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Anonymous users2024-02-07Ingredients: 200g of leg meat
8 dried shiitake mushrooms.
Carrot 1 stalk.
Green onion glutinous rice 500g
Dumpling wrapper 1 catty.
Pepper to taste.
Light soy sauce to taste.
Soy sauce If you like black spots, put more of them.
Add rice and wine to taste.
Oil, salt, chicken essence is a super simple way to make siu mai.
Soak the glutinous rice in water in advance and soak it for three or four hours.
The shiitake mushrooms are cut and soaked in water with scissors, the leg meat is peeled and chopped and put an appropriate amount of light soy sauce to marinate to taste, the carrots are shredded first and then cut into small dices, and the green onions and green onion leaves are also chopped, so that the ingredients are ready.
After the glutinous rice is soaked, wash it and put it in the rice cooker, no need to put water, pour the water for soaking shiitake mushrooms into it, so that it will be more fragrant when cooked, and the water should be less than half of the usual cooking rice, otherwise it will be very sticky.
Heat the pot, pour in peanut oil, stir-fry than usual, slightly more, squeeze the soaked mushrooms, squeeze the water, pour it into the pot and stir-fry, fry until it is a little fragrant, pour the marinated leg meat into the pot, pick it up with chopsticks, and then pour in the cut carrots, the meat is almost cooked, put in the green onion and fry until fragrant, the next thing is to season, put two small spoons of salt and a small spoon of chicken essence, light soy sauce also put a little, not more, sprinkle some pepper and stir-fry evenly.
When the ingredients are fried, you can turn off the heat to the minimum, pour in the boiled glutinous rice, pour in an appropriate amount of dark soy sauce, pour more if you like it darker, stir evenly with a shovel and sprinkle the chopped green onions, and then stir-fry a few times to wrap it.
Suddenly found that siu mai is better than dumplings, put the filling in the middle of the dumpling skin, more than the filling of dumplings, put it in the tiger's mouth and pinch it gently, if you feel loose in the middle, press it with a spoon slightly.
Bring the water to a boil in a pot, put the wrapped siu mai in and steam it over high heat for 10 minutes, and then you can eat.
It looks average, but it tastes good.
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Anonymous users2024-02-06Get cleaned up ** swallow imperfect accidents.
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Anonymous users2024-02-05The practice of siu mai is as follows:Ingredients: glutinous rice, sausages, green beans, corn, carrots, dried shiitake mushrooms, dumpling wrappers.
Excipients: dark soy sauce, light soy sauce, fuel consumption.
Tools: pots, pots.
1. Steam the sausages, cut them into cubes and set aside.
2. Soak dried shiitake mushrooms for 2 hours, cut into cubes and set aside.
3. Diced carrots, corn, green beans, blanch, and set aside.
4. Soak glutinous rice overnight, go to this pot the next day, boil and steam for 30 minutes.
5. Put oil in the pot, pour all the ingredients into the pot, add all the seasonings, stir-fry and mix evenly.
6. Make 25g balls.
7. Fold the dumpling wrapper into petal edges.
8. Steam in a pot (boiling water) for 5-7 minutes.
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Anonymous users2024-02-04Materials. Shiitake mushrooms 20 grams.
200 grams of pork belly.
Glutinous rice 500 grams.
50 grams of corn kernels.
Carrot 1 stalk.
Onion half.
Jinlan soy sauce paste 40g.
Cam Ranh soy sauce 25 grams.
25 grams of caster sugar.
Cooking wine: Appropriate amount of tassel.
Ground white pepper to taste.
Steps. Soak the glutinous rice for 12 hours or overnight, drain the water and set aside.
Cut the onion, carrots, shiitake mushrooms and pork belly into cubes and set aside.
Heat the pan with cold oil, add the diced onion and stir-fry until fragrant.
Then add the diced fatty pork belly.
Then pour the diced pork belly into the pan and stir-fry.
Add the diced carrots and stir-fry until soft.
Add diced shiitake mushrooms and corn kernels and stir-fry until diced shiitake mushrooms are tender.
Add all seasonings.
Flip the code and sell it evenly.
Finally, pour in the drained glutinous rice, turn to low heat and stir-fry together.
Stir-fry until the glutinous rice is translucent.
Put the stir-fried siu mai filling in the pan.
Place in a steam oven.
Close the door and select the "Fresh and Pure Steam" button at 100 degrees for 20 minutes.
Baked. 、Take it out and let it cool to wrap it。
Take a sheet of siu mai husk and add an appropriate amount of siu mai filling.
Pinch it with your hands at will, and you can divide it in the middle and reveal a little filling.
Lazy version of roasted wheat].
Ingredients required: 1 and a half catties of glutinous rice, 8 pieces of dried tea, 330 grams of pork, 100 grams of shiitake mushrooms, appropriate amount of dumpling skin, 4 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of rice wine, 2 spoons of dark soy sauce, appropriate amount of salt, appropriate amount of chopped green onion. >>>More
Glutinous rice balls and fish can also be made into a delicacy.
The recipe for the raw dumplings is as follows: peel the white radish and cut it into small pieces, put it in the ginger slices, put it in a blender and stir it into pieces; Cut the cabbage and carrots, add an appropriate amount of salt to grasp and marinate; Add water to the flour and mix it into a flocculent shape, knead it into a dough and leave it for 15 minutes; Cut the chopped green onions, squeeze out the water from the prepared greens, add sesame oil, five-spice powder, and add salt; Roll the dough into long strips, cut into small pieces, sprinkle with flour and roll out into thin slices; Put the stuffing in the middle, pinch the middle first, then pinch the sides, pinch tightly, and no air can be left; Pour in an appropriate amount of water and put in the dumplings, stir gently with the back of a spoon, and cook.
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