How to mix the siu mai stuffing is the best to eat, and how to make the siu mai stuffing

The fillings are mostly radish, cabbage, lean meat, etc., and seasoned fish sauce and monosodium glutamate are added. When eaten, it is served with vinegar and shredded garlic, and the taste is delicious and delicious.

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. Ingredients: minced pork.

Excipients: wonton skin, eggs, green beans, onions.

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, minced ginger.

Cooking method: 1. Cut the onion into small pieces and put it in a basin and mix well with starch;

2. Mix the pork filling, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, minced ginger and eggs with the onion grains;

3. Make a skin wrap with wonton skin to make siu mai, put a green pea on top, and steam it in a steamer for 8-10 minutes.

Features: Fragrant and soft glutinous, suitable for all ages.

Preparation of siu mai filling.

Step 1: Making glutinous rice: Soak glutinous rice for about four hours, steam it in a steamer, and let it cool for later use

Step 2: Finely diced fragrant rug, minced shrimp, finely chopped green onion and ginger, blanched peas and set aside.

Step 3: Heat the pot, add oil to eighty percent hot, add minced green onion and ginger and stir-fry until fragrant, pour in the meat filling, shiitake mushrooms and stir-fry, fry until the meat filling is white, release soy sauce, refined salt, five-spice powder, white pepper powder and an appropriate amount of broth, stir-fry well, put in the cold glutinous rice, stir-fry evenly, add the shrimp paste and stir well, then pour in the peas, put some chicken essence, and stir-fry well.

Step: The production of glutinous rice: soak the glutinous rice for about four hours, put it in a steamer to steam, and let it cool for later use.

If it is the ratio of minced meat: 500g of minced meat, 12g of salt, 12g of monosodium glutamate, 20g of sugar, green onion and ginger juice (people who don't like to eat green onion and ginger, you can cut the green onion and ginger into cubes and soak them in water, and leave them for about 1 hour to cook.) Green onion and ginger juice should be added in batches) 150g, appropriate amount of white pepper.

The siu mai stuffing is made as follows:Ingredients: 500g pork belly, 6 shiitake mushrooms, 1 carrot, ingredients: salt, cooking wine.

Light soy sauce, dark soy sauce, ginger, appropriate amount of green onion, half a catty of dumpling skin, half a catty of glutinous rice.

1. Wash the glutinous rice and soak it in water for four hours.

2. After soaking, put the glutinous rice water to be steamed at the same level as the rice, I steamed it with a rice cooker, the water can not be much, and it is best to steam it out to be slightly sticky. If possible, it can be steamed with steamer mat gauze. After steaming, stir and let cool.

3. Carrots, shiitake mushrooms, and meat cut into fine cubes. The meat is marinated in ginger and shallots, cooking wine, and salt for about 10 minutes.

4. Pour oil into a hot pan, add minced meat and stir-fry, then add mushrooms and carrots to stir-fry together. Add light soy sauce and dark soy sauce to color.

5. Roll out the dumpling wrappers until the edges are lotus leaf-shaped.

6. Stir-fried filling and sticky rice.

Mix well. <>

7. Put the filling in the middle and pinch it until the dumpling skin is about one centimeter.

8. Pinch and tighten the mouth.

9. About five minutes over water and high heat, the filling is cooked, so it is very fast.

10. Finished product.

1. Materials: 1. Mutton: First of all, fresh mutton, the fresher the meat, the bigger the roasted wheat flavor or better! Then it's about chopping the meat into minced pieces.

2. Roasted wheat husk: generally buy ready-made, of course, you can also roll it directly.

3. An egg: The purpose of beating an egg is to mix it into the roasted wheat filling, so that the meat will become tender and the taste will become delicate.

4. Fresh ginger, body odor.

5. Green onions, 2 3 roots, green onions are also used to enhance the flavor, and those who love to eat green onions can put more.

6. Water, you can mix some when mixing the roasted wheat filling, which will make the meat more tender!

7. Starch, 100 grams, starch mixed into the meat filling, the effect is to make the meat tender and make the meat filling more textured.

8. Edible oil, 10 grams, the role of edible oil is also seasoning, if you eat fried roasted wheat, more edible oil will be better.

9. Salted salt, appropriate amount, add according to your own taste.

2. Method: After introducing the ingredients, start to officially mix the roasted wheat filling, pay attention to the order, method and addition process of mixing the filling.

1. First of all, season the selected mutton, add salt, fresh ginger, and put a little oil to break up the mutton filling.

2. Then mix the water and starch into water starch, continue to pour it into the mutton filling and break it clockwise, pour in water according to the situation after breaking up, and continue to break it up clockwise, the purpose of this is to make the filling fresh and tender, until it is viscous and white, and a little soy sauce can also be introduced to taste.

3. Then chop the green onion and add it to the mutton filling, and then stir it clockwise.

4. Then, put a little beautiful skin on your hand, put the filling in the center, hold your hand, tighten the edge and grind it tightly, and be careful not to let the filling leak out.

5. Finally, steam for about 15 minutes.

6. Delicious roasted wheat out of the pot.

Ingredients: pork, egg, green onion, ginger, cooking wine, light soy sauce, salt, chicken essence, black pepper.

Method:1Prepare all the materials.

2.Rinse the prepared meat foam and drain it into a bowl.

3.Add the egg mixture and stir constantly.

4.Then add an appropriate amount of cooking wine, salt, chicken essence and light soy sauce and continue to stir, paying attention to constantly stirring in one direction when stirring.

5.Add the green onion and minced ginger and continue to stir well.

6.Note that you need to stir in one direction while stirring, and then wrap it in plastic wrap and marinate it in the refrigerator for about 30 minutes, and then you can use it if you want to make dumplings or chaos.

The nutritional value of minced meat.

The main material of the meat filling is pork, from the perspective of nutritional value, the meat filling contains a variety of nutrients that the human body needs, such as amino acids, iron, dietary fiber, fat and vitamins, these substances are necessary for the human body, especially the iron in it can meet the production of red blood cells in the blood, vitamins and fat can also help assist in the synthesis and decomposition of fat.

1.Protein and fatty acids: Pork can provide the body with a steady stream of protein and fatty acids, and it is also effective in helping to synthesize heme in the blood. To a large extent, it can improve the problem of iron deficiency anemia in the body.

2.Nourishing the kidney and nourishing yin: pork can not only meet the needs of supplementing nutrients, but also has a good medicinal effect, such as ** weak physique, postpartum blood light and sensitivity, kidney tonification, deficiency supplementation, yin nourishment and other aspects are very good.

3.Moisturizing: The nutritional value of pork itself is very high, if the pork is boiled in soup and drunk, the irritability problem due to insufficient liquid is still very obvious.

Production Steps:1Wash and chop the pork belly, chop the ginger into small pieces, and cut the chives into small pieces.

2.Mix the chopped chives and chopped ginger, add the chopped pork belly and stir together, dig and add egg whites, an appropriate amount of salt, chicken essence, pepper, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, and 1 tablespoon of sesame oil. Stir well to combine. In this way, the stuffing is done.

Ingredients for making mutton roasted wheat:

Ingredients: 500 grams of wheat flour, 300 grams of mutton (fat and lean) Auxiliary ingredients: 100 grams of green onions, 15 grams of ginger Seasoning: 15 grams of cooking wine, 10 grams of soy sauce, 3 grams of salt, 3 grams of monosodium glutamate, 20 grams of sesame oil.

The characteristics of this section of mutton roasted wheat:

The skin is thin and the filling is large, salty and umami delicious.

This paragraph teaches you how to make mutton roasted wheat and how to make mutton roasted wheat to be delicious1Blanch the flour in half with boiling water; 2.Mix with warm water and form a dough; 3.

Chop the lamb into a fine filling; 4.Add the lamb to the fresh soup, stirring and adding so that the soup is fully absorbed into the filling; 5.Add green onion and ginger, cooking wine, soy sauce, fresh soup, refined salt, monosodium glutamate and sesame oil to the filling and mix well; 6.

Knead the dough into a uniform dough, roll it into slices, wrap it in the filling, and knead it into siu mai; 7.The upper drawer is steamed for about 15 minutes, and it is ready to be taken out.

The tips for making mutton roasted wheat in this paragraph:

This is a famous product of the Northern Muslim dumpling restaurant. The steamed skin is translucent, but it can not spill the soup or leak oil. The upper part is flower-shaped, extremely beautiful, if you want to eat comfortably, you must finally drink a bowl of white porridge, rice or millet or rice and mung bean, you must not be a salty porridge with meat, otherwise it will be a "foreigner".

Siu mai seasoning filling: Add salt, MSG, chicken essence to the pork filling, and stir well.

Add cooking wine, stock (stock is cooked early, let cool for later use) and stir well in one direction to fully integrate the stock into the meat filling, add green onions, ginger, and mix the filling well.

Add cooking oil, sesame oil (sesame oil should be less, half a spoon is fine) and stir well.

Add the carrots and stir well, and the pork and carrot roasted wheat filling is ready.

Siu mai is a traditional Chinese noodle dish made with wheat flour mixed with water and formed into a hard dough, which is rolled out with a shaft mallet and rolled into a ruffle dough, wrapped in meat filling and steamed in a basket. Siu mai with hot noodles, that is, with boiling water and noodles, noodles have been half-cooked, and then add cold water and noodles to increase the molding capacity, with a thick middle, two ends of a special rolling pin similar to a mallet to roll the skin, the skin rolled out is thin and uneven, the four sides are like lace, the middle is filled, no need to wrap, a mention is formed, and the upper drawer is steamed. The skin is thin and the filling is large, the shape is like a cup, the bottom is round, the waist is thin, the top is like lace, beautiful and delicious.

The fillings are mostly glutinous rice, shiitake mushrooms, radish, cabbage, lean meat, etc., and seasoned soy sauce, salt, sesame oil, edible oil, and sugar are added. When eaten, it is served with vinegar and shredded garlic, and the taste is delicious and delicious.

<> siu mai stuffing taste is very delicious, production method: add Jiang rice to the bowl, an appropriate amount of water, put it in the steamer and steam, cut the pork belly and shiitake mushrooms into cubes, turn off the heat when the Jiang rice is steamed, pour oil into the pot, put the diced meat in the hot oil, put in the shiitake mushrooms after stir-frying, add light soy sauce, soy sauce, sugar, stir-fry evenly, pour the rice in, stir-fry evenly, add a spoonful of lard to set aside. For your reference, I hope it will be helpful to you.

Wheat, the filling can be chopped with mutton, after chopping, boil the ginger pepper oil, fry it in the pot, and take out the big material after frying, at this time, the meat filling and water are adjusted, and the oil is boiled open after the adjustment, cooking wine, put salt and green onion chopped, and then put it on the raw pumping foot and stir it up, and then beat an egg and put it in, a strong foot, according to one direction, these meat fillings can be wrapped in the wheat.