The recipe of mutton siu mai introduces the cuisine and its functions in detail: high-quality staple food, waist strengthening and kidney strengthening recipes, spleen and appetizer recipes, malnutrition recipes

Taste: salty and umami. Technology: steamed mutton siu mai. Production materials: Main ingredients: 500 grams of wheat flour, 300 grams of mutton (fat and lean)

Accessory ingredients: 100 grams of green onions, 15 grams of ginger

Condiments: 15 grams of cooking wine, 10 grams of soy sauce , 3 grams of salt, 3 grams of MSG, 20 grams of sesame oil. Features of mutton siomai: thin skin, large filling, salty and delicious. Teach you how to make mutton siomai, how to make mutton siomai delicious 1. Blanch half of the flour with boiling water;

2. Knead it with warm water to form a dough;

3. Chop the mutton into a fine filling;

4. Add the mutton to the fresh soup and stir while adding so that the soup is fully absorbed into the filling;

5. Add the onion, ginger, cooking wine, soy sauce, Add fresh soup, refined salt, monosodium glutamate, and sesame oil to the stuffing and mix well;

6. Grip the noodles into a uniform dough, roll it into sheets, wrap it in the stuffing, and knead it into Shaomai;

< p>7. Steam on high heat for about 15 minutes, take out and serve. Tips for making mutton siomai: This is a famous product of Hui dumpling restaurants in the north. After steaming, the skin will be translucent, but the soup will not spill and the oil will not leak. The upper part is flower-shaped and very beautiful. If you want to eat comfortably, you should drink a bowl of white porridge at the end. It can be rice or millet or rice and mung bean. It must not be salty porridge with meat, otherwise you will look like a "foreigner". The recipe of cabbage leaf siomai is introduced in detail, the cuisine and its functions: home-cooked recipes, exquisite staple food, constipation recipes, malnutrition recipes

Taste: salty and umami. Craftsmanship: steamed cabbage leaf siomai. Ingredients: Ingredients: 250 grams of cabbage. , 200 grams of pork (fat and lean)

Accessories: 50 grams of eggs

Seasoning: 15 grams of starch (corn), 10 grams of green onions, 10 grams of ginger, 4 grams of salt, 2 grams of MSG , 2 grams of sesame oil. Features of cabbage leaf siomai: similar in shape to siomai, fresh and delicious, with unique flavor. Teach you how to make cabbage leaf siomai, how to make cabbage leaf siomai so delicious 1. Chop the pork and set aside;

2. First, make 20 palm-sized cabbage leaves;

3. Use a small bowl with a diameter of about 10 cm as a mold, and cut off the excess with the tip of a knife to make each cabbage leaf into a round piece with a diameter of 10 cm;

4. Trim the shape Blanch the cabbage leaves with boiling water;

5. Then cool it with cold water, control the water, put it in corn starch, and dip it in a thin layer of corn starch and set aside;

6. Chop the remaining cabbage leaves, marinate with a little salt for a while, and squeeze out the water;

7. Stir into the meat filling with minced onions and ginger, refined salt, eggs, and MSG;

8. Use the cabbage leaves dipped in corn starch as shaomai skin;

9. Wrap the mixed stuffing inside, make it into a shaomai shape, and place it flat on the plate;

10. Steam in the upper drawer, take out and serve. The recipe of Jade Shaomai is introduced in detail, the cuisine and its effects: Shanghainese tonic and nourishing recipes, malnutrition recipes

Taste: Sweetness Process: Steaming Jade Shaomai Ingredients: Ingredients: 500 grams of wheat flour, 1250g spinach

Seasoning: 350g white sugar, 200g lard (refined), 1g salt. Features of Jade Shaomai: emerald green color, fat, sweet and soft. Teach you how to make Jade Shaomai. How to make Jade Shaomai delicious. 1. Remove the yellow leaves from the green vegetables, wash them and blanch them in a pot of boiling water (add enough alkaline water to the pot), pick them up and rinse them in cold water. , then chop into fine pieces, put it into a cloth bag to squeeze out the water, pour it out into a basin, add sugar, fine salt, and lard and mix to form the jade filling.

2. Put the flour in a basin, add about 150 grams of boiling water, mix it into snowflakes, add 100 grams of water, mix well, knead until the dough is smooth, roll it into long strips, and cut into pieces. Take a dough of about 15 grams, and then use a rolling pin to roll it into a dough of about 9 cm in diameter, with lotus leaf-shaped edges and a gold bottom.

3. Spread the skin in the palm of your left hand, place 40 grams of glutinous rice filling in the middle of the skin, then pinch the skin up to your waist with your left hand, and use a scraper with your right hand to flatten the glutinous rice on the mouth of the skin to make glutinous rice siomai Green. Put the raw material into a cage and steam it over a high fire for 10 minutes.

The recipe of Egg Shaomai is introduced in detail about the cuisine and its effects: Suzhou cuisine tonify qi and blood, a recipe to nourish the body, a Yang recipe to strengthen the waist and strengthen the kidneys

Taste: Mildly Spicy Technique: Preparation of Shaomai with Eggs Materials: Main ingredients: 400 grams of eggs, 600 grams of shrimps

Accessories: 10 grams of Chinese cabbage

Seasoning: 10 grams of chili (red, sharp, dry), 4 grams of salt, rice wine 20 grams, 2 grams of MSG, 2 grams of starch (corn), 10 grams of green onions, 100 grams of chicken fat. Characteristics of Egg Shaomai: This dish is colorful, tender and delicious. It is a traditional Muslim dish in Nanjing. Teach you how to make egg shaomai, how to make egg shaomai delicious 1. Chop green onions into fine pieces and set aside;

2. Wash, rinse and drain the water from the shrimps, and chop 500 grams of them into pieces. Rice grains are put into a bowl, add refined salt, monosodium glutamate, minced green onion, rice wine, and cooked chicken oil to make shrimp filling, divide into 40 portions;

3. Chop the remaining 100 pieces of shrimp into minced shrimp, add Put it into a bowl and set aside;

4. Crack the eggs into the bowl and beat them into egg liquid;

5. Wash the red pepper and Chinese cabbage and cut them into small pieces and set aside ;

6. Heat an iron spoon over low heat, use chicken oil, spread it evenly in batches, scoop out a spoonful of egg liquid with soup, pour it into the spoon, hold the handle of the spoon and shake it around, spread it out. Form into a round egg skin with a diameter of about 7 cm (the egg skin is not used for pinching, otherwise it will not stick when filling);

7. Put 1 portion of shrimp filling in the middle of the egg skin, use chopsticks to break the egg Lift the skin and fold it into a semi-circle, then use chopsticks to hold the top of the filling into a shaomai shape, place it on a plate, put minced shrimp on the opening of the egg skin, and garnish with minced red pepper and green vegetables. At the end, put it in a basket and steam it over high heat for about 10 minutes until cooked, then take it out;

8. Put the wok on high heat, add egg white, refined salt, monosodium glutamate and bring to a boil, then dilute with wet starch. Thin the gravy, pour in chicken oil, pour it over the egg siomai and serve.