There are so many delicacies made with glutinous rice, and today I will share with you a creative breakfast that children especially love - siu mai. Speaking of siu mai, I believe many friends are familiar with it, which is a snack made with glutinous rice and dumpling wrappers. The filling inside is stir-fried with glutinous rice and a variety of ingredients, which is nutritious and has a soft and salty taste, which is more popular than traditional zongzi.
Recommended recipe: glutinous rice and siu mai
Ingredient list: 500 grams of glutinous rice, 300 grams of pork belly, 10 dried shiitake mushrooms, appropriate amount of dumpling skin, appropriate amount of cooking oil, appropriate amount of edible salt, a little chicken essence, appropriate amount of soy sauce
Steps:
Step 1: Pretreatment of glutinous rice
Prepare 500 grams of glutinous rice, wash the glutinous rice the night beforehand, and soak it in plenty of water, which will make the glutinous rice easier to cook and taste better.
Step 2: Steam and cook glutinous rice
The next day, drain the soaked glutinous rice and pour it into the steamer. Finish flat and rub a few small holes slightly to allow the steam to penetrate evenly. Cover the pot and steam over high heat for 25 to 30 minutes.
Step 3: Chop the minced meat
Prepare a piece of fresh pork belly or plum meat, remove the skin, cut it into thin slices and chop it into minced meat. The resulting minced meat is both chewy and delicious.
Step 4: Handle the shiitake mushrooms
Add an appropriate amount of dried shiitake mushrooms to soak in advance, clean them and cut them into thin strips for later use. If you want something a little richer, you can also add some of your favorite ingredients, such as corn kernels, green bean kernels or carrots.
Step 5: Stir-fry the filling
Add a little oil to the pot, stir-fry the minced meat after the oil is hot, and fry until golden brown, so that it is not greasy and fragrant. Then add shredded shiitake mushrooms to the minced meat, stir-fry quickly, add salt, chicken essence and soy sauce to taste, and stir-fry until the shiitake mushrooms are soft and ripe.
Step 6: Mix the glutinous rice with the filling
Pour the steamed glutinous rice into the mushroom filling, and turn off the heat at this time. Quickly stir-fry the ingredients evenly so that the glutinous rice fully absorbs the flavor of the filling. After the filling is not hot, form the filling into balls for later use.
Step 7: Wrap the siu mai
To prepare an appropriate amount of dumpling wrappers, take one dumpling wrapper and gently pinch out the lace shape around the edges, which is not only aesthetically pleasing, but also helps to pinch and seal tightly. Place a glutinous rice filling in the dumpling wrapper, gently lift the edges upwards and pinch it to form the typical shape of siu mai.
Step 8: Steaming
Put the wrapped siu mai in a steamer, leaving enough space to prevent sticking, and steam on high heat for 8 minutes. We can make more and store it in the refrigerator, and heat it up again when we want to eat it, which is super convenient.
Step 9: Complete the tasting
The steamed siu mai taste is really fragrant, the skin is chewy to eat, the filling inside is soft and glutinous, salty and fragrant, and it is also very convenient to eat wrapped in dumpling skin.
Conclusion: Such a simple and delicious home-based version of siu mai not only retains the traditional flavor of glutinous rice, but also saves time and labor through modern simplification. Steaming in the morning, hot siu mai with a glass of milk or soy milk is a favorite of children and a favorite of adults. If you like it, try to make it and feel the taste of home.