Shao Mai method: Lace roasted wheat husk to share with the secret filling, does not collapse or become hard, sticky and delicious

is the Dragon Boat Festival again, do you eat salty rice dumplings or sweet rice dumplings ?

I grew up with sweet rice dumplings. After trying salty rice dumplings occasionally, the first impression was that they were unpalatable. After that, I began to resist salty rice dumplings. After graduation, the company issued rice dumpling gift boxes, two of which were salty rice dumplings. Egg yolk meat dumplings and black pork meat dumplings are surprisingly delicious, which has changed my perception of salty dumplings for many years.

If there are friends who like to eat salty dumplings as much as I do, they will definitely like Shao Mai .

Shaomai

Ingredients: glutinous rice , green peppers, carrots , corn kernels , minced meat , light soy sauce, dark soy sauce, salt, dumpling wrappers

Production:

1, washed pork, cut into pieces, put in Make minced meat in the food processor .

2, heat a pan with cold oil, first add chopped green onion and stir-fry until fragrant, then add minced meat and stir-fry until it turns white, add carrots, green peppers and corn kernels, stir well, and finally add light soy sauce, dark soy sauce and salt to taste.

3. Stir fry the vegetables until they are about 8 mature, turn off the heat, put in the cooked glutinous rice and stir well, and the fragrant siomai filling is ready.

❤ You can add more seasoning, because it will neutralize some saltiness when mixing sticky rice.

4. When the siomai filling is ready, put it aside to cool first, then prepare some dumpling wrappers, stack a few sheets together, and then pinch the pleats according to the method of wrapping buns and .

❤ The dumpling skin should be sprinkled with more dry powder to prevent sticking, otherwise it will be easy to stick together.

5, Baoshaomai is very simple, put the filling in the middle, then tighten the filling, and then arrange the shape a little, it is a beautiful blank.

❤ Don't pursue too thin skin and large filling for shaomai. If the skin is too thin or the filling is too much, especially if the head is too heavy for filling and shaping, there will be a high probability of collapse.

6, after all the blanks are done, open the pot and steam for 8 minutes.

The thin, soft and firm shaomai skin meets the delicious sticky glutinous rice filling. It is really one bite, the more you eat, the more you love it. Dragon Boat Festival is coming, do you like sweet or salty?