Purple Sweet Potato and Glutinous Rice Shaomai
1.
Wash the sausages with warm water, peel the carrots and wash them, and wash the dried mushrooms after soaking them.
2.
Prepare milk, purple sweet potato, flour, add 2 grams of salt and mix well
3.
Wash the purple sweet potato, peel it, slice it thinly, and steam it with the sausage
4.
Carrots, shiitake mushrooms and steamed sausage, diced together and set aside
5.
Put the steamed purple sweet potato into a bowl, add 120 grams of milk and mix well
6.
Pour into the food machine and stir finely
7.
Pour into the flour and knead into a smooth dough, cover and let stand for 20 minutes
8.
After washing the glutinous rice, soak it in clean water until it can be crushed with your fingers and then pick it up. This season is about 8 hours.
9.
Spread gauze on the steamer, add the glutinous rice to the cold water pot and steam it over high heat
10.
Pour olive oil in hot pan
11.
Heat the oil for 5 minutes, first pour the diced carrots and diced mushrooms and stir-fry until it is fragrant
12.
Pour in the diced sausage and stir-fry evenly
13.
Add beef noodles and stir-fry evenly
14.
Add fresh soy sauce
15.
Stir-fry until evenly, then turn off the heat and get out of the pan
16.
The awake dough is sprinkled with starch and pressed into a dough with a dough press
17.
Press the mold into a round skin
18.
Use a rolling pin to roll the side thinly into a lotus leaf shape
19.
Take a piece of leather and wrap it in the filling
20.
Narrow the mouth of the tiger and place it on the steamer. The steamer should be covered with a non-stick cloth or oiled
21.
Steam in a hot pot on cold water for 12 minutes
22.
Sprinkle with chopped green onion and serve
Tips:
1. Cooking with olive oil is relatively healthy, and other cooking oils can also be used. It’s best to fry in a non-stick pan so that the amount of oil used can be reduced
2. When seasoning with fresh soy sauce, try the taste first because it contains Daxi beef powder and sausage to avoid over salty,
3. Cold glutinous rice is sticky, so wait until the dough wakes up before frying. At this time, it is just right when the skin is ready to wrap glutinous rice.
