How to make siu mai 1
Ingredients: 150g flour, 75g boiling water, 1 small bowl of glutinous rice, 6 dried shiitake mushrooms, 1 carrot, 60g meat filling, onion and ginger , soy sauce, sugar, salt, pepper.
Method:
1. Wash the glutinous rice, soak it in water overnight, and steam it until it is 8 mature and set aside.
2. Wash the mushrooms, soak them in water overnight, cut them into cubes, and cut the carrots into cubes for later use.
3. Heat the oil pan to 50% heat, add the meat filling and stir-fry until the oil comes out, add minced ginger, chopped green onion, and soy sauce and stir-fry evenly, then add diced mushrooms, diced carrots, and glutinous rice and stir-fry evenly.
4. Add an appropriate amount of water, turn to low heat, add salt, pepper, and sugar and stir-fry until the water dries up and set aside.
5. Mix the flour with boiling water with chopsticks, then knead it with your hands until smooth, cover with a damp cloth and let it sit for 30 minutes. Divide into 14 pieces and roll into ruffled Shaomai skin.
6. Wrap in the glutinous rice filling, compact it with a spoon, and pinch it tightly with your hands.
7. Open the lotus leaf edges to make lotus leaf siomai, and place it on the steaming grid.
8. After the water boils, steam over high heat for 7 minutes and then put a little green onion on top. Method 2 of Shaomai
Ingredients: 100g glutinous rice, 3 mushrooms, 100g flour, 65ml boiling water, a little sausage, a little shrimp skin, a little green onion, a little green beans.
Method:
1. First, stir 100 grams of flour and 65 grams of boiling water into a ball, then cover and set aside. Soak 100 grams of glutinous rice for 5 hours. Take a plate and put it on it. Shabu, put glutinous rice on the gauze and sprinkle a little water.
2. Prepare the raw materials: a little sausage, a little dried shrimps, a little green onions, all three shiitake mushrooms, and a little green beans.
3. Put oil in the pot, add a little shrimp skin and a little green onion and stir-fry until fragrant.
4. Add a little sausage, a little mushroom, three green beans.
5. Finally, pour in the glutinous rice, add 10 grams of dark soy sauce, 10 grams of sugar, and 2 grams of salt and mix well (I tasted it and it was very delicious, and I thought that the taste of this siu mai is unmistakable) ).
6. Divide the dough into small pieces, roll one into a round shape (you can sprinkle some starch to prevent sticking) and roll out the corners into ruffles.
7. Wrap in the fillings.
8. The package looks good.
9. Steam for 10 minutes. Recipe 3 for Shaomai
Ingredients: beef filling, steamed glutinous rice, commercially available Shaomai skin, shiitake mushrooms, sausage, celery, green onion, ginger, red pepper, light soy sauce, dark soy sauce, cooking wine , salt, glutinous rice leaves.
Method:
1. Soak the mushrooms and cut them into small dices along with the sausage, celery, green onion, ginger and red pepper.
2. Add appropriate amount of oil to the pot, add the ingredients in step (1) and stir-fry until fragrant.
3. Add beef filling, stir-fry, and spray in appropriate amount of cooking wine.
4. After the beef filling changes color, add the pre-steamed glutinous rice and stir-fry evenly.
5. Add appropriate amount of light soy sauce and salt to taste. If you like the color darker, add a small amount of dark soy sauce for color, and stir-fry evenly.
6. Take an appropriate amount of glutinous rice and beef filling and place it in the middle of the Shaomai skin.
7. Use the strength of the tiger's mouth to hold the shaomai well, and use a small spoon to press gently while turning it in circles to bond it into shape.
8. After the water is boiling, put glutinous rice leaves on a water-proof mat, put the shaomai on top and steam over high heat for about 10 minutes. Method 4 of Shaomai
Ingredients: 150g pork belly, 8 shiitake mushrooms, one bamboo shoot, 150g glutinous rice, 5 green onions, 6 slices of ginger, 250g all-purpose flour, 15 shrimps.
Method:
1. Wash the glutinous rice and soak it in water for about 8 hours, then steam it in water (I soaked it at night and made it the next day).
2. Cut the pork belly into cubes and soak, add soy sauce, cooking wine, salt, sugar, green onions and shredded ginger and soak for 2 hours.
3. Heat the oil in a pot, add the scallions and shredded ginger into the oil and sauté until fragrant, add the marinated diced meat and stir-fry until it changes color.
4. Pour in diced mushrooms, diced bamboo shoots and diced shrimps. Add a little water, add some salt and cook until the ingredients are cooked, then turn off the heat.
5. Pour in the steamed and cooled glutinous rice and mix well.
6. Turn into siomai fillings.
7. Evenly mix the flour into a hand basin and smooth it for 20 minutes.
8. Divide the filling into dough and roll it into a round shape. Wrap the filling in the dough, with the opening one centimeter downward, and pinch it tightly in the middle. Finally, insert a shrimp in the middle and steam it over high heat for 7 or 8 minutes. Method 5 of Shaomai
Ingredients: 200g glutinous rice, 120g lean pork, 200g flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onions, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, 50g boiling water , 50g cold water, appropriate amount of ginger.
Method:
1. Wash the glutinous rice and soak it in water the night before. In the next morning, put the soaked glutinous rice into the rice cooker, add a little water and cook.
2. Set aside the cooked glutinous rice.
3. Cut the lean meat into small cubes.
4. Minced green onion and ginger.
5. Turn on the fire and pour the oil.
6. After the oil is hot, add the diced pork.
7. Fry the water in the meat dry and then pour in the cooking wine.
8. Add chopped green onion and ginger (put half of the chopped green onion).
9. After frying until fragrant, add light soy sauce, dark soy sauce and sugar.
10. Add the cooked glutinous rice and stir-fry.
11. Fry each grain of glutinous rice to color, then turn off the heat and add the remaining chopped green onion (if it is not salty enough after tasting, you can add some salt).
12. Mix evenly and put it into a bowl and set aside.
13. Put a little sugar in the flour (you don’t have to add it), first pour in boiling water and stir with chopsticks, then add cold water and mix well.
14. Knead the dough and let it cool, about 15 minutes.
15. Shape the dough into long strips and flatten it.
16. First roll the dumpling into a round shape.
17. Then use a rolling pin to roll out the edges of the skin thinly and make pleats.
18. Put the filling into the middle of the dough.
19. Slowly tighten the tiger’s mouth with your hand.
20. Pour cold water into the pot, brush the cage with a thin layer of oil, put in the wrapped siomai and cover it.
21. Turn on medium-high heat and wait 12 minutes after starting the steam. Method 6 of Shaomai
Ingredients: flour, glutinous rice, bacon, peas, carrots, dried mushrooms, chopped green onion, salt, chicken essence, dark soy sauce, and pepper.
Method:
1. Soak the glutinous rice for 8-12 hours, wash and steam. Soak the dried shiitake mushrooms thoroughly, cook and cut into dices, wash and cook the bacon and cut into dices, add salt to the peas and cook them, dice the carrots and boil them in water, remove them and set aside.
2. After frying the bacon in a hot oil pan, add mushrooms, peas, and carrots and stir-fry for a while. Add salt, chicken essence, pepper, and a little dark soy sauce and set aside.
3. Add a little dark soy sauce to the steamed glutinous rice for color, then add the bacon, mushrooms, peas, and carrots evenly and set aside.
4. Add some salt to the flour and blanch it in boiling water until it becomes a three-part dough. Stir it with chopsticks (that is, the flour is seven to three-quarters mature). Knead it until it is smooth and roll it into strips. Use a rolling pin to roll it into a round thin dough. (Don’t make it too thin), wrap the stuffing into a cloth bag shape, put it in a steamer and steam it for 6 minutes.