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I bought some glutinous rice the day before yesterday, and I suddenly wanted to cook all glutinous rice foods. I actually prefer salty foods to sweet foods. The texture of glutinous rice is sweet and glutinous. During the cooking process, it absorbs the meat juice and it will be full of salty flavor. So today I will make siomai first. Siomai is a popular food in southern China. It is available in the north. It is a kind of Chinese characteristic flour food with many varieties. In Jiangsu, Zhejiang, and Guangdong, people call it Shaomai, while in Beijing, Inner Mongolia and other places, it is called Shaomai, Shaomai, and Shaomei (Shaomei in the north is different from Shaomai in the south, with mutton and green onions as the main ingredient). For the siu mai skin, we can choose ready-made dumpling skins and wonton stew skins, or we can make the skin by hand. The latter will have a stronger texture. Just choose ordinary all-purpose flour. I happened to run out of all-purpose flour at home, and there was a bag of Xinliang brown wheat flour. I used brown wheat flour with some Chinese pastry flour. The finished product tastes very good and is more nutritious. You can replace the fillings according to your own preferences. I added sausage, corn, green beans, carrots, and yams, all of which are favorites of children. The glutinous rice needs to be soaked for 3-5 hours in advance. If you want to make it, plan the time in advance.
