Socioeconomic development is getting faster and faster, and people are becoming more and more paranoid about food. Everyone is also very familiar with Inner Mongolia siomai. Generally speaking, authentic Inner Mongolia siomai is made of mutton. Mainly, we need to use mutton, ginger, scallions, ginger, flour, five-spice powder and other auxiliary fillings. When we prepare it, we must prepare it according to our personal preferences. If you like to eat something fresh, you can Put some white sugar, so the taste will be better. I hope everyone can know this. At the same time, when choosing mutton, try to buy some fresh mutton. Never buy ready-made mutton, which will have a slightly worse taste.

1. How to prepare authentic Inner Mongolia Shaomai

Generally speaking, you need a large piece of ginger and two green onions. Add the minced green onion and ginger into the mutton filling and stir clockwise. After the mixing is complete, add ginger powder and five-spice powder. Of course, you also need an appropriate amount of oil for preparation. After stirring evenly, use warm water to make a paste of starch. Continue stirring and wait for it to take shape before use.

2. How to wrap shaomai

Generally speaking, put the meat in the middle of the shaomai skin first, and then gather it slightly toward the middle. But what we need to pay attention to is that, Don't press it too hard. If it is too hard, the skin will easily break. I hope everyone can know this. After putting it in the pot, steam it for 8 to 10 minutes and then it will be out of the pot. I hope everyone will know this. It can make delicious siomai. At the same time, we need to note that it can also be used with some dipping sauces.

3. What other precautions should be taken when making Shaomai?

We all know that the amount of wheat filling is very important, so there must be enough ginger in the mutton filling. Only Only in this way can we better ensure the taste of siomai. Of course, if you want to ensure that siomai looks better, you must add some starch. Only in this way can we make better-looking siomai. I hope everyone can know at this point.