Colorful Siu Mai
1.
Prepare all materials.
2.
The glutinous rice is cooked with water, with less water than usual.
3.
Dice mushrooms and carrots, break corn into pieces, wash and chop green onions, and chop garlic.
4.
Saute the garlic and set aside.
5.
Stir-fry the white onion, shiitake mushrooms, and shrimp skin in the oil.
6.
Pour the meat and stir fry until fragrant.
7.
Pour in corn kernels and diced carrots and stir fry.
8.
Stir the glutinous rice with a little boiled water, pour it into a pot, add salt, chicken essence, light soy sauce, and pepper to taste, add garlic oil, and chopped green onions and stir well.
9.
Use red amaranth, spinach, and carrots to make vegetable juice.
10.
Separately add flour and knead the dough.
11.
Cut into small pieces and roll them into a round shape.
12.
Wrap the glutinous rice, use the tiger's mouth to tighten, and just expose a little glutinous rice.
13.
Can be fried or steamed.
Tips:
Red amaranth can be boiled in water. After cooking, use a food processor to stir and filter to get a deeper color of water. Spinach boiled water contains higher oxalic acid. Pour out the water, add a little cold water and stir with a blender, then filter out the water. The color of carrots squeezed with a juicer is darker, and the color is lighter after I use it to stir and filter.
You can adjust the color depth of the vegetable juice yourself.
