Leftover Rice Dumpling Skin Lazy Siu Mai
1.
Prepare the required ingredients
2.
Wash carrot, celery, corn kernels and mince
3.
Put oil in the pot and heat up, first add three diced to fry until transparent
4.
Add the rice and mix and fry evenly
5.
Add salt, pepper, light soy sauce, soy sauce, stir fry until evenly flavored
6.
Fried golden rice
7.
Then use a rolling pin to roll the dumpling wrapper a little bit larger,
8.
Put the fried golden rice in the middle of the dumpling wrapper, soak the surrounding water
9.
Tighten it into siu-mai with a tiger’s mouth. I did it for the first time. No experience and a bit ugly.
10.
Knead it into a siu-mai shape one by one
11.
Put water in the pot to boil, put it in the steaming rack, put the siu mai
12.
Cover the pot and steam for ten minutes on high heat
Tips:
Baby reminder:
1. The side dishes you need are put according to what you like. Normally, it is what I put in the house.
2. Siu Mai can be made into a style that I like. I didn’t know how to do it the first time, so I could barely see/bare/bare teeth.
3. Because the skin of the dumplings is small, you can use a rolling pin to roll out four or five pieces of dumplings in a row. When you take them, be gentle/smile/smile
4. After the dumpling skin is rolled again, the tiger's mouth is not tight during the wrapping process, so you can get more water on the surrounding area
