Unforgettable Glutinous Rice Shaomai
1.
Pour boiling water into the flour, stir quickly with chopsticks, and then pour in an appropriate amount of cold water to form a dough with moderate hardness. Cover with plastic wrap and relax at room temperature for about 30 minutes.
2.
Soak the glutinous rice in cold water for more than three hours in advance.
3.
Cut pork into cubes, add a little salt, appropriate amount of dark soy sauce, cooking wine, cooking oil, and a little salt, mix well, soak dried shiitake mushrooms in water in advance, squeeze the excess water and cut into cubes, cut carrots into cubes, and cook green beans with boiling water .
4.
Put a silicone mat in the steamer, spread the glutinous rice evenly on the mat, and steam over high heat for about 25 minutes. Put the steamed glutinous rice and set aside, heat the pan on the other side, add the lard, when the oil is 60% hot, pour in the diced pork and stir fry, then add the diced mushrooms and diced carrots and stir-fry, then add some dark soy sauce, Stir-fry soy sauce, oyster sauce, salt, cooking wine and a little sugar, turn off the heat, pour the glutinous rice into the pot and mix with it.
5.
The mixed glutinous rice is fragrant, set aside and set aside.
6.
Use a spatula to divide the loose dough into ten grams or so, and press it flat with the palm of your hand.
7.
Roll it into a lotus leaf shape with a rolling pin. The operation is divided into two steps, first roll into a circle, and then press the front end of the rolling pin into a lotus leaf shape.
8.
Add well-mixed glutinous rice in the middle of the dough, place it on the tiger’s mouth, use the power of your thumb and index finger to wrap the siu mai, and pinch the waist to expose the glutinous rice. Pour the wrapped siu mai into the steamer.
9.
After SAIC, steam for about 8 minutes, simmer for 3 minutes, and put a hot cooked green peas on top of each steamed siu mai to garnish.
10.
Serve and start eating!
11.
No matter how they look, they are beautiful, and the taste is also good!
