The practice of siu mai 30, the whole process of the practice of siu mai

Pumpkin shrimp siu mai method.

The 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.

Materials. 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.

Summary. Step 1: Soak 1 handful of dried shiitake mushrooms for half an hour, wash them when they become softer, change to clean water and soak them again until the shiitake mushrooms are completely soft.

Step 1: Soak 1 handful of dried shiitake mushrooms for half an hour, wash them when they become softer, change to clean water and soak them again until the shiitake mushrooms are completely soft.

Step 2: Wash the glutinous rice and add an appropriate amount of water to cook.

Step 3: Wash the pork and cut it into minced meat, with a little bit of fat to make it more fragrant. Step 4: Squeeze the soaked shiitake mushrooms out of water and chop them, as well as the carrots and dried radish. The water in which shiitake mushrooms are soaked can be used to cook rice or soup.

Step 5: Pour more than half of the minced meat into the pan and stir-fry the minced meat until it changes color. Step 6: Then stir-fry the diced shiitake mushrooms and carrots until they are broken. Step 7: Add 1 teaspoon of salt and continue to stir-fry.

Step 8: Pour in the sticky rice and stir-fry a few times. Step 9: Add the diced radish. Add an appropriate amount of light soy sauce to taste, stir-fry and mix well.

Step 10: After the glutinous rice is fried, turn off the heat and let it cool. Step 11: Roll out the dumpling wrappers with a rolling pin a few times and roll out the edges thinly. Step 12: Add an appropriate amount of glutinous rice.

The 13th step, the simplest way to sell siu mai, the left hand of the tiger mouth directly closed. Step 14、Then reshape it, a small siu mai is good。 Step 15: After the water is boiled, put the wrapped siu mai on the pot and steam for 10-12 minutes, because the glutinous rice inside is cooked, and the dumpling skin can be steamed.

1. Glutinous rice should be cooked moderately, too hard to digest, too soft and rotten and not delicious. 2. The filling of siu mai can be adjusted according to your own taste, but it is generally based on shiitake mushrooms and carrots, and you can also add some corn kernels. I added a little dried radish and it was delicious.

It's better to buy a bigger dumpling wrapper and wrap it better. The edges should be rolled out thin, so that the wrapped siu mai edges are not too thick and too hard to eat. 3. Stir-fry the minced meat, shiitake mushrooms and diced carrots with a small amount of oil first, so that the filling is delicious.

4. Many siu mai are directly frozen in the refrigerator raw, and then steamed when you want to eat, just like steamed dumplings.

The whole process of the practice of siu mai:Ingredients: 500 grams of glutinous rice, 2 sausages, 1 carrot, 3 shiitake mushrooms, 6 salted egg yolks, 2 spoons of light soy sauce, 15 grams of dark soy sauce, 10 grams of oyster sauce, half a pound of dumpling skin, appropriate amount of lard.

1. Soak glutinous rice for more than half a day.

2. Soak shiitake mushrooms.

3. Cut the sausages, carrots and shiitake mushrooms into small cubes.

4. Cut the salted egg yolk into cubes after steaming.

5. Steam glutinous rice over high heat for 20 minutes.

6. Put lard, mushrooms, sausages and carrots in the pot.

7. Add two spoons of light soy sauce, one spoonful of dark soy sauce and one spoonful of oyster sauce, add water and simmer over low heat.

8. After cooking, add the salted egg yolk.

9. Put the steamed glutinous rice in.

10. Mix the roasted wheat filling.

11. Roll out the dumpling wrapper around it in a circle, and retain the previous thickness in between.

12. Wrap the roasted wheat.

13. Wrap the roasted wheat and steam it over high heat for 5 minutes.

14. The delicious siu mai is ready. <>