Chaoshan Winter Solstice Cabbage
1.
The pork (lean meat) is cleaned, and it can be chopped by hand or pureed with a machine. Then add 50g of cornstarch, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1/5 tablespoon of salt. Stir evenly and set aside.
2.
Remove the leaves and celery heads of celery, remove the heads and stale leaves of garlic sprouts, and wash the two vegetables for later use.
3.
Beat the eggs and fry them into omelets in a frying pan, then shred them, and then cut them a little bit, not too long.
4.
Soak the mushrooms in warm water, dice, and squeeze the excess water. Wash the cabbage, chop it, and squeeze the excess water. Wash celery and garlic sprouts and chop them. Put 200g of lard in the wok on high heat (lard is generally estimated, but not measured). Put the mushrooms, celery, cabbage, and garlic sprouts in. After frying, add 2/5 of salt and soy sauce to taste. (The amount of salt depends on the material and personal taste) Finally, add the minced pork and stir well. Place the egg shreds next to the plate. (You must be willing to put the lard in cooking kueh, otherwise the cooked kueh will not be fragrant and unpalatable)
5.
The second filling: chopped minced pork and set aside. Soak the shiitake mushrooms, dice, and squeeze dry. Wash dried radish shreds and squeeze out the water for later use. Except for the minced pork, all other vegetables are cooked in a wok, then add 1 tbsp of soy sauce, 1 tbsp of oyster sauce and the remaining salt to taste.
6.
Sift the glutinous rice flour and flour into the basin, and then add a little salt (the salt is added for seasoning, so that the skin will not tasteless).
7.
Slowly add boiling water to the basin, stir with chopsticks, add a little bit of water each time you add it, when the flour becomes flocculent, you can stop adding water (preferably dry a little bit instead of adding too much water, like other pasta The same is fine) At this time, you can knead it by hand, adding peanut oil on the side, and knead it until the surface of the dough is smooth.
8.
Prepare a plate of dry flour (the ratio of glutinous rice flour to cornstarch is one to one, which is used for cooking kueh)
9.
Do it like my mother (I can’t do it anyway, so everyone should make it into a bun shape, anyway, eat it yourself, it’s not bad anyway 😉😉) Just make a bowl mouth shape by hand.
10.
Add fillings to the prepared vegetable kueh skins. At this time, you can boldly put the fillings. Finally, just like making dumplings, put the two vegetable kueh skins together and pinch it tightly.
11.
Just make it like this (Mom mighty) (>_
12.
Put the cooked kueh on a steamer rack covered with greased paper. (This kind of trace will appear after leaving it for a long time. This is normal, don't care, it's as delicious anyway.)
13.
Put boiling water in the pot (about half the distance between the water and the steamer rack). Steam on medium heat for 15 minutes and turn off the heat.
14.
The steamed winter solstice vegetable kuih is super delicious when eaten hot.
15.
White and plump rice cakes.
16.
Finished picture.
17.
Finished picture.
Tips:
1 When mixing the dough, add a little bit of water, and the kneaded dough is either soft or hard.
2 The filling depends on personal taste, you can add different dishes at will.
The shape of the 3 wraps can be personal, like making dumplings.
