How to make mushroom and sausage siomai

People's life is long and they face many diseases. When people get sick, they usually need medication. Although drug treatment is effective, many diseases can actually be treated with the help of food ingredients, and the ingredients for treating the diseases must be carefully cooked by you. So, let me introduce to you how to cook mushroom and sausage siomai.

1. Soak glutinous rice in water for 4 hours in advance, leaving enough water to barely cover the rice. Put the glutinous rice into a pressure cooker and cook for 15 minutes until cooked. After the glutinous rice is cooked, open the lid when the pressure cooker can be opened, and let the glutinous rice cool for later use.

2.12 Soak the mushrooms in water in advance, wash and squeeze out the water, and cut into small pieces together with the sausage and most of the carrots.

3.21 Cut the remaining half of the carrot into thin slices and set aside.

4.1 Add carrot cubes.

5.2 Add appropriate amount of oil into the pot.

6. Add in Chinese sausage cubes and stir-fry until 80% cooked.

7. Add the glutinous rice that has been cooked in advance.

8.12 Add light soy sauce.

9.21 Add salt.

10. Stir-fry evenly and let cool for later use.

11. Add appropriate amount of water into the pot, place the steaming tray on it, and put carrot slices on it.

12. Take a piece of wonton skin and put an appropriate amount of fried glutinous rice in the middle.

13. Use your palm to pinch the mouth of the wonton skin into a flower shape. (Look at the picture, it’s easy to understand)

14. Wrap all the siu mai and place them on the carrot slices

15. Bring the water to a boil over high heat, then steam over low heat for 8 minutes.

16. The wonton skin made by steaming the siomai is soft and the filling inside is fragrant.

Look at the editor’s introduction today. In fact, the mushroom and sausage dumplings we eat outside are not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!