Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou, describes the shape of a fluffy bundle folded into a flower at the top. It is a kind of pasta snack that is steamed with hot noodles as the skin and wrapped in stuffing.
It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skins, and has a delicious fragrance.
In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai.
It is fragrant and delicious. It has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.
This time, the color of the purple sweet potato was particularly good. It turned pink. It was so charming!
Do the two mint leaves specially placed underneath really look like a blooming flower?
Purple potato roast meat
By BradyHuels
Recipe Recommendations
- purple potato appropriate amount
- milk appropriate amount
- flour appropriate amount
- glutinous rice appropriate amount
- carrots appropriate amount
- celery appropriate amount
- mushrooms appropriate amount
- sausage appropriate amount
- onion appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- huadiao wine appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Purple potato roast meat
1
Add the purple potatoes to the milk and beat them until fluffy.
2
Add the flour and mix to form a harder dough.
3
Use a dough press to repeatedly press into a fine and even dough sheet.
4
Apply starch on top, adjust to gear 4 and press again. Apply powder again, adjust to 9 gear, and press into thin slices.
5
Apply starch on top, adjust to gear 4 and press again. Apply powder again, adjust to 9 gear, and press into thin slices.
6
Powder it, fold it, and shape it with an omelet maker (mainly because this is the most suitable size I found).
7
Prepare the skin in the same way and wrap it in a fresh-keeping bag to avoid cracking and cracking.
8
Soak glutinous rice for 4 hours in advance.
9
Place glutinous rice in a steamer and steam. (I didn't look at the time either. I felt like it would be around 20 minutes. I tasted it)
10
Dice carrots, diced celery, diced onions, diced sausage. Soak the mushrooms in advance, dice, and keep the water used to soak the mushrooms.
11
Heat the pan, add the oil, add the onions and stir-fry until fragrant.
12
Add the diced sausage and stir-fry until the fat is oily.
13
Add diced carrots, diced celery, and diced mushrooms once and stir-fry.
14
Add the steamed glutinous rice.
15
Pour in the water that soaked the mushrooms and stir-fry.
16
Add salt.
17
Add white pepper.
18
Add sugar.
19
Add Huadiao wine, stir well, and add chicken essence to taste.
20
The dumplings are ready.
21
Take a skin and roll it on the sides with a rolling pin (not in the middle) to create folds.
22
Place the filling in the middle.
23
Close it with the tiger's mouth, shape it, and make it as compact as possible. Pull it too open when raw, and it won't look good when steamed!
24
Boil water in a steamer, place the rice dumplings in the pan, and steam for 8-10 minutes to serve.Purple potato roast meat Make Tips
1. My dough press is manual and has many drawbacks (hard work and inconvenient fixing), but it is cheap, about 50 yuan. There is no dough press to try manual work, but try to roll it until the thickness is consistent. 2. The dough should be as hard as possible, otherwise it will be difficult to operate. 3. The glutinous rice should be soaked in advance and steamed dry on the steamer, not in water! 4. The fillings you put can also be used freely. Mine is also my favorite combination, just for reference. 5. Apply starch in the middle of the cake crust to prevent adhesion. 6. Use a rolling pin to roll the sides of the cake crust, not the middle together. (The rolling pin must be of the same thickness, otherwise you can't roll it with your head.) 7. Because the filling is cooked and the skin is very thin, it is easy to cook. Pour boiled water into the pot for about 8 minutes.