The filling method of siu mai variety is (Gathering filling method)
Super delicious home made siu mai
Ingredients ?
Glutinous rice
500g
Dumpling skin
30 sheets
Minced meat
250g
Dried shiitake mushrooms
10 pcs
Black fungus
Moderate
Carrots
half
Onion
Half
Salt
Moderate
Soy Sauce
Moderate
Long Soy Sauce
Moderate
Oyster Sauce
Moderate
Super Tasty Homemade Siu Mai Recipe ?
Glutinous rice is soaked the night before and steamed the next day in a steamer, if you like it softer, steam it more. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
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Soak and chop the dried shiitake mushrooms and dried fungus, and chop half of the onion and half of the carrot.
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The minced meat is directly bought at the butcher's store fresh meat stirred, lean more fat less, thirty to seventy percent. The first thing you need to do is to get your hands dirty.
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Meat fried to a certain extent set aside, put the onion grain, fried until the onion becomes soft.
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Then put in the mushrooms, fungus, carrots in turn to stir-fry, and add the appropriate amount of soy sauce oyster sauce, old soy sauce can be a little less, the right amount of salt.
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Put in the cooled glutinous rice and stir together.
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Siu mai skin is made of dumpling skin, before wrapping with a rolling pin to roll out the dumpling skin a little bit thinner, so that the resulting siu mai is more crystalline
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Put in the filling and then pinch a few corners of dumpling skin all around.
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Pinch the neck of the siu mai embryo with your left index finger and thumb.
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While pinching you can use your right hand to press the filling down, the tighter the filling is, the better the pinched flower will be, and the tighter the steamed siu mai will be, the better the texture will be.
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After pinching can be on the pot, high heat steaming, time can be grasped by yourself, steaming to siu mai skin transparent on it.
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Siu mai is out of the pot, is not a very good appearance?
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This is the first time I've ever seen this kind of food.