Siu Mai
1.
First prepare the ingredients and wash them all (the glutinous rice was not photographed because the glutinous rice was soaked in the water in advance)
2.
Chop the pork belly into puree (I chopped it for half an hour, it is very delicate, but practice has shown that the meat is chopped into granules, and the meat tastes only when you eat it) chopped scallion and ginger into minced, shiitake, carrot and chive
3.
Put the chopped green onion and ginger in the meat puree, half of the oil, chicken essence, salt, light soy sauce, sugar, cooking wine, and stir well
4.
Then cook the glutinous rice soaked in advance
5.
Heat the oil, stir the meat in the oil pan,
6.
After the minced meat changes color, add the vegetable cubes and stir fry evenly
7.
After the vegetables are slightly discolored, add the cooked glutinous rice, stir fry, and add half of the oil, light soy sauce, salt, sugar, and chicken essence (if you feel that the taste is not enough, you can increase the amount of light soy sauce and salt)
8.
Turn off the heat when all the ingredients have been stir-fried (this process does not add water, remember to stir-fry and don’t make it)
9.
Then prepare the dumpling wrappers. Generally, the dumpling wrappers bought are a bit thick and small. You can roll out the edges of the dumpling wrappers a bit thinner, and then wrap them a bit larger.
10.
Put the dumpling wrapper on the palm of your hand, then put the glutinous rice filling on the dumpling wrapper, and then use the tiger's mouth of the other hand to close the dumpling wrapper in the middle, don't pinch it too tight, and it's done!
11.
Put it in the storage box and put it in the refrigerator (I used the frozen box that I had eaten before freezing the dumplings, and it was just right to put the siumai, waste use)
12.
When you wake up the next morning, you can take it out of the refrigerator, put it directly in the steamer, and just steam it!
Tips:
1. When chopping minced meat, you don’t need to chop the minced meat. The granules are fine. Don’t be too big. The meat tastes just right when you eat it. I chop the meat delicately because the meat for dumplings is chopped together, so every separate
2. The skin of siu-mai, because we southerners are not very good at making noodles, and I am not good at making noodles, so the dumpling skins used directly are a bit thick. It is best to make siu-mai with flour by yourself, thin It's more delicious!
3. As for the filling of siu mai, our general siu mai here is mainly made of glutinous rice. Our neighboring urban area uses pork as the main ingredient, also called meat siu mai. If you like, the ingredients can be free Use it yourself! But if you want to steam it after frying, don't use tofu and other ingredients that are not resistant to cooking.
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