Xihu steamed rice pork dumplings
By VicentaLakin
Recipe Recommendations
- Western Hu one
- pork stuffing appropriate amount
- flour appropriate amount
- Hymie appropriate amount
- fungus appropriate amount
- eggs appropriate amount
- peanut oil appropriate amount
- onion appropriate amount
- sesame oil appropriate amount
- Xinhe bean paste appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Xihu steamed rice pork dumplings
1
Add Xinhe bean paste, thirteen spices, shredded ginger, and pepper water to simmer the pork filling
2
Wash the western hu, rub it into silk, and mix with salt. Grip dry after coming out of the water. Soak the fungus, wash it and chop it into the powder. Wash the sea rice and blanch it with hot water (the sea rice bought by my mother-in-law seems a little small, but it tastes good) for later use.
3
Add 2 to 1, and finally add some shredded green onions, add peanut oil, and mix well. Finally add sesame oil.
4
Hehe, my husband made up a piece of noodles and added an egg. The noodles made by my husband are very easy to use, so my family usually makes noodles with my husband.
5
I forgot to take a photo when wrapping, so just send the finished product directly!