What ingredients do you need to make Cantonese glutinous rice siu mai?

Cantonese glutinous rice roasted wheat is a very distinctive delicacy, we all know that Guangdong likes to drink morning tea, which is also a must-have pastry for Cantonese morning tea, it tastes very delicious, and some ingredients need to be prepared to make the most delicious Cantonese glutinous rice siu mai.

1. The production method of Cantonese glutinous rice roasted wheat

Before making this dish, you must prepare enough raw ingredients to make the best of it. We need to prepare glutinous rice in advance, and glutinous rice must be soaked in advance so that it will taste better. Also prepare some lean meat, to choose lean pork, the right amount of mushrooms and carrots, also need dumpling skin, prepare these ingredients, you can make delicious Cantonese siu mai, which needs lean meat, it will not taste greasy, you can not choose fatty meat, too much oil does not like to eat pork friends can also prepare beef or mutton instead, with their favorite bean ingredients to make the most beautiful food, in addition to the original ingredients to prepare some accessories, to prepare five-spice powder, appropriate amount of edible salt and other condiments.

2. Make delicious food

The process of making siu mai is simple, only all the ingredients need to be processed simply, glutinous rice needs to be soaked in advance, it will be softer, and it needs to be steamed in a pot, it must be steamed in this way, that is, it is put into the pot, but it must be steamed through water, and it can be set aside after steaming. At the same time of steaming glutinous rice, clean the ingredients prepared in advance, chop and add condiments, the taste of the filling, the saltiness should be appropriate, and the taste will be good. Next, put the glutinous rice steamed in advance and the prepared filling together and stir it, and finally take out the dumpling skin prepared in advance, wrap it in the dumpling skin, make it look like siu mai, and put it aside for later use.

We all know that siu mai is cooked by steaming, so be sure to prepare a steamer, put a layer of white gauze on top of the steamer, avoid steaming in the steamer for about half an hour, and the delicious siu mai can be made and you can eat delicious food.

You need glutinous rice, dumpling wrappers, shiitake mushrooms, sausages, and salt, and you can make delicious food with these ingredients.

To prepare roasted oatmeal, but also to prepare glutinous rice, but also to prepare some lean meat, but also to prepare some shiitake mushrooms, to prepare some carrots, black fungus.

To prepare glutinous rice, then to prepare lean meat, but also shiitake mushrooms, carrots, dumpling wrappers.

First of all, steam the glutinous rice cloud rice cooker, then take a container, put an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, soybean paste in it, stir evenly and set aside, then heat the oil, pour in the appropriate amount of green onions, then pour in the appropriate amount of shiitake mushrooms, sausages, corn kernels and green beans, and then pour in the adjusted sauce, and then put the glutinous rice into the stir-fry evenly for later use, then take out two dumpling skins, and then put the filling into the dumplings, stick it up in your favorite method, and then steam it in the pot for 8 minutes; Sweet and delicious, soft and glutinous, bright color, very delicious.

It is just to mix glutinous rice with some raisins and then put it in the dough and steam it. The characteristics are that it tastes sweeter, and it looks more beautiful, the appearance is relatively high, the taste is also softer and glutinous, and the nutritional value is relatively high.

Simple to do is to use dumpling skin and glutinous rice to make siu mai, if you pay attention to the point, you can buy roasted wheat husk on a treasure, it is quite delicious.

Cantonese siu mai is not much different from other regions, it is glutinous rice with an opening at the top and a bottom with a salty taste.

1. Main raw materials: 500 grams of refined flour, 500 grams of glutinous rice, 150 grams of pork, 10 grams of green onion and ginger, 50 grams of light soy sauce and dark soy sauce, 25 grams of oil, 5 grams of salt, 10 grams of sugar, 50 grams of cooked lard, 30 grams of broth, 50 grams of shiitake mushrooms, 50 grams of carrots.

2. Wash the glutinous rice, soak it in cold water for 4 hours, then drain it to remove the water, put it in a steamer basket and steam it over high heat, take it out and let it cool for later use.

3. Wash the green onion and ginger, cut into minced pieces, soak the mushrooms and cut them into cubes, wash and cut the carrots into cubes, wash the pork and cut them into fine pieces.

4. Put the wok on the fire, add cooked lard, put in the pork granules when the oil is hot, stir-fry until it changes color, then add diced mushrooms, diced carrots, minced green onions, minced ginger, light soy sauce, dark soy sauce, oil, salt, sugar and stir-fry, then pour in the steamed glutinous rice and broth and mix together, until the soup is sucked dry by glutinous rice, you can get out of the pot, and after cooling, it can become the filling.

5. Pour the flour into a basin, dig a hole in the middle, pour in 150 grams of boiling water, mix evenly, knead into a dough, wait for cooling, roll into long strips, knead into embryos weighing 120 grams each, and roll out the dough with a rolling pin one by one into a wavy side, to roll it evenly, without breaking.

6. The sedan chair puts the dough in the palm of the hand, picks the dough into the filling with a spoon, pinches the dough at the waist, presses the squeezed filling with a spoon while pinching, and finally scrapes the filling flat at the opening, which becomes a glutinous rice roasted wheat embryo.

7. Put the glutinous rice roasted wheat embryo into the steamer grid, put it in the steamer and steam it over high heat for about 10 minutes, and the skin is jade white, and then it can be out of the cage.