lamb and pork roast wheat
By CullenBeatty
Ingredients: soy sauce,chicken essence,salt,sweet potato powder,wonton skin,pork,mutton,onion,Jiang,vinegar,oyster sauce,sesame paste,chili oil,sesame oil,shisanxiang
Recipe Recommendations
- mutton 250G
- pork 100G
- wonton skin appropriate amount
- sweet potato powder appropriate amount
- Jiang three pieces
- onion appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sesame paste appropriate amount
- chili oil appropriate amount
- vinegar appropriate amount
Steps for lamb and pork roast wheat
1
Soak the sweet potato powder with cold water to soften first. Don't soak it too soft. You can almost cut it with a knife. Then wash and chop the sheep and pork, chop the sweet potato flour, and place it in a bowl.
2
Put sesame oil, salt, 13 spices, oyster sauce, and soy sauce seasoning into the chopped meat and sweet potato powder, and mix well
3
Take a wonton skin and place it in the palm of your hand, take appropriate amount of the mixed filling and place it into the wonton skin, squeeze it from the middle of the four sides, and then squeeze it tightly.
4
Touch the oil on the bottom of the steamer to prevent sticking. Put the wrapped steamed buns one by one in the steamer, leaving each one a little distance away. Sprinkle some water on the steamed buns so that the steamed buns will not be too dry.
5
Steam the water for about 16 minutes, remove it, stack it and place it on a plate
6
Sprinkle with sesame paste, chili oil, vinegar, or sprinkle with some garlic juice if you like garlic.lamb and pork roast wheat Make Tips
Because I felt that the mutton was not fat enough, I added some pork. This pork could be added or not, depending on personal preference. If you like to eat meat, the ratio of flour to meat can be 1:1. If you don't like to eat meat, you can add more flour, which is also based on personal preference. The skin wrapped in shaomai is actually wonton skin, which is generally sold in the market. If you have kung fu, you can roll some dough and dough yourself. The wonton skin sold in the market will be small and dry, so sprinkle less water when steaming. It won't look too dry.