Steamed Pork Dumplings
Introduction:
"I want to eat Shaomai, but I don't think it's clean when I buy it outside. Do it yourself. Add whatever you like. "
Production steps:
Step 1: wash mushrooms and soak hair. Peel the carrots. The corn is cooked and peeled.
Step 2: add salt, pepper and cooking wine to the meat mixture.
Step 3: cut mushrooms and carrots into small foam. Carrots and corn are easier to cut when they are cooked together.
Step 4: soak glutinous rice for two hours, add a little water to cook glutinous rice and let cool.
Step 5: saute minced chives and ginger in hot pot and cold oil.
Step 6: add minced meat and stir fry.
Step 7: medium high fire, add cooking wine along the edge of the pot, stir fry to remove fishiness.
Step 8: add corn, carrot, mushroom, soy sauce, soy sauce, sugar, salt, chicken essence, stir fry.
Step 9: turn off the heat, add glutinous rice, stir fry evenly.
Step 10: roll thin around the dumpling skin.
Step 11: add a spoonful of stuffing to the dumpling skin.
Step 12: hold the bottom of the wheat in the palm, close the fingers and close the mouth.
Step 13: Here's the wrapped Shaomai.
Step 14: add water to the steamer, put in Shaomai, steam over high fire for about 20 minutes, smell the smell of Shaomai, turn off the fire and keep it stuffy for 5 minutes.
Step 15: complete the finished product drawing.
Materials required:
Round glutinous rice: a bowl
Corn: 1
Pork: moderate
Mushroom: 6
Carrot: 1
Ginger powder: appropriate amount
Onion powder: appropriate amount
Dumpling skin: 50 pieces
Sugar: right amount
Salt: right amount
Old style: moderate
Soy sauce: moderate
Note: soak glutinous rice in advance, add less water when cooking.
Production difficulty: ordinary
Process: steaming
Production time: one hour
Taste: salty and sweet
Chinese PinYin : Shao Mai
Steamed Pork Dumplings
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