Emerald Shao Mai
1.
Mix the flour and matcha powder evenly, sieve, and then add an appropriate amount of boiling water to knead a slightly soft dough for later use.
2.
Prepare the fillings, soak the mushrooms in advance. If you don’t have time, you can just soak them in warm water, then chop them together with the carrots, chop the cabbage leaves, and warm up the glutinous rice in advance. The pork belly is also chopped into minced pork.
3.
Add soy sauce, bean paste, appropriate amount of salt, monosodium glutamate, cooking wine, and a small amount of sugar to the minced meat. Mix well and marinate for later use.
4.
Put a small amount of oil in the wok, wait for the oil to heat up, pour in the mushrooms, add salt, fry until fragrant, then pour in the carrots and fry until soft, and finally pour in the chopped cabbage leaves and fry until six to seven percent cooked, add a small amount Hold out MSG for later use.
5.
Put a small amount of oil in the pot, pour in the marinated meat froth, fry until eighty or nine times cooked, and set aside.
6.
Pour the fried mushrooms, carrots, cabbage and minced meat into the softened glutinous rice, mix well and set aside. You can use plastic wrap with your hands to grasp and pinch until it is well mixed, and you can season it by yourself.
7.
Divide the kneaded dough into equal-sized ingredients, about 20g each, (if you want to make smaller ones, you can use less, if you want to make bigger ones, you can make more, personal preference), and then use a rolling pin to roll into a lotus-leafed circle Dough.
8.
The siu-mai-packing part was busy and forgot to shoot. Take a siu-mai husk, put in the right amount of filling, and then close the dough as much as possible, and then knead it tightly around the neck (leave a little bit on the top) Only when the dough comes out, so that the siu mai will be beautiful). It does not need to be squeezed hard, or it won’t look like siu mai, haha, then shape it a bit.
9.
Put it on the steamer and it will take about 15 minutes. The fresh jade siu mai is out of the oven. Because it is already night, I only got up to take pictures the next day. Hahaha.
Tips:
1. When making the noodles, you must use boiling water, so that the noodles can be glutinous and not easy to break. The dough must be smooth and evenly kneaded, so that the siu mai is chewy.
2. When frying the mushrooms, carrots, cabbage and minced meat, they are almost ready. They don't need to be cooked very well, because they will be served in a steamer at the back. They will not taste good when they are too old.
3. When mixing the glutinous rice fillings, it is difficult to mix well, so I directly put on the plastic wrap and used my salted pork knuckles to knead well. The old ancestor’s words still make sense, no matter the white cat or the black cat, it can catch The mice are good cats, hahaha.
4. When rolling the wheat husk, it is best to round the agent first, then flatten it slightly with your hands, and then use a rolling pin to roll along the edge of the outer edge. The last lotus leaf edge is with one hand. While pressing the dough, apply a little force on the rolling pin with the other hand to make a wrinkle, and then another wrinkle until the whole dough is complete.
5. When loading the steamer, students should not forget to put a damp cloth or non-stick cloth in the steamer. I use oiled paper for baking. It is really easy to use and it is not sticky at all, hahaha.
