Shaomai fillings are mostly radish, cabbage, lean meat, etc., with seasoned fish sauce and MSG added. When eaten with vinegar and shredded garlic, it tastes delicious.

In the past, the fillings of siomai were different according to the four seasons: green leek was the main ingredient in spring, mutton and zucchini were the best in summer, crab meat filling was the most seasonal in autumn, and three delicacies were in season in winter. Main ingredients: pork filling

Accessories: wonton skin, eggs, green beans, onions

Spices: sesame oil, soy sauce, salt, pepper, starch, cooking wine, minced ginger

Cooking method:

1. Cut the onion into small pieces and mix well with starch in a basin;

2. Add pork stuffing, sesame oil, soy sauce, salt, and chicken essence , pepper, cooking wine, minced ginger, eggs, stir well with diced onions;

3. Use wonton skins to wrap them into siomai, put a green pea on top, and steam in a steamer for 8- 10 minutes is enough.

Features: strong fragrance, soft and glutinous, suitable for all ages.

Preparation of Shaomai stuffing

Step 1: Making glutinous rice: Soak the glutinous rice for about four hours, steam it in a steamer, let it cool and set aside:

< p>The second step: cut the fragrant rut into fine cubes, mince the shrimps, mince the green onion and ginger, and blanch the peas until they are raw and set aside

The third step: Heat the pot, add oil and add it until it is 80% hot Add the minced onion and ginger and stir-fry until fragrant. Add the meat filling and mushrooms and stir-fry until the meat filling turns white. Add light soy sauce, refined salt, five-spice powder, white pepper and an appropriate amount of stock. Stir-fry evenly. Add the cooled glutinous rice and stir-fry. After stir-frying evenly, add the shrimp paste and stir well, then add the peas, some chicken essence, and stir well.

Step: Making glutinous rice: Soak the glutinous rice for about four hours, then steam it in a steamer. Let cool and set aside