Brown Wheat Sausage Shaomai

Name: Brown Wheat Sausage Shaomai
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; 80ml water; 60g Sausage; 100g Haricot vert; 60g corn; 60g Cantonese sausage; 60g Yam; 60g carrot; 120g Brown wheat flour; 100g Chinese pastry flour; Some oil; 1 tablespoon Soy sauce

by Tong Gago

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I bought some glutinous rice the day before yesterday, and I suddenly wanted to make all the glutinous rice foods. I actually prefer savory foods to sweets. The glutinous rice tastes sweet and waxy. During the cooking process, it will be full of salty after the gravy is full. The fragrant taste, so let’s make Shaomai first today. Shaomai is a kind of Chinese characteristic noodles, which is available in the north and south of China. There are many varieties. In Jiangsu, Zhejiang, and Guangdong, people call it Shaomai, but in Beijing , Inner Mongolia and other places call it Shaomai, Shaomai, Shaomai (Shaomai in the north is different from Shaomai in the south, mainly lamb and green onions). We can choose ready-made dumpling skins and won stew skins, or hand-made skins. The latter will have a stronger taste. You can choose ordinary all-gluten flour as the flour. It just happens that the all-purpose flour at home is used up, and there is a bag of Xinliang. For brown wheat flour, I use brown wheat flour to match some Chinese pastry flour. The finished product tastes very good and has more comprehensive nutrition. The filling part can be replaced as you like. I put sausage, corn, green beans, carrots, and yam, all of which children like. The glutinous rice needs to be soaked 3-5 hours in advance. If you want to make it, plan your time in advance. . "

Brown Wheat Sausage Shaomai

1. Wash the glutinous rice and soak for 4 hours

2. The glutinous rice will absorb water after soaking. If it is steamed directly in a steamer, drain the remaining water in the bowl; if you use a rice cooker, you need to retain a small amount of water and start the cooking mode.

3. Put the two kinds of flour into the Joyoung Noodle Maker, and replace the dumpling skin mold in advance.

4. After the quick noodle function is activated, the water cup is stuck on the noodle machine to ensure that the water enters the noodle machine. With the continuous stirring of the machine, the noodle machine begins to produce the dough.

5. Use a dumpling mold to make a round dough. The dough for siu mai will be thinner. Use a rolling pin to process it later.

6. Prepare the ingredients for the filling, green beans and corn in a small pot in advance and cook them.

7. Pour corn oil in a hot pan, carrots and yam in the oil, stir fry a few times quickly.

8. Pour in green beans, pour in green beans and corn, and continue to stir fry.

9. Pour 1 spoon of hot fried fresh dew (light soy sauce). I like the light taste. If the taste is heavy, you can add 2 spoons. I will add glutinous rice later to share the saltiness.