Recipes tagged "Wheat heart noodles"
3 recipes found
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Mushroom Pork Siomai
Shaomai, also known as Shaomai, Shaomei (written in Inner Mongolia, pronounced shāomài), etc., has a fluffy and folded top shape like a flower, and a thin and open skin. It is a snack made of hot noodles as the skin, wrapped with stuffing, and steamed in a cage. It is said that it originated in the western region of Inner Mongolia in the late Ming and early Qing dynasties. It later spread to Beijing and Tianjin and was called Shaomai, and then to Jiangsu, Zhejiang, Guangdong and Guangxi, where it was called Shaomai. There are great differences in materials and methods between the northern and southern shaomai. Glutinous rice is mostly used as filling in the south, while meat is mostly used in the north.
Staple food Home cooking -
Penguin Sweet Steamed Dumplings
Try the dessert dumplings. . The two-color dumpling skin is filled with sweet red bean paste, the skin is colored with cocoa powder, and the belly is the original color of hot wheat heart flour. . Using a bread machine to knead dough is very labor-saving. Isn’t it cute~~~
Staple food Home cooking -
Scallion rolls
My mother is over seventy this year. As a true northerner, she is particularly famous among the neighbors for her two crafts, one is needlework and the other is making pasta. However, I am getting older and have presbyopia, so I seldom use needlework now. I have always loved making pasta, and regard kneading and rolling noodles as a kind of exercise. I grew up eating all kinds of pasta made by my mother, from pancakes, spring pancakes, scallion pancakes, steamed buns and dumplings, steamed buns and flower rolls, to hand-rolled noodles, pimple soup, twists and sesame leaves, etc. Each dish is an unforgettable delicacy and has its own unique cooking tips. Take the scallion rolls, one of my favorites, for example. There are all kinds of fancy ways on the Internet, but they all focus only on how to make a beautiful appearance, but ignore the most important aspect of seasoning. In my mother's words, if only green onions and oil are added to the Hanamaki, it will be tasteless and tasteless when chewed. It will be as greasy as a steamed bun with oil on it. So how to make home-made scallion oil rolls that are salty and delicious, with both onion and pepper aromas, and become more and more fragrant the more you chew them? My mother taught me how to make it for my daughter. My children also like this taste very much. Every time it comes out of the pot, they rush to eat it. While being burned, they can’t wait to tear it into their mouths and stuff it into their mouths. It’s very funny. Let me tell you how to do it next.
Staple food Pasta