A, with materials:

1, mutton: first of all, fresh mutton, the fresher the meat, the better the flavor of yakisoba! Then it is to chop the meat into mince.

2, yakisoba skin: usually buy ready-made, of course, you can also directly roll.

3, an egg: the purpose of beating an egg is to mix into the yakisoba filling, so that the meat will become tender and the texture will become delicate.

4, fresh ginger, body flavor with.

5, green onions, 2 to 3, green onions are also used to enhance the flavor, love to eat green onions can put more.

6, water, mix some of the stuffing can be mixed, which will make the meat more tender!

7, starch, 100 grams, starch mixed into the meat filling, the role of the filling to play meat tender, making the meat filling more texture.

8, cooking oil, 10 grams, cooking oil is also the role of flavor, if you eat fried yakisoba, cooking oil more will be better.

9, salt, moderate, according to their own taste can be added.

Second, practice:

After the introduction of the ingredients, the beginning of the formal mixing of shumai filling, pay attention to the order of mixing the filling, method and add the process.

1, first of all, will be selected mutton, first seasoning, add salt, fresh ginger, put a little oil to break up the mutton filling.

2, and then the water and starch modulation into water starch, constantly poured into the mutton filling clockwise beating, beating, according to the situation after the pouring of water, continue to clockwise beating, so that the purpose is to make the filling tender, until the beating into a viscous shape and whitening can be, but also can be imported into a little soy sauce seasoning.

3, then chopped green onions added to the mutton filling, and then clockwise stirring, be sure to clockwise stirring, do not beat.

4, and then, the hand into the slightly beautiful skin, the center of the filling, will be held in the hand, the edge of the tight, pay attention to not let the filling leak out.

5, finally, on the pot to steam for about fifteen minutes.

6, delicious siu mai out of the pot.