Glutinous Rice Siu Mai
1.
Weigh the necessary wheat flour and water
2.
Add a small amount of water to the wheat flour
3.
Stir the wheat flour into a floc
4.
Then knead the wheat flour into a smooth dough, wrap it in plastic wrap, and wake up for about 1 hour
5.
When the noodles are soaked up, let’s make the filling. Cut the meat into cubes, add some salt, light soy sauce, cooking wine, marinate for a while, and then cut carrots and soaked mushrooms
6.
Add a proper amount of oil to the pot. After the oil is hot, add the marinated meat, stir fry until the color changes, and serve.
7.
Then put the diced carrots and diced mushrooms in the pot and stir fry, add the right amount of salt, pepper, light soy sauce, and stir-fry evenly, add the meat that has been fried just now, and add the right amount of water (you can add the water for soaking the mushrooms. Pour the mushroom water), cook for a while on medium and low heat
8.
Then add the steamed glutinous rice, stir-fry evenly, you can taste the taste, if it is weak, you can add more salt and light soy sauce, and put it on a plate for later use
9.
After the noodles wake up at this time, slowly rub the fat white dough (dough) into a strip
10.
Cut into small doses of the size you need
11.
Press flat and roll into a round dumpling wrapper
12.
Put on the filling
13.
Wrap all the leather, under the lace, gently pinch tightly with the tiger’s mouth
14.
Wrap everything and put it on the steaming rack. After the water boils, steam for about 7 minutes. After steaming, let it simmer for 3 minutes before opening the lid.
Tips:
1. Filling materials, put whatever you want, just put what you like
2. You can't finish eating at one time, you can put it in the refrigerator, if it takes a long time, you can freeze it, either steamed or frozen
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