Is siu mai a light filling, half skin and half filling, or a heavy filling?

Siu mai, which is more fragrant than meat buns, has a thin skin and a lot of filling, and it will be light out of the pot, and it is not enough to eat if it is steamed less!

Roasted wheat is a snack that many people like, soft and glutinous and fragrant, and it is fragrant in one mouthful. In the breakfast shop, siu mai is more sought-after than steamed buns, and I will buy a few siu mai every time and eat it when it is hot, which is super satisfying.

Roasted wheat is delicious and better to make, learn to eat more fragrant than meat buns, and it will be light out of the pot. I don't need to knead the dough to make siu mai today, and the roasted wheat wrappers are replaced by dumpling wrappers, which is not only trouble-free, but also thin and chewy, and I eat 8 at a time.

Main ingredients: foreleg meat, glutinous rice, carrots, shiitake mushrooms, shallots.

I don't use glutinous rice every time I make siu mai, but I add a little rice to make it softer. The ratio of glutinous rice to rice is 3:1, so you might as well try it.

Detailed production steps.

1.Soak the glutinous rice overnight and steam it for 20 minutes. If the soaking time is short, steam it for a while.

2.While steaming the glutinous rice, prepare the roasted wheat filling.

Chop the foreleg meat into cubes and chop it together with the ginger. I like to eat siu mai with a bit of diced meat, it's super enjoyable to chew, and if you don't like it, you can chop it into minced meat and choose it according to your preference.

3.Chop the soaked dried shiitake mushrooms into cubes, chop the carrots into cubes, and prepare some chopped green onions. (It is recommended to use dried shiitake mushrooms, the fragrance is stronger).

4.Put a little oil in the pot, put the diced meat in the hot oil, fry until it changes color, add cooking wine, light soy sauce and salt to taste. Then add the chopped shiitake mushrooms, carrots and chives, stir-fry a few times and turn off the heat.

5.After turning off the heat, put the steamed glutinous rice and stir together, and at the same time pour in oyster sauce, sugar, salt, pepper, light soy sauce, dark soy sauce to taste.

6.Be sure to stir the glutinous rice and all the ingredients in the pot well, do not need to put it out, and put it in the pot can be used directly.

7.You don't need to knead the dough and roll the skin, you can directly buy a two-dollar dumpling skin instead, which is very convenient.

8.The dumpling wrapper can not be used directly, it should be rolled thinner, especially on the edges, and the wrapped roasted wheat is beautiful.

9.Put the siu mai filling in the rolled dumpling wrapper and place it in the tiger's mouth.

10.Pinch lightly with your hands, using a little more force on your thumb and forefinger to create a waist shape.

Oatmeal is half crust and half filling because it is half exposed after the filling is wrapped, and the skin is also delicious.

Roasted wheat belongs to the clear line, and half a bottle of mixed stuffing is still a kind of filling. If you want to open a store, of course, it's a stuffing.

Europe and the United States actually belong to the clear line, half skin and half line, and its taste is good.

Wait a minute, how to do this, it shows that it is very delicious, this kind of thing is very sweet, and the taste is very delicious.

Soak the glutinous rice overnight in advance. The next day, pour off the excess water, put it in a pot and steam it.

Cut the shiitake mushrooms into small cubes.

Cut the shiitake mushrooms into small cubes.

Put the pot on the heat, put in an appropriate amount of oil, add the meat filling when the oil is hot, stir-fry, and pour in cooking wine and salt.

After the meat filling changes color, add the green onion and garlic and stir-fry.

Pour in corn kernels and diced shiitake mushrooms and stir-fry.

Add the sticky rice and stir-fry, and if the pot is dry, you can put some water.

The fried filling is already very fragrant.

Add boiling water to the flour and stir with chopsticks.

Mix into a dough with moderate firmness and softness.

As with dumplings, roll the dough into long strips.

Cut into small pieces and flatten. I don't know how to roll lotus leaves, I can only roll them into dumpling wrappers.

Take an appropriate amount of stuffing and put it in the middle of the skin, put the skin away with your hands, and then pick it up halfway through the waist.

This is formed, put on the drawer, and steamed.

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.

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

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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.

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

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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.

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Add the cooled glutinous rice and stir together.

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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.

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

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

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

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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.

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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.

"A little wheat" note says that it is made of wheat flour into thin slices and steamed meat, and eaten with soup, and the dialect is called a little wheat. "Wheat" is also "selling". Youyun:

The skin is thin and the meat is really chopped into minced meat, and when the top is thin like a thread, it is said to be a little wheat. "With the dough as the skin, the meat as the filling, and the top as the stamen, the dialect is called siu mai."

It originated from Inner Mongolia at the earliest, with mutton and green onions.

It came to the south because lamb you know, and glutinous rice you know. So ...

I've been in the South for more than 10 years, and I've never tasted authentic siu mai.

Of course, it's glutinous rice filling, and I'm specialized in the snack industry, (*hee-hee......

Siu mai, also known as siu mai, is a snack that is steamed in a basket with a dough and stuffing. The shape is like a pomegranate, white and crystalline, the filling is thin and thin, and it has the advantages of xiaolongbao and potstickers, and is often used as a banquet delicacy among the people.

Ingredients: minced pork, wonton skin, salt, chopped green onion, minced ginger, sweet corn, carrots, light soy sauce, sugar, corn starch, white pepper, chicken essence.

Operation steps: 1. Add chopped green onion, minced ginger, sweet corn, minced carrot, salt, light soy sauce, sugar, corn starch, white pepper and chicken essence to the minced meat.

2. Stir well in the minced meat.

3. Trim off the four corners of the wonton wrapper and cut it into an arc shape.

4. Put the meat filling in the middle of the skin, not too much, it is easy to wrap it.

5. While tightening it with the tiger's mouth, push the meat filling up and wrap it into the shape of siu mai.

6. Put the wrapped siu mai into the steaming drawer.

7. Bring the water to a boil over high heat, turn to medium heat and steam for 15 minutes.

8. Serve after removal.

The burning microphone, many people will be confused with Wuhan's snack "siu mai", in fact, it is a first-class enterprise.

A kind of snack. The dough is filled with braised pork and glutinous rice, and there is less meat and more rice.

Roasted wheat has different practices in different regions. However, in Shenyang, they are basically wrapped with dumpling filling, similar in appearance to Chinese cabbage, steamed.

It's similar to dumplings, but the skin is thin and transparent.

Siu Mai Since the Ming Dynasty, Siu Mai has been a famous flavor snack in Changting. Roasted wheat resembles a pomegranate, with thin skin and refreshing filling, fragrant and mouth-watering, and is named "Sante Pomegranate Fruit" and "Sanli Xiang". Later generations because the roasted wheat husk was made of flour, and when eating, they had to "rush to burn", so it was called "roasted wheat".

Ingredients: 500 grams of flour, 300 grams of sweet potato powder, 4 pieces of tofu, peanut oil, lean meat, mushrooms, cuttlefish, shallots, dried bamboo shoots; Appropriate amount of sesame oil and soy sauce.

Method: 500 grams of flour, 300 grams of water, mix with water into a ball, knead into long strips, then cut into cubes, flatten by hand, and process into a very thin dough with a rolling pin. Dry and wash the bamboo shoots, cook them thoroughly in a pot, chop them into "bamboo shoot puree", and drain the water; Then cut the lean meat, shiitake mushrooms, dried mushrooms, cuttlefish and other ingredients into small pieces, cut the shallots into chopped green onions, put them in an oil pan and fry them together, add refined salt and soy sauce, and serve them in a basin.

Mix the tofu and sweet potato powder well, and together with other clinkers, make a filling and set aside. Put the processed dough, wrap the filling to make a pomegranate shape, put it in a steamer, steam it for 20 minutes, then take it out and put it on a plate, and drizzle cooked food oil and sesame oil while loading.

Features: fragrant and delicious, thin skin and fragrant filling.

Golden silk roasted wheat. Ingredients: 150 grams of flour, 100 grams of boiling water, 300 grams of siu mai filling, one egg skin.

Method:1Sift 150 grams of flour with fine luo, pour boiling water, mix well and rub thoroughly, then knead into 45 round agents, press all over, spread thick flour on both sides, roll out a skirt-folded thin skin with a roasted wheat mallet, and bounce off the flour.

2.Divide the siu mai filling into 45 parts, put it on the rolled thin skin, pinch the skin with your hands, press the skirt fold of the skin in turn, and then open it upwards and stack it on the drawer, and the skirt fold is slightly drooping, that is, it becomes siu mai. Then cut the egg skin into thin strips, put it on top of the meat filling at the opening of the siu mai, and steam it.

Expert, you're not talking about the traditional approach. The roasted wheat you mentioned is the practice of the Han people, not the practice of the Uyghurs in Xinjiang! Uyghurs won't do this for you! ~

Siu mai is a type of noodle dish, similar in shape to the size of soup dumplings or xiao long bao, and the method is a bit like making dumplings, wrapping the trap and then folding the seal like a dumpling. However, the inner filling is different in different places, and it is a bit like a meat bun with meat filling, and some are made by stirring glutinous rice and some hemp and salt. I have never seen siu mai sweet, it can only be savory.

But it's really delicious.

Siu mai is a type of food just like buns and dumplings.