How to make Shanghai style siomai

If you live near a hospital, you will find that more and more people are suffering from cancer nowadays. Although there are many causes of cancer, 90% of patients suffer from it due to their diet. Therefore, in order to prevent cancer caused by diet, you’d better learn to cook for yourself. Now, please follow me to learn how to make Shanghai-style siomai.

1. The key is to prepare the filling. When you cook it at home, the filling must be rich, so that it tastes best. Prepare minced meat, egg skin, chopped black fungus and carrot, dried shrimp, chopped fresh mushrooms, and cook a pot of rice with half glutinous rice and half polished japonica rice (the ratio of the two types of rice can be determined according to personal preference for softness or hardness). Chop the onion, ginger and garlic into fine pieces. If you are worried that the ginger in the meat filling will affect the taste, you can squeeze the ginger juice and add it to the meat filling. The effect is the same, but the meat will be more delicate without any particles.

2.1 and minced ginger..

3.2 Pour cooking wine into the minced meat.

4.121 Salt....

5.212 chopped green onion...

6.1 Pepper..

7.2 Stir well and add sesame oil.

8.Chicken Essence...

9. Add carrots.

10. Fungus...

11. Egg skin...

12. Then mix the various fillings evenly.

13. Mix the filling.

14. Heat oil in a pan and sauté dried shrimp and chopped green onion.

15. Then add the minced meat and fry until cooked. When the meat turns white, you can add the rice (I use a 1:1 ratio, you can adjust the ratio according to your taste).

16. After frying evenly, pour in soy sauce and cooking wine, and finally season with sugar and salt (the proportions can be adjusted according to your taste). Turn off the heat, add chicken essence and mix the fillings evenly, serve and let cool before wrapping.

17. What I prepared is wonton wrapper, which is springy and chewy after steaming, and the effect is pretty good. Put the filling in the wonton wrapper, just like making xiaolongbao, and pinch folds along one side, but don’t seal the mouth at the end. Squeeze the filling tighter at the bottleneck so that it tastes better. Apply a layer of oil on the bottom of the steamer, steam over medium heat for 7 minutes and it is ready to serve. Eat while hot. If it gets cold, the skin will become hard and the glutinous rice will be difficult to digest.

Today’s introduction to Shanghai-style siomai ends here. Thank you for your attention. Now that you have learned the method, try it out as soon as possible. Your family is looking forward to your delicious dishes being served!