Pumpkin Doesn't Need to Be Stewed with Meat - I'll Teach You a Hakka Regional Specialty Breakfast Recipe: Nutritious, Delicious, and You'll Fall in Love After Eating It Once
I used to have a very simple breakfast, such as soup noodles, soup dumplings, and porridge. Later, when I ate breakfast at a tea house, I realized that breakfast could be so rich, with various pastries, soups, buns, dumplings, pancakes, etc. I also loved my favorite porridge and soup. So every time I went to eat breakfast at the tea house, I could eat for one or two hours, or even a whole morning, drinking tea and eating, unknowingly skipping lunch.
As for breakfast, our Hakka people's breakfast is now very rich. Besides the usual noodles, dumplings, and buns, we also have Hakka specialties like wheat dumplings, pumpkin dumplings, sticky rice balls, water dumplings, steamed cakes, and sesame dumplings. These wheat dumplings are sold all year round, with stalls along the market selling them, and you can find them whenever you want.
Today I also want to share a wheat dumpling with you. This wheat dumpling has been very popular recently and everyone loves to eat it. It's appetizing, nutritious and delicious, and also has a unique flavor. If you want to try it, you can follow my steps to make it, which is very simple.
Ingredients: Pumpkin 1 piece, appropriate amount of glutinous rice flour, 1 piece of meat, 1 bowl of tofu slices, a small bunch of pickled bean curd, green onion, garlic, salt, light soy sauce, oyster sauce, pepper, bamboo leaves, peanut oil, etc.The following are the detailed steps: Step 1: First prepare a pumpkin, peel it, cut it into pieces, and remove the seeds. The pumpkin should be a little older for a sweeter flavor. If you like pumpkin, you can prepare more.
Step 2: Cut the pumpkin into thin slices and lay them out on a plate, then steam them in a pot. If you want to eat more pumpkin, you can steam it a little less to avoid excessive water.
Step 3: After steaming the pumpkin, take it out and press it into a paste. Then add an appropriate amount of glutinous rice flour. The ratio of glutinous rice flour I didn't specify because it varies with each batch. The moisture of the steamed pumpkin is different, so you can only add it until it's right, and then knead it into a smooth dough ball.
Step 4: Prepare a piece of pork belly, cut it into meat shreds, a bowl of tofu slices cut into small pieces, a small bunch of pickled bean curd cut into small pieces, four or five cloves of minced garlic, three green onions chopped into small pieces. This is the filling. You can also prepare ingredients according to your own preferences. If you don't have pickled bean curd, you can use pickled cabbage, which tastes the same.
Step 5: Now let's make the filling. Add oil to the pot, first pour in the pork fat to make fragrant oil, then stir-fry the meat shreds until fragrant and oily, add minced garlic and chopped green onions, stir-fry until fragrant. The taste of this wheat dumpling is very important. If the filling isn't fragrant, the taste of the wheat dumpling won't be good, and the taste won't be good. The filling needs to be fragrant.
Step 6: After the meat shreds are fragrant, add pickled bean curd and tofu slices, and stir-fry for a moment. After stir-frying for a moment, add an appropriate amount of salt, light soy sauce, oyster sauce, and pepper, and continue to stir-fry until it's evenly mixed before pouring it out.
Step 7: Now let's make our signature breakfast snack. In the kneaded glutinous rice flour dough, take a small dough ball and shape it into a thin slice, slightly thinner, then shape it. After shaping, add the cooked filling and wrap it up like making dumplings, and press it tightly.
Step 8: After wrapping, place it on a bamboo leaf (if you don't have bamboo leaves, you can use banana leaves or other leaves), and arrange them on a steamer. Before steaming, cover each one with a bamboo leaf. If you don't have bamboo leaves, you can use banana leaves or other leaves.
Step 9: Boil water in a pot, put the pickled bean curd wheat dumplings into it, cover the pot lid, and bring it to a boil over high heat for 12 minutes. Because the filling is cooked, don't steam it for too long, or it will collapse.
Step 10: When the time is up, you can turn off the fire and take it out. It's beautiful and delicious. I can eat four or five at a time, it's really delicious. Sometimes I eat it for breakfast, and I still want to eat it for lunch, so I skip lunch. By the way, you can make a lot at once, put it in a vacuum bag and refrigerate it for daily consumption. It's convenient and delicious.
This signature pickled bean curd wheat dumpling is ready to be made. If you like it, try it. It's fragrant with bamboo leaves, and it makes you want to eat it. I've made a lot of it recently, and I steam some every morning for breakfast. It's simple, nutritious and very popular.
Author: Hakka Iron Head Do not copy or transmit without permission, and if found, we will pursue it to protect our rights!
The world is only delicious food and love, which cannot be neglected; eating is a happiness, tasting is a taste, and cooking is a happiness!
Hello everyone, I'm Iron Head, a Hakka man who loves to cook and make dishes!
Here there are no fancy words, no luxurious environment, there is only Iron Head's dedication to making dishes for his family; sharing detailed home-style recipes, Hakka cuisine, home-style snacks, etc. If there are any shortcomings, please kindly give advice. In the world of cuisine, let's progress together to make more delicious food for our families!
