1. Cut the mushrooms and meat into momo, add salt and chives and mix well
2. Glutinous rice cooked
3. Add salt to glutinous rice and stir-fry with shiitake mushrooms and minced meat evenly.
4. .Knead the flour with a little salt and appropriate amount of water to form a dough, wake up for half an hour, and cut into ingredients
5. Roll into a wafer
6. Use the tip of a rolling pin to roll the surrounding area into a lotus leaf shape
7. .Put the fried glutinous rice filling in the middle with the noodle crust in your hand
8. Slowly gather the thumb and index finger of the hand, and with the other hand, pinch the upper edge of the siu mai husk into a petal-like shape, and then squeeze it into a large cabbage-like siu mai with a thin middle and a little egg yolk on the top
9. Put it in a steamer and steam for 15 minutes on high heat
Tips:1. The roasted wheat husk is thin, so you have to wait until it is steamed before putting it on the steamer, otherwise it will break when you pick it up;
2. The chrysanthemum burnt wheat husk is translucent, and the top is decorated with chrysanthemum-like stamens with egg yolk. More realistic.
