The practice of siu mai, the simple method of roasting wheat

Teach you how to cook a lot of oatmeal with thin filling.

Roasting wheat at home is simple and delicious according to this method.

Soak the glutinous rice and shiitake mushrooms, dice the mushrooms and onions, stir-fry evenly, add light soy sauce and salt, stir-fry, pour out the glutinous rice and shiitake mushrooms, pour them on the dumpling skin, pinch while turning, and finally steam in the pot for eight minutes.

Siu mai is delicious and easy to make:1. Ingredients: pork filling, shiitake mushrooms, carrots, glutinous rice seasoning: chives, cooking wine, salt, 1 spoon of dark soy sauce, 1 spoon of sesame oil, 1 2 spoons of sugar.

2. Add 1 2 tablespoons of sugar to the cooled glutinous rice and mix well for later use.

3. Add cooking wine and salt to the pork filling and marinate for 10 minutes.

4. Wash and chop the carrots and shiitake mushrooms for later use.

5. Heat a pot with a little oil, pour in the mushrooms and carrots, stir-fry for 2-3 minutes, and set aside.

6. In addition, stir-fry the marinated meat filling, add a little chicken essence and sesame oil until it changes color and serves.

7. Mix the meat filling, glutinous rice, shiitake mushrooms and carrots with dark soy sauce and stir well to make a siu mai filling.

8. Roasted wheat husk is a ready-made dumpling skin, and the skin is rolled out thin around with a rolling pin, which becomes the siu mai skin.

9. Hold the dough with your left hand, close the dough to the center with your right hand, and when you are about to close it, pinch it at the neck of the blank with the index finger and thumb of your right hand to make its mouth open and flower-shaped.

10. After the water in the steamer is boiled, put in the siu mai billet and keep it on high heat for 8 minutes.

The origin of siu maiSiu mai is a very popular specialty snack that is said to have originated from steamed buns. The main difference between it and steamed buns is that the top is not sealed and made in the shape of a pomegranate, except that it uses unleavened noodles to make the skin. The earliest called a little wheat, "with the dough as the skin, the meat as the filling, as the top as the stamen, the dialect called siu mai."

If you compare the preparation method of "slightly wheat" here with today's siu mai, you can see that the two are the same thing.

The whole process of siu mai is as follows:

Ingredients: 1 kg of glutinous rice, 70 grams of minced pork, 110 grams of diced shiitake mushrooms, 45 grams of lard residue, 13 grams of salt, 14 grams of chicken essence, 55 grams of sugar, 19 grams of dark soy sauce, 100 grams of salad oil, 250 grams of boiling water.

1. Wash the glutinous rice with water, soak it for another night, and soak it until it is broken.

2. Spread the basket cloth, drain the rice and spread it on the cage cloth, and poke a few holes with your fingers or chopsticks so that it can cook faster; Then steam for 15 minutes, sprinkle some warm water, poke a little loose with chopsticks, and continue to steam for 20 minutes.

3. Soak the mushrooms in advance and cut them into small cubes for later use; Slice the oil residue into small cubes and set aside.

4. Preheat the pot fully, add oil and boil; Then add the diced meat and stir-fry evenly over low heat, then add the shiitake mushrooms and continue to fry until fragrant; Finally, add oil and fry for another minute or so.

5. Add all the juices, stir-fry well and turn off the heat; Then pour in the steamed rice and mix well, then cover the pot and set aside.

6. Prepare 500 grams of ordinary flour in a large bowl, add 5 grams of edible salt, then add 250 grams of freshly boiled water and noodles in batches, mix into a flocculent shape, and then knead the dough; Move the dough to the cutting board and knead it well and smoothly; Once kneaded, let the dough rest for 5 minutes.

7. Divide the rested dough into two parts, then knead the strips and cut the agent, and then press the agent flat and cover it with plastic wrap to prevent the wind from drying.

8. Roll out the flattened agent into a thin skin, and then put the glutinous rice and mushroom filling to let it roll, and slowly wrap it, the whole small waist, and the roasted wheat is ready.

9. Wet the cage cloth and put the wrapped siu mai; Add water to the pot and boil, put the steamer on the boil, cover the lid and steam over high heat for 8 minutes.

The practice of siu mai:

Ingredients: 300g pork, 100g white glutinous rice, 100g blood glutinous rice, 4 shiitake mushrooms, 1 carrot.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of chives.

1. Raw materials are standby.

2. Soak the glutinous rice in advance.

3. Put the pork in a food processor and beat into minced meat.

4. Put the carrots and shiitake mushrooms into the food processor and beat them until they are finished.

5. Steam the soaked glutinous rice in a rice cooker and mash it loose while it is hot.

6. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

7. Add minced shiitake mushrooms and carrots.

8. After stir-frying evenly, add light soy sauce, cooking wine, pepper, salt, sugar, sesame oil, and mix well.

9. Add the steamed glutinous rice, stir well and form the filling of the siu mai.

10. Pour the flour into a food processor and pour an appropriate amount of boiling water in the middle.

11. Stir into a uniform dough, take it out and knead it round, let it cool, and relax for a while.

12. Divide into small agents of uniform size and roll them into round slices with a rolling stick, which should be rolled out evenly and thinly as much as possible.

13. Take a piece of skin and put it in the palm of your hand, take an appropriate amount of filling and put it in the middle, and slowly tighten the neck of the roasted wheat with the tiger's mouth.

14. Put the cooked small siu mai evenly into the steamer with the dumpling leaves, boil the water in the pot, and steam for about 10 minutes to get out of the pot.

15. Steamed.

The practice of siu mai is described as follows:

1. Soak the glutinous rice one day in advance, and change the water several times in the middle.

2. Take out the soaked glutinous rice and steam it in an electric pressure cooker, and mash it while it is hot.

3. Add salt to the meat filling, chicken essence, dark soy sauce and mix well, cut the carrots into cubes, soak the mushrooms in advance and cut them into cubes, and keep the water in which the mushrooms are soaked.

4. Use a rolling pin to roll out the dumpling wrappers thinner.

5. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

6. After changing color, add the diced carrots and diced shiitake mushrooms to the stir-fry.

7. Add the steamed sticky rice.

8. Add light soy sauce and dark soy sauce.

9. Add a pinch of salt according to taste.

10. Strain the water in which the mushrooms are soaked and pour in.

11. Stir-fry evenly until the soup is absorbed into the glutinous rice, and the roasted wheat filling is ready.

12. Take a dumpling wrapper and put it on your hand, take an appropriate amount of filling and put it in the middle.

13. Hold the bottom of the roasted wheat with your left hand, and slowly tighten the neck of the roasted wheat with the tiger's mouth of your right hand.

14. Pull the dough at the opening outward and open it slightly.

15. Put all the cooked roasted wheat in the steamer, brush the bottom with a little oil, and steam for about 10 minutes to get out of the pot.