Health benefits
Glutinous rice: detoxification
Pork belly: nourishing yin
Ingredients
Glutinous rice ( 1kg (1400g after steaming) ) | Fatty meat (refined lard) ( 70g ) |
Pork belly ( 210g ) | Lean pork ( 90g ) |
Corn (one root) ( About 200g ) div> | Chopped shiitake mushrooms ( 110g ) |
Dough (about 55 sheets) ( 500g ) | Cantonese style sausage (6 pieces) ( 220g ) |
| Green onions (fried pork belly) ( One ) | Ginger ( Fried pork belly) ( a little ) |
Garlic (fried pork belly) ( 3 pieces ) | Fuel consumption (seasoning mixture) ( Appropriate amount ) |
Dark soy sauce/light soy sauce (seasoning mixture) ( Appropriate amount ) | Cooking wine (seasoning mixture) ( A little ) |
Salt (seasoning mixture + for frying meat) ( appropriate amount ) div> | Chicken essence (seasoning mixture + for stir-frying meat)) ( a little ) |
How to make corn meat and paper skin siomai
1. Soak the glutinous rice one night in advance and steam it the next morning Steam in the pot for 30 minutes, then turn off the heat and simmer for ten minutes
2. Prepare the above ingredients , for stir-fried pork belly with onion, ginger and garlic
3. Refining lard: Heat the pot and put it in Fatty meat, after cooking, take out the meat residue
4.Put in the pork belly, Stir fry for one minute and then add dark soy sauce, salt, chicken essence, and pepper.After frying for six minutes, add onion, ginger, and garlic to enhance the aroma
5.Add lean meat and stir-fry for 6 seconds
6.Add Chinese sausage and stir-fry to remove the oil
7.Add chopped mushrooms , stir-fry
8.Add glutinous rice, stir-fry and add seasoning mixture, stir Stir-fry, mix and color
9.Finally add corn kernels and let cool for later use
10. It is recommended to buy dumpling wrappers directly for the dough (in this special case, wonton wrappers were used.Zhang 9g)
11.The packaging method is as shown in the picture
12.Large Shaomai, filling about 45-50g
13.Wrap 20 large Shaomai
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14.Put it in the freezer section of the refrigerator
15.Buckle the wonton wrapper into a 9cm round shape and use it to wrap about 35g of small siomai
16.Round dough wrapper
17.Twenty After multiple small siomai have been wrapped, place them in the refrigerator to freeze
18. into picture
Tips
1.The glutinous rice must be soaked overnight in advance, so that it will be soft and glutinous when steamed
2.When the soaked glutinous rice is steamed in the pot, there is no need to add additional water to the plate
3.Mix the seasonings Add appropriate amounts of liquid and fried meat ingredients according to personal taste
4.It is recommended to use dumpling wrappers for dough, so that the dough left at the tiger's mouth will be more even and the taste will be better
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