Wuhan Famous Snack-roasted Plum

Name: Wuhan Famous Snack-roasted Plum
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 150g pumpkin; 300g Glutinous rice; 4 Flower Mushroom; a little celery; 500g pork; 1 piece ginger; 2 pieces shallot; 2 teaspoons oil; 1 teaspoon salt; 3 teaspoons Black pepper

by Xiancao'er

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Shaomai is found in all parts of our country, but it is called different places. For example, it is called Shaomei in Shanxi, Shaomei in Hubei, and Shaomai in Jiangsu and Zhejiang.
The famous snack in Wuhan--Heavy Oil Shaomei is also the Shaomai in the north. There is not much difference between the roasted plum in Wuhan and the roasted wheat in the north. The difference is that the roasted plum in Wuhan is very distinctive. It pays attention to the heavy oil with clove mushrooms and bamboo shoots, as well as the beautiful seasoning "black pepper." The black pepper is a bit spicy, but it is absolutely fragrant and creamy.
My pumpkin noodle roasted plum, in order to enhance the toughness of the noodles, use freshly cooked piping hot pumpkin to blanch the noodles, and then add a mass of cold water noodles, the taste is unique, it will be more sweet and fragrant in your mouth ····
The difference is that considering the hot weather, too greasy and easy to hurt the spleen and stomach, there is not too much fat. But the taste is definitely authentic, the black pepper flavored Wuhan roasted plum. "

Wuhan Famous Snack-roasted Plum

1. Wash, peel and slice the pumpkin, put it in a microwave bag, and bite it in the microwave for 4 minutes.

2. Crush the piping hot pumpkin with a rolling pin, put it in 400 flour, pour it into boiling water, and knead it into a dough for later use.

3. Use cold water to make 100 grams of white noodles, mix and knead the hot pumpkin dough with the white dough, set aside.

4. After washing the glutinous rice, soak for 6 hours. Drain, steam and let it cool for later use.

5. Soak the shiitake mushrooms in cold water, chop the pork into minced pieces, and cut the shiitake mushrooms, celery, and ginger into small cubes.

6. Heat the pan with oil, and the pork will be loose after the oil is warm.

7. Stir-fry the shiitake mushrooms and diced celery, season with salt.

8. Add the steamed glutinous rice and mix well.

9. Add ginger, spring onions, and 3 teaspoons of black pepper to make the plum filling.

10. The method of adding agent, rolling the skin, encrusting and burning the plum skin is similar to that of dumpling skin. Use hot noodles to roll out a little thinner than the dumpling skin, with the edge similar to the shape of a lotus leaf (you need a special mallet to roll it out) ).

11. Fold your fingers together and pinch out the pattern.

12. Put it in a pot of boiling water and steam for 10 minutes to cook.

13. Steamed siu mai. It’s too hot to put too much fat.

Tips:
1. Sticky glutinous rice is difficult to digest, and people with phlegm heat and stomach problems should not eat

2. The elderly and children should eat less glutinous rice food