What is Siu Mai? What kind of person is Mai Yao

It is a kind of snack that is steamed in a basket with hot noodles as the skin and stuffing, originated from Beijing at the end of the Yuan Dynasty and the beginning of the Ming Dynasty, the shape is like a pomegranate, white and crystalline, the filling is thin and the skin is thin, the fragrance is delicious, and the folk often serve as a banquet delicacy.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

Siu mai is a common and distinctive breakfast in our south, which is glutinous rice and has an okay taste.

1. Cut the mushrooms and meat into foam, add salt and chives and mix well.

2. Cook the glutinous rice.

3. Add salt to the glutinous rice and stir-fry with minced mushrooms and meat for later use.

4. Knead the flour into a dough with a little salt and an appropriate amount of water, let it rise for half an hour, and cut it into a mixture.

5. Roll out into round slices.

6. Use the top of the rolling pin to roll out the surrounding areas into a lotus leaf shape.

7. Hold the dough in your hand and put the fried glutinous rice filling in the middle.

8. Slowly close the thumb and index finger of the hand, and pinch the upper edge of the roasted wheat husk into a petal shape with the other hand, and then pinch it into a large cabbage-shaped roasted wheat with a thin middle and a little egg yolk on the top.

9. Put it in a steamer and steam it over high heat for 15 minutes.

Siu mai is a kind of puffed food, generally speaking, it is a cube with a very sweet layer on the outside, and very crispy on the inside, which is very delicious.

Mai Yao, whose real name is Xu Chaokong, worked as a reporter for Caijing and Caixin.

This Mai Shao classmate is not simple. Since she appeared next to Blackboy, the development of this matter has become more and more outrageous. She is the equivalent of Blackboy's military chain consultant, but at present, this person is no longer in China.

is a veteran who has no organization and does not belong to any department. He brought a lot of bad things to me. He can be described as a "two-faced" person.

Siu mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Roasted Plum, Ghost Unkempt, is to describe the shape of the top fluffy bunch folded like a flower, is a kind of hot noodles as the skin for the stuffing on the basket steamed snacks. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious. Born and raised in China, it has a long history.

In Jiangsu, Zhejiang, Guangdong, and Guangxi in China, people call it siu mai, and in Beijing and other places, it is called siu mai. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers, and is often used as a banquet delicacy among the people. The slightly beautiful (pronounced shāo mài) in Inner Mongolia and the siu mai in the south are not a food.

Use different fillers.

The main difference between siu mai and steamed dumplings is the different fillings used. The roasted wheat in Inner Mongolia uses only beef and mutton and green onions, and the filling is not as rich as the steamed dumplings in the south. Of course, some steamed dumplings use beef and mutton and green onions, so in fact, there is not much difference between siu mai and steamed dumplings.

Now it is commonly known as "steamed dumplings" or "siu mai". Although the term "siu mai" is still in use, it is rarely used anymore.

The name is different in the north and south: the north is mainly called siu mai.

In the south, it is mainly called siu mai.

The preparation method is different: siu mai is a snack made with hot noodles and then steamed in a basket with different flavors of filling.

Cantonese siu mai, mainly dry steamed, and good-looking. There are also a wide variety, the skin and the sink are not single, mainly refreshments.

Cantonese siu mai. Jiangsu, Zhejiang and Shanghai.

The siu mai is generally single, that is, the glutinous rice soaked in soy sauce with skin and soy sauce has a salty taste. Some restaurants will also add pine seeds in pursuit of innovation (forgive me for not liking dried fruits, so I have a bad impression). They eat siu mai as a breakfast.

Siu mai in Jiangsu, Zhejiang and Shanghai.

Inner Mongolia's slightly wheat is said to be the origin of all siu mai (siu mai), so the ingredients are also the most primitive. The skin is not as thick as the skin in the south, it is a thin layer, and it is trapped in beef or mutton, which is especially satisfying in one bite. Because green onions are added, there is no smell of beef and mutton.

When I ate in Inner Mongolia, I only ate breakfast, but it seems that they can eat three meals in their own home.

Inner Mongolia's slightly wheat.

Finally, let's talk about the siu mai here in Beijing. Most people in Beijing think that the siu mai is Muslim.

It is indeed in Beijing, and siu mai is a Muslim dish. Because Beijing is deeply influenced by the Hui people, many delicious foods are eaten by the Hui people. Therefore, in my opinion, the form of siu mai is based on the slightly wheat in Inner Mongolia, and many improvements have been tried.

Siu mai, also known as siu mai, is a snack that is steamed in a basket with a dough and stuffing. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, and it has the advantages of xiaolongbao and potstickers, and is often used as a banquet delicacy among the people.

Ingredients: minced pork, wonton skin, salt, chopped green onion, minced ginger, sweet jade Nianhong rice, carrots, light soy sauce, sugar, corn starch, white pepper, chicken essence.

Operation steps: 1. Put chopped green onion, minced ginger, sweet corn, minced carrots, salt, light soy sauce, sugar, corn Dianling powder, white pepper powder, and chicken essence into the minced meat.

2. Stir well in the minced meat. Ruler height change.

3. Trim off the four corners of the wonton wrapper and cut it into an arc shape.

4. Put the meat filling in the middle of the skin, not too much, it is easy to wrap it.

5. While tightening it with the tiger's mouth, push the meat filling up and wrap it into the shape of siu mai.

6. Put the wrapped siu mai into the steaming drawer.

7. Bring the water to a boil over high heat, turn to medium heat and steam for 15 minutes.

8. Serve after removal.

1. The names of the north and the south are different: the south is mainly called siu mai, and the north is mainly called siu mai.

2. Different production methods: siu mai is a kind of snack with hot noodles as the skin and then wrapped in different flavors of fillings and steamed in the basket, while siu mai is a kind of traditional noodle dish that is steamed with wheat flour and water and into a hard dough, rolled into a ruffle dough with a shaft mallet after being awakened, and wrapped with different flavors of fillings to be steamed in the basket.

Siu Mai and Siu Mai are both traditional Chinese noodle dishes, which can be regarded as essentially the same food. Although the varieties of siu mai vary from place to place, they all have local characteristics. For example, Henan has stuffed siu mai, Shanxi has Baihua siu mai, Hebei has green onion pork siu mai, Anhui has duck fat siu mai, Hangzhou has beef siu mai, Jiangxi has egg and meat siu mai, Shandong Linqing has mutton siu mai, Suzhou has three fresh siu mai, Hunan Changsha has chrysanthemum siu mai, Guangzhou has dry steamed siu mai, shrimp siu mai, crab meat siu mai, pork liver siu mai, beef siu mai and pork ribs siu mai, etc., these are local local characteristics.