Mutton steamed wheat
By VilmaNolan
A drawer of steamed wheat and a bowl of mutton soup. This is the way to eat wheat in the north. The Hui snacks can always make the mutton tender but not smelly. But the small fish couldn't make noodles, so they bought dumpling skins and taught you how to make sweet, fragrant and delicious little steamed wheat.
Recipe Recommendations
- onion half a
- garlic few grains
- Jiang a short
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken soup appropriate amount
- edible oil few drops
- water appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Mutton steamed wheat
1
Filling: Wash the onions, cut them into large pieces, soak them in light salt water, drain and chop them. If conditions permit, you can directly throw it into a breaker and break it. Cut ginger and garlic into powder.2
Put the mutton filling into a large bowl, add 1 - 2 tablespoons of cooking wine, 1~2 tablespoon of soy sauce, and a little pepper powder, and stir in one direction. Add the chopped onions, shredded ginger, and shredded garlic when you feel strong. Continue to stir. If it feels dry, add a little fresh chicken soup or water. But it's best to work a little harder. This way you can form a group. During this period, you can use chopsticks to pick up a little filling, lick it with the tip of your tongue to see if it is salty, and then if it is very pale, add the right amount of salt.3
Put the mutton filling into a large bowl, add 1 - 2 tablespoons of cooking wine, 1 ~ 2 tablespoon of light soy sauce, a little pepper, and stir in one direction. Add chopped onions, minced ginger, and minced garlic when you feel strong. Continue to stir. If it feels dry, add a little fresh chicken soup or water. But it's best to work a little harder. This way you can form a group. During this period, you can use chopsticks to pick up a little filling, lick it with the tip of your tongue to see if it is salty, and then if it is very pale, add the right amount of salt.4
Put the mutton filling into a large bowl, add 1 - 2 tablespoons of cooking wine, 1 ~ 2 tablespoon of light soy sauce, a little pepper, and stir in one direction.5
Add chopped onions, minced ginger, and minced garlic when you feel strong. Continue to stir. If it feels dry, add a little fresh chicken soup or water. But it's best to work a little harder. This way you can form a group.6
During this period, you can use chopsticks to pick up a little filling, lick it with the tip of your tongue to see if it is salty, and then if it is very pale, add the right amount of salt.7
After mixing the fillings, open the dumpling skins, take out three sheets, fold them along the radius and squeeze them hard, then open and fold a part. If you pinch it thinly, it will taste delicious. But try to keep the thickness of the dumpling skin in the middle of the steamed wheat skin the thickness of the previous dumpling skin. After pinching it, it turns into lotus leaf folds.8
Make a circle between the thumb and index finger of your left hand, place the roasted wheat skin on it, then put the meat filling where it falls in, and then gently close the edges together. Squeeze the mouth a little and it won't spread apart.9
Take a steaming drawer, coat it thinly with food oil, and place the steamed wheat on top. If you have fresh corn leaves at home, you can also spread them underneath. Put one for each package of Shaomai. Keep it apart.10
After setting it up, take up the pot, boil water, and then put it on the drawer and steam for 15 minutes. You can eat delicious steamed wheat.Mutton steamed wheat Make Tips
Apply some oil on the steamer to prevent it from sticking to the bottom. The mutton is easy to cook, so just steam it after boiling. In addition, sheep oil is difficult to expel, so try to choose leaner mutton.