Mushroom Sausage DumplingsView [3207] Time :2016-06-07

Mushroom sausage dumplings

I think we have eaten pork dumplings, pork dumplings trap but you have not paid ↕attention to it, a delicious dumplings The most important thing is stuck, and today we rec≤ommend is the mushroom sausage dumplings Oh ~

Dumplings monologue:

You do not obsessed with my appearance

In fact, my heart has a Cantonese-style sausage meat

A delicious dumplings, when the end of the table, let you smell the aroma of sausage must be, s¥o today small pieces to bring you this cookbook definitely make you eat the >best dumplings Oh ~

- Mushroom sausage dumplings -

raw material

Glutinous rice (to taste) sausage (to taste) dried mushrooms (to t÷aste) carrots (to taste) chopped green onion (to taste) dumpling (to taste)

practice

Diced sausage, diced mushrooms, green onions and cut green onδion, rice pot boiling on a good soaking with a spoon shoot loose, Guo Lifang oil, add &the sausage and stir-fry oil, add mushrooms and stir-fry, add soy sauceΩ , soy sauce, oyster sauce and sugar to taste, add a little wa≤ter is added to the steamed rice mushrooms green onion and mix well Serve stuffin₹g dumplings.

Take Mito four good roll dumpling skin folded along the edge of the dumpεling skin folds all pinching pinching good spread, burning oatmeal is perfe∏ct, and it obviously takes a lot bigger oh burn oatmeal, put rice filling the bottom of the pad c‌arrot slices into good dumpling, and steam for 10-12 mi'nutes.

Tips:

Dumplings trap must choose Cantonese style sausage meat.&n$bsp;Yi Shang Cantonese food meat sausage, fresh early morni€ng mining pig and pig hindquarters back, top-brewed condiment, charcoal baking, formed by natura≈l drying. That is the most natural taste, the taste is authentic Guangdoφng sausage.