11/24/2020 (庚子年[鼠] 农历二零二零年十月初十 星期二)
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Recipe: [Shanghai steamed sticky-rice open dumpling], 11/7 Gourmet Kitchen

Curtesy of Ms Yan Dai (a former member of OACA)

Name: [Shanghai steamed sticky-rice open dumpling]

Ingredients: Sticky rice, rice, mushroom, diced pork or minced pork, general purpose flour, white sugar, green onion, corn starch

Condiments: dark soy sauce, light soy sauce

steps:

1. Mix 250 grams of sticky rice with 250 grams of rice, soakfor 30-40 minutes. Cook in less water (or steam) into slightly harder rice.  Keep it warm on low-heat and set aside.

2. Take 500 grams of general-purpose flour, knead the doughwith hot water (about 60°C or 70°C) and leave it sit for 30 minutes. The method is similar to making dumpling wrappers.

3. Add soy sauce, a little salt, a little sugar, and a little cornstarch to the diced pork (minced meat), and stir-fry in a frying pan until it is half cooked.

4. Dice mushrooms, stir-fry with less oil until they give off a mushroom aroma, then set it aside.

5. Mix soy sauces, ratio: 4 tablespoons dark soy sauce + 2 tablespoons light soy sauce + 2 tablespoons sugar, mix thoroughly and set aside.

6. Put the cooked rice in a wok, add the fried diced meat, mushrooms, mixed soy sauce and diced green onions.  Turn on low heat and stir fry until the color is even. Turn off the heat.

7. Rolling the wrappers of open dumpling is similar to that of a normal dumplingknead the dough for a little longer so that wrappers are more elastic. The key is to roll the wrappers big and thin

8. Wrap the cooked rice in wrapper and knead it into shape

9. After the water is boil, steam dumplings in a steamer for 6-8 minutes

10. Turn off the heat, take out and serve while it is hot

 

️The above formula makes about 30 dumplings

️The ratio of sticky rice and rice can be tailored to your taste, but not to a point losing the overall stickiness.  Dark soysauce and sugar are key ingredients in Shanghai cuisine, as it is known for thicker sauce and slightly sweet taste.


食谱:【上海糯米烧卖】11/7傲厨美食

(感谢戴衍提供,作者为OACA前任理事)

 

名称:【上海糯米烧卖】
原料:糯米、大米、香菇、肉丁(或肉末)、普通面粉
辅料:老抽、生抽、白砂糖、葱、生粉
步骤:
一、250克糯米+250克大米,浸泡30-40分钟,少水煮成略硬的米饭(或蒸熟),小火保温待用。
二、500克普通面粉,提前30分钟用较热的水(大约6070摄氏度)揉面并醒发,方法类似做水饺皮。
三、把肉丁(末)加入老抽、少许盐、少许糖、少许生粉调味后在油锅中煸炒至断生,乘起待用。
四、香菇切丁,少油煸炒至散发出蘑菇香味,乘起待用。
五、調拌饭酱油汁,比例:老抽4大勺+生抽2大勺+2大勺,调匀待用。
六、将煮好的米饭乘入炒锅中,加入炒好的肉丁、香菇丁、再加入酱油汁和葱丁,开小火不停翻炒至颜色均匀,关火。
七、擀烧卖皮,类似于擀饺子皮,面团多揉一些时间,面皮吃起来会更有弹性,最重要的是,皮一定要擀的又大又薄。
八、将拌好的糯米饭包在烧卖皮中,捏成型。
九、水开冒气后入蒸锅蒸6—8分钟。
十、关火,取出趁热吃[]

⚠️以上配方预计可做30个出头比较大的烧卖。
⚠️另外,糯米和大米的配比可自行搭配,但不建议以大米为主,因为粘性不够。老抽酱油和糖一定要用的,因为上海料理的特点就是浓油赤酱还有一点甜。

 

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