Haipai Shaomai

Name: Haipai Shaomai
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced meat; Some Dried shrimp; Some carrot; Some Fungus; Some Egg skin; Some Fresh shiitake mushrooms; Some Japonica rice; Some Glutinous rice; Some Wonton wrapper; Some shallot; Some sesame oil; Some Cooking Wine; Some garlic; Some ginger

by Twelve

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The day before, Dabai said that I wanted to eat big wontons, so we drove to the store the next day under the scorching sun and bought all the ingredients. When we got home, Dabai changed his mind and insisted that we want to eat Shaomai. I haven’t eaten this for several years, and I don’t like it. Secondly, I don’t even think of eating it. Thirdly, most of the breakfast places outside are wrapped in glutinous rice wrapped in soy sauce. The taste is not delicious, so I rarely eat it. When there is something special, I prefer to eat raw fried. But I still did haha and the conclusion is! Very delicious! ! ! It's better than any one we have eaten! Greatly improved the status of siu mai in my heart! It is recommended that TX people who don't eat Shaomai usually try to make it at home~~ It's definitely better than the outside ones! Moreover, Dabai has a high degree of participation, and has a lot of styles lively, and here is not one by one, except for ugliness and ugliness. "

Haipai Shaomai

1. The key is to adjust the filling. You make it at home. The filling must be rich, so that it is the best. Prepare minced meat, egg skins, chopped carrots, dried shrimps, fresh mushrooms, and cook half glutinous rice and half japonica rice in a pot Rice (this can be determined according to the softness and hardness of personal preference and the ratio of 2 kinds of rice). Mince the scallion, ginger and garlic. If you are afraid that the minced ginger in the meat will affect the taste, you can add the ginger to the meat after squeezing the juice. The effect is the same.

2. Pour cooking wine into the minced meat.

3. And minced ginger...

4. Chopped green onions...

5. salt....

6. Stir well and add sesame oil.

7. pepper..

8. Chicken Essence...

9. Add carrots.

10. Fungus...

11. Egg skin...

12. Stir the fillings of different colors evenly.

13. Stirred stuffing.

14. Heat oil in a pot and sauté the shrimp skins and chopped green onions.

15. After the minced meat is fried, the rice can be added when the minced meat turns white (I used a ratio of 1:1, and you can adjust the ratio according to your own taste).

16. Stir-fry until evenly, pour in soy sauce and cooking wine, and finally season with sugar and salt (the ratio can be according to your own taste), turn off the heat and add chicken essence, mix the fillings well, and let it cool before serving.

17. I prepared the wonton wrapper. After steaming, the teeth clenched tightly. The effect was not bad. Put the filling in the wonton wrapper like a steamed bun, fold it along one side, but don’t seal it at the end. Squeeze the filling tightly so that it tastes better. Put a layer of oil on the bottom of the steamer and steam it on medium heat for 7 minutes. It will be out of the pot. Eat hot, the skin will harden when it is cold, and the glutinous rice will not be easy to digest.