How to make dry steaming?

Steamed full name dry steam siu mai (Cantonese abbreviation dry steam), is quite distinctive in Guangdong Province, the traditional Han cuisine, the province's teahouse one of the most popular teahouse breakfast.

Dry Steam Practice:

Raw Material Recipe:

Flour 500 grams of eggs 150 grams of lye 5 grams of fresh water 125 milliliters of cornstarch about 250 grams of skinned lean pork 150 grams of shrimp 250 grams of mushrooms 50 grams of mushroom 50 grams of MSG 12 grams of salt 10 grams of sugar 15 grams of oil 50 grams of light soy sauce (white soy sauce) 15 grams of sesame oil 10 grams of pepper.

Method of production

1. Put the flour on the board to open the nest, put the eggs and water, alkaline water and evenly rubbed slippery, wrapped with a wet cloth molasses 15 minutes. Roll the dough into long thin strips, then use a knife to cut into small round pieces about 6 mm thick, and use a small mallet to put the small round pieces in the dry cornstarch and roll them out into small lace-like pie crusts for use.

2. Cut the lean meat into young grains into the pot, and then add the right amount of salt, oil, monosodium glutamate stir. The prawns will be peeled and cleaned, chopped into another pot to add salt, MSG wrestling, stirring and gelatin, and then the remaining fat meat, mushrooms cut into small grains, and meat, shrimp, three flavors of the synthesis of one, all the seasonings into the stirring that is into the filling.

3. Hold the skin with your left hand, use the ruler board with your right hand to set aside 15 grams of filling into the skin, use your thumb and forefinger to close the mouth, then add the ruler board to press the flat, pressing and closing, forming a round shape, with a little filling visible from the top. After wrapping, put it on a small cage drawer brushed with oil, and put 4 pcs in each cage, and add some sausage or egg yolk at the open mouth of the siu mai to embellish it. Steam them for about 7 minutes at high temperature (too long for the skin to come off).

Features: fresh color, taste, texture and moist.