Glutinous Rice Siu Mai
1.
Prepare raw materials for later use
2.
Soak the glutinous rice ahead of time
3.
Put the pork into the food processor and beat it into minced meat
4.
Put the shiitake mushrooms into the food processor and beat them to the end
5.
Carrots are also put into the food processor and beaten to the end
6.
Steam the soaked glutinous rice in a rice cooker and pound loose while it’s hot
7.
Heat the wok, pour in vegetable oil and fry the meat first
8.
Add shiitake mushrooms and carrots
9.
After sautéing, add light soy sauce, cooking wine, pepper, salt, sugar and sesame oil, mix well
10.
Add steamed glutinous rice, stir well and serve as siu-mai filling
11.
Pour the flour into the food processor, pour an appropriate amount of boiling water in the middle
12.
Stir it into a uniform dough
13.
Take it out and knead it, let it cool, and relax for a while
14.
The loosened dough is divided into small pieces of uniform size
15.
Use a rolling pin to roll it into a round piece. It should be rolled out as evenly and thinly as possible
16.
Take a piece of skin and place it in your palm, and place a proper amount of stuffing in the middle
17.
Slowly tighten the siu mai neck with a tiger’s mouth
18.
Adjust the lace of siumai to make the lace even
19.
The prepared small siu mai is evenly placed in a steamer with zong leaves
20.
If the skin is too dry before steaming, you can spray a small amount of water, boil the water in the pot, steam for about 10 minutes, then it will be out of the pot, sprinkle a little chives for decoration
