Siu Mai
1.
Soak the glutinous rice overnight.
2.
Peel the corn, cut the carrot into small pieces, and cut the sausage into slices for later use.
3.
The soaked glutinous rice is steamed in a pot.
4.
Boil the corn kernels in boiling water.
5.
Put the sliced sausage in another pot.
6.
Stir out the oil on a small fire.
7.
Add carrots and corn kernels and stir fry.
8.
Add the steamed glutinous rice. Use chopsticks to scatter and stir fry.
9.
Add soy sauce and dark soy sauce and stir fry evenly.
10.
Add some salt to taste at the end.
11.
Put it on a plate and let cool.
12.
Take the first dumpling wrapper and roll out the edges slightly with a rolling pin.
13.
Pack the fried stuffing.
14.
Siu Mai with a tiger's mouth, the beautiful flower shape will come out!
15.
Wrap them and put them in a steamer, spray some clean water on the surface, and steam for 10 minutes on high heat.
Tips:
The surface is sprayed with clean water, and the steamed skin will not be so dry. Soak glutinous rice for at least 3 hours.