How to make siomai

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  1. Glutinous rice must be fully soaked.The weather is too hot.I put the soaked glutinous rice with water in the refrigerator overnight, and steam it in the steamer in the morning.This kind of glutinous rice The taste is very good, chewy and not mushy~

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  2. Dice bacon , I want to save trouble and use a food processor to make it.The weather is hot, so try not to do it manually if it can be processed automatically~

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  3.Canned corn for direct use~

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  4. Cooked lard is a must, no oil will do.Instead, it is the soul of siomai!

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  5.Steamed glutinous rice, corn kernels, bamboo shoots (use bags of water to soak bamboo shoots, if Fresh bamboo shoots are better, just dice them and blanch them), mix the diced bacon and mix well~
  

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  6.Add light soy sauce, oil, black pepper, and cooked lard, and continue to mix well~

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  7.The siomai stuffing is ready~
  Chinese dim sum lies in independent innovation.You can add shrimp, fresh meat, mushrooms, fungus, carrots and other ingredients to the siomai stuffing according to your personal preference.I use all of them.It is the simplest and most convenient~

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  8. Add a small amount of salt to the flour, mix with warm water to form a dough, and let it wake up for 10 seconds Minutes, dry it into a dough ~
  Personally, it is better to make the siomai skin by hand, it is elastic and not easy to break and tastes good~

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  9.Put in the stuffing and hold it tightly with your hands.My buns don’t look good, so just eat it at home~

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  10.Like flowers~

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  11. Wrap it in the steamer , brush a little oil on the bottom of the steamer to prevent sticking~

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  12.Two drawers full~ p>

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  13.Pour cold water into the pot and steam for half an hour~

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  14. When it comes out of the pot, the appearance is a bit low, but the taste is pretty good~

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  15.Looks oily~

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  16. Picture~