1. Soak the glutinous rice with water one night in advance, and soak the mushrooms in water;
2. Add appropriate amount of water to the pot, wash and drain the soaked glutinous rice, put it in a steaming rack lined with greased paper, put them into the pot together, turn on the power to start the automatic cooking pot, and select the steaming and stewing function after the pot is automatically preheated Steam the glutinous rice into glutinous rice;
3. Mushrooms, lean meat, fatty meat, and chives are all chopped into mince, and the lean meat is marinated with vinegar, cooking wine, light soy sauce and a little salt;
4. Pour the steamed glutinous rice into a bowl and set aside;
5. Pour out the water for steaming glutinous rice in the pot, pour the diced fat into the wok and select the cooking program, add 2 minutes to the time;
6. The fat is boiled out of oil after one procedure;
7. Pour in the minced meat and continue a cooking process;
8. Pour the shiitake mushrooms and add some salt to continue the cooking process;
9. Pour in the steamed glutinous rice and some light soy sauce to continue the cooking process;
10. Pour in the chopped green onions, select the stir-fry function and mix well;
11. The dumpling skin is rolled out thin and large, and the edge is rolled out of the skirt;
12. Wrap right amount of shiitake mushrooms and glutinous rice with minced meat;
13. Tighten the top third of the dumpling skin with a tiger's mouth;
14. Pack all the shaomai;
15. Spread greased paper on the flat plate, put the shaomai, and move them into the wok filled with water. Select the steaming and stewing function. After the water is boiled and steamed, it can be steamed for about 2 minutes.
Tips:Separate the fat and lean pork, and boil the fat into oily residue. The siu mai will be more fragrant and delicious.
