One, glutinous rice siu mai
Ingredients
Dumpling skin, mushrooms, carrots, glutinous rice, pork stuffing, salt, cooking oil, light soy sauce, soy sauce, chicken, moderate amount of.
Practice
1, glutinous rice a day in advance soaked, in the middle of the water to change a few times.
2, soaked glutinous rice out of the electric pressure cooker to steam (or in the steamer to steam) steamed while hot pounded loose.
3, the meat mixture with salt, chicken broth, soy sauce, mix well, carrots cut into small pieces, mushrooms soaked in advance and cut into small pieces, soaking mushrooms in the water to stay.
4, the dumpling skin with a rolling pin in the periphery and then thin some.
5. Heat a frying pan, pour in the oil and stir fry the meat first.
6. After browning, add the diced carrots and mushrooms and sauté.
7, add steamed glutinous rice, add soy sauce, old pumping color, and then add a little salt to taste.
8, will soak the mushroom water filter clean and pour.
9, stir-fry evenly until the soup is absorbed into the glutinous rice, siu mai filling is ready.
10, take a dumpling skin on the hand, take the appropriate amount of filling in the center.
11: Hold the bottom of the siu mai with your left hand, and slowly tighten the neck of the siu mai with the tiger's mouth of your right hand.
12: Then pull the crust at the opening outward and open it slightly.
13, all ready to put the yakisoba in the steamer, the bottom of the brush a little oil, steam for about 10 minutes can be out of the pot.
Two, assorted siu mai
Ingredients
glutinous rice moderate amount, minced meat moderate amount, carrots moderate amount, mushrooms moderate amount, green beans moderate amount, salt moderate amount, soy sauce moderate amount, oyster sauce moderate amount.
Practice
1, wash the glutinous rice, soak it in water overnight, drain it and put it in a steamer to steam.
2, steamed glutinous rice with chopsticks scattered, put aside to cool for a while.
3, green beans in the pot to cook, carrots and mushrooms diced.
4, minced meat with salt, soy sauce, oyster sauce, green onions, ginger, egg whites in one direction and beat vigorously.
5, the oil in the pan 70% hot stir fry cooked minced meat, add carrots and mushrooms in turn stir fry for a while.
6, add glutinous rice and stir fry evenly, add green beans, season with salt and soy sauce, and set aside.
7: Roll out the dumpling skin a little more, and place a spoonful of glutinous rice in the center.
8: Lift the skin around the dumpling with your right hand, close the mouth of the tiger with your left hand, and gently squeeze the dumpling to make it OK, and pinch the body of the dumpling with your fingers underneath.
9, in order to do a good job, put the steamer to steam for about 15 minutes.
Three, black rice yakisoba
Instruments
Parmesan black rice 200g, minced pork 80g, 150g of flour, 30g of clarified noodles, 100g of boiling water, oil, salt 2g, 8g of chopped green onion, 5g of minced ginger, 5g of fresh soy sauce, 2g of dark soy sauce, 2g of sugar, 20g of carrots, 5g of cooking wine.
Practice
1, black rice After washing 2 times soaked overnight, soaking water do not completely pour out, leaving the right amount of water to cook rice, the amount of water did not exceed the black rice a little on it.
2, rice cooker set to rice function, start cooking.
3, the black rice is cooked, it is best to simmer for another 15 minutes or so, and then use a rice spoon to turn it for a while.
4, start a frying pan, oil a little bit hot, add the minced meat, stir-frying over medium-low heat to turn white, then pour in the cooking wine, chopped green onion and ginger.
5. Stir fry the aroma and pour in the fresh soy sauce, soy sauce and sugar and stir fry for a while.
6, into the black rice, while mixing salt, stir fry evenly, and finally put the carrot crushed.
7: Turn off the heat and set aside in a bowl.
8: Pour the flour and clarified dough into a bowl and mix well, then pour in the boiling water, and keep stirring with chopsticks to form a flocculent.
9: When it's not too hot, form a smooth dough, cover with plastic wrap, and let sit for 15 to 20 minutes.
10: Roll the loosened dough into long strips, cut into small dosages, and take one dosage and roll it out into a round crust.
11: Put it into the flour again, roll out the edges of the crust thinly, roll out the pleats, and put the filling in the center of the crust.
12, slowly tighten with the tiger's mouth, the top like a flower can be, all wrapped up and put into the steamer.
13, cover the lid, high heat will boil the water, turn to medium heat to steam for 10 minutes.
Four, lazy roasted wheat
Ingredients
Dumpling skin 20, 1 bowl of rice, 3 tablespoons of mushroom sauce, 200g of pork stuffing, 1 tsp of soy sauce, 1 tbsp of oyster sauce, half of the carrots, a half of the lotus root, half of the peppers, a little corn kernels.
How to do
1: Serve the rice in a bowl, add 3 tablespoons of mushroom sauce and mix well with a spoon.
2: Mince carrot, lotus root and green pepper, put them into the meat mixture, add soy sauce and oyster sauce and mix well.
3: Pour the meat mixture into the rice and mix well with chopsticks.
4: Take a piece of dumpling skin and use a rolling pin to roll it out larger and thinner, then use the end of the rolling pin to roll out pleats on the edges of the dumpling skin.
5. Place the rolled out dumpling skin in the palm of your hand, and take an appropriate amount of filling and place it in the center.
6: Slowly tighten the neck of the yakisoba with the tiger's mouth and adjust the lace of the yakisoba so that the lace is even.
7: Arrange the finished yakisoba in a steamer tray and garnish with some corn kernels.
8, steam plate into the steamer, steam for fifteen minutes, steamed out can be eaten.
5, shrimp shumai
Instruments
Wonton skin 350 grams, 180 grams of pork filling, 100 grams of shrimp, flour, 1.5 tablespoons of cooking wine, a little salt, 2 tablespoons of soy sauce, half a spoon of sugar, 1 tablespoon of ginger, half a small spoon of sesame oil.
Practice
1, pork puree add shrimp, add wine, ginger juice, salt, soy sauce, sugar, sesame oil and mix well into the filling.
2, wonton skin sprinkled with dry powder, using a round mold to gouge out round.
3: Fold in the right amount of pasta.
4: Use a rolling pin to knock out the lace around the perimeter, then use the rolling pin to roll out the center a bit larger.
5: Put in the shrimp filling and slowly close it up with the tiger's mouth.
6: Put the wrapped siu mai into a steamer basket lined with greaseproof paper.
7: Boil water in a pot and then put it into the steamer basket to steam for 8 minutes.
Six, Shiitake Mushroom Glutinous Rice Siu Mai
Ingredients
Round grain glutinous rice 1 small bowl, a few Shiitake Mushroom, pork stuffing, 200 grams of flour, half a carrot, green onion, salt, salad oil, soy sauce, moderate amount.
Practice
1, a small bowl of glutinous rice clean, soaked in water overnight, dried mushrooms soaked overnight.
2, glutinous rice drained, flat on the plate, boiling water pot steamed into glutinous rice.
3, soaked mushrooms in a pot of boiling water for 5 minutes.
4, 200 grams of flour in a bowl, add 90 grams of boiling water to quickly stir the flour, then add 30 grams of cold water, mix well and form a smooth dough, relax for 15 minutes.
5. Steamed glutinous rice, stirred, pinched and diced mushrooms, diced carrots, pork filling.
6, frying pan heat moderate amount of salad oil, oil heat into the pork filling, stir-fry until browned.
7, add the diced mushrooms, carrots and stir fry evenly.
8, add glutinous rice and stir fry evenly, add the water to cook mushrooms and stir fry, stir fry until the water is absorbed by the glutinous rice, add soy sauce, salt to taste, glutinous rice stuffing stir fry, sheng out of glutinous rice stuffing and let it cool.
9: Take the dough out, sprinkle it with dry flour to prevent it from sticking, roll it into a long strip, and divide it into smaller, even-sized pieces, slightly larger than the dumplings.
10: Flatten the dough into a round shape and roll out the dough on all sides.
11, appropriate amount of glutinous rice filling in the middle of the crust, the crust placed in the palm of the tiger's mouth, pinch fold at the top, finishing the pattern, good siu mai embryo.
12, sit in a pot of boiling water, put the steam frame, water boiling into the siu mai, cover the lid of the pot after the steam steam on high heat for 5 minutes can be steamed.
Seven, zongxiang siu mai
Instruments
White rice dumplings 4, 200 grams of pork stuffing, siu mai 500 grams of skin, half a carrot, mushrooms 3, shrimp, ginger 1 tablespoon, 1 tablespoon of green onion, a little five spice powder, 2 tablespoons of soy sauce, Shaoxing wine 1 tablespoon, 1 teaspoon of salt, 2 teaspoons of chicken broth, a little bit of sugar, cooked lard in appropriate amounts.
Practice
1, dumplings peeled into a bowl, into the microwave oven to heat 1 minute so that the dumplings become soft.
2. Stir the dumplings with chopsticks and set aside to cool.
3. Heat a frying pan and pour in cooked lard, then add chopped green onion, ginger and five-spice powder to stir-fry the pan.
4: Pour in the meat and stir-fry, pour in the shrimp and stir-fry, then pour in the carrots and mushrooms and stir-fry.
5, add soy sauce, shaoxing wine, salt, sugar and stir fry evenly.
6, with medium heat to the pot of soup to dry, and finally add chicken seasoning can turn off the fire.
7, the fried stuffing cooled, and dumplings mixed with the mix that is shumai filling.
8, take a pile of shumai skin, about 6-7 stacked together.
9: Use your thumb and forefinger to pinch the edges of the siu mai skin thin and wavy, so that the siu mai will be beautiful.
10: Take one siew mai skin, put the filling in the center, and close the siew mai skin with the tiger's mouth of your palm.
11, steamer do water boil, put the siu mai steamed. Since the inner filling is already cooked, there is no need to steam for too long, as long as the outer skin is cooked.
Eight, mushroom meat sausage glutinous rice yakisoba
Ingredients
Flour three bowls, water, glutinous rice, mushrooms ten, pork, sausage, green onions, ginger, soy sauce, sugar.
Practice
1, glutinous rice with water and two tablespoons of soy sauce soaked for half an hour and then cooked into glutinous rice.
2. While the rice is cooking, start making the flour. Add boiling water to the flour in small portions until it becomes cottony.
3, live into a smooth dough, wake up for half an hour, and then knead smooth, you can start to roll out the skin package siu mai, the skin should be the thinner the better.
4, prepare the filling, mushroom diced, meat and sausage diced, onion and ginger minced, diced meat.
5, stir fry the filling, put a moderate amount of oil in the pot, put the meat and sausage stir fry browning, add the mushroom diced, add soy sauce and sugar according to personal taste seasoning. Finally, turn off the heat and add chopped green onion and ginger.
6, cooked glutinous rice and stuffing mixed together.
7, start wrapping siu mai, take a piece of skin, put the filling, with the tiger's mouth of the other hand, put the skin up, and then press the neck with the tiger's mouth can be.
8, pot of water to boil, put the siu mai steam on high heat for 8 minutes.
Nine, spinach shrimp shumai
Ingredients
Spinach moderate, shrimp moderate, flour moderate, yeast moderate, water moderate, green onion moderate, soy sauce moderate, shrimp oil moderate, ginger moderate, cooking wine moderate, salt moderate, monosodium glutamate moderate, five spice powder moderate, sesame oil moderate.
Practice
1, spinach clean and dry water.
2, the water boiled with a little salt, and then the spinach blanching, spinach becomes bright green immediately after fishing out of the water.
3, the spinach chopped, drained water standby.
4, peeled shrimp to remove the sand line, another shrimp head fried shrimp oil spare.
5, shrimp with a little wine stirring to remove fishy, shrimp add five-spice powder, soy sauce, salt, monosodium glutamate, mix well.
6, add freshly fried shrimp oil and mix well, add chopped green onion and ginger and mix well.
7, add the appropriate amount of sesame oil, and then use chopsticks in one direction to stir out the gelatin.
8: Add chopped spinach and mix well, the filling is ready.
9, use boiling water to scald half of the flour, the other half of the flour with cool water, and finally and form a dough.
10, use a knife to cut into dosage, slightly larger than the dosage of dumplings, rolled into a round skin and then pushed along the edges of the round skin rolled round to become shumai skin.
11: Put the spinach and shrimp filling on the siu mai skin, and knead the siu mai with the help of the tiger's mouth.
12, the pot of water boiling, put the shumai steam on high heat for 8 minutes.
Ten, sausage and glutinous rice siu mai
Ingredients
75 grams of sausage, glutinous rice 1 bowl, wonton skins moderate, soy sauce moderate, salt moderate.
Practice
1, put the sausage on the board and chop it.
2, boil the pan and pour oil to heat, down into the chopped sausage stir-fry stir-fry.
3, then, the glutinous rice into a large bowl, combined with the sausage fried, add the right amount of soy sauce.
4, add the right amount of salt, seasoning and mix well.
5, then, take the wonton skin into the mix of sausage glutinous rice, according to their own techniques to wrap up, slightly exposed to the filling can be.
6, finally, into the steamer, steam steam ten minutes, open the lid and take out.
Eleven, crystal shrimp siu mai
Ingredients
100 grams of wheat starch, corn starch 20 grams, 1 shrimp, 30 grams of corn kernels, 50 grams of peas, 100 grams of minced meat, 5 grams of lard, boiled water, ginger a little, a little green onion, salt, 1 spoonful of cooking wine.
Practice
1, mix 100g of wheat starch and 10g of corn starch in a large bowl, and another 10g of corn starch in a small bowl and set aside.
2: Slowly rinse boiling water into a large bowl, stirring constantly with chopsticks until there is no dry powder, cover and smother for 5 minutes.
3: Knead the dough while it's still warm, add a tablespoon of lard, and continue kneading, slightly sticking on the reserved 10 grams of dry cornstarch to prevent it from getting wet.
4: Until the lard is completely mixed with the dough, the dough is ready to be kneaded.
5: Roll out the dough into a thin sheet, paying attention to the even thickness, and use a round cup lid to press out the excess edges of the skin to knead it again, roll it into a thin sheet and press it into a skin.
6, will be stuffed with shrimp shelling to stay tail, with a toothpick in the tail of the second section out to pick out the mud intestine.
7, handle the shrimp with ginger, cooking wine, a little salt marinade.
8, minced meat with ginger, chopped green onion, cooking wine, salt and other seasoning, mix well.
9, stirred minced meat add cooked peas and corn kernels.
10, take a siu mai skin put a little filling, put a shrimp in the middle, pay attention to the novice filler do not put more, one is not skilled filling will not be able to wrap the skin, this skin does not have malleability, but even if wrapped, the internal space is not easy to break the skin when steaming.
11, steam piece of mat with greaseproof paper or vegetable slices, steamed over moderate heat for 8 minutes.
Twelve, crystal siu mai
Ingredients
cheng powder moderate, raw flour moderate, capers moderate, pork moderate, glutinous rice moderate, mushrooms moderate, salt moderate, sesame oil moderate, chicken broth moderate, green onion moderate, ginger moderate, pepper moderate, soy sauce moderate, cooking wine moderate, sugar moderate.
Practice
1, pork cut into small dices, capers washed and chopped, mushroom diced.
2, with onion and ginger burst incense, down into the meat stir-fry, add a little soy sauce stir-fry.
3, add the mushrooms and cooked glutinous rice and stir fry, add seasoning.
4, out of the pot and chopped capers and mix well and set aside.
5, glutinous rice in advance of the night soak, is steamed or boiled depending on the individual.
6, cheng flour and raw flour to 3:1 ratio (and when the noodles do not pour all the raw flour, add half of it), with boiling water and noodles, while pouring water and stirring.
7. When the dough is ready, pour the salad oil on the board, put the dough on it and knead it. This is the time to add the remaining half of the raw flour. Some people just add it all in when they are mixing the noodles, and some people don't even seem to add the clarifying powder, which I haven't tried. I haven't tried this one. As for why I put in half of the flour first, I will talk about it in the post. The noodles should be covered with plastic wrap.
8. Pull the dough into small dosage, roll it out, pack in the appropriate amount of filling, and close the upper mouth to the center, making it into a siu mai shape.
9, steamer on the point of carrot slices, put on the siu mai, on the pot to steam for 5-6 minutes.
Thirteen, anchovy fresh shrimp siu mai
Ingredients
Wonton skin 30, 200 grams of meat, 30 fresh shrimp, half a carrot, 100 grams of apricot mushrooms, 100 grams of leeks, green onions, salt, cooking wine, cooking oil, sesame oil, moderate amount.
Practice
1, leek cleaned and chopped foam, carrots, almond mushrooms, green onions and ginger chopped.
2, preheat the pan add cooking oil into the meat mixture stir fry, down into the carrot stir fry evenly.
3. Add 1 teaspoon of salt and 1 tablespoon of soy sauce.
4: In a separate pan, stir-fry the mushrooms and add some oil before serving.
5: Put the sauteed mushrooms and meat mixture into a container and let it cool a little.
6, leeks and sautéed mushrooms, meat, add sesame oil moderate mixing.
7, take a wonton skin wrapped in filling, another take a cocktail shrimp together with the mouth wrapped, shrimp tail exposed in the middle of the siu mai.
8, wrapped anchovy shumai embryo, in the bottom of the cage drawer with thin oil into the shumai.
9, can also be corn husk smear thin oil rows of siu mai, into the steamer into the steamer grid, high heat and fire steam 8 minutes.
Fourteen, mushroom sausage siu mai
Ingredients
glutinous rice, sausage, dried mushrooms, carrots, scallions, dumpling skin, soy sauce, soy sauce, oyster sauce, sugar, oil.
Practice
1, soak the glutinous rice for 3 hours in advance, soak the dried shiitake mushrooms and set aside, cut the preserved sausage into cubes, dice the mushrooms, and cut the green onion into chopped scallions.
2, soaked glutinous rice on the pot steamed, with a spoon pat loose.
3, the pot of oil, sautéed sausage sauté oil, into the mushroom diced sauté.
4, add soy sauce, soy sauce, oyster sauce and sugar to taste, add a little mushroom water.
5: Add steamed rice and chopped green onion and mix well.
6: Roll out the dumpling skin with a rolling pin, take four pieces of rolled out dumpling skin and fold them over, pinching the folds along the edges of the dumpling skin.
7, spread, is the perfect siu mai skin, and it is obvious that much larger Oh take siu mai skin, put glutinous rice filling.
8, the bottom of the pad carrot slices, put in the good yakisoba, into the steamer steamer 10-12 minutes.
Fifteen, three fresh roasted wheat
Ingredients
500 grams of flour, 200 grams of meat, 100 grams of shrimp, 100 grams of mushrooms, 100 grams of fungus, green onions and ginger, salt, soy sauce, chicken broth, five spice powder, sesame oil, moderate amount.
Practice
1, flour add appropriate amount of water to knead dough, molasses until 30 minutes.
2. Add green onion and ginger to the meat mixture and mix well.
3, then add soy sauce, salt, chicken essence, sesame oil, five-spice powder and stir well. Until strong.
4, the fungus, mushrooms and shrimp minced, add to the seasoned meat mixture, mix well.
5: Divide the dough into even sized pieces, take a small piece of dough and roll it out into a sheet with a thick center and a thin periphery.
6: Press the outer edges of the dough into folds, like ruffles, and put the filling in the center.
7: Hold the edges of the siu mai with your thumb and forefinger and gently fold them in, one by one.
8, steamer pot filled with water to boil, the drawer smeared with oil, into the siu mai, high heat steaming to 10 minutes.
Sixteen, emerald siu mai
Ingredients
500 grams of bok choy, 100 grams of flour, 50 grams of fungus, salted egg yolks 1, the right amount of ground ham, the right amount of cooked sesame seeds, the right amount of lard, the right amount of sugar, the right amount of salt.
Practice
1, clean the green vegetables, into the pot of boiling water and scalded out, over cold water to cool.
2, drained and chopped, squeeze the water, add chopped fungus and fried sesame seeds, and finally into the sugar, salt and lard mix well.
3, flour with boiling water into snowflake noodles, then add some cold water to knead into a dough, under the small dose.
4: Use a rolling pin with two thin ends to roll out the dough into a ruffled round crust that is slightly thicker in the center and thinner at the edges.
5: Roll out the dough thinly, lift the dough with your left hand, put the filling into the center of the dough, and wrap it into a siu mai shape.
6. Cut the salted egg yolk and ham into pieces and garnish with salted egg yolk and ham.
7. Put the steamer on high heat for about 5 minutes, and the dough will not stick to your hands.