The method of spun the filling of the siu mai variety is the method of filling the siu mai

I believe everyone must be very familiar with the siu mai, it is a "good partner" that accompanies us in the morning, it is not like steamed buns that taste shriveled, it tastes soft and delicious, and it is also full, but although the siu mai in the takeaway breakfast shop is said to be meat filling, in fact, it tastes like glutinous rice, and the meat grains are unsatisfactory, so today I will share with you, you can also make fresh and fragrant siu mai at home, full of meat umami.

Benefits of glutinous rice: It is rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch. It has the effect of nourishing the qi, strengthening the spleen and stomach, stopping deficiency and sweating, and is a warm and strong food, which also has a certain relieving effect on poor appetite and abdominal distension and diarrhea

Ingredients: glutinous rice, dumpling wrappers, vegetable cubes, pork belly, chives, light soy sauce, dark soy sauce, oyster sauce, cooking wine, oil, salt, ginger.

Step 1: Cook the glutinous rice first, then grind the pork belly into minced meat (use the pork belly to make the pork belly fat and thin to enhance the flavor of the filling), cut the chives into chopped green onions, cut the ginger into minced pieces, wash the vegetables and prepare them.

Step 2: Heat the oil in a pan and pour the minced meat into the pan and stir-fry until fragrant.

Step 3: After the minced meat changes color, pour in the prepared chopped green onion and ginger and stir-fry until fragrant.

Step 4: Next, pour the vegetable cubes into the pan and stir-fry them together until they are broken.

Step 5: Then put the boiled glutinous rice into the pot and stir-fry.

Step 6: After the glutinous rice is stir-fried, pour in a spoonful of light soy sauce, dark soy sauce, oyster sauce, cooking wine, and sprinkle a spoonful of salt to color and season the filling.

Step 7: Once the filling is ready, you can wrap it in a dumpling wrapper.

Step 8: After the roasted wheat is ready, put it in the pot and steam it for 8-10 minutes before it can be eaten.

The siu mai filling made in this way not only has the fresh flavor of pork, but also the glutinous rice tastes soft and glutinous, which is suitable for everyone to make at home for the family to eat.

Potatoes and wheat. Ingredients: potatoes (200 grams), corn starch (80 grams), flour (20 grams), shrimp 300 grams.

Dipping siu mai. 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 and squeeze out the water, cut them into minced pieces, cut the bamboo shoots into minced pieces, pick off the sand sausage from the shrimp, 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, 1) and 2) and a) seasonings to the container and knead well with your hands.

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.

The method of filling the siu mai variety is (the method of wrapping the filling).

Super delicious home-cooked siu mai].

Ingredients: 500 grams of glutinous rice.

30 dumpling wrappers.

250 grams of minced meat.

10 dried shiitake mushrooms.

Appropriate amount of black fungus.

1/2 carrot.

Half an onion. Salt to taste, light soy sauce to taste.

Appropriate amount of dark soy sauce. Appropriate amount of oyster sauce.

Super delicious home-cooked siu mai practice.

The glutinous rice starts to soak the night before, and the next day it is steamed in a steamer, and if you like it softer, you can steam it more. After steaming, let it cool for later use.

Please click Enter a description.

Soak and chop the dried shiitake mushrooms and dried fungus, and chop half of the onion and half of the carrot for later use.

Please click Enter a description.

Minced meat is minced with fresh meat bought directly at the butcher shop. Heat the oil in a hot pan, add minced meat, and stir-fry the oil.

Please click Enter a description.

Stir-fry the meat to a certain extent, set aside the chopped onion, and sauté until the onion is tender.

Please click Enter a description.

Then add shiitake mushrooms, fungus, carrots and stir-fry in turn, and add an appropriate amount of light soy sauce oyster sauce, dark soy sauce can be a little less, and an appropriate amount of salt.

Please click Enter a description.

Add the cooled glutinous rice and stir together.

Please click Enter a description.

Siu mai wrapper is made of dumpling wrapper, and the dumpling wrapper is rolled out a little thinner with a rolling pin before wrapping, so that the siu mai is more crystal clear.

Please click Enter a description.

After adding the filling, pinch the corners around the wrapper.

Please click Enter a description.

Use your left index finger and thumb to pinch the neck of the siu mai embryo.

Please click Enter a description.

The tighter the filling, the more beautiful the flowers will be, and the tighter the steamed siu mai, and the better the taste.

Please click Enter a description.

After pinching, you can put it in the pot, steam it over high heat, you can grasp the time by yourself, and steam it until the skin of the siu mai is transparent.

Please click Enter a description.

Please click Enter a description.

Stuffing is also called stuffing, collapsing stuffing, stuffing, etc., that is, the process of putting the adjusted filling in the middle of the billet. It is an important process in the production of stuffed varieties, and the quality of the filling will directly affect the kneading and forming of the finished product.

1.The following aspects must be paid attention to when filling:

1) It should be stuffed according to the specific variety, the filling of light filling varieties should be less, and the filling of heavy filling varieties should be more.

2) It can not be arbitrarily more or less according to the hardness and easy to wrap the filling, it should be more or less even, and the number of fillings is equal.

3) Pay attention to the filling core with a lot of oil to prevent problems such as flowing marinade, bottoming and leaking filling.

2.Method of stuffing.

Due to the different varieties, the commonly used filling methods include the filling method, the filling method, the filling method, the rolling filling method, and so on.

1) Stuffing method.

This method of filling is the most commonly used. Such as steamed buns, dumplings, dumplings and most other varieties of dim sum. However, the forming methods of these varieties are not the same, such as seamless, pinching, pleating, crimping, etc., so the amount of filling, the part, and the method are also different.

Seamless varieties such as monk buns, crystal steamed buns, etc., the filling is smaller, generally in the middle, wrapped into a circle, the key is not to deviate the filling.

Pinching such varieties as dumplings, etc., the filling is larger, and the filling should be slightly biased, so that it is covered, closed and pinched tightly, and the filling is just in the middle. In addition, such as sugar triangle, etc., also belong to the pinching method.

Pleats such as xiaolongbaozi, etc., have a large filling, and because the pleats are round, the filling should be placed in the center of the skin. Hemming such as box crisp, mandarin duck crisp, fried three fresh boxes, etc., it is a method of rolling the stuffed skin according to the edge. Generally, it is made of two skins, stuffed in the middle, covered up and down, and rolled around it.

2) Stuffing method.

There are more fillings, put them in the middle, gently pick them up and pinch them after they are good, do not seal them, and leak part of the filling. Such as all kinds of siu mai and so on.

3) Stuffing method.

That is, a layer of powder and a layer of filling. The filling should be even and flat, and multiple layers of filling can be sandwiched. For thin pasty products, one layer should be steamed and then filled, and then another layer should be spread. Such as three-color cakes, etc.

4) Roll filling method.

It is to roll the dough into slices first, then spread the filling on the dough blank (generally finely chopped or soft filling), and then roll it into a cylindrical shape to make a product, and cut it into pieces after cooking, revealing the filling heart. Such as flower rolls, etc.