How to make shrimp siu mai

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the recipe of shrimp dumplings.

1. Soak glutinous rice and red rice the night before, until the rice grains can be easily crushed by hand.

2. Soak the mushrooms in advance and set aside the soaking water.

3. Remove the shrimp glands, add cooking wine, a little salt and pepper to marinate, coat with cornstarch, and then coat with a little oil. Chop the pork into paste, add cooking wine and a little salt to marinate, and you can also add some cornstarch. Squeeze the water out of the mushrooms, remove the stems and cut into small dices for later use.

4. Spread the soaked rice evenly on the steamer covered with gauze, cover it with gauze and then cover it again. Steam it over high heat for 60 minutes, then open the lid to check. When the rice grains are transparent, take a few grains and put them in your mouth to taste. When the rice grains are cooked through and have the wonderful chewiness of dry-steamed glutinous rice, you can remove it from the heat. Of course, you can also use an electric rice cooker to cook it, but the rice is more fragrant when steamed and the rice grains are plump and distinct.

5. Rinse the shrimps in hot water until they change color, then remove and drain.

6. Boil a pot of water, add some salt and oil, and blanch the green beans and corn kernels. Remove from water and set aside.

7. Heat the oil in a pan, add the scallion segments and stir-fry until fragrant, then add the minced pork and stir-fry until it changes color. Pour in cooking wine.

8. Then add the diced mushrooms and stir-fry.

9. First add the steamed glutinous rice, red rice, green beans, corn kernels and shrimps into the pot and mix well.

10. Add salt, soy sauce, sugar and 2 tablespoons of the water used to soak the mushrooms into the pot. Cook for three or four minutes until the water is dry, then pour some sesame oil on it. The filling is ready.

11. Roll the edges of the dumpling skin larger and thinner.

12. Pinch out evenly spaced folds along the edge of the dumpling skin, as shown in the picture.

13. Hold the dumpling wrapper with one hand and wrap the filling with the other hand.

14. Use the tiger's mouth to pinch the upper middle part of the siomai to make a neck for it. Pinch the upper part tightly to make it look thin on the top and fat on the bottom.

15. The finished siomai.

16. Boil the water in the steamer and steam the food for ten minutes. After turning off the heat, cover and simmer for two minutes before opening the lid.

17. The fragrant steamed dumplings are out of the oven!

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make shrimp steamed buns.