Colorful Shao Mai
1.
The wheat flour is mixed into dough.
2.
Wash the pork tenderloin and cut into cubes.
3.
Wash the peas and corn kernels and drain the water.
4.
Wash the eryngii mushrooms and cut into cubes.
5.
Cut the ham into cubes.
6.
After soaking the fungus, blanch in water and cut into cubes.
7.
Pleurotus eryngii is poured into a frying pan and then let out to cool.
8.
Add olive oil, soy sauce, monosodium glutamate, chopped green onion and ginger to the diced pork and stir in one direction.
9.
Add five kinds of ingredients to the stirred meat, add salt and sesame oil.
10.
Stir evenly into the roasted wheat filling.
11.
Make the noodles into uniform size noodles.
12.
Roll the dough into a round piece.
13.
Stretch the periphery of the dough thinly, and the roasted wheat husk is ready.
14.
Add stuffing in the middle of the roasted wheat husk.
15.
Pick up the simmered wheat husks and squeeze it lightly with the mouth of your hand. The simmered wheat is wrapped.
16.
Add water to the steamer and steam the wheat for 20 minutes.
17.
The cooked siu mai has a thin crust and large filling, which tastes very good.
Tips:
1. The siu mai filling can be matched according to personal preference.
2. The time to steam the siu mai is not unique, it depends on the size of the siu mai and the ingredients of the siu mai filling.
3. Pleurotus eryngii is over-oiled, which can avoid water out after filling, and it can also make its nutrients volatilize better.
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