Sausage Mushroom and Sticky Rice Shaomai
1.
Prepare the ingredients first. Wash the glutinous rice before you go to bed and soak it overnight in advance. Wash several times until the water becomes clear. The shiitake mushrooms are also soaked in advance. Three tobacco products were prepared this time. Because there are restrictions on food ingredients in the United States, buying domestic meat products is particularly troublesome. Can only find similar products that can be substituted. So I chose sausages wrapped by myself, bacon from Hunan and bacon from Guangdong. (Actually, these are the only two types sold.
2.
Please make sure to soak the glutinous rice to the extent that it can be easily crushed with your fingers.
3.
Poke a few holes in the flat glutinous rice when it is steamed in the pot, so that it can be fully heated.
4.
Steam on medium-high heat for about 25 minutes. Open the lid, sprinkle some water on the glutinous rice and stir to keep the glutinous rice moist, otherwise it will become particularly dry. Then steam for another 20 minutes and turn off the heat. The glutinous rice is almost eight mature at this time.
5.
Chopped shiitake mushrooms, meat, and green onions.
6.
There are siu mai husks sold in supermarkets, so you don’t need to get them yourself. It is not only too troublesome to do it yourself, but it is also difficult to be thin and standardize each piece. After the final freeze, the effect is almost the same. Lazy people should just buy the leather bag directly. 😁 This thin-seared wheat peel is better and better than thin wonton peel.
7.
At this time, the glutinous rice also cooled a little. You can prepare for the frying process.
8.
Stir the glutinous rice to make sure that the glutinous rice has been steamed into such a crystal clear look.
9.
Prepare the seasoning. No need to add salt, just have soy sauce.
10.
Pour a little oil.
11.
Saute the shiitake mushrooms and bacon until fragrant.
12.
Add glutinous rice.
13.
Soy sauce, my dosage is enough to draw a circle on the glutinous rice.
14.
Light soy sauce, topped with two circles. Eat salty and drizzle it over three times.
15.
Sugar, a spoonful.
16.
Chopped green onion, don’t need too much, I personally think that too much will affect the taste of other ingredients. Just sprinkle some, just give it a fresh taste.
17.
You can add some green beans or corn kernels to increase the richness of the flavor. The key can also be better-looking.
18.
The water for soaking the mushrooms can also be added to increase the fragrance of the mushrooms. Don't throw it away and waste it.
19.
Of course, you can also choose to add sweet corn kernels. This is a Cantonese-style bacon flavor, I think it will be more sweet with corn kernels.
20.
But the Cantonese-style bacon must be cooked for at least 20 minutes first, otherwise it will not bite, it will be too hard and the taste will be very bad. Don't pour out the water left over from the meat, add it to the glutinous rice appropriately. Then all stir fry evenly.
21.
The glutinous rice fillings are all made. Sichuan sausage only contains mushrooms, Hunan bacon with green beans and Cantonese bacon with corn kernels. In fact, even if it is not made into siu mai, this glutinous rice is already very delicious. 🤤 I'm so afraid that I can't help eating the stuffing before I pack it.
22.
Siu Mai is not too difficult in general. Master the knack and wrap it up quickly. My method is to spread the skin on the palm of the hand, and then fill the glutinous rice filling.
23.
Then use the position of the tiger's mouth to jam the shaomai, gently press the glutinous rice inside with your fingers, and slowly tighten the tiger's mouth.
24.
Finally, squeeze it again and adjust it. I think it will be more like an open bun.
25.
One pack of siu mai husk can make about ninety or so, of course, a few will fail. 😂 The wrapped siu mai is arranged in rows, which looks very cool, and is loved by patients with obsessive-compulsive disorder. 😄 You can put the siu mai in a fresh-keeping bag, then put it in the freezer, and take it out when you want to eat it. Just like quick-frozen dumplings, it is convenient and delicious. It is simply the first choice for lazy people. Especially breakfast is the best. 🤤
26.
The cooked siu mai is steamed on medium-high heat for about 20 minutes. When steaming, put a plastic wrap or cover on the steamer to prevent water vapor from entering the steamer, otherwise you can only eat glutinous rice in water. 😂
27.
Everyone will have some nostalgic old taste in their hearts. It may be very simple, but it is indeed an unforgettable emotion in your memory. So as a foodie, it is also a pleasure to remember the taste of the past from time to time.
