Name: 【taizhou】cooking Round
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Dried Tofu; Some Chives; 60g Winter bamboo shoots; 60g radish; 300g Glutinous rice flour; 150g Stem rice noodles; Some Dried shrimp; 150g Minced meat; 350g boiling water; Some Sugar; Some salt; Some Chicken Bouillon Powder; Some Cooking Wine

【taizhou】cooking Round

by Swan Lake 99316

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Cooked round ~ is our Taizhou special snack, almost the older generation can make it. My mother was making it when I was a child. When I grow up, I live in a different place because of work, so I often miss the taste of my childhood. My child ate 3 of them when they first came out of the oven, and when he took a bite, he told me: "Mom, this is so delicious and delicious, you will fall in love with it after one bite." After going to bed at night, the little guy wanted to eat it and was trained by me. After a meal, after all, it was made of glutinous rice flour. I was afraid that it would be difficult to digest at night. Who knew that he got out of bed and went to the kitchen to steal one. It really made me dumbfounded. If you write it as a recipe today, please advise. "

【taizhou】cooking Round

1. Dice winter bamboo shoots, carrots, and dried tofu. Fillet meat chopped into mince

2. Pour a little oil in the pan, add the minced meat when the oil is hot, stir fry to change the color

3. Pour in the diced vegetables and stir fry for a while

4. Stir fry evenly

5. Pour a little light soy sauce, cooking wine, salt, sugar

6. Sprinkle with chopped green onion and dried shrimp skin, and a little chicken essence for freshness. (The fillings don’t need to be fried too well, they will be steamed later)

7. Hold out

8. Mix glutinous rice flour and stem rice flour. The ratio is 2:1

9. Pour boiling water and stir evenly with chopsticks, cover with plastic wrap for three minutes and then knead the dough

10. Kneading noodles is hard work, and knead it to three light, hand light, dough light, and container light. The water in the recipe is for reference. You can reserve a part first. If the water is too much, it will be deformed and too soft and collapse.

11. Take a small piece of dough and round it

12. Knead into a small bowl (do not knead too thin, too thin will break the glutinous rice flour dough, not the flour dough has tenacity)

13. Pack the fried stuffing

14. Use a tiger's mouth to close the mouth (the bottom is best to use oil paper pads or vegetable leaves, zong leaves, the first time I used this pad is a bit sticky.)

15. Wrap in order

16. Put it in a steamer on medium heat for about 12 minutes. (The specific time will increase or decrease according to the size of the cooking circle)