Egg Siu Mai
by South of the Yangtze River
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the pork belly and yam into fine velvet, add salt, monosodium glutamate, cooking wine, green onion and ginger juice, starch and a little egg white in a plate, and mix into filling.
2. Put the eggs in the bowl and mix well.
3. Put a rice spoon with oil, heat it on the fire, pour a little egg liquid, turn the spoon, pour the excess egg liquid back, and make egg skins.
4. Prepare them one by one according to the steps and put them on the disk for later use.
5. Take a piece of egg crust, smear a little dry starch, put a pork filling, and make a shaomai type by hand.
6. According to this method, prepare the leeks one by one, blanch them with boiling water, and tie them in the middle.
7. Put the finished product on a plate and steam it for about 8 minutes.
8. Take out the steamed egg siu mai, take another wok to heat, add clear soup to seasoning, and use starch to thicken the egg siu mai.
9. Don't steam it when it gets old, it will affect the taste. It will taste salty and fresh, tender and delicious, and delicious.
