Sausage Pea Siu Mai
by Danxia 4462
Favorite
Difficulty
Easy
Time
15m
Serving
5
Recently, my family likes to eat glutinous rice and char siu rice. I am tired after eating it a few times, and glutinous rice is difficult to digest. The elderly and children are not very good at eating it. Today I am in a good mood. Seeing that there is a bowl of leftover rice in the pot, just wipe it out and make it with ordinary rice.
Shaomai, also known as Shaomai, Shaomei (Inner Mongolian writing, sound shāo mài), Xiaomi, Shaomai, Shaomei, Shaomei, Ghost Uncooked Head, describes the shape of the top fluffy bunch folded like a flower. It is a kind of hot noodles. Steamed snacks wrapped in skins and stuffing. Shaped like a pomegranate, it is white and crystal clear, the filling is thin, and the fragrance is delicious. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers. It is often used as a banquet delicacy among the folks. He was born and raised in China and has a long history. According to legend, it originated in Datong in the late Ming and early Qing. It is said that after the Ming Dynasty king established the Daiwangfu, the siu mai was made in the imperial dining room. The siu mai just out of the cage is very beautiful, with white edges, like pear blossoms. You can see the meat filling through the dough, the skin is thin and the meat is tender, its taste is very delicious, the color, fragrance and shape are good, and it is known as the famous food of Datong. It was later spread to Beijing and Tianjin as siumai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi. People called it siumai. The materials and methods of making siumai in the north and south are very different.
Shaomai, also known as Shaomai, Shaomei (Inner Mongolian writing, sound shāo mài), Xiaomi, Shaomai, Shaomei, Shaomei, Ghost Uncooked Head, describes the shape of the top fluffy bunch folded like a flower. It is a kind of hot noodles. Steamed snacks wrapped in skins and stuffing. Shaped like a pomegranate, it is white and crystal clear, the filling is thin, and the fragrance is delicious. It is fragrant and delicious, and has the advantages of xiaolongbao and pot stickers. It is often used as a banquet delicacy among the folks. He was born and raised in China and has a long history. According to legend, it originated in Datong in the late Ming and early Qing. It is said that after the Ming Dynasty king established the Daiwangfu, the siu mai was made in the imperial dining room. The siu mai just out of the cage is very beautiful, with white edges, like pear blossoms. You can see the meat filling through the dough, the skin is thin and the meat is tender, its taste is very delicious, the color, fragrance and shape are good, and it is known as the famous food of Datong. It was later spread to Beijing and Tianjin as siumai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi. People called it siumai. The materials and methods of making siumai in the north and south are very different.
