Is it glutinous rice or rice for stuffing stuffing, and whether it is glutinous rice or meat in it

About this rice processing.

The problem that you can.

Just look it up online.

Northern siu mai. Most of them are based on mutton, and most of the siu mai in the south is mainly glutinous rice.

The raw materials for making mutton siu mai in the north are mainly wheat flour, mutton, green onions, etc. The steamed skin is translucent and very thin, but the nuclear pulse can be done without spilling the soup and without oil leakage. Roasted wheat in the south.

It is made of flour, glutinous rice, and ground meat filling as the main materials, and the taste is sweet, and then the thickness of the skin and soup dumplings is about the same.

Siu mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Xiao Mei, Roasted Plum, Ghost Unkempt.

In Japan, it is called yakiniku, which describes the shape of a fluffy bunch at the top that folds like a flower, and is a snack that is steamed with hot noodles wrapped in a basket. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious.

Siu mai. The glutinous rice can be steamed or boiled, and generally speaking, the authentic glutinous rice is soaked first, then mixed with the filling and wrapped, and then steamed and eaten in the pot.

Siu mai is a common snack in life, and the finished glutinous rice siu mai is chewy, sticky, and the taste is very good.

But in life, many people often mix the filling into sticky rice in order to save time.

It is then wrapped into siu mai and then steamed, because the glutinous rice itself is cooked, so the steaming time is shorter.

However, this kind of siu mai will have a worse taste to eat, less chewy, and not so sticky.

If you use the method of steaming glutinous rice to make siu mai, it is required that the steamed glutinous rice has clear grains and crystal clear, and if you want to achieve this standard, you need to pay attention to the following three aspects:

1. The soaking time of glutinous rice should be sufficient, soak the glutinous rice in water for 2 to 4 hours, if possible, try to soak it overnight until the glutinous rice can be easily crushed by hand.

2. When steaming glutinous rice, do not pour it directly into a piece of steaming, it is best to spread the glutinous rice out, the thickness of the spread should be even, and the thickness should be between two and three fingers as much as possible.

3. Be sure to choose a good steamer, grasp the steaming heat and time, generally speaking, you should choose the tray with eyes below to steam, the whole process is recommended to use high fire, fully let the glutinous rice heat and cook thoroughly, and the steaming time can be controlled at 40 minutes.

There are meat fillings and large fiber cavity rice fillings. There may be many ways to make the loasted wheat, <> mainly because there is a difference between the south and the north, and the roasted wheat in the south is made of flour, glutinous rice, and ground meat filling as the main materials, <>

The ingredients and seasonings of the southern version of siu mai mainly include 200g of pork, 3 shiitake mushrooms, a carrot, a corn, green onions, ginger and garlic according to personal taste, oil consumption, cooking wine, soy sauce, sesame oil, dumpling skin, glutinous rice, cabbage, etc.

The northern siu mai is generally filled with beef or mutton and other condiments. Ground beef, carrots, dried fungus, white pepper, oyster sauce, salt, chicken juice, sesame oil

flour, etc.

Siu mai is one of Beijing's most famous snacks. Siu mai appeared in the capital of the Yuan Dynasty and is an authentic Beijing snack. In the past, the stuffing of siu mai was divided into four seasons: green leeks were the main ones in spring, lamb zucchini was preferable in summer, crab meat was the most suitable in autumn, and three fresh foods were in season in winter.

The practice of siu mai:

1. Change the yellow radish into chopstick-thick strips, and cut all the fat and lean lamb into about 1 cm cube.

2. Put the pressure cooker on the fire, add the oil and cook until it is 70% hot, pour in the diced mutton, stir-fry until it is colored, pour in the yellow radish and onion, add the source fiber salt and cumin powder, and add a little water to simmer for about 10 to 15 minutes.

3. Take out the soaked rice and pour it into the pot, flatten it, crack the lid and simmer for about 10 to 15 minutes, turn the rice over again, cover the pot tightly, simmer for about 15 to 20 minutes to mature, add the rice, yellow radish and mutton diced to cumin powder and stir well to become pilaf filling.

4. Add salt to the flour to make semi-hot noodles, roll them into 50 grams of 7 small agents into roasted wheat husks, wrap them into the pilaf filling one by one, so that each filling can be wrapped in 4 to 5 pieces of meat and jujubes, and steam them in the cage drawer for about 8 minutes until the skin is ripe. Features: The filling of mutton fat has a strong fragrance, moderate sweetness and saltiness, which can be used as a snack or a staple food.

Siu mai is usually minced with meat, but there are also rice filled siu mai. The rice-filled siu mai has a more fragrant and chewy texture, while the meat-filled siu mai is more delicious and delicious.

Sho mai. It is also called roasted wheat.

Xiao Mi and so on is a kind of traditional Chinese noodle dish with hot noodles as the skin, wrapped in meat filling and steamed in a basket. The fillings are mostly glutinous rice, shiitake mushrooms, radish, cabbage, lean meat, etc., which are made by adding seasonings, and are dipped in vinegar, soy sauce and other condiments when eating, and the taste is delicious. The dough sold by the roasted Shentong is rich in protein and carbohydrates.

Vitamins and minerals such as calcium, iron, and minced meat have the nutrients of protein. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the siu mai originated in the western part of Inner Mongolia, and then spread to Beijing, Tianjin, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi.

Most of the northern siu mai is based on mutton, and the raw material for the production of mutton siu mai in the north is mainly wheat flour.

Lamb, green onions, etc. The steamed skin is translucent and very thin, but it can be done without spilling the soup and without oil leakage, after all, it is not a soup bag, so there is not much oil for siu mai. The upper part of the shape is in the shape of a flower, the taste is salty and umami, it is generally dipped in vinegar and chili sauce to eat, the meat filling is particularly sufficient, and there is the fragrance of green onions when eating, and if it is dipped in chili oil, it is particularly delicious.

Most of the siu mai in the south is mainly glutinous rice, and then there will be pork cubes and shallots in it.

End. It is made with flour, glutinous rice, and ground meat as the main materials, and the taste is sweet, and then the skin is about the same thickness as the soup packet. The main raw materials of the main ingredients are wheat flour, mutton filling, green onions and ginger powder, and cooking wine.

Soy sauce, salt, sesame oil and monosodium glutamate.

The method is to stir the mutton filling and green onion and ginger together, put in the seasoning one by one, and then blanch the flour with hot water for a while and stir, then stir it with warm water and divide it into different small round dough after forming the dough, then roll out the skin, and finally wrap the meat filling and wrap it into a siu mai shape and steam it.

Southern glutinous rice siu mai, the main raw materials need flour, glutinous rice, pork filling, shallots, minced ginger, salt, light soy sauce, cooking wine, dark soy sauce, sugar. The method is to first put the minced green onion and ginger in the pot and fry it, then add the meat filling and fry it, add the above seasonings when stir-frying, and then put in the steamed glutinous rice and stir it in the pot, and then the dough is also to put the flour into hot water and blanch it into a dough for a while, and then divide it into the same small round dough, and then roll it into a dough, but each one should be stained with cornstarch.

Then slowly press the wrappers around the dumpling wrapper with the palm of your hand until the diameter of the wrapper is about 11 cm in size, then the petals around it are evenly sized, and finally wrap it with glutinous rice filling.

Siu mai is usually a Chinese dim sum made mainly from flour, minced meat or vegetarian filling. Due to the different regions, mouths and limbs, etc., there are also a variety of different combinations of fillings for siu mai, so there are two different versions of meat stuffed siu mai and rice stuffed siu mai.

In southern China, especially in Guangdong, Guangxi and other regions, siu mai is usually filled with pork, which is also known as siu mai, while in Jiangsu and Zhejiang, siu mai is used with ingredients such as lean meat and shrimp. In Fujian and Taiwan, the filling of siu mai often includes lean meat, shrimp, shiitake mushrooms, shredded bamboo shoots, etc., with a filling made of rice flour, also known as "tamale".

In addition, in the northwest region of China, siu mai usually uses meat such as mutton and beef as the main filling, while some vegetarians can also use tofu, eggs, vegetables and other ingredients for the filling.

As a result, siu mai can be made with different fillings such as minced meat or rice, and the specific flavors and combinations vary depending on the region and individual tastes.

Siu mai first appeared in Goryeo, that is, now North Korea, originally there was a bun evolved, do not seal when making buns, present a kind of flower appearance, siu mai in the Goryeo time books are recorded, at that time there was a kind of pasta in Beijing, eaten with soup, by the locals called "a little sell" laughing good potato, to the Ming and Qing dynasties, siu mai is considered to be completely frequent, in the "Confucian History", Li Dou "Yangzhou Painting Boat Record", "Golden Bottle Plum Words" and other books have records about the siu mai, In the Qing Dynasty, there were records about the practice of roasting wheat, including the practice of roasting wheat with sugar heart, meat filling, and bean paste. Nowadays, the practice of siu mai is endless, not only limited to one place, each place has its own set of methods, and the taste also changes with different regions.

The nutritional value of siu mai.

The taste of siu mai is different according to the taste of each place, and the nutritional value of siu mai is also determined according to the trap in the siu mai.

1. Roasted wheat husk is generally made of flour, and the vitamins, cellulose and other nutrients in flour can help the human body replenish the energy it needs, and flour is also a good choice for people as whole wheat food.

2. The occurrence rate of pork as roasted wheat filling is extremely high, the amino acids and proteins contained in pork are essential nutrients for the human body, and people with anemia symptoms can also choose to eat pork for improvement, pork can provide the organic iron required by the human body, so as to improve the symptoms of anemia.

3. The nutrients in mushrooms are several times higher than those in other fruits or vegetables, the protein in shiitake mushrooms contains more than a dozen amino acids, and other vegetables are several times lower than those in water.

In the south, it is believed to be glutinous rice filling, but in the north, it becomes mutton filling. The controversy about siu mai is not only in the south, but also in the north, not only about what it should be, but also about what it should be called. It is true that compared with the steamed buns that can only be known for the taste after biting, the open siu mai may be known for knowing the knowledge of hiding and revealing earlier.

Through the light, dimly, before you have eaten, you can see the shadow of the ingredients.

In the north, it is generally minced meat, and in the south, it is glutinous rice.

The south is estimated to be rice, and the north is meat, and you come to Hoshi to eat this roasted wheat, which is fast mutton.

In the south, it is rice filling, and the filling used for siu mai is different depending on the place.

In the south, it is glutinous rice filling, but in the north, it becomes mutton filling.

In our Northeast siu mai, there is no rice filling, only meat filling, usually using beef filling siu mai, beef and shallot-filled siu mai taste particularly good, very fragrant.

In our local siu mai is minced meat, this is because the local people are used to using minced meat as a material for siu mai, which is very delicious to eat.

Siu mai is made by chopping the meat, mixing it in rice, and then putting it together in the dough and breading it.

Ingredients: 200 grams of glutinous rice, 300 grams of pork, 300 grams of flour Accessories: 30 grams of purple glutinous rice, 1 carrot, 4 shiitake mushrooms.

Seasoning: 1 tsp salt, 1 2 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp sesame oil, 2 chives, 1 2 tsp pepper, 1 2 tsp sugar, 2 tbsp vegetable oil, 150 g water.

1. Soak the glutinous rice in advance.

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

3. Put the mushrooms in a food processor and beat them to the end.

4. Put the carrots into the food processor and beat until finished.

5. Heat the wok, pour in vegetable oil to fry the meat filling first, add the minced mushrooms and carrots 6, fry evenly, add light soy sauce, cooking wine, pepper, salt, sugar and sesame oil, mix well, add steamed glutinous rice, stir well to form the roasted wheat filling.

7. Loosen the dough and divide it into small pieces of uniform size.

8. Roll out a round slice with a rolling stick, you should try to roll it evenly and thinly, 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.

9. Finally, it is done.

Siu mai. Refreshments in a Cantonese teahouse. The north and the south are different in the northern region.

People call it siu mai, and in the southern region it is called siu mai.

This kind of food is called differently in the north and south, and there are differences in the method and filling, our big northern siu mai, the thin skin filling is mainly meat and green onions, after steaming, the siu mai can almost see the filling inside, when the northerners eat siu mai, some people are used to eating it with garlic sauce. Needless to say, the siu mai in the south is steamed with glutinous rice, there is not much difference in appearance, but the taste is still different, do you think siu mai should be meat or rice?

Actually, I love both! Why? Of course, it is because they are all delicious, the flavors are different, and the entrance of southern glutinous rice is warm and fragrant, and the aftertaste is delicate!

The meat stuffing in the north is like the atmosphere of the north, and it is really down-to-earth to bite into it! Enjoyable. So let's start with something real today, not only with meat, but also with shrimp and sea cucumbers, is it delicious to think about it, yes, seafood roasted wheat!

Prepare shrimp, fungus, sea cucumber, and minced meat.

Add green onion and ginger to the meat filling and stir well, then add soy sauce, salt, sesame oil and cooking wine.

Stir well with a little water to maximize strength, chop the fungus, shrimp and sea cucumber into small pieces, and add them to the flavorful meat filling.

Stir well and roll out the dough until it is thick in the middle, and put the filling in the middle of the thin dough sheet on the periphery.

Hold the edge of the roasted wheat with your thumb and forefinger and tighten it with the tiger's mouth.

Fill the steamer one by one with water and bring to a boil, smear the drawer with oil, put in the siu mai, and steam on high heat for 18 minutes.

Well, let's eat, of course, the dipping ingredients are casual, and it's enjoyable to eat one bite at a time.