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Siu mai recipe practice
Siu mai is a common traditional Cantonese dish and one of the signature snacks of Guangzhou. Its ingredients mainly include pork, shrimp, bamboo shoots and shiitake mushrooms, so it is tasty and nutritious. Here is the basic recipe and practice for making siu mai.

Raw materials:

1. Pork filling: 400 grams.

2. Fresh shrimp: 200 grams.

3. Shredded bamboo shoots: 150g.

4. Shiitake mushrooms: 150g.

5. Vermicelli: 10 sheets.

6. Rice flour: 200g.

7. Flour: 50g.

8. Salt: moderate.

9. Pepper: moderate.

10. Sesame oil: appropriate amount.

11. Grated ginger: appropriate amount.

12. Minced green onion: moderate amount.

13. minced garlic: appropriate amount.

How to do:

1. Wash the bamboo shoots and mushrooms and cut them into fine pieces.

2. Shell the shrimp and puree them with a food processor.

3. Put the pork filling, shrimp puree and bamboo shoots into a large bowl, add salt, pepper, sesame oil, ginger, green onion and garlic, mix well and _ 15 minutes.

4. Cut the vermicelli into small cubes, and put the rice flour and whipping flour in two separate bowls.

5. Put the meat mixture on the vermicelli and wrap it into a pocket shape with the mouth facing up.

6. Put a spoonful of rice flour in the center of the pocket shape, add a proper amount of water, and then close the pocket.

7. Take a flat bottomed pot, place the siu mai in it and add the right amount of water.

8. Place the pot on a gas stove and when the water comes to a boil, turn down the heat and cook slowly for 20 minutes.