Salty How to make egg yolk siomai

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  1. Soak glutinous rice one night in advance good.Dice carrots, fungus, and shiitake mushrooms and set aside

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  2.Choose 9 salted egg yolks and steam them over medium heat for 10 minutes Take it out, let it cool and cut it in half (if the siomai buns are small, you need to prepare more salted egg yolks.I made a total of 25 buns this time, so some of them don’t have salted egg yolks)

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  3. Heat the lard and sunflower oil, and put the three cubes (carrots, fungus, and mushrooms) into the pot.Fry for a while, then add salt, light soy sauce, dark soy sauce, oyster sauce, chicken essence and pepper and stir-fry

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  4.Turn off the heat and add the steamed glutinous rice and mix well (if you don’t have a steamer at home, the glutinous rice can be cooked directly in the rice cooker, with less water than usual)

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  5. When making siomai skin, you must use hot water to knead the noodles.The skin will not become hard even if it is cold.

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  6. Put the mixed glutinous rice and salted egg yolk into the siomai skin, and squeeze it randomly , just follow your mood

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  7.Dangdangdang~ the finished product is out, I feel good about myself

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  8.Finally, steam the wrapped siomai in a pot over high heat for 10 minutes.Uneaten Siomai can be kept in the freezer for two weeks.When you want to eat it, just take it out and steam it.It is especially suitable for office workers to make breakfast