Cantonese-style Morning Tea Siu Mai
1.
Prepare the ingredients, diced the carrots without patting, soak the glutinous rice one hour in advance, and steam the egg yolk in the microwave for ten minutes on high heat.
2.
Dice mushrooms and set aside.
3.
Dice the ham.
4.
Dice the shallots.
5.
Dice the spring bamboo shoots.
6.
Dice carrots.
7.
In addition to the diced carrots, the other nine are ready to be made.
8.
Heat up the pan and refuel.
9.
Stir-fry the peas until cooked.
10.
Add diced shallots and stir fry until fragrant.
11.
Add the diced carrots and stir fry evenly.
12.
Add the diced mushrooms and stir-fry evenly.
13.
Add the spring bamboo shoots and stir fry evenly.
14.
Add corn kernels and stir fry evenly.
15.
Add diced ham and stir fry evenly.
16.
Add dried shrimps and stir fry evenly.
17.
Stir-fry the steamed glutinous rice evenly.
18.
Season with pepper, oyster sauce, light soy sauce, and salt, and finally add sesame oil to increase fragrance and color.
19.
The prepared siu mai filling is delicious to eat like this, and the skin is more beautiful and delicate.
20.
Roll the dumpling skin thinly and round.
21.
Put the stuffing on the translucent skin of the siu mai, and put more stuffing.
22.
Very good bag, let's pack a few more flower-shaped siu mai!
23.
Put the wrapped siu mai on the steamer of a stainless steel pan covered with greased paper. After boiling for six minutes, you can put it in the pan.
24.
The steamed siu mai does not change its shape, the skin is crispy, the filling is delicious, and you can enjoy the Cantonese-style morning tea without leaving the house!
Tips:
1. When stir-frying, stir-fry peas first, then stir-fry the aroma of purple onions, then stir-fry carrots, fresh shiitake mushrooms, and then stir-fry cooked ingredients such as spring bamboo shoots.
2. Added the soaked dried shrimps to add the umami flavor of siu mai.
