Roasted wheat shaped like a pomegranate, white crystal, stuffed with more thin skin, fragrant and delicious, is a very tasty snack, but the production of roasted wheat is very easy to not steam the phenomenon of collapsed, mainly and soak the glutinous rice time is not enough, not while the heat, the package of roasted wheat is not pressed, steaming the wrong method of reason related to the proposal in accordance with: steaming glutinous rice, frying stuffing, mixing the stuffing, package of roasted wheat, steaming roasted wheat five steps to do the right way to ensure that steam out of the strong type not collapsed, and beautiful and good-looking and tasty. The five-step correct method of steaming siu mai to do, can ensure that the siu mai steamed out of the force firm shape does not collapse, but also beautiful and tasty.

1, the first need to prepare the materials: long grain glutinous rice, dried mushrooms, minced pork, siu mai skin, salt, soy sauce, soy sauce, oil, five spices.

2, and then the long-grain glutinous rice soaking, 4-6 hours, or first wash with water soaked in advance of a night, the water should be at least 2 millimeters over the glutinous rice, if the water is not enough, the glutinous rice exposed to the part, it will become powder. In short, the longer the soaking time, the more soft and sticky taste, soaking time is short, cooked out of the glutinous rice is grain clear more powerful. If you want to play the teeth on the soaking time is a little shorter, want to soft sticky patty rice on the soaking time is a little longer, depending on what you like the taste.

3, then in the steamer first laid a layer of gauze, poured into the soaked glutinous rice, steamed over water on high heat for 20 minutes, so that the glutinous rice cooked through. If you use boiled, more moisture, more sticky, and steamed glutinous rice grains, elastic teeth fluffy and not cooked, and will not lead to the back of the glutinous rice because of high humidity is too sticky and soft to appear collapsed phenomenon.

dried mushrooms soaked, cut into pieces, and then in the minced meat with salt, soy sauce, seasoned soy sauce, frying pan hot, under the minced meat, chopped mushrooms stir fry evenly, you can put a little more oil, a little while mixing glutinous rice will be a lot smoother, to help the shape of roasted wheat buns, the appearance of the pot does not collapse good-looking.

After the glutinous rice is steamed, pour it into the stir-fried minced meat and mushrooms while it is still hot, add soy sauce, oyster sauce, five-spice powder and take a spatula to mix well. Note that it must be hot, because only when it is hot when the glutinous rice grain is clear, loose and proportionate, once cool, glutinous rice into the leftover rice, easy to form a plate, it is difficult to mix, and then made out of the siu mai is also easy to collapse, the texture is not good.