1. Soak the glutinous rice for more than 8 hours in advance. If you make it the next day, just prepare it the night before.
2. Steam the soaked glutinous rice in water for 40 minutes.
3. The beef filling and shrimp are marinated with pepper and salt in advance to taste. The shrimps do not need to be chopped too much, and the taste will be richer.
4. Shredded shiitake mushrooms, Xier uses fresh shiitake mushrooms, dried shiitake mushrooms need to be soaked in advance.
5. Half of the chopped ginger is put into a frying pan and sautéed.
6. First add the beef filling and stir fry to change the color, then add the minced shrimp.
7. Stir-fry the shrimp and add light soy sauce to taste.
8. Add corn kernels and continue to fry.
9. Add shiitake mushrooms and stir-fry evenly.
10. Add oyster sauce to freshen up, add some water at this time. Those who like the siu-mai stuffing softer can add more, and those who like the harder stuffing can add less.
11. Add the right glutinous rice to the fried filling. The glutinous rice should be added while it is hot, it is not easy to stir when it is cold.
12. Add sesame oil, chopped green onion, the other half of minced ginger and more pepper.
13. Stir well and the filling is complete.
14. I bought ready-made roasted wheat husks, and everyone who is familiar with Xie'er knows that I don't like making noodles. Friends who can't buy siu mai husks can also use dumpling husks instead.
15. The wrapped siu mai is cooked in a pot and steamed for 10 minutes.
16. Dangdang, take out the pot and serve on the plate.
Tips:The glutinous rice must be soaked longer, otherwise it will not be easy to ripen.
