Stuffed Green Mushrooms
1.
Soak the mushrooms.
2.
Cut small dices.
3.
Peel and dice carrots.
4.
Dice the sausage.
5.
Finely chop the horseshoe. (I used canned food, fresh ones are better.)
6.
Chopped green onions.
7.
Heat the pan, add the mushrooms and carrots and fry for 2-3 minutes.
8.
Add the sausages and stir-fry the horseshoes until the sausages are cooked.
9.
Add oyster sauce and stir well. (The taste is adjusted according to your own taste.)
10.
Add chopped green onion and stir well.
11.
Add 90 grams of orange powder to 150 grams of boiling water and mix well.
12.
Knead into a ball.
13.
Wash spinach leaves.
14.
Cut spinach leaves into shreds, add 400 grams of water and put them in a food processor to make juice.
15.
Strain out the spinach juice.
16.
Take 280 grams of glutinous rice flour with spinach juice and knead it into a ball. (You can reserve 10 grams of spinach juice, add it if it's too dry.)
17.
Add orange powder and knead?
18.
Just knead it into a ball.
19.
Divide about 40 grams of small doses (20-21 pieces). Take a small dose and press to form a small deep nest.
20.
Add the fillings.
21.
wrap up. (Because of cold water and noodles, the dough is not malleable, and it is normal for small cracks to appear, and it will disappear after steaming.)
22.
Put it in the steamer. Grease paper is used on the bottom to prevent sticking.
23.
Boil a pot on the water, steam for 8 minutes, turn off the heat and simmer for 2 minutes.
24.
Brush with cooking oil immediately after it is out of the pan to prevent it from drying out, and wrap it with plastic wrap after cooling.
25.
Finished picture.
26.
Salty, fragrant and soft.
Tips:
Note: Take only 280 grams of spinach juice, reserve 10 grams to see the condition of the dough.
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