Homemade Glutinous Rice Siu Mai
1.
Wash the mushrooms, add some water to soak the mushrooms, heat them in a microwave for one minute, then soak them for ten minutes, squeeze the mushrooms out of the water, and you can get the water for soaking the mushrooms. Put the washed glutinous rice into a rice cooker, and cook the glutinous rice with the water soaked in mushrooms. The amount of water is one thumb knuckle higher than the rice.
Dice the carrots, dice the mushrooms, beat the meat to the bottom, cut the shallots, and place the white and green onion leaves separately.
2.
Heat up the wok, add the minced meat and stir-fry, and fill the sauteed minced meat.
3.
Add oil and sauté the chives to white.
4.
Add shiitake mushrooms and stir fry.
5.
After adding carrots and sautéing, add minced meat and stir fry evenly.
6.
Add dark soy sauce, oyster sauce, cooking wine, stir fry, add salt to taste, add salt at the end, a little more salt, because you need to mix in glutinous rice.
7.
Add the cooked glutinous rice and stir well. Taste whether the taste is suitable, and if it is not enough, please add more seasoning.
8.
Wait for the glutinous rice to cool for a while, and finally stir in the green onion leaves and the siu-mai fillings.
9.
Add a lot of siu mai stuffing, put the stuffed wonton wrapper on the tiger's mouth, press the stuffing in the middle of the tiger's mouth with the thumb of the other hand, tighten the tiger's mouth and pinch the waist.
10.
After wrapping, put it in a basket, add cold water to the pot, and after the water is boiled, steam it for 20 minutes at a time, and it is good to see that the roasted wheat husk becomes transparent. Because the fillings are cooked, the skin is transparent and the heat can be turned off. Close the lid and let the taste circulate in the cage for 5 minutes.
11.
The fragrant shaomai is out! Never tire of eating!
Tips:
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