Beijingli Village, Fushan County, opened a Fushan Shaomai Restaurant at the Xianyukou outside Jiaomen Gate, Beijing. One New Year's Eve, Qianlong returned from a private visit in Tongzhou and passed by Fushan Shaomai Restaurant. Attracted by the floating fragrance, he went in to eat Shaomai. The Shaomai filling here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. Qianlong praised the meal. After returning to the palace, he personally wrote the three characters "Duyizhi" and ordered people to make a plaque and send it to Fushan Shaomai Hall. From then on, the Shaomai restaurant became famous and its value doubled.
People often regard Shaomai as a delicacy for banquets, and is also deeply loved by the public. Naturally, in today's era when all people are DIY, the fillings of Shaomai are even more varied to meet the different needs of your stomach.
Mushroom glutinous rice steamed wheat
By TitoBerge
Recipe Recommendations
Steps for Mushroom glutinous rice steamed wheat
1
Chop the pork belly into meat filling.
2
Soak glutinous rice with water in advance. Soak for about half a day.
3
Pour off the water, place it in the pan, and steam it.
4
Cut the onions and garlic into minced pieces.
5
Cut the mushrooms into diced pieces.
6
Heat the pan, heat the oil, add the meat filling and stir fry.
7
After the meat filling changes color, add spring onions and garlic and stir fry. Add cooking wine and salt.
8
Pour in the corn kernels and diced mushrooms and stir fry.
9
Add the glutinous rice and stir fry. If the pan is dry, add some water.
10
stir-fried stuffing.
11
Add appropriate amount of boiling water to the flour and stir with chopsticks.
12
Mix into a dough that is moderately soft and soft.
13
As with making dumplings, rub the noodles into long strips.
14
Cut into small doses and flatten. Roll it into a round piece with a slight thickness in the middle and a slight thickness on the four sides.
15
. Take an appropriate amount of the filling and place it in the middle of the skin, put the skin away with your hands, and then scoop it up halfway around the waist.
16
This is how it takes shape.