Haipai steamed meat
By DinaGoodwin
Speaking of which, Da Bai said the day before that I wanted to eat big wontons, so we drove to the store under the scorching sun and bought all the ingredients. When we got home, Da Bai changed his mind and insisted on eating steamed dumplings. I calculated, we probably haven't eaten this for several years, and for one thing, we don't like it. Secondly, we don't think of eating this food usually. Thirdly, most of the breakfast spots outside are made of glutinous rice wrapped in soy sauce. The taste is not delicious. We rarely eat special ones. There are times when we eat this. I'd rather eat fried pan. But I still did it. Haha, the conclusion is! Excellent!!! It's better than any we've eaten! It has greatly improved the status of steamed meat in my heart! I suggest that TX people who don't usually eat steamed dumplings should also try making them at home ~~ It's definitely better than those outside! Moreover, Da Bai was extremely involved and wrapped up a lot of styles, but they didn't show them one by one here. They were only ugly.
Recipe Recommendations
- meat emulsion appropriate amount
- shrimp skin appropriate amount
- carrots appropriate amount
- fungus appropriate amount
- egg skin appropriate amount
- Fresh mushrooms appropriate amount
- glutinous rice appropriate amount
- glutinous rice appropriate amount
- wonton skin appropriate amount
- onion appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Haipai steamed meat
1
The key point is to mix the stuffing. I make it at home. The stuffing must be rich so that it is best to eat. Prepare meat paste, egg skins, shredded fungus and carrot, shrimp skins, and fresh mushrooms, and cook half glutinous rice and half japonica rice in a pot (this can be determined based on the hardness and hardness of the individual's preference and the ratio of the two types of rice). Cut the onions, ginger and garlic into minced pieces. If you are afraid that the ginger in the meat filling will affect the taste, you can squeeze the ginger and add it to the meat filling. The effect is the same. If you can't eat the grains, it will be more refined.
2
Pour cooking wine into the meat paste.
3
And ginger powder..
4
Minced onion...
5
Salt...
6
Stir well and add sesame oil.
7
Pepper powder..
8
Chicken essence...
9
Add the carrots.
10
Fungus...
11
Egg skin...
12
Then stir the various fillings evenly.
13
Stir the filling.
14
Heat oil in the pan and saute the shrimp skins and chopped green onions until fragrant.
15
Then add the meat filling and stir-fry it until it is done, and add the rice when the meat filling turns white (the ratio I use is 1:1, and you can adjust the ratio according to your taste).
16
Stir fry until evenly, add soy sauce and cooking wine, and finally season with sugar and salt (the ratio can be based on your taste). Turn off the heat and add chicken essence, mix well the filling well, take out and cool. You can wrap it.
17
I prepared wonton skin. After steaming, my teeth will bite tightly, and the effect is good. Put the filling in the wonton skin, just like making Xiaolongbao, and pinch the folds along one side, but don't seal it in the end. Squeeze the filling tightly so that the taste will be better. Apply a layer of oil to the bottom of the steamer and steam for 7 minutes over medium heat. Eat while it is hot. The skin will harden when it is cold and the glutinous rice will be difficult to digest.