19 ways to make siu mai
Home made siu mai
Please click to enter image description
Ingredients
Sticky rice 1 catty and a half; minced pork (semi-fatty and lean) half a catty; 20 small dried shiitake mushrooms; 10 fungus; 1 small carrot; 20 small green onions; 2 tilespoons of light soy sauce; 2 tablespoons of light soy sauce; 1 tilespoon of oyster sauce; moderate amount of salt, sugar and cooking wine; flour 300 grams; 150 grams of warm water; a lot of parents reflect this filling is too large, the first time you try the parents can reduce the glutinous rice by one-third. Because some parents add extra peas, corn kernels and so on to the filling, in this case, please reduce the amount of glutinous rice; with the purchase of dumpling skin, wonton skin, because these skins are not as flexible as the hand-rolled skin can be wrapped in a lot of fillings, in this case, please also reduce the amount of glutinous rice
Methods
Wash the mushrooms first, add some more water did not over the mushrooms, microwave for one minute, then soak the mushrooms for ten minutes. Soak the mushrooms for ten minutes, squeeze the mushrooms dry and take them out to get the water for soaking the mushrooms. Put the washed glutinous rice into the rice cooker, and cook the glutinous rice with the water of soaking shiitake mushrooms, the amount of water should be more than one thumbnail higher than the rice. During the ten minutes of soaking shiitake mushrooms, you can soak the fungus, wash the carrots, scallions, and rinse the glutinous rice.
Cooking glutinous rice time, with about 300 grams of flour with about 150 grams of warm water and a ball of flour, to do three light: face light, hand light, basin light. Cover the dough and let it wake up.
After making the dough, prepare the other ingredients. Dice the carrots, chop the green onions, separate the white onions from the leaves, dice the mushrooms, and dice the fungus.
Heat a wok and stir-fry the minced pork until oil is released.
Spoon the stir-fried minced pork to one side, use the oil in the bottom of the wok to sauté the scallion whites, and then stir-fry with the minced pork.
Steel the minced meat and scallions aside, use the oil to sauté the mushrooms and fungus, then stir-fry with the minced meat and scallions.
Shovel the sauteed minced meat, scallions, mushrooms and fungus to one side, use the oil in the bottom of the wok to saute the carrots, and then stir-fry with the minced meat mixture.
First add soy sauce, old soy sauce, stir-fry, then pour oyster sauce stir-fry, and then into the wine, sugar, salt to taste, salt last, put a little more, because it is to be mixed into the glutinous rice.
Add the cooked glutinous rice and stir well. Taste it to see if it tastes right, if not, please season it again.
Wait for the sticky rice to cool slightly for a while, then finally mix in the green onion leaves.
The shumai filling is ready!
Divide the flour into several dumpling-sized portions and roll them out into a dumpling-skin shape.
Add a generous amount of shumai filling.
Place the filled skin on the tiger's mouth, press the thumb of the other hand against the center of the tiger's mouth, tighten the tiger's mouth and pinch out the waist.
Look, a siu mai is ready! Repeat to make all the siu mai.
Put the good siu mai into the steamer, steam steam five minutes off the fire, do not open the lid and then simmer for five minutes.
Pork, spring asparagus and glutinous rice shumai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
1000 grams of glutinous rice; 400 grams of pork; 300 grams of spring asparagus; 20 grams of black fungus (dried); 200 grams of mushrooms (fresh); 300 grams of onion; 200 grams of carrots; 80 grams of oil; 60 grams of oyster sauce; 50 grams of abalone juice; 200 grams of onion. g; abalone sauce 50 g; soy sauce 50 g; old soy sauce 50 g; sugar 50 g; fish sauce 10 g; cooking wine, a little white pepper
Practice
Preparation: weigh the glutinous rice soaking (soft soak 12 hours, fragrant Q, soak 3 hours)
Black fungus cold soak
Spring bamboo shoots shells boiled in cold water for 3 minutes, picked up the cold water rinse clean.
Strain and drain the glutinous rice. At this point, start dicing all the ingredients. Save the onion for last, to preserve the onion flavor. Cutting onion knife, you can dip a little water to cut, so that it will not be spicy eyes
Lean meat diced cut 1 cm less than the diced, really want to be lazy, on the chopping it, but remember to not chopped into the minced meat ah, or a fried, can not find the meat meat, only meat meat, don't look for me to complain about Oh
Mushroom diced larger, because it will shrink, carrot diced finely, 0.5 cm or so. The big ones have a bad taste. The black fungus is cleaned and chopped into small pieces. The bamboo shoots are also diced and ready to use.
When the oil is about 70% hot, sauté the diced onions until they are soft and transparent.
Add the fat meat and stir-fry, stir-fry lard, then add lean meat, brown wine and a little white pepper to fishy
Add the carrots and stir-fry, so that the carrots fully absorbed lard, conducive to the absorption of nutrients. Then, stir-fry the diced bamboo shoots, diced black fungus and diced shiitake mushrooms until the mushrooms are soft.
Finally, add the drained glutinous rice, turn down the heat and stir-fry together, full of a big pot, fried up a little tired.
Add the lean pork
Add the carrots
Add the rest of the ingredients, stir-fry softly and add the drained glutinous rice
Stir-fry until the glutinous rice is semi-transparent
Stir-fry evenly, then add all the seasonings and stir-fry until the glutinous rice is semi-transparent, turn off the heat and put it into a container of boiled water to steam.
I was the glutinous rice in cotton gauze, and then two diagonal a tie, placed on the cage drawer steamed for about 20 minutes, so that you can leave the cage drawer on both sides of the air holes, otherwise the glutinous rice to the air holes are blocked after all, the steam can not come up, the steam will not be cooked la. My ratio of this amount, is divided into two drawers steamed. The first thing you need to do is to make sure that you have the right amount of time for your meal, and that you have the right amount of time for your meal, and that you have the right amount of time for your meal. If it is dumpling skin, wonton skin, you can start rolling, rolled out the skin, are to be placed in a plastic bag to prevent drying.
I like to eat large siu mai, so the core is generally 50 grams of a, if you have a small appetite, small mouth, then a little less, it does not matter, according to the amount of need
Wrapped siu mai techniques, I try to say carefully
Take their own amount of siu mai in the middle of the skin, the skin is placed in the middle of the palm of the hand, left and right slightly closed, right hand pinched the skin at the bottom of the most edge, the thumb and forefinger pinched the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin, the skin. Thumb and forefinger pinch, change a place to continue to pinch, the whole circle pinch down, yakisoba skin up, and then the right hand in one direction to just pinch out the lace in the counterclockwise direction to push a little bit, the tiger's mouth in the edge of the bottom of the centimeter slightly tighten a little bit after the whole yakisoba put on the board, both hands together yakisoba turn two times on the OK
wrapped the yakisoba, boiled water on the pot to steam three minutes, the skin transparent, then it is good! The first step is to make the skin transparent, so you don't need to steam it for too long.
Packed more than one time, can not eat, can be sealed in the refrigerator freezer, eat as much as the number of steaming, no need to thaw, as long as the extended steaming time can be,
Posted a wonton skin packaged siu mai, the skin rolled out thin, steaming transparent, good-looking and tasty.
Simple glutinous rice shumai (with shumai wrapping method)
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Minced pork; Shiitake mushrooms; green onions; glutinous rice; soy sauce; salt; sugar; cooking wine; cooking oil; dumpling skin
Practice
Channel mushrooms chopped, the glutinous rice with a rice cooker to steam. The first thing you need to do is to add the mushrooms, add the seasonings and green onions and stir-fry them, then add the cooked glutinous rice and stir-fry them evenly, and the filling will be ready
Roll out the dumpling skin thinly, basically three times is enough to roll out the skin, and it may break if it is too thin
Put the filling in, don't put it in too much
The first thing you need to do is to pinch out a corner with your right hand's thumb and forefinger
Then you can pinch out basically a whole circle
Put the dumplings in the center of the dumplings and put them in the center of the dumplings.
Put the corner of the pinch out in one direction and stick
Help to make a neck out of the siu mai, the upper part of the pinch pinch, that is, the upper thin bottom fat look
A siu mai is wrapped up to be done~
Cold water on the pot, first on the siu mai sprayed with a little bit of water, and then turn on the heat, 20 minutes can be.
Sticky Rice Siu Mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Siu Mai Skin:; Plain Flour: 250 grams; Warm Water: 125 grams; Filling:; Round Glutinous Rice: 250 grams; Pork: 1 small piece; Sausage: 1 piece; Peas: 1 handful; Onion: 1 small half; Carrots: 1 small half; Dried Shiitake Mushroom: 3-4 pieces. The most important thing to remember is that you should be able to get your hands on a lot of the best products and services you need. Use round glutinous rice to get the best taste.
Qiu Xiang. Chewy... ^o^
Wash the glutinous rice...
Soak for more than 5 hours...
Dried shiitake mushrooms... Wash...
Soak ... Keep the soaking water aside... (^V^)
Flour and warm water...
Knead in bread machine or by hand to form a smooth dough!
Knead and wrap in plastic bag.
Rise for 1 hour!
Control the water of the soaked glutinous rice.
Put it into a pot and steam it under water.
Wash the peas....
Peel and dice the pork...
Put a little soy sauce. Wine. Sugar. Salt.
Marinate for a while
This step can be done in advance.
Longer is better. (^_^)v
Sausage. Shiitake mushrooms. Carrots. Onion. Lotus root.
Dice all of them
Put oil in the pan. Stir fry the pork until it turns white.
Put out and set aside.
The sausage is the same as above...
Mushrooms... Onions... Add them in order...
Add the lotus root. Carrots. Peas...
Stir fry the aroma...
Put in the cooking wine. Sugar. Salt. Soy sauce. White pepper!
Put the pork and sausage in
Pour some of the water from the mushrooms.
Medium-low heat to let the flavor of all the ingredients come out....
Add more water than you need.
Cook the rice until it is ready!
Put the sticky rice in.
Don't be afraid of the soup.
After you put the rice in and pat it down.
It will absorb all the soup from all the ingredients.
Stir fry evenly...
Taste the flavor.
Put in anything that is missing...
Really.
Taste will fill a bowl of good! (≧? (≧? ≦)
Wake up the dough....
Roll the dough into long strips.
Cut into your desired size dosage....
Press and flatten the dough.
Roll it into a round shape of shumai skin...
Rolling pin on the edge of the... (
Push it and push it.
The ruffled lace can be rolled out...
The pros have special rolling pins for this...
I... I don't have one... I don't know what I'm talking about.
They've got the right stuffing. ~
Use a tiger's mouth...
Wrap the skin all the way around...
Under the lace...
Tighten it up with the tiger's mouth and pinch it
The top looks like this... (*^__^*)
After it's all wrapped up...
Put it into the steamer...
When the water boils.
Put into the pot...
Steam for 5-7 minutes depending on size!
Steam and simmer for 3 minutes before opening the lid!
Short Mushroom and Glutinous Rice Siu Mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Minced pork 300g; dried shiitake mushrooms 15g; glutinous rice 500g; soy sauce; dark soy sauce; sugar 10g; dumpling skins 500g
Methods
Prepare work After washing the glutinous rice, soak it overnight
The steamer basket is lined with gauze, and the glutinous rice is steamed for about 15min.
My 34cm steamer basket is divided into two layers to steam 1500g of glutinous rice, if the glutinous rice is piled up more than 10cm, it is easy to pinch.
Minced meat into the frying pan sautéed dry incense, into the soaked mushrooms diced slightly stir-fried
Pot with soy sauce, soy sauce, sugar, a lot of water, high heat and then simmering over low heat, the soup should be dark and salty, in order to wet, color and seasoning of the glutinous rice.
Mix the mushroom and minced pork sauce into the steamed glutinous rice, and let the sauce mix into the glutinous rice
In order to make it easy to use every day, steam the siu mai for another 20min, so that the gravy and glutinous rice are fully integrated,
and the siu mai skin is also shiny and transparent ^_^
Then put them into containers and put them in the freezer, and take them out when you want to eat them, and eat them when they're hot and steamy^_^
La la la la~
La la la la~
La la!
They're really, really good, and they're really, really good, and they're really, really good!
The dumpling skin is thin! Roll it out big!
Packed into the glutinous rice one by one ~
Dumpling skin salted egg yolk siu mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Dumpling skin 14 sheets; glutinous rice 250 grams; dried shiitake mushrooms 9; carrots half a carrot; sausage (you can also use the sauce of the meat bacon) a sausage; peas a small bowl of half a bowl; salted egg yolks 7; Pepper; ginger; salt; oyster sauce; soy sauce
Practice
Soak the glutinous rice for two hours, drain the water and steam the pot with a gauze pad to steam the glutinous rice
Soak the mushrooms, carrots, sausage and cut into cubes
Cut the ginger
Salted egg yolks cut in half (the salted yolks I use here are the ones left over from the freezer that were made before the soufflé failed). I think it will be more delicious if you use the freshly cracked ones!)
Put a little more vegetable oil in the pan and heat the ginger sausage slightly stir-fried
Steamed mushrooms, carrots, peas and put the right amount of oyster sauce and stir-fried
Put a little bit of water and stir-fried
The next glutinous rice and stir-fried
Put the right amount of soya sauce and stir-fried pepper and salt and stir-fried
(stir-fried almost you can taste the taste is not enough to taste a bit of salt)
This is the first time that I have seen the whole thing, but it's a good thing. Stir-fry evenly on the basic cooked
This glutinous rice has been very delicious I stole a lot
Commercial dumpling skin with the end of the rolling pin to roll out the sides of the dumpling skin (only rolling the sides!)
Of course, if you have the time and skill, you can make your own dough and roll out the skin to make it more delicious oh I'm lazy
Rolled out dumpling skin wrapped in glutinous rice and salted egg yolk
Using the tiger's mouth to roughly close it up and then put it on the countertop with two hands to the middle of the squeezing to organize the shape (the operation of the next to know)
Packaged siu mai I like to wrap up the edges of the package and then turn them over a little bit so that the feeling is better
This is a very good way to make the dumpling skin look good. p>Arrange the siew mai on the steamer lattice ~ (stainless steel steamer pan needs to be greased oh!)
The point! The point! Spray water! Use a spray bottle to spray the right amount of water on the skin! This is the trick to steaming dumpling skin siu mai not hard! Be sure to spray the right amount of water! Don't spray too much! Steam the dumplings in cold water for 15 minutes
Spraying the dumplings with water makes the skins not hard and very bouncy
The salted egg yolk filling is very tasty
Shanghai shumai
Please click to enter a picture description
Please click to enter a picture description
Input
Filling ingredients
Filling ingredients; leftover pork from dumpling wrapping, about 1/3 lb. Two small green onions; a pinch of grated ginger; half a bowl of glutinous rice (soaked overnight); about the same amount of mushrooms as the pork filling; don't pour out the soaking broth; siu mai skins; about 150g of all-purpose flour; 20g of cornstarch; a moderate amount of boiling water; a little bit of olive oil; the pasta needs to be relatively hard, so don't overdo it with the water, put it in little by little
How to make
Steamer the pan with a cloth drawer, lay the soaked rice in a flat surface, and then put it on a plate to make a smooth surface. The rice was soaked overnight and laid flat on the cloth. Steam the rice over high heat for about 20 minutes until it becomes a little translucent. Set aside to drain, cover with a damp cloth and set aside.
While the rice is steaming, mix the flour and cornstarch together, stirring with chopsticks while slowly adding the boiling water. When the flour feels like it's coming together in small clumps and is not too hot, knead the dough with your hands, add a bit of olive oil, and continue to knead for a few more minutes. Add a little olive oil and continue kneading for a few more minutes.
Soak the mushrooms and chop them, chop the green onions and ginger, and season the pork with salt, pepper and cooking wine.
Heat a pan and add a little oil, stir fry the ginger, then add the minced mushrooms, soy sauce, cooking wine and sugar, stir fry for 1~2 minutes, then add the water/soaked mushrooms, just enough to cover the ingredients, not too much.
Add the glutinous rice, when the glutinous rice completely absorbed the soup, mix in the green onions, and finally properly seasoned, turn off the heat and cool the filling.
While the filling is cooling, take the opportunity to roll out the skin! I tried the ruffles at first, but it didn't make much difference and I couldn't get a good grip on the strength (the first one was a mess...) So I just rolled it out like dumpling skin.
The first time I wrapped siu mai was not very good, I was a bit anxious to stuff too much filling.
There are two ways of wrapping the dumplings: one is to put the filling in all at once and then pinch the dumplings into shape; the other is to put in a portion of the dumpling first, then open the mouth after folding the dumplings, put in a small portion of the filling, and then press the dumplings firmly.
Finally, you can place the rice in a steamer lined with a drawer and steam it for 10 minutes over high heat. Don't worry too much about getting them too close to each other, because they're dead and won't rise up like buns, so there's no problem with them sticking together.
The color will look even better when cooled slightly. If you are in a dry area, you can take a moist drawer cloth and cover it lightly when cooling to prevent the crust from drying out and affecting the texture. You can also mix the dipping sauce according to your preference when you eat it.
Sticky Rice Siu Mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Sticky Rice; Fresh Bamboo Shoots (If you don't have any fresh ones, canned asparagus will do as well. Methods
Meat sauce with a little salt, cooking wine, cornstarch and water, mix well and set aside
Bamboo shoots and shiitake mushrooms cut into cubes and set aside
Glutinous rice soaked in water for 3-4 hours
The steamer pot is lined with a layer of gauze, and the soaked glutinous rice is laid directly on the gauze, and the glutinous rice is steamed over the water (about 15 minutes on a high heat), and the glutinous rice is set aside
Start a frying pan and stir fry, add bamboo shoots, and then add the shiitake mushrooms. Stir fry the meat sauce, add the diced bamboo shoots, diced mushrooms, add seasoning soy sauce, soy sauce and sugar.
Turn off the heat and mix in the steamed glutinous rice
Pack the stuffing into dumpling skins
Steam the dumplings in a steamer over medium-high heat for 2-3 minutes. When the steamed dumplings are cooled down, you can freeze them and save them for later.
The most authentic siu mai filling (Hohhot specialty: beef siu mai)
Please click to enter a picture description
Please click to enter a picture description
Ingredients
Dry ginger powder 200g; Beef 5kg; Pepper two handfuls of about 50g; Flaxseed oil (my family called Hu oil) 750g; MSG 80g; Salt 250g; Starch 250g; Onion 2500g. 250g; 2500g green onion
Practice
Grind the meat into a stuffing, fat and lean ratio of 4:6
Meat add the oil and mix well, dry ginger powder, pepper powder, MSG into it.
Mixed meat filling with water, not over the meat filling. After the water seeps into the meat mixture, soak for about 1 hour and beat the meat mixture into a paste.
Steps of stirring the meat mixture are as follows:
The step of beating the meat mixture into a paste is very crucial, which determines how much water the meat mixture will eat.
The oldest method is to use your hands to stir in one direction (clockwise or counterclockwise) to make the original lumpy meat mixture smooth and soft, continue to soak, and repeat the stirring process three to four times until the water has completely penetrated into the meat mixture, and the whole meat mixture feels like it's swinging like a wave of water when you pat it on your hand.
Add the salt and half of the flaxseed oil.
Pour the hot water over the potato starch and shape as shown in the center. Generally, we choose to use potato starch for this pasta because it is more robust, whereas corn starch needs to be thicker than that.
Add the semolina and beat the meat well
Add the green onions, sprinkle the remaining oil over the green onions so that they don't get watery, and mix well
The important thing to note here is that the green onions should be mixed with the oil first, and then with the meat mixture.
Add one more tip on chopping the green onions here: because of the amount of green onions needed for the siu mai, it can be hard to chop the green onions. To avoid the added pain, you can cut the scallions into thin strips, as on the left, and then finely chop the scallions on the right, which is a slower process but saves you from having to cut the scallions over and over again afterward
This is the finished yakisoba stuffing.
When you make siu mai stuffing at home, there is more meat and less green onion. So the meat filling tends to be more porcelain. But the siu mai we eat in restaurants is softer, namely through the above process of adding water, onions and flour noodles.
Guangzhou style dry steamed siu mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
150g of minced pork; 100g of shiitake mushrooms; 100g of shrimp; 1 tablespoon of cornstarch; 20 wonton wrappers; 0.5 tablespoon of salt; 1 tablespoon of sugar; 1 tablespoon of cooking wine; 1/2 a tablespoon of pepper; 1 tablespoon of oyster sauce; 2 eggs; 1.5 tsp soy sauce
Methods
The main ingredients used, meat, shelled shrimp, soaked mushrooms, wonton skins.
Reserve a few of the shrimp, and puree the rest; also puree the shiitake mushrooms.
The meat, mushrooms, shrimp mixture together, beat two eggs, and a tablespoon of cornstarch, stirring well, clockwise whisking vigorously.
Add salt, sugar, pepper, cooking wine, oyster sauce and soy sauce to taste, and mix well with the siu mei stuffing.
Take a sheet of wonton wrappers and use kitchen shears to cut off each corner of the square.
Careful not to cut too many corners. Cut the skin into an octagonal shape so that the inside of the dumplings can be exposed.
Gather the siew mai into a small bag with a tiger's mouth, and don't close the mouth to expose the filling.
Slice the remaining shrimp and place a piece of shrimp on the top of each wrapped shumai.
Place a small piece of baking paper on the bottom of the siu mai and steam in a pot for 10 minutes on the steam timer.
The steamed siu mai is rich in shrimp flavor, sinewy and fragrant, typical of Cantonese teahouse snacks.
Lazy Siu Mai
Please click to enter a description
Please click to enter a description
Ingredients
Packaged wonton wrappers; glutinous rice; minced pork; mushrooms; ginger; green onions; soy sauce; soy sauce
Practice
Soak the glutinous rice in water and boil/steam it
Shrimp mushrooms, minced
Plenty of mushrooms, minced
Soaking and boiling. p>
Burn oil in a pot, add ginger, minced meat, minced mushrooms and sauté
Add glutinous rice and stir-fry
Put soy sauce to taste and season with soy sauce
Start the pot and wrap with wonton wrappers - the filling will be cooked by this time
Steam in a pot as long as you get the wrappers right
Peking Style Siu Mai
Please click on the image to enter a description
Please click on the image to enter a description
This is a great idea for the first time in your life. p>Please click to enter the picture description
Ingredients
100g of beef stuffing; 300g of flour; 1 carrot; 5 dried fungus; ? teaspoon of white pepper; 1 tablespoon of oyster sauce; 1 teaspoon of salt; 1 teaspoon of chicken broth; 1 teaspoon of sesame oil; 200g of hot water
Methods
Soak and set aside the fungus
While the beef stuffing is stirring, add the white pepper powder, oyster sauce, and the sesame oil, then stir in the black fungus. white pepper, oyster sauce, salt, chicken juice and mix well
Add sesame oil to the beef stuffing and mix well in one direction
While mixing, add water in small amounts and beat in one direction to make the stuffing
Soak the black fungus and chop it into pieces
Peel the carrots and rub them into julienne strips, and then slice them several times with a knife until they are chopped
Put the chopped fungus and the carrots into the meat stuffing, and add them to the meat stuffing with salt. Season with salt and mix well. Drizzle with sesame oil to seal in the flavor
Add hot water slowly to the flour
Stir while heating the water
Knead the dough, invert the bowl, and leave it to rise for about 15 minutes
Keep the dough in the molasses, then knead it into a long strip, and cut into equal-sized dosages
Put it into daisy shaped dough (the rolling of daisy shaped dough is described later), put it into the bowl, and then put it into the dough. Knead the dough with hot water, scalding the dough, it can break the gluten of the flour a bit, and won't steam out too hard
Chrysanthemum Skin: Since I don't have a special rolling pin, I can roll out the chrysanthemum skin with this ordinary rolling pin
Take a dosage and roll it out into a round shape. Then use the head of the rolling pin to roll out the edge of the rolling pin diagonally, little by little twisting is the chrysanthemum skin
Rolled out chrysanthemum skin, around the very thin, basically transparent, so that wrapped up like a flower petal, and the skin is thin, eat the texture of the good
Knead good embryo
Look at the extrusion of the filling out of the outside, is very beautiful, like the stamen of the flower
Steamer to the water to a boil, the steam into the embryo!
Covered with a lid, medium heat 10-15 minutes can be. Steamed siu mai, after 5 minutes in the lid to eat
Mushroom siu mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients 1
Ordinary Flour 120g; Clarified Noodle (Wheat Starch) 30g; Oil 10g; Boiling Water 90g
Methods
Glutinous rice soaked in water overnight, then removed from the water. Soak overnight, drain, and dry steam in a container for 30 minutes
Wash and chop all kinds of mushrooms, chop a small piece of ginger and mix with the mushrooms, add soy sauce, sugar, salt, and a tablespoon of oil and mix well
Heat a pan and stir-fry the stuffing, add 30ml of water, then stir-fry the steamed glutinous rice, add water according to the situation, don't be too wet, and keep it in one grain.
Flour and clarified flour mix well (you can also use only flour, add a little clarified noodles will be better for the ductility and transparency) slowly add hot water while stirring quickly, a little cool and then knead the dough into a ball, then add the oil and continue to knead the dough into a smooth
Roll the dough into a long strip, cut it into 30 equal portions, and then each portion of the kneaded round, flattened, and then rolled out like rolling the skin of the dumplings, pay attention to the last emphasis on Then, roll out the dough like a dumpling skin, paying attention to the last edge, so as to have the ruffled edge of shumai
Fill with the fried stuffing, and close the top with a tiger's mouth slightly. Steam for 8-10 minutes over high heat in a steamer with boiling water
Sticky Rice Siu Mai
Please click to enter a description
Please click to enter a description
Ingredients
300 grams of sticky rice; ? kilogram of pork stuffing; a carrot; fungus; peas and corn kernels; cooking oil, salt, sugar; light soy sauce and oyster sauce
These are the main ingredients of a Chinese dish.
Soak the glutinous rice in water for 4 hours in advance, rinse it well and put it into a pressure cooker to steam under water, and steam it for 15 minutes after getting on the gas and turn off the fire to be used.
Cut all ingredients except peas and corn into cubes.
Stir frying pan oil stir fry meat, stir frying after stir frying onion, fungus, carrots, etc., mixing and stirring, add salt, soy sauce, sugar, oyster sauce seasoning (can be a little salty, because you also want to add the glutinous rice), seasoning, add peas, corn and steamed glutinous rice, filling is ready.
Wrap the dumpling skin with the filling and pinch the folds to pinch the waist, and the siu mai is done.
Steam the pan with a drawer cloth, arrange the siu mai, use a spray bottle to spray the siu mai skin a little water (because the skin of the dumplings will be hard after steaming), on the heat of the steamer, after the water boils and then steam for another 5-10 minutes can be.
Super yummy quick hand siu mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
glutinous rice; pork; dumpling skin or wonton skin; shiitake mushrooms; carrots; corn; cooking oil; soy sauce soy sauce; cooking oil sugar salt
Methods
Stick to soak the glutinous rice for 4 hours or more. A pinch of crumbles can be then drained about 20min can be basically glutinous rice becomes transparent on the line
steaming glutinous rice can be prepared when the material pork chopped the more crumbled the better carrots mushrooms diced corn kernels can be used water for a little bit afraid of the trouble, but it can be
heat the pan and pour in cooking oil to the appropriate a little bit of more meat meat into the stir-frying and then under the vegetables pour soy sauce The old soy sauce, oil, sugar, taste in the appropriate put a little bit of salt cooked after turning off the heat and pour into the glutinous rice evenly colored
Started wrapping it I used the dumpling skin
Wrapping the siu mai is a technical work for the first time to wrap the ugly hahaha can Baidu siu mai wrapping
15min or so the siu mai skin becomes transparent on the ok ~ begin to eat eat eat eat eat eat while it is still hot the best!
Siu mai｜Gourmet Channel
Please click to enter the picture description
Please click to enter the picture description
Ingredients
200g lean pork; 5-6 mushrooms; 1 bamboo shoots; 300g glutinous rice; cornstarch; lard; dark soy sauce; light soy sauce; oyster sauce; sugar; blending oil
This is the best way to prepare a meal.
Soaked mushrooms, boiled bamboo shoots cut into small dices
Lean pork cut into small dices, add cornstarch, oil to grasp well
Heat the pot of oil, lean meat diced stir-fried until brown
Another pot of hot oil, bamboo shoots, mushrooms, lean pork stir-fried in turn
Pour a little dark soy sauce, light soy sauce, sugar, oyster sauce stir-fried
Placed with soaked mushroom water, and the water, and then the water, and the water. Add the steamed glutinous rice and stir-fry well for coloring
Turn off the heat and mix in the lard, remove from the heat and set aside to cool
Pack in the inner traps and pinch along the edges of the skins until they open
Steam over high heat for 6 minutes
Done!
Dumpling Skin Siu Mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Glutinous rice; dumpling skin; peas; mushrooms; soy sauce; sugar
Methods
Please soak the glutinous rice for two to three hours in advance; soak mushrooms; soak them, squeeze out the water, and chop them up
Pot. The first thing you need to do is to put a little bit of olive oil in the pan and heat it up. Pour in the fresh peas (if they're frozen, just take them out and defrost them in advance) and the diced mushrooms and sauté them for a while; until the peas are fragrant, they don't need to be very ripe
Put the rice into the rice cooker and add water, but not too much, so that they're flush with the sticky rice
Top with the peas and the mushrooms and put it into the cooker, then push the cooker down; when it's finished cooking, stir it up and simmer for a while
This is a great idea, because you'll have to put the rice in the pot for a few minutes. Stick the rice out, mix in soy sauce and sugar (taste the saltiness while mixing, this is how the rookie masters the saltiness =. Image description
Ingredients
150g glutinous rice; 100g minced pork; 250g dumpling skin; 50g carrot; 6 dried shiitake mushrooms; 1 tsp salt; 1 tbsp soy sauce; 1 tsp five-spice powder; 1 tsp pepper; 1 tsp chicken broth extract; 2 tbsp cooking wine; 15ml cooking oil; a little bit of flour
Methods
Soak the glutinous rice in water for 1 hour. Cook the glutinous rice and water in the ratio of 1:1.5 in a rice cooker.
Dry shiitake mushrooms are soaked and diced, carrots are diced; add cooking wine and soy sauce to the minced meat and mix well to marinate for a while.
Heat the oil in a wok and add the minced pork; when the minced pork is browned, add the steamed glutinous rice, diced carrots and mushrooms and stir-fry well.
Add salt, soy sauce, five-spice powder, pepper, chicken essence and a little water. Remove the fried rice and set aside to cool.
Place the dumpling skins on a board and sprinkle with flour; using a rolling pin, roll out the edges of the skins so that the edges curl up slightly.
Place glutinous rice in the center of the skin and fold it in; leave a small opening to reveal the filling.
Boil the water in a steamer and steam for 10 minutes; during this time, open the lid of the pot and spray a little water on the siu mai with a spray bottle to keep the crust moist.
Fresh Shrimp Siu Mai
Please click to enter the picture description
Please click to enter the picture description
Ingredients
Pork froth 250g; shrimp 100g or so; two eggs; dried shiitake mushrooms 8; wonton wrappers appropriate amount; starch a large spoon; a spoonful of salt; two large spoonfuls of cooking wine; sugar a little bit; white pepper moderate amount; a large spoonful of oyster sauce
Practice
Shrimp washed and cleaned with a cooking machine into a puree (leaving a few intact spare)
Shrimp mushrooms soaked in advance, and then also put into the cooking machine into a puree
Put into a bowl and spare
Pork froth washed with water, and then put into a tablespoon of wine marinade for 20 minutes, and then chopped into a puree with a cleaver, the depth of the process
Pork Foam? Add the shrimp puree and the mushroom puree to the bowl. Add two eggs
Pour in a tablespoon of cornstarch
Clockwise, stir vigorously until the batter is coated
Use chopsticks to lift up the meat puree, and it does not break apart, that is, the batter is complete
When the puree is done, put in a tablespoon of salt to taste
And then add a little sugar
Appropriately, powdered white pepper (about 3g)
All right.
A tablespoon of cooking wine
A tablespoon of oyster sauce, mix well
Take a piece of wonton skin, cut off the corners around the skin, and then put in the appropriate amount of meat mixture
Squeeze the middle of the wonton skin with your tiger's mouth, and squeeze out the appropriate amount of meat mixture on the line
Put in a fresh shrimp segments
To steam the pan in cold water, and wait for steam to steam, and then steam about ten minutes. The whole process is over high heat