1. Dried shiitake mushrooms are soaked and cut into minced froth, green onion and ginger frothed, green beans and corn kernels are washed and set aside.
2. Wash the prawns, peel off the shell, add 1 tablespoon of cooking wine and a little salt to mix.
3. Add 1 tablespoon of cooking wine to the minced pork, stir evenly with appropriate amount of salt, add green onions, ginger, shiitake mushrooms, green beans and corn kernels and mix well, then add 1 tablespoon of starch.
4. Beat three eggs into a smooth egg mixture, rinse with corn oil in a small pan, pour in an appropriate amount of egg mixture and turn into egg crust, put 1 tsp of pork filling and 1 shrimp in the middle of the egg crust, while the egg crust next to it is not complete When dry, use chopsticks to slowly form a siu mai shape.
5. Put the cooked egg siu mai in the pot and boil the water and steam on medium heat for eight minutes (14 pieces in total).
Tips:1. When spreading the egg crust, it should be even, the fire should be small, and the action of clamping the shaomai shape should be light;
2. The steamed egg siu mai can be eaten with sauce or sauce.
