Unauthentic Big Satisfaction~~ Glutinous Rice Shaomai
1.
Soak the glutinous rice and stalk rice in advance, soak it until you pinch it, and steam it for 30-60 minutes and let it cool. Stir-fry the rest of the fillings with oil in advance.
2.
Step one is fragrant, add the diced lean meat half-cooked to the soup and bring to a boil until fully cooked.
3.
Add the glutinous rice that has been steamed to cool
4.
Stir-fry quickly and evenly, so that each rice grain absorbs the soup, all the soup is absorbed, turn off the heat, pour into the celery and stir evenly.
5.
Filling is fine, let cool
6.
Spread a little cornstarch on the ready-made dumpling skin, and use a rolling pin to roll the thin dumpling skin back and forth, especially rolling around the skin a few times, and it will become like a lotus leaf.
7.
To make shaomai, watch the video for the technique (not authentic, I thought about it by myself, I was afraid that it would be uncomfortable in the end. I put cold water around the dumpling wrapper). At the end, you must use a tiger's mouth to close it slightly. \n
8.
Wrap it and put it on the pot, boil the water and steam for seven minutes, turn off the heat, and then uncover the lid after another five minutes of stuffiness.
Tips:
1 The filling depends on the ingredients you like. You can add sea rice ~ Cantonese sausage ~ sauce meat and so on. I can’t find dried shiitake mushrooms in the refrigerator and can only replace them with shiitake mushrooms. Don’t pour the soaked shiitake mushrooms and add it to the soup. \n2 You must use a little harder to close the package of Shaomai in order to tighten it tightly. \n
