2. The special rolling pin (seems to be called "walking hammer") can be used to crush the skin into a chrysanthemum skin with bottles (beer bottles, etc. instead). There is a simple and easy way to make chrysanthemum skin, which is to pinch the skin with your hands (as shown) and then pleat it (as shown). (3) It's easy and time-saving to buy ready-made siu mai skins, just make the skins into chrysanthemum skins.
3. chrysanthemum skin
4. siu mai stuffing modulation (traditional beef stuffing): (1) meat stuffing ingredients: cattle sub cover (hind leg that) about 500 grams, chopped into small pieces, add butter (there is no can not put). You can also use a good fine meat filling.
5. (2) mixing stuffing: into the order is very important so it is recommended to prepare the required seasonings ready for standby Oh ~ in the meat mixture in order to put MSG, salt, seasoning oil (pepper seasoning water: onion pepper seasoning with cooking / with oil frying, soy sauce (this should be poured into the water to melt down Oh)
6. seasoning oil (pepper seasoning water: onion pepper seasoning with cooking / with oil frying) this seasoning is very important! Oh
7. and then clockwise stirred well, into the green onion, salad oil up and down to pick well, and then add a little sesame oil up and down to pick well, fragrant Ma Jia Shao Mai filling is ready!
8. Wrap the siu mai: as shown in the picture, the skin filled with filling (lychee size),
9. Thumb and middle finger gently pinch together.
10. packaged siu mai
11. packaged siu mai standby
12. load drawer, cool water on the pot, open the pot over high heat and change to a small fire to steam for 7-10 minutes you can get out of the pot on the plate ~
For some people, to do Ma family siu mai may be very simple, but only to pay a sincere you can really do it well.