Flower-like glutinous rice siomai
Ingredients?
Fillings:
400 grams of glutinous rice
Dry 6 shiitake mushrooms (appropriate amount)
8 dried fungus (appropriate amount)
A handful of peas
Half corn
Beef tenderloin 100 grams
Pork tenderloin 100 grams
Chicken breast 100 grams
Dough:
All-purpose flour 250 grams + 100 grams
Seasoning: Adjust all seasonings according to your own taste
2 spoons of light soy sauce
1 spoon of oyster sauce
20 grams of cooking oil (according to each person's taste)
About 5 grams of salt
An appropriate amount of sesame oil to enhance flavor
1 spoon of cooking wine
How to make flower-like glutinous rice siomai?
Soak the glutinous rice for 1-2 hours in advance
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Drain the water and steam it for 15-20 minutes (adjust the time according to the amount of rice) and you can open it during the period Cover the pot and stir to make the rice evenly heated. Turn off the heat and simmer for 3-5 minutes.
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The rice is steamed, crystal clear, and the grains are distinct. (It is recommended to steam, not cook in a rice cooker) Rice for later use
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Put the peas and corn into the pot and blanch the water, add an appropriate amount of salt to give the peas and corn a little flavor in advance
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Put it in cold water to cool it to keep the peas green
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Beef, pork, The chicken is cut into small cubes (not minced), and the dried mushrooms (tastes more fragrant) and fungus are also soaked in advance, cut into small cubes and set aside
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Control the water and set aside
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Put the beef, pork and chicken into the oil pan and stir-fry, add an appropriate amount of cooking wine (a little is enough), then add the mushrooms and fungus, stir-fry, add an appropriate amount of salt, light soy sauce , oyster sauce and stir evenly
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Add the glutinous rice and stir evenly. Try to use a non-stick pan. If you think the taste is bland, you can add salt according to the amount of rice. Light soy sauce and other seasonings
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Add peas, corn and green onions, stir evenly and serve
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The finished product is out of the pot and ready for later use
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100 degrees boiling water to make the dough, make half of the dough soft and slightly soft, add dry flour until the dough is soft The temperature is suitable, one dose is 10g
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Sprinkle dry flour (a little more) at the bottom and use an ordinary rolling pin to roll it out thinly, like rolling out dumpling wrappers
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Use a special rolling pin for siomai (pointed at both ends, bulging in the middle) to gently push the edge of the rod and slowly make pleats. There must be a little more flour underneath to prevent sticking
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Slowly circle around, the siomai skin is basically completed. If it is not round, you can use a rolling pin to push it gently to trim the shape
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Gently pat off the excess flour on the front and back of the siomai skin, especially the pleats
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Just wrapped I forgot to take a photo, so I used dough instead.
Put the newly fried glutinous rice filling into the siomai skin, adjust the folds between the index finger and thumb, gently hold the bottom with your left hand, and the thumb with your right hand. Tighten it up, and add a little more filling, so that the final siomai will be firmer and not loose after steaming
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The finished product will look like this, wrapped The siomai is firm and not loose.
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Boil the water in the steamer and steam for 8-10 minutes (adjust the time according to your own steamer) ), because the fillings are already cooked, so as long as the siomai skin is cooked, no steaming time is needed
Too long
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Steam for 2 minutes before opening the lid. Take it out and let it cool on the rack. You can put it in the refrigerator to freeze quickly. Just take it out and steam it when you want to eat it.
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The finished product is very beautiful, like a flower blooming
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Tips Shi
1. Soak the glutinous rice in advance and steam it in a steamer
2. Blanch half of the siomai skin, then mix with dry flour
3. Roll out the skin There must be a little more flour underneath
4. Be sure to hold it tightly when wrapping the stuffing, otherwise it will fall apart after steaming
5. The most important point: whether it is Seasonings or ingredients, all are adjusted according to personal preference, put whatever you want
6. If you find it difficult to roll out the wrappers, just buy dumpling wrappers, and then roll out the edges of the dumpling wrappers a little to make siomai wrappers. ?