Siu Mai with Mushroom and Glutinous Rice
1.
Soaked glutinous rice, the glutinous rice can be used at night when it is soaked in the morning. I use lotus leaf steamed glutinous rice. The steamed glutinous rice has the fragrance of lotus leaves.
2.
Tenderloin, it’s better to use pork belly, because my daughter and I don’t eat fat, so we use pure lean tenderloin.
3.
carrot
4.
Green onions
5.
Change the shiitake mushrooms to coarser and cut them with a knife. Don’t chop them too much. If you chop them too much, stir-fry the shiitake mushrooms if they shrink and you will lose the taste of shiitake mushrooms.
6.
Carrots are coarsely shredded with a vegetable grater, and chopped roughly, just like shiitake mushrooms. Don’t chop them too much.
7.
Clean the meat and chop the stuffing. It is better to have coarser grains. Do not chop the meat into puree because it tastes bad.
8.
All the ingredients have been changed to knives, and the skins for siu mai are the ready-made dumpling skins that I bought
9.
Put the oil in the pan to heat up to 50% heat, add the meat and stir-fry until the color changes and it comes out of the pan
10.
Stir-fry shiitake mushrooms and carrots in the pan with the remaining oil of the fried meat stuffing. Carrots are fat-soluble vegetables. I think it is more nutritious when fried with oil. I think actually fried carrots are usually delicious. Stir-fried shiitake and carrots with green onion
11.
When the mushrooms and carrots are cooked until they are half-ripe, add soy sauce, light soy sauce, oil consumption, salt, chicken essence, and MSG. They will be ready in one minute.
12.
Steam the glutinous rice and pour it into the pot while it is hot, and stir quickly evenly
13.
Let the mixed glutinous rice cool for a while, and you can start to wrap it. Use a rolling pin to roll the dumpling wrapper into a big circle.
14.
The wrapped glutinous rice shaomai raw embryos, steamed on high heat for 15 minutes
15.
You're done, get out of the pot
16.
good to eat
Tips:
When steaming glutinous rice, you can add some water and steam it. I didn’t add water when steaming. When the time was up, the rice was raw and it was too dry, so I added a bowl of water and steamed the rice again.
