Processing method of steamed glutinous rice dumplings

Abstract

The present invention discloses a processing method of steamed glutinous rice dumplings and provides the processing method of the steamed glutinous rice dumplings which are rich in mouthfeel and unique in flavor. The steamed glutinous rice dumplings consist of glutinous rice dumpling wrappers and glutinous rice dumpling fillings. The preparation raw materials of the glutinous rice dumpling wrappers consist of high gluten wheat flour, eggs, water and edible salt. The preparation raw materials of the glutinous rice dumpling fillings consist of glutinous rice, lean pork, pig fat, pork skin, shii-take, agaric, pine nuts, shrimp meat, edible oil, edible salt, soy sauce, chicken essence, shallots, fresh gingers and cooking wine. The processing method comprises the following steps: the steamed glutinous rice dumpling wrappers are prepared, the glutinous rice is steamed to be almost well-done, the pine nuts are stir-fried in a pot to be well-done for standby application, pork skin is washed clean, the washed pork skin is steamed to be well-done using the pot, the steamed pork skin is cooled, the cooled pork skin is diced, the edible oil is poured into the pot, the pig fat, shallots, fresh gingers, cooking wine, and lean pork are added, when the lean pork is fried to be well-done, the mixture is poured into a stirring barrel, the glutinous rice is added into the stirring barrel, the shii-take, agaric, pine nuts, pork skin, edible salt, soy sauce and chicken essence are added, the mixture is stirred evenly, and the steamed glutinous rice dumplings are prepared by wrapping. The processing method improves the fragrance of the steamed glutinous rice dumplings, enriches the mouthfeel of the steamed glutinous rice dumplings, and satisfies the requirements of people for tastes.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of siu mai. Background technique [0002] Shaomai, also known as Shaomai, Shaomei, Xiaomi, Shaomai, Shaomei, Shaomei, Guipengtou, describes the shape of fluffy and folded flowers at the top. . Because it is convenient to eat and has a feeling of satiety, it has been deeply loved by consumers. But present preparation method mostly is to add rice, meat and pine nut, and taste is single, and the development of new product is less, and common family is difficult to make. Contents of the invention [0003] Aiming at the above problems, the present invention provides a processing method of siu mai with rich taste and unique taste. [0004] The technical scheme of the present invention is: comprise siu mai skin and siu mai stuffing, the making raw material of siu mai skin includes high-gluten wheat flour, egg, water and edible salt; Pork fat, pork rind, shiitake mushrooms, ...

AI Technical Summary

Problems solved by technology

However, most of the current production methods are to add rice, meat and pine nuts, the taste is