How to make the siu mai filling, how to make the siu mai filling

Authentic practice of siu mai filling.

Ingredients. Beef 5kg

Dried ginger powder 200g

Two handfuls of peppercorn powder, about 50g

Method steps.

1.Grind the meat into a filling, the ratio of fat to lean is 4:6, add oil to the meat and stir well, dry ginger powder, Sichuan pepper powder, and monosodium glutamate are put in.

Add water to the stirred meat filling, and cover the meat filling. After the water penetrates into the minced meat, soak it for about 1 hour and beat the minced meat into a puree.

2.The steps for whipping the minced meat are as follows: The process of pureing the minced meat is crucial and determines the degree of water for the minced meat.

The oldest method is to stir by hand in one direction (clockwise or counterclockwise) to beat the original pimple meat filling smooth and soft, continue to soak, repeat the whipping three to four times, until the water completely penetrates into the meat filling, and the whole meat filling feels like a water wave.

3.Add salt, and more than half of the flaxseed oil.

Pour hot water into the potato starch and make it as shown in the picture. Generally speaking, we choose to use potato starch to make this flour because the potato starch will be firmer, and if we use corn starch, it needs to be thicker than this.

4.Add the noodles and the meat to mix well, put in the green onion, sprinkle the remaining oil on the green onion, so as not to get out of the water of the green onion, mix well What should be noted here is: first stir the green onion and oil evenly, and then mix with the meat filling.

5.Here's another tip for chopping shallots: chopping shallots is a difficult task because of the large amount of shallots required in siu mai.

To avoid adding to the pain, you can cut it into thin strips first, such as the left; Then finely cut into the chopped green onions on the right side of the picture, although this process is slower, but it saves the step of repeatedly cutting the green onions later.

The practice of roasting wheat with fresh meat and shiitake mushrooms.

Weigh all the ingredients.

The pork belly is processed into a meat puree, the dried shiitake mushrooms are washed and soaked in boiling water, and the black fungus is soaked in boiling water and washed.

Chop the soaked black fungus, and chop the mushrooms with dry water.

Wash the glutinous rice and pour it into the rice cooker, add the water for soaking dried shiitake mushrooms and an appropriate amount of water, and the total amount of water should exceed the amount of rice by about 2 cm.

Boiled mushroom water, glutinous rice flour, beaten and kept warm for later use.

Remove from the pot, heat the oil, stir-fry the pork belly slightly to extract the oil, add the chopped mushroom fungus, stir-fry evenly, then add corn, peas and carrots and stir-fry well, add dark soy sauce, light soy sauce, oyster sauce, salt and sugar and stir-fry evenly.

Stir-fried shiitake mushroom mincing.

Mix the sticky rice with shiitake mushrooms and minced vegetables well, then mix in chopped green onions, and the roasted wheat filling is ready. Taste whether the taste is appropriate, and if it is light, add an appropriate amount of salt and light soy sauce to adjust.

Sticky rice is more sticky, you can bring disposable gloves to burn it into 35 grams of small rice balls to make it easy to wrap later.

The dumpling wrapper is slightly thinned with a rolling pin, about 8 in diameter, and then with the help of chopsticks, the dumpling wrapper is rolled out into a circle of lace with a width of about 1.

Take a rolled dumpling wrapper, wrap it in the filling, close it, and pinch out the waist of the siu mai with the tiger's mouth and then shape it.

It is very time-consuming to make it for the first time, so remember to put the wrapped siu mai into the lid of the steamer in time to avoid air drying.

Put it in a steamer, boil over high heat, steam for 5 minutes after the water boils, and simmer for another 5 minutes to bake.

Let's eat.

It depends on what kind of stuffed siu mai you make, if it's pork stuffed (my favorite).

1. Add green onion and ginger water to chop pork (because you can add green onion and ginger directly, but I just feel that the taste is not good).

2. Start seasoning and add light soy sauce is best to be extremely fresh, a little dark soy sauce, pepper, (I don't add much according to your preference), oyster sauce, chicken essence, salt, sesame oil.

Authentic siu mai stuffing can be made at home.

Let's take a look at the authentic method of siu mai filling.

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

[Ingredients]: potatoes (200 grams), corn starch (80 grams), flour (20 grams), shrimp 300 grams.

Excipients]: green onion, konjac, spring shoots, salt, cooking wine, sesame oil, appropriate amount of egg white.

Steps]:

1.Peel the potatoes and cut them into small pieces, soak them in cold water for half an hour, then drain them in a container.

2.Cook the potato cubes in a small pot, again in a container to dry the potatoes and add the cornstarch and flour while hot.

3.Puree the potatoes with a spoon and when they are not hot, stir them into a dough with your hands (no need to add water).

4.The dough is placed in a basin covered with a clean cloth and set aside.

5.Divide the dough into 21 small dough pieces, dip them in flour, and press them into a crust on a small flat plate.

6.Chop the shrimp, add the seasoning, beat in one direction and mix well, and set aside.

7.Place a spoonful of the filling in the dough and top a grain of edamame and wrap it up.

8.After the water boils, put the roasted wheat on a plate with oiled paper (anti-sticking), and steam for 12 minutes over medium heat.

Chrysanthemum siu mai. Siu mai is one of the popular food items of the public. The chrysanthemum siu mai in Changsha Fire Palace and Yulou East is deeply loved by Changsha people.

The foreskin of the chrysanthemum siu mai is translucent, the taste is salty and peppery, and the top opening is decorated with egg yolk into a chrysanthemum petal-shape, which is more elegant. The glutinous rice filling is soft and not ripe, and the grains can be counted.

Ingredients]: minced pork 150g; 4 shrimps; 60g chopped onion; 60g boiled bamboo shoots; 2 dried shiitake mushrooms; Siu mai skin 250g

Seasoning]: Appropriate amount of soy sauce; vinegar to taste; Mustard to taste.

a) Salt to taste; Sugar to taste; 1 tsp sesame oil; 1 tbsp wine; A small amount of ginger ale.

Method] :(1) Soak dried shiitake mushrooms in warm water until soft, squeeze out the water, chop them into minced pieces, chop the bamboo shoots into minced pieces, pick off the sand sausage from the shrimps, and chop them into puree.

2) Add sesame oil to the pan, stir-fry the minced onion over medium heat until transparent, and let it cool.

3) Add minced meat, seasonings (1), (2) and (a) to the container and knead well by hand.

4) Cut the siu mai crust into 5mm wide strips.

5) Spread 1 3 of (4) on the steaming plate, make (3) balls and spread them on the siu mai skin, and then evenly spread the other 2 3 siu mai skins on the meatballs.

6) Steam in a steamer (3 minutes on high heat, 8-10 minutes on medium heat), and then serve with soy sauce, vinegar or mustard.

Straw mushroom siu mai. <>

Straw mushroom siu mai. [Ingredients]: 1. Ingredients: 500 grams of fresh straw mushrooms, 250 grams of lean pork, 150 grams of shrimp, 20 siu mai noodles, 2 eggs. 2.Seasoning: cooking wine, refined salt, pepper, sesame oil.

Method]: 1. Remove the straw mushrooms and wash them, blanch them in a pot of boiling water, remove and drain the water. Wash the pork, chop it into puree together with straw mushrooms and shrimps, put it in a bowl, knock in the eggs, add cooking wine, refined salt, pepper, sesame oil, and mix well to form a filling.

2. Wrap the stuffing into the siu mai skin into siu mai, and steam it in the basket. Note: Straw mushroom siu mai is rich in nutrients, which has the effects of nourishing yin and moisturizing dryness, tonifying the kidney and strengthening yang, strengthening the spleen and blood.

Dear, hello, I'm happy to answer your question, the method of roasting wheat stuffing is as follows, first prepare the ingredients: glutinous rice, green peppers, carrots, corn kernels, minced meat, light soy sauce, dark soy sauce, salt, dumpling skin production: 1. Wash and cut the pork into pieces, put it in the food processor and beat it into minced meat.

2. Heat the pan with cold oil, first fry the green onion to make it fragrant, then add the minced meat and stir-fry until it turns white, add carrots, green peppers and corn kernels and stir-fry well, and finally add light soy sauce, dark soy sauce and salt to taste. 3. Fry the vegetables until they are about 8 ripe, turn off the heat, add the cooked glutinous rice and stir well, and the fragrant roasted wheat filling is ready.