Home Cooking

Name: Home Cooking
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; 50g Minced meat; 30g Bamboo shoots; 20g carrot; 15g Shiitake Mushrooms; 15 sheets Siu Mai Pi; 10g Cooking Wine; 15g Soy sauce; 2g salt; 20g Sugar

by Xiaoyuan Review

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

The same is wrapped in stuffing,

Every Chinese knows these famous buns:

Tianjin Goubuli, Kaifeng Tang Bao, Shanghai Xiao Long... But compared to steamed buns that can only be tasted by biting them,

The open-mouthed Shaomai knows more about the knowledge of Canglu.

Home Cooking

1. ·Ingredients·

250g glutinous rice, 50g minced meat, 30g bamboo shoots

20g carrots, 15g shiitake mushrooms, 15 shaomai wrappers

Cooking wine 10g, soy sauce 15g, light soy sauce 30g, salt 2g, sugar 20g

2. Soak glutinous rice and shiitake mushrooms in water

3. Dice the bamboo shoots, carrots, and soaked shiitake mushrooms in turn, and set aside

4. Then pour the soaked glutinous rice into the rice cooker, add a little water, and cook

5. Heat the pan with cold oil, pour in the minced meat and fry until the color changes, pour in the cooking wine, light soy sauce, dark soy sauce, salt, sugar, and stir well

6. Pour in the diced vegetables and stir fry

7. Add glutinous rice, stir-fry and serve

8. Take the siu mai wrapper and wrap it in the fried stuffing

9. Steam in boiling water for 15 minutes

Tips:
1. Soak the glutinous rice in water for half an hour and steam it with boiling water for 15 minutes.

2. When wrapping siumai, do not close the mouth, hold the edge of the siumai with your thumb and index finger, and shape it into a pomegranate shape when you lift it