How do you do it? How to make authentic siu mai?

You're talking about the big siu mai of the glutinous rice in the bread, right? I used to eat it a lot when I was in college, and it was delicious in the school cafeteria! There is meat in the following method, but there is no in the cafeteria, but the method is the same, but you don't need to fry, just mix it with oil, soy sauce and other seasonings!

Probably the canteen is to save costs, but sometimes the taste of the big pot of rice is really not made outside, and now I miss the things in the cafeteria!

The practice of glutinous rice siu mai (** process).

Glutinous rice siu mai. Material (16 capsules):

1 2 cups of glutinous rice, 2 pieces of spiced bean curd, 2 pieces of shiitake mushrooms, 15 pea kernels, 15 pieces of medium and thin wonton skin.

Flavors: salt, sugar, pale soy sauce, sesame oil.

Method:1Soak glutinous rice in water for more than three hours. Drain and cook;

2.Dried tofu and shiitake mushrooms should be chopped and then fried, add seasonings, add glutinous rice while hot and mix well;

3.Take a piece of wonton skin, wrap it with a reasonable amount of filling, knead it into a flower basket shape from the middle, and stuff a pea kernel, all according to this step 4Put the finished siu mai into a steamer basket and steam it with boiling water for 5 minutes.

Benefits:1Glutinous rice nourishes qi, warms the spleen and stomach, stops diarrhea and diarrhea, and acne rashes.

Shiitake mushrooms are cold and sweet, with high nutritional value, rich in protein, calcium, phosphorus, iron and vitamins B1, B2, C, D, etc., and in recent years, it has been found that shiitake mushrooms contain anti-cancer active ingredients.

Glutinous rice siu mai. 4 cups of glutinous rice cooked into rice. Wash the mushrooms and dried shrimp and soak them and chop them.

Stir-fry half pound of minced pork in 6 tablespoons of oil, add shiitake mushrooms and dried shrimp when discolored, and remove heat when cooked. Slightly cool, accompanied by sticky rice, add salt, soy sauce, sugar to taste, you can taste. Siu mai skin about 1 pound, take an appropriate amount of rice, put it on the skin, wrap it, and pinch it with your thumb and index finger around the upper part of the rice, so that the skin does not fall apart.

Do the same until the rice or skin is wrapped. Steam for 5 minutes (skin cooked) and serve. The glutinous rice filling needs to be oily to be delicious.

It is better to mix it with the oil of roast duck. It can also be wrapped with lotus leaves, and Cantonese people call it "glutinous rice chicken".

Glutinous rice siu mai. Specific steps:

In advance, soak the shiitake mushrooms.

Steamed sticky rice with mushroom water, light soy sauce or broth without oil, a little wine, and a little sugar. I also put a few slices of sausage in order to make the sticky rice more fragrant.

Boiling water, pour in the flour little by little, stirring as you pour. Mix into dough and let it sit for half an hour or longer.

Make stuffing during this time. The shiitake mushrooms were chopped, the sausages were chopped, I used bacon, and corn kernels were added.

Stir-fry the bacon until fragrant, add the shiitake mushrooms, then add the corn kernels, and you can add a little cooking wine and light soy sauce. Stir-fry and mix with sticky rice.

Knead the awakened dough and divide it into ball-sized balls. Roll it out into a leather. The thinner the better, especially the edges. The professional way to do this is to roll it into a hinge. I'm the first to do it, how can I have that technology, it's good to be round.

Put the stuffing in the middle, pinch the skin up, and leave a gap. For a good look, garnish with a pea.

Turn on the steamer, put it in and steam for about 8 minutes to see that the color of the skin is transparent.

Siu mai practices and steps.

Prepare shrimp, fungus, shiitake mushrooms, and minced meat; Add flour to an appropriate amount of water and knead into a dough. Immerse for 30 minutes; Add the minced meat to the green onion and ginger and stir well.

Then add soy sauce, salt, chicken essence, sesame oil, and five-spice powder and stir well. Supreme strength. Chop the fungus, shiitake mushrooms and shrimp into pieces. Add to the seasoned minced meat.

Stir to combine. Divide into evenly sized dough; Take a small dough and roll it out into a thick sheet in the middle and thin on the outside; Press out the outer edge into a fold, like a ruffle.

Put the filling in the middle; Hold the edge of the roasted wheat with your thumb and forefinger and gently close it; Do it one by one; Fill the steamer with water and bring to a boil, smear the drawer with oil, put in the siu mai and steam on high heat for 10 minutes.

Tips; Baosiu mai is simpler than buns, no need to seal, after the meat filling is put into the seasoning, whip and mix well in one direction.

Siu Mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Roasted Plum, Ghost Unkempt, is to describe the shape of the top fluffy bunch folded like a flower, is a kind of hot noodles as the skin and stuffed and steamed pasta snacks. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious. Born and raised in China, it has a long history.

In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it siu mai, and in Beijing and other places, it is called siu mai. Fragrant and delicious, it has the advantages of xiaolongbao and pot stickers, and is often praised as a banquet delicacy before digging by the folks.

Do you want the siu mai method in Beijing or the siu mai method in Inner Mongolia, the two siu mai fillings are similar, but the difference between the peels is very big. For example, 1 pound of mutton filling, add 1 tael of minced ginger, 5 taels of minced green onions, and 1 tael of oil. Salt, chicken essence, peppercorn noodles, mix well, put about 4 taels of water into the mutton, and then use 3 taels of starch to mix with cold water, pour boiling water and scald it into stuffy, and add it to the mutton filling.

So that the filling is ready. Inner Mongolia's siu mai is to use cold water and hard noodles, and use a roasted wheat mallet to dry into a dough cake with a diameter of about 8 centimeters, and then, use the siu mai mallet to grind the edge, and pull out the lace on the edge. The basket drawer is steamed for 8 minutes.

I don't know how to make siu mai skin in Beijing, but I have eaten it, and it looks like it is made of hot noodles, and the steamed siu mai is translucent and has no lace. You can choose more fillings, and the methods are almost the same, the key is to beat the stuffy.

Shrimp siu mai.

500 grams of raw flour, 150 grams of fresh shrimp, 400 grams of pork fat and lean meat, 20 ml of Shao wine, 50 ml of soy sauce, 75 ml of small grinding oil, 50 grams of green onion and minced ginger, salt and appropriate amount of monosodium glutamate.

1. Adjust the filling. Put the shrimp and pork together, grind it into a meat filling with a meat grinder, put it in a container, add seasonings, stir in one direction, keep pouring some water, and stir until the filling is viscous.

2. Dough, wrapping, and steaming are the same as "cutting stuffing and smashing".

Features: thin skin and rich filling, shrimp flavor and fragrant.

The practice of vegetarian siu mai.

Shiitake mushroom siu mai. Material.

15 wonton wrappers, 3 dried shiitake mushrooms, 15 green bean kernels, 50g carrots, aSalt 5 g, b5g of salt, 5g of pepper, 15 of rice wine, 15 of sesame oil, 15 g of minced green onion, 15 g of minced ginger, 30 of soy sauce, c5 white vinegar, 250 water

Method. Microwave oven method:

1.Wash and mince the carrots, put them in a bowl, add seasoning a, mix well, squeeze out the water and set aside. Soak the dried shiitake mushrooms until soft and minced, mix well with ground meat and seasoning B and beat them into a sticky filling for later use.

2.The wonton wrappers are wrapped in 15g of the filling of Method 2, pinched from the tiger's mouth to the middle to form a fold, and then placed with 1 green bean kernel to make siu mai.

3.Take a special steamer for microwave oven, add an appropriate amount of water to the bottom, evenly spread a layer of salad oil on the steaming tray and put it in siu mai, sprinkle seasoning C on the surface, and heat it with a strong microwave for 4 and a half minutes.

Induction cooker method:

1.Wash and mince the carrots, put them in a bowl, add seasoning a, mix well, squeeze out the water and set aside.

2.Soak the dried shiitake mushrooms until soft, mince them, mix well with seasoning B, and beat them into a sticky filling for later use.

3.Wrap each wonton wrapper with 15g of the filling of Method 2, pinch it tightly from the tiger's mouth to the middle into a fold, and then put 1 green bean on top to make siu mai.

4.After spreading a layer of salad oil evenly in the steaming tray, put it in the siu mai, sprinkle the surface with seasoning C, and steam it for 15 minutes with a strong heat heating method.

Ingredients. Ingredients.

Sticky rice. 150g excipients. Oil.

Amount. Salt. Amount. Shiitake mushrooms.

Amount. Bacon.

Amount. Essence of chicken.

Amount. Wine.

Amount. Light soy sauce.

Amount. Dark soy sauce.

Amount. Dumpling wrappers.

20 sheets. Steps.

1.Sticky rice should be a little harder.

2.Dice the shiitake mushrooms and bacon.

3.Dumpling wrappers.

4.Put oil in the pot, pour in the mushrooms and bacon and stir-fry, add cooking wine, light soy sauce and dark soy sauce and stir-fry together.

5.Add the sticky rice, chicken essence and sugar and stir well.

6.After the dumpling wrappers are loaded into the fried glutinous rice, slowly put away the ruffles, and smear a little cooked oil on the steaming grid, so that the bottom will stick.

7.Pot on cold water and heat for 6 minutes.

8.Serve in a pot and sprinkle with chopped green onions.