Style Siomai

Soak the glutinous rice overnight, changing the water several times

Don’t put too much water in the glutinous rice, just as high as the rice, and add a few drops of oil

When steaming glutinous rice, you can marinate the minced meat with salt, light soy sauce and dark soy sauce

Wash the vegetables, mushrooms and carrots, wash the mushrooms and soak them in water (don’t throw away the water for soaking the mushrooms)

Wash the purple cabbage and squeeze the juice

Green vegetables, carrot juice

Crush the mushrooms with a Guoyu ice cream head. If the mushrooms produce juice, don’t throw away the juice. Keep it

The ingredients are ready and the glutinous rice is cooked. When it is cooked, stir it up with a spoon, take it out and let it cool

In a large bowl, put an appropriate amount of flour and two-thirds of the vegetable juice into the pot and heat it. After it boils, add the flour little by little and mix it into a snowflake shape. Then add the remaining vegetable juice and mix it into a dough. (You can wear disposable gloves when making the dough.) Knead it a few times and wrap it with plastic wrap. Let it rest for half an hour

After other vegetables are mixed with green vegetable noodles, you can make stuffing for siomai

The dough has woken up. Take it out and add some dry flour and knead it more until it becomes firmer. The siomai cooked in this way will not deform when steamed

Heat the pan with cold oil, stir-fry the minced meat, add rice wine, light soy sauce and salt. Stir-fry for a while. Add the mushrooms and carrot residue and stir-fry until cooked. Then add the glutinous rice, add salt and dark soy sauce to adjust the color. Add some water for soaking the mushrooms so that the aroma of the mushrooms can be fully absorbed into the glutinous rice. (Add the right amount when cooking, not too salty.) Stir evenly and take it out of the pot. Place it on a plate and let it cool

Fried stuffing

Divide the dough into several small pieces of the same size, roll it into a pancake, don’t make it too thin in the middle, make the sides as thin as possible, and roll it into a pattern

Place filling material in the dough and pinch the edge together

Close

Pour water into the steamer and bring it to a boil. Place wet cloth or oil paper in the steamer, then put the siomai. Steam over high heat for 8-10 minutes. Open the lid and take it out immediately. Otherwise, if it takes a long time, the siomai will stick to the bottom

Steam for 8-10 minutes

Finished product

Finished product

Overview

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