Stuffed Carrots
1.
Preparation materials: white radish, pork, soaked mushrooms, soaked squid, garlic white.
2.
In addition to the radish, chop all the ingredients into the end.
3.
Brush the radish into silk, add two spoons of salt, and mix evenly.
4.
Leave it for 10 minutes to remove moisture, and then dry it.
5.
Heat oil in a pan and sauté the squid cubes until fragrant.
6.
Add the shiitake mushrooms and fry to get the aroma.
7.
Pour the pork.
8.
Stir-fry the pork until its color changes, add white garlic and fry until fragrant.
9.
Add salt, soy sauce, oyster sauce, sesame oil, thirteen spices, pepper, and chicken essence to taste.
10.
Turn off the heat after mixing evenly.
11.
Pour shredded radish.
12.
Then continue to mix evenly, and set aside for later use.
13.
Prepare glutinous rice flour and sticky rice flour (rice flour).
14.
700 grams of glutinous rice flour and 350 grams of sticky rice flour are used here, and the ratio is 2:1.
15.
Pour in 800 grams of boiling hot water.
16.
Stir to form a dough.
17.
Then ferret out a small face agent. The dough in the basin must be well covered to prevent the surface from drying out.
18.
Make it into a pie by hand.
19.
Pack the stuffing.
20.
Pinch into a dumpling shape.
21.
You can also knead it into a pattern you like.
22.
After making it, put it on the bottom with oil paper, put it in the steamer, and steam it on high heat for 15-20 minutes.
23.
Time is up, open the lid.
24.
The skin is soft and waxy, and the fillings are delicious, especially delicious.
25.
Finished picture.
