Glutinous Rice Shaomai
1.
Soak the glutinous rice in water for 5-6 hours in advance, so that the rice will not be caught when it is steamed.
2.
Wash the pork belly you bought and set aside. The pork belly here should be moderately fat and lean.
3.
Peel the washed pork belly and cut into small diced pork with a length of about 1 cm in width.
4.
Soak 8-10 shiitake mushrooms in water and set aside.
5.
Cut the soaked shiitake mushrooms into shredded shiitake mushrooms, cut ginger into minced ginger, shredded mustard tuber into pieces of mustard tuber, and chopped shallots into chopped green onions for later use.
6.
Fill the steamer with clean water, wet the white gauze pad on the steaming grid, and evenly spread the soaked glutinous rice on the white gauze to steam. The purpose of using the white gauze is to make the glutinous rice rise quickly after being steamed. Will not stick to the pan.
7.
The steaming time is about 15-20 minutes. You can use chopsticks to pick up some glutinous rice on the noodles to taste. If the glutinous rice on the noodles is cooked, you can turn off the heat.
8.
While steaming the rice, we can heat up the wok and stir-fry like sliced diced meat until the diced meat becomes golden brown and slightly oily.
9.
Add shiitake mushrooms and minced ginger and continue to stir fry.
10.
Add a small amount of table salt to season it, don't put too much salt, because the mustard tuber added later has a salty taste.
11.
Add chopped mustard tuber and continue to fry.
12.
Pour in about two spoons of soy sauce and let it color.
13.
Use a spatula to stir-fry all the ingredients evenly and then change to low heat.
14.
Pour all the steamed glutinous rice into the wok.
15.
Add the right amount of black pepper, you can put more black pepper here, the taste will be better.
16.
Stir well and pour it into a stainless steel basin, and pour in the chopped green onions.
17.
Finally, stir all the ingredients evenly, and the filling is ready.
18.
You can buy siu mai crust at a store that specializes in dumpling wrappers and noodles. Take a piece of siu mai crust and place the filling in the middle of the siu mai crust, and lightly nest it with your hands. One siu mai is ready without any technical content.
19.
The wrapped siu mai can be neatly packed on a plate, put in the freezer of the refrigerator, put in a fresh-keeping bag, and sealed. When you want to eat it, steam it at any time. Dip with the seasoning will taste more beautiful.
