Assorted Shaomai
Overview
Since my husband works locally, what a great guy! Every day he asked me to get up early in the morning and cook breakfast for him, but he always looked disgusted and ate it every time! In fact, he just has a bad mouth! Every day I have to cook something fresh for him, so let’s make Shaomai this time. When I get home at about four o’clock in the evening, I prepare the ingredients when I wash rice for cooking. I make Shaomai after dinner, and I keep cooking until eight o’clock in the evening. Oops, I’m so tired that I have to make breakfast for him in the morning. It’s not easy!
Tags
Ingredients
Steps
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First prepare the ingredients and wash them all (the glutinous rice was not photographed because the glutinous rice was soaked in water in advance,)
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Chop the pork belly into pureed meat (I chopped it for half an hour, it was very delicate, but practice has proved that it is enough to chop the meat into particles, and the texture of the meat will come out when you eat it). Chop the onion and ginger into mince, and chop the mushrooms, carrots and leeks into granules
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Add minced onion and ginger, half of the oil, chicken essence, salt, light soy sauce, sugar, and cooking wine into the meat paste, and stir evenly
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Then cook the glutinous rice soaked in advance
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Heat the oil over high heat, put the minced meat into the pan and stir-fry,
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After the minced meat changes color, add the vegetable cubes and stir-fry evenly
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After the vegetables change color slightly, add the cooked glutinous rice, stir-fry, and then add half of the oil, light soy sauce, salt, sugar, and chicken essence (if you feel the taste is not enough, you can increase the amount of light soy sauce and salt appropriately)
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Stir-fry all the ingredients until almost done and turn off the heat (no water is added in this process, remember to stir-fry to avoid burning the pan)
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Then prepare the dumpling wrappers. Generally, the dumpling wrappers you buy are a little thick and a little small. You can roll the edges of the dumpling wrappers a little thinner and make them bigger before wrapping.
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Put the dumpling wrapper in the palm of your hand, then put the glutinous rice filling on the dumpling wrapper, and then use the thumb of the other hand to close the dumpling wrapper in the middle. Just don't pinch it too tightly, and it's done!
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Put it in a storage box and put it in the refrigerator (I used a frozen box that I had used to freeze glutinous rice balls before. It was just right for storing siomai and reusing waste)
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When you get up the next morning, you can take it out of the refrigerator, put it directly into the steamer, and steam it until cooked!
