[shanghai] Shaomai with Glutinous Rice with Oil Residue

Name: [shanghai] Shaomai with Glutinous Rice with Oil Residue
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice; Some Siu Mai Pi; 4s Dried shiitake mushrooms; 1 piece Fatty; 1 piece ginger; Some shallot; Some Soy sauce; Some salt

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Shanghai people like to eat sweet, fresh, and glutinous food. You can see stores selling siu mai everywhere on the street. The siu mais are big and plump, and you can bite into the mouthful, greasy and glutinous, soft and glutinous. The glutinous rice is mixed with the smell of lard, sauce, carefully tasted, the scent of mushrooms, and the umami of meat rice slowly penetrates. This kind of deliciousness is not very complicated to make. Soak the glutinous rice the day before and it will be enough the next day. Had this soft glutinous shaomai! I prefer to use oil residue instead of meat rice, and the aroma of oil residue overflows in one bite, which is extremely satisfying! "

Ingredients

[shanghai] Shaomai with Glutinous Rice with Oil Residue

1. Prepared ingredients.

2. Wash the glutinous rice and soak in clear water overnight.

3. Cut the fat into small pieces and boil out the oil.

4. Turns into golden yellow, the volume is obviously smaller and fish out for use.

5. Spread a layer of gauze on the steamer, pour the soaked glutinous rice into the steamed.

6. Soak the shiitake mushrooms, then chop small cubes, green onions, and ginger.

7. Add oil to the pot, (use lard for more fragrant,) stir-fry the chives and ginger.

8. Add shiitake mushrooms and stir fry for tens of seconds.

9. Add dark soy sauce, light soy sauce, and stir-fry with salt.

10. Add steamed glutinous rice. Lard residue.

11. Mix well and the siu mai filling is ready!

12. Roll the dumpling skin thinly, and roll out the lace.

13. Take an appropriate amount of glutinous rice filling.

14. Put it away in a tiger's mouth and wrap the shaomai.

15. Put oiled paper in the steamer and put the siumai on it and steam it.

16. The lard dregs siu mai is ready.

Tips:
1 When frying the oily residue, add some ginger to make the oily residue fragrant and not fishy
2The steamed siu-mai pad is covered with greased paper for a non-stick effect.