Siu mai (烧卖) plays the number 6.

Siu mai (烧麦) is described as follows:

Siu mai (烧卖) is a traditional Chinese noodle dish that is made from wheat flour and water to form a hard dough, which is then woken up and rolled out with a mallet to form a ruffled crust, wrapped around a meat filling and steamed in a cage.

Shao mai uses hot noodles, that is, boiling water and noodles, the noodles are already half-cooked, and then add cold water and noodles to increase the molding ability, with a kind of middle thick, the ends have a handle similar to the mallet of the special rolling pin rolling out the skin, rolled out the skin is thin and uneven, four sides as lace, the middle of the stuffing, no need to wrap, a mention of the molding, steamed on a drawer. The skin is thin, the filling is big, the shape is like a cup, the bottom is round, the waist is thin, the top is like a lace, beautiful and delicious.

Siu mai is filled with glutinous rice, radish, cabbage, lean meat, etc., and seasoned with soy sauce, salt, sesame oil, cooking oil and sugar. Eaten with vinegar, it has a delicious, fresh flavor.

Making Method

Step 1: Pour the flour on the board, open the nest in the middle, add the water three times, first add 60%, mix the water and the flour into snowflake, then add 30% of the water and then mix well, the remaining 10% of the water as supplementary water poured into the raw flour, then in the kneading, rolling, pounding, tweaking and other The dough is then kneaded, rolled, pounded, and pushed into the dough.

Step 2: Rising: also known as ripening, is at the appropriate temperature (10 ° C - 30 ° C), and the dough will be left for a period of time to promote the maturation of the process, through the rise of the dough, the moisture is evenly distributed, gluten is fully formed, and the processing properties have been improved.

Step 3: pound shumai skin: will be and good dough, roll strip (3 cm strip) under the agent, into 80 small agent with a walking hammer to add a little corn starch to make thin, rolled out into a direct 10 cm pancake, each pancake stacked on top of each other, every fifteen for a group, and then pounded with a walking hammer to pressure into the ruffles shaped lace into the shumai skin.

Step 4: stuffing: stuffing raw materials Inner Mongolia prairie lamb thigh wrapped meat 500g, scallion 250g, ginger 30g, Dazhongshan salt 15g, dry ginger powder 35g, pepper powder 5g, sesame oil (Inner Mongolia homegrown) 35g, 250g of water, monosodium glutamate (MSG) 6g.

Step 5: cut and match: Inner Mongolia prairie lamb thigh wrapped meat 5mm square ding, scallion cut into 3mm square ding piece, scallion cut into 3mm square ding piece, scallion cut into 3mm square ding piece, scallion cut into 3mm square ding piece, scallion cut into 3mm square ding piece. millimeter square slices, ginger cut into small rice grain size.

Step 6: mixing: cut the meat into a container, and then add pepper, dry ginger powder, salt, monosodium glutamate, water in one direction and keep stirring vigorously, with sesame oil will be the end of ginger, onion minced and then feed the meat mixture and feed the good mixing and even into the heart of siu mai stuffing.

Step 7: Wrap the siu mai (molding): with one hand to support the skin, one hand with a pick to mix the filling into the siu mai skin, using the method of gathering the skin around. (not sealed) slightly exposed filling was cabbage-shaped billet, each billet of siu mai weighs 40g.

Step 8: ripening: there are two kinds of steaming ripe, frying ripe.