The characteristic of heavy oil siomai is just like its name, it is full of oil aroma, and the meat in the stuffing has been marinated, making the whole siu mai fragrant. The freshly steamed siu mai skin is thin and filled with large fillings. The rich oil soaks into the thin siu mai skin, which is crystal clear and really beautiful. Don’t burn the wheat skin too hard. The freshly wrapped steamed buns will look better. If you roll it yourself, it must be sticky with starch. You should also use starch to spread the dough during the wrapping process. When making steamed buns, you don’t have to pinch the skin to death. There will be a gap in the middle. If you see a bit of siomai filling, just seal it tightly at the end and use your fingers to press the filling to be even with the siu mai skin. First, you need to prepare some glutinous rice, then wash the glutinous rice and soak it overnight. The next day, prepare shiitake mushrooms, bamboo shoots, and diced meat, stir-fry until cooked, add glutinous rice, add dark soy sauce, salt, chicken essence, and chopped green onion. Stir continuously over low heat to make the color uniform. Also prepare a steamer.

Ingredients: One pound of Shaomai skin, two green onions, Ingredients: minced ginger, salt, pepper, light soy sauce, fried pepper oil, chicken essence, thirteen spices. I won’t list the ingredients in detail. The main reason is that everyone’s taste is different. More or less doesn’t matter. Speaking of siomai, I believe all of us have eaten it. It is one of the most common breakfasts in life. It has a thin skin and many fillings. It comes in one bite. If you dip it in vinegar or chili, the taste will be really good.

There are many ways to make siomai, and the tastes are also very diverse. No matter what flavor you like, there is always one that suits you! People like to eat the ones sold outside, so the home version of siomai can also be made with fillings according to your own taste, which is safe, hygienic and delicious. Speaking of this snack, it reminds me that there is a delicacy made of glutinous rice in Shanghai, which is siomai. It can be eaten for breakfast. It is sold very well in breakfast shops. It tastes very good when eaten with soy milk. Many people like to eat it. , let’s share how to do it today. While the rice is steaming, you can knead the dough until it is smooth and let it rest for half an hour. When used, roll it into long strips, divide it into pieces, and roll it into a thick skin around the middle. The thickness of the skin can be based on your preference.