Health benefits
Lard: delay aging, antioxidant, anti-cancer and prevent cancer
Pepper: enrich blood, protect teeth, protect bones
Ingredients
Dumpling skin ( 500g ) | Glutinous rice ( 2 bowls about 1000g ) |
Xiangchou Fresh Soybean Paste ( 50g ) | Braised beef cubes ( 200g ) |
Trisatin ( 1 small bowl ) | Lard ( 50g span> ) |
Salt ( 2 grams ) | Pepper ( 5 grams ) |
Oyster sauce ( 2 tablespoons ) | Light soy sauce ( 2 tablespoons ) |
Boiled water or stock ( 100g ) | MSG ( A little ) |
How to make sauce-flavored Shaomai
1. Add braised beef cubes, about 20 grams of aromatic content Fresh soybean paste, mix well and set aside
2.Put the tricolor diced into the boiling water pot, Boil until cooked, remove and set aside
3. Add lard to the glutinous rice while it is hot, and stir Even
4.Add Xiangchou Fresh Soybean Paste, oyster sauce, light soy sauce, salt, and pepper Stir the powder and MSG evenly
5.Add beef and tricolor and mix well p>
6.Take the dumpling skin and roll it out a little thinner, then add an appropriate amount of mixed glutinous rice and beef filling p>
7.Slowly lift up the surrounding dough with the thumb of your hands, and gather it toward the middle, leaving a good mouthful Steaming
8.Put it into a pot of boiling water, steam over high heat for about 8 minutes, and simmer for 1 minute That's it
9.Finished product picture
Tips
Roll out the dumpling skin into half thickness, pay attention to make it thicker in the middle.The periphery should be thinner so that it won't break easily when steamed and it will still be transparent.
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