When I go to school in the South, I like to eat and sell. I especially like the feeling of biting in my mouth. With the thick meat, I enjoy it every time I eat it.
Glutinous rice is soaked for 4 hours in advance, add 200 grams of water, cook with rice cooker or steam on the pan
Water shiitake mushrooms cut into pieces
Pour the oil in the pan and heat it. Stir in the meat and stir fry.
Add a little soy sauce to color, stir the mushrooms
Pour in the right amount of water, boil, add glutinous rice and mix until the soup is dried.
Turn off the heat, mix in salt, sugar and pepper.
Flour and boiled water into a dough, simmer for half an hour
Divide the dough into 15 doses, knead it into a round slice, add the glutinous rice stuffing, and serve as a sizzling
Put the siu mai into the steamer, place the carrot slices or cabbage leaves underneath, and steam for 10 minutes.
The glutinous rice stuffing is better than the hot pack. If it is cold, it is too sticky and not easy to operate. In addition to pork and mushrooms, you can also add corn, green beans or carrots to the filling, which is good-looking and nutritious.