Siu Mai

Name: Siu Mai
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Eight liang Sticky rice; 1/2 root carrot; A little Shiitake Mushrooms; 80g Lean meat; A Sausage; 1 pound dumpling skin; 50g Dried shrimp; Some Fungus; Some salt; Some Soy sauce; A little Grated ginger; a little Peanut oil; Some Chicken Essence; Some Oyster sauce; Some Sugar; Some Cooking Wine; Some black pepper powder

by Chinese Qi Shi

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomai, Shaomai, Ghost Puffy Tou, refers to the shape of the top fluffy and folded like a flower. It is a steamed noodle snack wrapped in hot noodles and stuffing. . Shaomai is shaped like a pomegranate, white and crystal clear, with a thin skin and a delicate filling. He was born and raised in China and has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. 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. "

Siu Mai

1. Prepare ingredients: Soak the fungus and shiitake mushrooms in warm water in advance.

2. Wash the dried shrimp with water, chop the lean meat and sausages, and rub in some minced ginger.

3. Shiitake mushrooms, fungus, carrots are also chopped.

4. Pour a little peanut oil into the wok, pour into the cleaned and drained dried shrimp until fragrant, sprinkle with a little cooking wine.

5. Then add minced meat and stir fry.

6. Add the carrots and glutinous rice (the glutinous rice is cooked before and let cool).

7. Sprinkle with salt, chicken essence, light soy sauce, oyster sauce + (a little bit of dark soy sauce, white sugar, black pepper) and stir fry to taste evenly.

8. Stir-fry and serve.

9. For the lazy version, use dumpling wrapper😄 to wrap the right amount of fillings.

10. Spread a layer of cooking oil on the steamer layer or use a basket cloth. Fill up the cooked siu mai, don't paste it too tightly to avoid sticking.