Siu mai stuffing is mostly radish, cabbage, lean meat, etc., with seasoned fish sauce and monosodium glutamate (MSG). When eaten with vinegar and garlic, the flavor is delicious.

The filling of shumai used to be different in the four seasons: green leeks in spring, lamb and zucchini in summer, crab meat in autumn, and three kinds of fresh food in winter. Main ingredients: pork filling

Accessories: wonton wrappers, eggs, green beans, onions

Seasoning: sesame oil, soy sauce, salt, pepper, cornstarch, cooking wine, ginger

Cooking method:

1, cut the onion into small grains in a pot and mix it with cornstarch;

2, the pork filling, sesame oil, soy sauce, salt, chicken, pepper, cooking wine, ginger, beat the egg to a high strength, and then the pork filling.

Features:

They are soft and sticky, suitable for both young and old.

The production of the stuffing

The first step: the production of glutinous rice: glutinous rice soaked for about four hours, put the steamer basket steamed, cool spare:

The second step: the fragrant Roo chopped fine dice, shrimp chopped mushrooms, green onions, ginger chopped fine minced, peas blanch broken standby

The third step: the pot is hot, put the oil add to eighty percent of the heat into the onion and ginger minced burst incense, pour in the meat, mushrooms, stir-fried, fry until the meat whitening, and then the meat, the mushroom, and the mushroom, and then the meat, and the mushroom, and then the meat. The first step is to put in the meat mixture white, put raw pump, salt, five-spice powder, white pepper and appropriate amount of broth, stir fry evenly into the cooled glutinous rice, stir fry evenly into the shrimp mash and stir fry evenly, and then pour into the peas, put a little bit of chicken, stir fry evenly

Step: the production of glutinous rice: soak the glutinous rice for four hours or so, put in steamer basket to steam, and then cooled

The first step is to put in the rice mixture, and then stir fry evenly.