Siu mai practice:

1, soak the glutinous rice, cook a pot of glutinous rice;

2, season the minced meat, sautéed in a frying pan;

3, diced mushrooms, sautéed in a frying pan;

4, glutinous rice, minced meat, mushrooms, together in a frying pan, add soy sauce, salt, MSG and sautéed, until the color is uniform;

5, in the mixed After the mixture of glutinous rice is slightly cooled, take out the appropriate amount, rolled into small balls;

6, the glutinous rice ball wrapped in shumai skin, pinch molding;

7, into the steamer for 10 minutes, both can.

Notes:

1, the authentic siu mai skin to use a special rolling pin, the home generally use an ordinary rolling pin, you can press the outer edge of the folds, like the ruffled skirt can be;

2, package siu mai, do not need to close the mouth, hold the edge of the siu mai with the thumb and forefinger, gently close it can be, in fact, than the package is also easy;

3, before steaming, be sure to spray water on the surface of the yakisoba, because when rolling the yakisoba skin, to add a lot of flour, in order to press out the ruffled skirt, if not sprayed with water, steamed yakisoba skin will be very dry.

Yakisoba, also known as yakisoba, Shawmi, a little wheat, a little plum, yakumei, ghost head, called 焼売 in Japan, is to describe the top of the fluffy bundles folded in the shape of a flower, it is a kind of hot noodle skin wrapped in stuffing on the cage steamed snacks. Shaped like a pomegranate, it is white and crystalline, with a lot of filling and thin skin, and is fragrant and delicious. Spicy and delicious, both small dumplings and pot stickers of the advantages of folk often as a feast delicacies.