Pleurotus Eryngii, Shrimp, Clam Sauce, Glutinous Rice Siu Mai
1.
Prepare the filling: soak the glutinous rice overnight in advance, and cook the rice water 1:1 (water and rice equal) to make rice. If you like the hard rice, you can also steam it in the basket; mince onion, garlic cloves, and shallots; prawns head and shell (head Don't lose), blanch the clams in water to remove the shells and wash off the mud; carrots, bamboo shoot tips, shrimps, diced fresh shellfish, and green beans are thawed.
2.
Adjust the sauce: Pour all the ingredients in the seasoning except the clam sauce into a small bowl and mix well.
3.
Add more oil to the non-stick wok, heat it up, fry the shrimp oil out of the shrimp heads, remove the shrimp heads and discard them.
4.
Add green onion, garlic and minced onion to fry until fragrant.
5.
Stir-fry bamboo shoots, green beans, and carrots.
6.
Add shrimps, fresh shells, and clams, and stir-fry slightly.
7.
Stir fry with glutinous rice.
8.
Add the sauce.
9.
Fry the clam sauce evenly. This clam sauce is fresh and slightly spicy, and it is delicious. If not, it doesn't matter if it doesn't. After stir-frying, taste the taste, it will be slightly saltier than usual, adjust if it is not enough. The filling is complete.
10.
I don’t know how to make siu mai, but there are dumplings on the Internet. Take three dumpling wrappers, apply powder to prevent sticking each, stack them into a stack, and use a rolling pin to roll them into a larger round dough wrapper.
11.
Then stretch the edges into a lotus leaf shape with both hands (stretch three sheets together), separate and serve.
12.
Take a piece of siu mai husk and spread it out in the palm of your hand. Use a watering can to spray a little water mist to moisten the leather.
13.
Use two tiger mouths to circle the simmered wheat skins, paying attention to the uniform distribution of the ruffles. Then squeeze a "head and neck" out of the circle of the thumb and index finger of the right hand, rotate the siu mai with the left hand and press the filling down.
14.
The siu-mai is ready and put in the steamer, and the steamer cloth should be covered. I use the silicone steamer cloth.
15.
Use a watering can to spray some water mist on the surface of the simmered wheat before starting the fire, cover the lid, and steam for about 10 minutes after the fire is boiled. The stuffing itself is already fried, as long as the skin is steamed, it will not taste good if the seafood is steamed for too long.
16.
This siu mai is very delicious, slightly spicy and rich in taste. There are also some siu mai with red bean paste, which is also delicious.
17.
Shiqian Pleurotus eryngii, shrimp, clam sauce, fresh, tender, fragrant, and spicy make you enjoyable!
Tips:
1 Fresh shells are semi-finished products.
2 If there is no clam sauce, you can leave it alone or use other sauces instead, and adjust the seasoning according to your own taste.
3 Spray water before steaming to make the leather not hard.
