Lucky bag—Yu Zhenzi
Overview
Food is made every year during the Lantern Festival. In the past, we made various kinds of glutinous rice balls. This year, let’s change to something fresh – a lucky bag, a bag full of good fortune in the New Year. Happy Lantern Festival to everyone!
Tags
Ingredients
Steps
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Rinse the pork with clean water, drain it, and chop into minced meat for later use.
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Wash the green onions, ginger and celery, chop the green onions into finely chopped pieces, cut the ginger into rice-sized pieces, and cut the celery into small pieces and set aside.
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Peel the water chestnuts, wash and set aside.
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Pour steps 2 and 3 into the meat paste.
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Pour the water into the meat filling 5 times and stir in one direction until the water is absorbed by the meat filling.
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Pour salt, seasonings, rum, and steamed fish soy sauce into the meat filling and stir evenly, then add sesame oil and stir again, and finally add olive oil and stir.
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Mix the meat filling and the finished product.
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Put the starch, starch and flour in a bowl.
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Use chopsticks to mix the three powders evenly.
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Add boiling water and stir with chopsticks while adding, until the powder sticks to small pieces.
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Then knead the dough smooth.
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Pack it in a plastic bag and let it rest for 30 minutes.
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Roll the dough into a long strip with a diameter of about 3cm.
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Cut the noodles into small pieces with a knife.
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Use your hands to press the dough into small rounds.
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Use a rolling pin to roll out the dough into a thick, thin edge.
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Place the meat filling in the middle of the dough
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Gather the sides of the dough toward the center.
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Form a lace.
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Tighten the lace and create a "waistline". That’s it.
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If you like, use green onions as the "belt" and wolfberry as the "headwear".
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Finally, steam it in the drawer for 15 to 20 minutes and then plate it!
