How to make glutinous rice siu mai and how to make authentic glutinous rice siu mai?

Glutinous rice and roasted wheat, easy to learn.

When I was a child, I would always pass by Bei Wanxin on Huaihai Road on the way to school, and in addition to the meat cabbage buns, there is also a food I love called Sanding Roasted Wheat! Sometimes I save money and am willing to buy one after school to try it, and I have a ...... in one or two bitesStart trying to do it yourself now! Self-reliance, no worries about food!

The ingredients are very sufficient, and it tastes refreshing!

Ingredients. 500g glutinous rice and 200g minced meat

Appropriate amount of lotus root and appropriate amount of carrot.

A few shiitake mushrooms Excipients.

Appropriate amount of fuel consumption Lee Kum Kee thin salt light soy sauce appropriate amount.

Lee Kum Kee braised soy sauce to taste salt to taste.

A little sugar Glutinous rice siu mai practice steps.

1.After washing the glutinous rice, soak it in clean water overnight, and the rice washing water can be used for washing vegetables, which is healthy and environmentally friendly! Then the rice cooker is set aside to cook the rice.

Since it has been soaked overnight, it is important to put less water than usual for cooking! Slightly higher than the plane of glutinous rice. The glutinous rice cooked in this way has distinct grains, and the roasted wheat made has a taste.

The first time I made it, I put a little too much water, and the glutinous rice came out softer.

2.Soak dried shiitake mushrooms in hot water, then remove the stems and cut into small particles, not very small. The water in which the shiitake mushrooms are soaked remains.

3.Wash the lotus root and carrots, cut them into cubes and set aside.

4.Add an appropriate amount of cooking wine, soy sauce, oil, minced green onion, egg white and a little starch to the minced meat and marinate for a while.

5.Remove from the oil pan and add the diced lotus root and carrots first.

6.After stir-frying until fragrant, add the diced shiitake mushrooms and minced meat and continue to stir-fry.

7.After stir-frying, add light soy sauce, braised soy sauce, oil, salt, a little sugar for freshness and a small amount of water soaked in shiitake mushrooms, stir-fry until the color is darker and the aroma is permeated.

8.Turn off the heat and mix into the rice cooker and let some of the glutinous rice cool, so that it is well mixed. Taste the taste, because there is also roasted oatmeal, so it needs to be slightly saltier than eating it empty.

At this time, if the taste is light, you can add more seasonings, and mix well. The first time I made it, I thought it was just right to eat empty, so the finished product was a little light.

9.After the glutinous rice filling is cooled a little, you can start wrapping! My vegetable farm here sells special roasted oatmeal, and the taste is not bad!

It's not difficult to wrap the roasted wheat, put the filling in the middle and press it with the tiger's mouth.

10.Thinly slice the carrots under the roasted wheat to prevent them from sticking to the pan when steaming. Or use gauze to pad the bottom or grease the steaming drawer. Turn on high heat, wait for the water to boil, and steam for 12-15 minutes.

11.Fresh glutinous rice roasted wheat is baked! Eat it hot, just one word!

Ask questions. Questions about the dish.

Yan's home-cooked practice of roasting wheat.

Authentic Sichuan siu mai stuffing recipe.

The whole recipe of the restaurant roasted wheat.

The practice of Sichuan roasted wheat.

Authentic glutinous rice siu mai recipe.

Ingredients: glutinous rice filling: 300g glutinous rice, 150g minced meat, 35g of bacon, 10 dried shiitake mushrooms, 100g of onions, 30g of oil, 20g of caster sugar, 25g of light soy sauce, 20g of dark soy sauce, 15g of rice wine, 30g of vegetable oil (specific seasoning can be adjusted according to the actual situation).

Siu mai skin: 150 grams of all-purpose flour, 75 ml of boiling water

Quantity: about 20 pcs.

Production process:1First of all, soak the glutinous rice overnight in advance, rinse the soaked glutinous rice, then drain the water with a strainer, and then spread it thinly on the steamer lined with gauze, and steam it on high heat for 30 minutes.

2.While steaming the glutinous rice, you can fry the ingredients. Add vegetable oil to a pan, add the chopped onion over medium heat and stir-fry until translucent.

3.Then add the minced meat and continue stir-frying.

4.Stir-fry until the meat is not discolored, then add the bacon cubes and stir-fry until fragrant (just fry the oil from the bacon).

5.Then add the shiitake mushrooms and stir-fry evenly (after the dried shiitake mushrooms are soaked until soft, cut into cubes).

6.Then add seasonings (oil, caster sugar, light soy sauce, dark soy sauce, rice wine) and stir-fry evenly.

7.Finally, add the steamed sticky rice.

8.Break up the glutinous rice, stir-fry evenly, then turn off the heat and let it cool for later use. (Taste the taste, if not enough, add a little salt to taste).

9.Next, start making siu mai skin, adding boiling water to the flour.

10.Stir with chopsticks until the sand is grainy and pour out.

11.Knead the dough by hand (you don't need to knead it until it is smooth, you can form a dough, or you can use a kitchen machine to do it for you), and the dough of siu mai should be a little dry.

12.Install the dough sheeter on the cooking machine, then adjust the dough sheeter to Variable 8, the speed of the kitchen machine to Variable 1, divide the dough into 2 portions, roll it out slightly into long strips with a rolling pin, sprinkle a thin layer of dry flour on the dough, and start to press the dough.

13.After the dough passes through the dough sheeter in 8 gears, fold the dough again.

14.Continue to repeat the above movements, using the dough sheeter on 8 gears to roll out the dough until the surface is smooth.

15.Then start from the 8th gear of the dough sheeter, and with each press, fold the dough up, and then lower the dough sheeter by one gear and continue to roll. And so on, rolling from 8th to 0th.

16.Finally, roll out the thin dough.

10. 17.Then use a round cutting die to press out the roasted wheat dough.

18.Take about 35g of glutinous rice filling and wrap it in siu oat husk.

21.Slowly tighten the pleats with a tiger's mouth, and press the glutinous rice with your thumb with the other hand, tightening it while pressing.

22.Pinch out a slight little waist and wrap it.

23.Spread a layer of gauze on the bottom of the steamer, then put the wrapped siu mai on the steamer and steam it on high heat for 30 minutes.

24.You can make more siu mai, cool it after steaming, and then store it in the refrigerator freezer, and take it out and steam it when you want to eat it.

The key to making glutinous rice siu mai authentic is to first fry the filling, then wrap it in the skin, and then steam it in the oven as follows:

Ingredients: 100 grams of pork filling, 100 grams of shiitake mushrooms, 100 grams of glutinous rice, a small handful of corn kernels, a small handful of green peas, 20 dumpling skins.

Excipients: appropriate amount of cooking oil, a little chopped green onion, a little salt, 1 tablespoon of oyster sauce, a little sugar, 1 tablespoon of dark soy sauce.

1. Soak the glutinous rice overnight in advance.

2. Spread a piece of oil paper in the steaming tray and spread the soaked glutinous rice thinly on the steaming tray.

3. Fill the water box of the steaming oven with water, select the fresh and tender pure steaming mode, steam the glutinous rice for 20 minutes, and let it cool for later use.

4. Prepare the ingredients, cut the mushrooms into small cubes, pork filling, chopped green onions, corn kernels, and pea grains.

5. Pour an appropriate amount of cooking oil into the pot, stir-fry chopped chives, add pork filling and stir-fry.

6. Stir-fry until the pork filling turns white, then add diced shiitake mushrooms and stir-fry.

7. Add oyster sauce, dark soy sauce, sugar and salt and stir-fry.

8. Add steamed glutinous rice, corn kernels and pea kernels.

9. Mix all the ingredients evenly, and add a little water if you feel dry.

10. Prepare some dumpling wrappers. Roll out the edges of the dumpling wrapper in a circle with a rolling pin to form a wavy bump.

11. Use the position of the tiger's mouth to wrap the glutinous rice filling.

12. Put the wrapped siu mai on the steaming tray.

13. Steam the cooked siu mai in the steaming oven for 15 minutes.

14. Done.

Notes:1. Glutinous rice is better than boiling it after soaking and steaming.

2. Stir-frying carrots in oil is more conducive to the absorption of nutrients.

Roasted wheat glutinous rice

Roasted oatmeal is thin and filling, the taste is fresh and tender, it is convenient to eat, take a bite, the mouth is full of exciting fragrance, it is quite popular with children, don't eat too high! Siu Mai, also known as siu mai, shaped like a pomegranate, is a steamed noodle snack wrapped in hot noodles and stuffed in a basket, and is also a traditional snack in southern China.

First, the main material:200 grams of dumpling wrappers, 100 grams of shiitake mushrooms, 75 grams of carrots, 500 grams of glutinous rice, 100 grams of pork filling.

2. Auxiliary materials:15 grams of salt, 15 ml of cooking oil, 10 ml of dark soy sauce, 10 ml of light soy sauce, 10 grams of chicken essence.

3. The steps of cooking wheat glutinous rice

1. Soak the glutinous rice one day in advance, and change the water several times in the middle.

2. Take out the soaked glutinous rice and steam it in an electric pressure cooker (or put it in a steamer to steam), steam it and mash it while it is hot.

3. Add salt to the meat filling, chicken essence, dark soy sauce and mix well, cut the carrots into cubes, soak the mushrooms in advance and cut them into cubes, and keep the water in which the mushrooms are soaked.

4. Use a rolling pin to roll out the dumpling wrappers thinner.

5. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

6. After changing color, add the diced carrots and diced shiitake mushrooms to the stir-fry.

7. Add the steamed sticky rice.

8. Add light soy sauce and dark soy sauce.

9. Add a pinch of salt according to taste.

10. Strain the water in which the mushrooms are soaked and pour in.

11. Stir-fry evenly until the soup is absorbed into the glutinous rice, and the roasted wheat filling is ready.

12. Take a dumpling wrapper and put it in your hand, and take an appropriate amount of filling and put it in the middle of the spring.

13. Hold the bottom of the roasted wheat with your left hand, and slowly tighten the neck of the roasted wheat with the tiger's mouth of your right hand.

14. Pull the dough at the opening outward and open it slightly.

15. Put all the cooked roasted wheat in the steamer, brush the bottom with a little oil, and steam for about 10 minutes to get out of the pot.

16. a finished product drawing.

Fourth, tips

1. The glutinous rice has absorbed enough water by soaking it for a day in advance, so you don't need to add water when steaming.

2. The water in which the mushrooms are soaked is very fragrant, don't waste it and use it to stir-fry it directly in the glutinous rice after filtering, the soup will all be absorbed by the glutinous rice, and it tastes great.

Summary. Hello dear, it is a pleasure to serve you <>

How to cook wheat glutinous rice? Answer: 1 After washing the glutinous rice, soak it in water overnight, steam it until it is 8 ripe and set aside.

2After washing the mushrooms, soak them in water overnight, cut them into cubes, and cut the carrots into cubes for later use. 3. Heat the oil pot fifty percent, add the meat filling and fry the oil, add minced ginger, chopped green onion and soy sauce and stir-fry well, then add diced mushrooms, diced carrots and glutinous rice and stir-fry evenly. 4. Add an appropriate amount of water, turn to low heat, add salt, pepper and sugar and fry until the water is dry and set aside.

5. Add boiling water to the flour and stir well with chopsticks, knead it with your hands until smooth, cover with a damp cloth and leave for 30 minutes. Divide into 14 agents and roll them into ruffles to burn the oatmeal. 6. Wrap the glutinous rice filling, press it with a spoon, and pinch it tightly with your hand.

7. Turn over the ruffle edge to become lotus leaf roasted wheat and arrange it on the steaming grid. 8. After the water boils, put it on high heat and steam for 7 minutes, and put a little chopped green onion on the pot.

How to cook wheat glutinous rice?

Hello dear, it is a pleasure to serve you <>

How to cook wheat glutinous rice? Answer: 1 After washing the glutinous rice, soak it in water and take it overnight, steam it until it is 8 mature, and set aside.

2After washing the mushrooms, soak them in water overnight, cut them into cubes, and cut the carrots into cubes for later use. 3. Heat the oil pot fifty percent, add the meat filling and fry the oil, add the minced ginger, chopped green onions, soy sauce and stir-fry well, then add diced mushrooms, diced carrots and glutinous rice and stir-fry evenly. 4. Add an appropriate amount of water, turn to low heat, add salt, pepper and sugar and fry until the water is dry and set aside.

5. Add boiling water to the flour and stir well with chopsticks, knead it with your hands until smooth, cover with a damp cloth and leave for 30 minutes. Divide into 14 agents and roll them into ruffles to burn the oatmeal. 6. Wrap the glutinous rice filling, press it with a spoon, and pinch it tightly with the tiger in your hand.

7. Turn over the ruffle edge to become lotus leaf roasted wheat and arrange it on the steaming grid. 8. After the water boils, put it on high heat and steam for 7 minutes, and put a little chopped green onion on the pot.

Glutinous rice can be eaten with other foods apples, chicken, wine1, apples, glutinous rice and other minerals such as phosphorus and fruit acids in apples to produce indigestible substances, easy to cause nausea, vomiting, abdominal belligerence and pain; 2. Chicken, chicken is tender, delicious, not easy to gain weight when eaten regularly, and rich in nutrition, but if eaten with glutinous rice, it will cause adverse symptoms such as physical discomfort; 3. There is a shortage of drinking friends, and eating glutinous rice and wine together will make it easy for people to get drunk and difficult to wake up.

Add minced meat and sauté 3Add an appropriate amount of salt, light soy sauce, dark soy sauce, and cooking wine and stir-fry 4Add steamed glutinous rice and mix well for 5

Finished glutinous rice meat filling 6The practice of burning wheat husks 6, add 250 grams of hot water to the flour several times, and stir well 7Knead hot noodles while hot.

Add an appropriate amount of salt, light soy sauce, dark soy sauce, and cooking wine and stir-fry 4Add steamed glutinous rice and mix well for 5Finished glutinous rice meat filling 6

6. Add 250 grams of hot water to the flour and stir evenly 7Knead hot noodles while hot.

Can you add, I don't quite understand it.

Add an appropriate amount of salt, light soy sauce, dark soy sauce, and cooking wine and stir-fry 4Add steamed glutinous rice and mix well for 5Finished glutinous rice meat filling 6

6. Add 250 grams of hot water to the flour and stir evenly 7Knead hot noodles while hot.

Summary. The practice of glutinous rice roasted wheat 1After washing the glutinous rice, soak it in cold water for 4 to 5 hours, and put a little less water to steam the glutinous rice 2

Chop the pork into minced meat, mince the chives, cut the carrots into small dices, peas and corn beans, these ingredients are ready, then put oil in the pot, the pork filling is first flattened in the pot, and then poured in peas, corn, carrots, stir-fry and sprinkle with chopped green onions, plus the steamed glutinous rice and stir evenly.

The practice of glutinous rice roasted wheat 1After washing the glutinous rice, soak it in cold water for 4 to 5 hours, and put a little less water to steam the glutinous rice 2Pork chopped into meat filling, chopped chives, carrots cut into small dices, peas and corn beans, these materials are ready, and then put oil in the pot after changing the meat sails, the pork filling is first flattened in the pot, and then poured into peas, corn, carrots, stir-fry and sprinkle with chopped green onions, and then add the steamed glutinous rice on the pit hail and stir evenly.

Dear, I have sorted out the practice of siu mai for you. After washing the glutinous rice, soak it in water overnight, and steam it until it is 8 ripe for later use. The practice of glutinous rice roasted wheat 1

After washing the glutinous rice, soak it in cold water for 4 to 5 hours, and put a little less water to steam the glutinous rice 2Chop the pork into meat filling, mince the chives, cut the carrots into small dices, peas and corn beans, these ingredients are ready, then put oil in the pot, and the pork filling is first flattened in the pot, and then poured into the peas, corn, carrots and diced carrots, stir-fry and then sprinkle with green onion socks and laugh, plus the steamed glutinous rice and stir evenly to regret.