Authentic siu mai learning? Recipe for authentic siu mai

Everyone has their own ideals, any ideal is fine, as long as there is an ideal, it is good.

Authentic siu mai, mainly in halal restaurants, more authentic siu mai, where to learn.

Authentic siu mai learning, to the drunkard Shuang to Zhengzhou school to learn from him, how to do siu mai how to do siu mai? You can also go to the Internet to search, there should be various schools on the Internet, and there are also schools that do siu mai to know how to learn how to do authentic siu mai, just ask.

It is recommended to go to a formal cooking school to learn siu mai, which has been running a regular school for a long time and is famous, so that learning skills will be guaranteed.

First of all, you can use a special dough, and then add a little glutinous rice to it, including it and then steam it out, which is particularly delicious.

I think it's okay to learn the authentic siu mai, and it's better to rest in the back kitchen in the middle.

It should be possible to learn through this, because the political siu mai, the method he learns, and the method of making are very professional, so you can learn more and practice more in ordinary times, so that you can find its taste, and the main method is the main method.

I think it's up to you to see how everyone is different, so don't worry too much.

You can go to a larger restaurant or hotel to learn siu mai, which should not be very cumbersome to make, and it is easier to learn.

Breakfast, roasted wheat, steamed buns, soup dumplings, etc., go to the formal school for a long time, the famous place to study, so guaranteed, after all, now many places can be learned, but you are not very clear about the school situation, well-known everyone knows, are more assured.

Explain to you the authentic method of siu mai, after learning this trick, you can make siu mai at home, and the taste is more delicious than what is sold outside, the key is that the method is simple, you can learn it by looking at it once.

First of all: prepare the ingredients, soak the shiitake mushrooms in clean water, and blanch the bamboo shoots in boiling water for later use.

Step 2: Cut the soaked mushrooms into cubes and cut the bamboo shoots into cubes and put them on separate plates. After the pork is diced, add an appropriate amount of raw starch and oil to grasp well.

ps: Don't throw away the water that has soaked the shiitake mushrooms, you will use it later.

Step 3: Put an appropriate amount of oil in the pan, put the lean pork in the pot and stir-fry it, and wait until the meat changes color and then serves.

Step 4: Add a small amount of oil from the pot, add diced bamboo shoots and stir-fry a few times, then add mushrooms and lean pork in turn and continue to stir-fry until even, add dark soy sauce, light soy sauce, sugar and oil to continue to stir-fry evenly.

Step 5: Take an appropriate amount of water soaked in shiitake mushrooms and add it to the pot, then add the boiled eight-ripe glutinous rice and stir it up, turn off the heat and add a spoonful of lard and stir well, put it in a small basin and let it cool.

Step 6: Take the roasted oatmeal, put an appropriate amount of filling in the middle of the roasted oatmeal, pinch out even folds around the roasted oatmeal with your hands, wrap the shape of the roasted wheat, and then press the filling in the middle with your fingers to do not let the filling be exposed.

ps: Pay attention when rolling the oatmeal, there is no bulge in the middle of the roasted oatmeal, and there will be small protrusions on the edge.

You don't need to pinch the skin to death when wrapping the roasted wheat, you will see a little roasted wheat filling in the middle, as long as the mouth is sealed tightly, and the filling is pressed flat with the roasted wheat husk with your fingers.

Step 7: Put an appropriate amount of water in the steamer, and after the water boils, put the roasted wheat into the steamer to steam. After the water is boiled, it will be steamed for about 6 minutes on high heat, and the filling will be in the middle after taking out the siu mai, and the skin will be thin and slightly transparent, which looks very good.

To summarize the key points of making siu mai, most people can't make siu mai because its filling is different from other delicacies, adding glutinous rice is the characteristic of siu mai, and it will have a lot of seasonings, which is also the main reason why we eat siu mai taste better and have a richer taste.

By following my steps, you can not only make siu mai stuffed with pork and mushrooms, but you can also use your imagination to add other side dishes to make the taste of siu mai richer and more in line with your personal taste.

If you want to learn authentic siu mai, it is recommended that you go to a professional breakfast restaurant or a professional siu mai restaurant.

If this is a truly authentic siu mai, he shouldn't have much to really learn, because after all, this one is not too much to sell now.

To learn authentic siu mai, I think I should go to a formal training institution, where the masters are more skilled and have learned knowledge.

The recipe for authentic roasted oatmeal husk is as follows:Method: 1. First of all, mix the flour and starch in a ratio of 1:2.

2. Then put it in a basin and mix, stir.

3. After that, add some warm water to it, add a small amount many times, and stir well.

4. After stirring well, add an appropriate amount of cooking oil, and then eat and stir well.

5. Then let it stand for about 30 minutes to rise.

6. Finally, use a rolling pin to make it into a roasted oatmeal shape.

The traditional practice of siu mai.

Ingredients: appropriate amount of dumpling skin, appropriate amount of glutinous rice, appropriate amount of shiitake mushrooms, appropriate amount of carrots, appropriate amount of fresh bamboo shoots, appropriate amount of chives, a little cooking wine, a little light soy sauce, a little salt, a little chicken essence, a little pepper, an appropriate amount of pork, a little green beans, a little sesame oil.

Method:1Wash the shiitake mushrooms, carrots and bamboo shoots, then cut into small cubes and set aside.

2.Take out the glutinous rice soaked in advance to control the moisture and set aside.

3.Cut the pork into small cubes and set aside.

4.Heat the pan with cold oil, wait for the oil to warm, put the diced vegetables into the pot and stir-fry, then add chives and seasonings to fry and take out for later use.

5.Then put the glutinous rice and the fried diced vegetables together and stir well, and put them on a steaming tray to steam.

6.Then put the steamed glutinous rice and diced vegetables in a pot with the sliced pork and stir-fry evenly.

7.The above is the process of making the filling of the siu mai, and finally you can add some sesame oil to the filling to enhance the flavor.

8.Then take a dumpling wrapper and put it in your hand, then use a spoon to dig out the appropriate filling and put it into the dumpling wrapper, and use your fingers to make the wrapper smaller, no need to seal it, so that everything is wrapped in turn.

9.Finally, add a green bean to the opening of the siu mai to add color.

10.Finally, wrap the siu mai and put it in the steamer to steam it.

How to cook roasted oatmeal.

Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of cold water.

Method:1Put 500 grams of flour into the basin, then pour boiling water and stir, after pouring, pour 150 grams of cold water into the stirring, stir evenly, knead the smooth dough by hand, and then seal it with plastic wrap for about ten minutes.

2.Then remove the plastic wrap, cut a small piece of dough with a knife and knead it by hand into a uniform strip about three or four centimeters in diameter.

3.Then use your hands to make an evenly sized dough.

4.Then sprinkle flour and rub it round and press it flat, and sprinkle a lot of flour when pressing it.

5.Next, use a rolling pin to roll it out like a dumpling wrapper.

6.Finally, it can be used directly to wrap the siu mai.

Hello dear! Step 1: Soak the glutinous rice for about four hours, steam it in a steamer, and let it cool for later use.

Step 2: Cut the fragrant ru into fine dices, chop the shrimp, chop the green onion and ginger, blanch the peas and set aside Step 3: Heat the pot, add oil to the heat until it is hot, add the minced green onion and ginger and stir-fry until fragrant, pour in the meat filling and shiitake mushrooms and stir-fry, fry until the meat filling is white, release the 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 and then put in the shrimp paste and stir well, then pour in the peas, put some chicken essence, and stir-fry well.

Shiitake mushroom glutinous rice roasted wheat.

Ingredients. 1 small bowl of round glutinous rice, a few shiitake mushrooms, an appropriate amount of pork filling, 200 grams of flour, half a carrot, an appropriate amount of chopped green onions, an appropriate amount of salt, an appropriate amount of salad oil, and an appropriate amount of light soy sauce.

Method. 1. Clean a small bowl of glutinous rice, soak it in water overnight, and soak it in dried shiitake mushrooms overnight.

2. Drain the glutinous rice, spread it on a plate, and steam it in a pot of boiling water to make glutinous rice.

3. Boil the soaked shiitake mushrooms in a pot of boiling water for 5 minutes.

Put grams of flour in a basin, add 90 grams of boiling water to quickly stir the flour, then add 30 grams of cold water, stir evenly and form a smooth dough, and relax for 15 minutes.

5. Stir the steamed glutinous rice, pinch the mushrooms and cut them into small cubes, cut the carrots into cubes, and fill the pork with an appropriate amount.

6. Heat an appropriate amount of salad oil in a wok, add the pork filling in the hot oil, and fry over low heat until it changes color.

7. Add diced shiitake mushrooms and diced carrots and stir-fry evenly.

8. Add glutinous rice and stir-fry evenly, add the water in which the mushrooms are boiled and stir-fry until the water is absorbed by the glutinous rice, add light soy sauce and salt to taste, stir-fry the glutinous rice filling, put out the glutinous rice filling and let it cool.

9. Take out the dough, sprinkle dry powder to prevent sticking, roll it into long strips, and divide it into small dough of uniform size, which is slightly larger than dumplings.

10. Press the small dough flat, roll it out into a round dough, and thin the sides of the dough.

11. Put an appropriate amount of glutinous rice filling in the middle of the dough, place the dough in the palm of the tiger's mouth, pinch it at the top, arrange the flower shape, and make the raw embryo of the roasted wheat.

12. Boil water in a pot, put it in a steaming rack, boil the water and put it into the wheat, cover the pot and steam it on high heat for 5 minutes.

Sausage glutinous rice siu mai.

Ingredients. 75 grams of sausage, 1 bowl of glutinous rice, appropriate amount of wonton wrapper, appropriate amount of light soy sauce, appropriate amount of salt.

Method. 1. Place the sausages on a cutting board and chop them.

2. Heat the oil in a pan, add the cut sausages and stir-fry.

3. Next, pour the glutinous rice into a large bowl, add the fried sausage, and add an appropriate amount of light soy sauce.

4. Add an appropriate amount of salt, season and mix well.

5. Then, take the wonton wrapper and put it into the mixed sausage sticky rice, wrap it according to your own technique, and slightly expose the filling.

6. Finally, put it in the steamer, steam for 10 minutes, open the lid and take it out.

It is not recommended to choose a restaurant to learn from the master, the professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

Siu mai. It is also known as siu mai, Xiao rice, slightly wheat, slightly plum, roasted plum, ghost pengtou, a kind of snack steamed in a basket with hot noodles as the skin and stuffing. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious.

It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers, and is often used as a banquet delicacy among the people. <

Siu mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Roasted Pei Mei, Ghost Pengtou, is a kind of snack steamed with hot noodles as the skin and stuffing. Shaped like a pomegranate, the bridge is white and crystalline, the filling is thin and thin, fragrant and delicious. Fragrant and delicious, it has the advantages of xiaolongbao and pot stickers, and it is often used as a banquet delicacy.

Shaomai, xiaolongbao, and potstickers are deeply loved by the majority of friends, and are often used as delicacies at banquets, so I will share them with you today"Shaomai"The practice, the top of Shaomai is loose like a flower, shaped like a pomegranate, Shaomai is native to our country, and has a long history, but there is a big difference in the practice of making fillings.

<> today, I'm going to walk you through how to make the fillings one by one. If you like to eat siu mai, you can try it at home. If it is dumpling flour, you don't need to add starch, just mix the flour with 120 grams of boiling water + 180 grams of cold water + 12 grams of lard noodles.

This paste can be eaten by a family of three: 500 grams of wheat flour + 50 grams of wheat starch + 12 grams of lard + 130 grams of open water + 170 grams of cold water (according to the humidity of the flour), and form a dough, seal and let rise for 30 minutes. At this time, 1 kg of glutinous rice, 70 grams of pork, 110 grams of shiitake mushrooms, 45 grams of lard, 13 grams of salt, 14 grams of chicken essence, 55 grams of sugar, 19 grams of dark soy sauce, 100 grams of salad oil, 250 grams of boiling water steamer spread a coarse cage cloth, drain the rice and spread it on the cage cloth, and poke a few holes with your fingers or chopsticks to make it cook faster.

Steam for 15 minutes, then sprinkle with warm water, poke loose with chopsticks and steam for another 20 minutes.

Add all the seasonings, stir well and turn off the heat; Then pour the steamed rice into a bowl, stir well, and cover the pot for later use. Prepare 500 grams of plain flour in a large bowl, then add 5 grams of salt, then add 250 grams of freshly boiled water and flour, stir into a flocculent shape and start kneading the dough; Transfer the dough to a workbench and knead thoroughly. Allow the dough to rest for 5 minutes after kneading.

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Generally, glutinous rice and sugar are added to it. When steaming again, the temperature should not be too high. You can put a layer of white paper underneath.

In the process of making, ensure that the ratio of yeast powder to flour is 1:2. More sugar and light soy sauce should be added.