【beijing】golden Lucky Bag
1.
Peel the pumpkin, remove the flesh and cut into small pieces, put it on a plate, put it in a steamer, and steam it over high heat. The steaming time depends on the amount and size of the pumpkin. Generally speaking, it will be cooked in 15 minutes after SAIC
2.
Prepare the flour in advance, put it in the basin, and once the pumpkin is steamed, scoop a few tablespoons into the flour immediately. It must be fast, so that the flour can be cooked.
3.
Mix the pumpkin and flour thoroughly with a spoon
4.
When the temperature is acceptable to your hands, knead it into a smoother dough. Cover the lid for about 15 minutes, then knead again. The dough is moist and smooth.
5.
Soak dried shiitake mushrooms in advance, wash celery sticks and carrots, and make two homemade sausages
6.
A bowl of leftover rice
7.
Cut celery and carrots into small cubes
8.
Shiitake mushrooms cut into small cubes
9.
Sausage cut into small pieces
10.
Pour a little oil in the wok, stir-fry the chopped green onion to get a fragrance, then add the sausage diced and stir fry
11.
When the sausage becomes transparent, put the mushrooms into the pot and stir fry, so as to absorb all the fat of the sausage
12.
Put the rice in the pot, break up, and stir-fry evenly
13.
Put the celery and carrots into the pot, sprinkle some salt, mix well, turn off the heat
14.
Put the good pumpkin hot dough on the chopping board, knead it into thin strips, then cut into evenly sized pieces, and roll it into a round skin that is slightly larger than the usual dumpling skin. Because it is a hot dough, it can be rolled out thinner. , Highly plastic
15.
Take the right amount of sausage and rice stuffing into the skin
16.
Hold the bottom with your right hand, and gently hold your left hand, leaving a small mouth.
17.
Slightly shape into a pocket, put it in a steamer covered with greased paper, fill a drawer, turn on high heat, and steam for 10 minutes after SAIC
18.
After turning off the heat, cover and simmer for 5 minutes
19.
Put the green onion leaves or leeks in hot water to soften them and tie them to the mouth of the bag. The golden lucky bag is ready
Tips:
Pumpkin puree must be put into the flour when it is out of the pot, the hot dough is soft and has strong plasticity;
The fillings can be arbitrary, even if there are not eight kinds, you can still cheer for them
The skin is thick and casual, the thin is delicious, and the thick shape is beautiful;
The filling is cooked, so the steaming time does not need to be too long, as long as the dough can be cooked;
The blanched leek leaves or green onion leaves are knotted, and the rope used as a lucky bag is also very beautiful.
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