Glutinous Rice Siu Mai
1.
Mix the flour and orange flour evenly, slowly add boiling water and knead the dough to form a smooth dough (not too soft, slightly harder than the earlobe). Take half of the dough and add beetroot powder and knead well. (Forgot to make the dough)
2.
Soak the glutinous rice for more than six hours in advance, drain the soaked glutinous rice, and steam it in a steamer for half an hour. If there is no cage cloth at home, you can put the glutinous rice in a container and steam it.
3.
Spread the steamed glutinous rice and let cool.
4.
Add minced ginger, chopped green onion, cooking wine, oyster sauce, light soy sauce, sugar, salt, and five-spice powder to the chopped meat, mix well, and marinate for 20 minutes to taste.
5.
Cut carrots, cowpeas, and shiitake mushrooms into fine pieces.
6.
Pour an appropriate amount of cooking oil into the pot, pour in the meat and stir-fry, then add the diced vegetables and stir-fry. Finally, add the steamed glutinous rice and continue to stir-fry. The glutinous rice absorbs the soup and stir-fry evenly.
7.
Grab a handful of cooked corn kernels and stir fry evenly.
8.
Knead the white dough and red dough into strips of the same size.
9.
Roll out the red dough into slices.
10.
Wrap the white dough.
11.
Wrap around and cut off the excess.
12.
Wrap it and rub it to make the white noodles and the red noodles closer together. Then cut into small doses of equal size, squash and roll the skin.
13.
If the agent is elliptical, try to adjust it slightly before rolling it to make it into a round shape, and then start rolling.
14.
Roll the edge gently with a rolling pin to roll out the lotus leaf.
15.
Let’s start making siu-mai
16.
Put a large piece of filling on the siu mai husk, roll around the husk with your hands, and pinch it between the siu mai waist, with a little filling exposed on it, and put a cooked corn kernel as a stamen.
17.
Ready to steam, the Haier Nen Baking Foil T3 I used has steam function, steam mode, 100 degrees, 10 minutes.
18.
Steamed siu mai.
19.
If you don’t have a steamer, use a steamer, put salad oil on the grate or spread the cloth to prevent sticking, and steam it for 5-10 minutes. (The stuffing inside is cooked, just steam the dough.)
Tips:
The dishes in the meat filling can be added according to your own preferences, or it can be made into lamb filling, chicken filling...
Beetroot powder is a plant color powder, which will fade when exposed to high temperature. The color is bright before steaming. If you are looking for a visual sense, use pigments.
Don't make the dough too soft, otherwise it won't be easy to shape. The uncooked noodles are wheat starch. Adding some appropriately can increase the gluten of the dough. If there is no uncooked noodles, it can be omitted.
