Leek Kueh
1.
Wash the celery and cut into fines
2.
The dried shrimps are soaked in water for a while and cut into fines
3.
Mince the soaked fungus
4.
Chop pork into meat filling, add appropriate amount of cooking wine, light soy sauce, salt, starch and stir evenly
5.
Add water to the pot and blanch the shrimp, then drain and drain
6.
Heat up some oil in the pot, add the minced shrimp and fry until fragrant, add a little cooking wine
7.
Add minced celery and fungus
8.
Stir-fry evenly, add some salt (shrimp is salty, don't put too much salt)
9.
Stir-fried and flourish for spare
10.
Add the chopped meat and stir well
11.
Sticky rice noodles, tapioca noodles, and orange noodles are poured together
12.
Pour into a bowl of warm water at about 40 degrees and stir to form a uniform, particle-free paste
13.
Pour the well-mixed paste into the pot, turn on a low heat and stir constantly with chopsticks. After a few seconds, the paste will become thicker and thicker. Turn off the heat and continue stirring (don’t heat it for too long, the powder will be too cooked). Up)
14.
Stir until it is almost ready to form a dough (but it is still sticky), transfer the dough to the chopping board (sprinkle the dough on the chopping board in advance)
15.
After kneading evenly, divide into even small doses
16.
Roll into a wafer
17.
Put in the right amount of stuffing and wrap it up (whatever you want, I'm too ugly)
18.
Put water in a pot, put the wrapped leek kuih in a steamer, and heat for 6 minutes.
Tips:
The powder and water are the same bowl
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