The fragrant and soft glutinous rice siomai recipe uses bacon instead of ham, giving it a unique flavor. I have always felt that making snacks is a strenuous task that requires a lot of patience and perseverance, but every time I taste the deliciousness after making it, I can't help but feel happy and secretly think about continuing next time.
【Materials used】
300 grams of glutinous rice, 300 grams of chicken legs, 100 grams of bacon, 6 shiitake mushrooms, 3 chives, 2 tablespoons of soy sauce, half a teaspoon of sugar, an appropriate amount of salt, 1 teaspoon of chicken powder, 1 teaspoon of rice wine, half a teaspoon of white pepper, half a carrot, an appropriate amount of peanut oil, and an appropriate amount of flour.
【Siomai recipe】
1. Soak the glutinous rice in enough water for more than 4 hours, wash the glutinous rice slightly, put a layer of gauze in the steamer, drain the glutinous rice and steam until cooked.
2. Cut the bacon into cubes, cut the mushrooms into cubes, and cut the chives into chopped green onions.
3. Wash the chicken legs, rinse away the blood, remove the bones with a knife, cut the meat into cubes, and marinate with rice wine, white pepper, and soy sauce for 10 minutes.
4. Place the flour on the chopping board, make a well in the middle of the flour, pour boiling water into it, mix the flour evenly, and knead it into a dough.
5. Knead the dough into a long strip.
6. Cut into small pieces.
7. Sprinkle some dry flour on the chopping board, flatten the dough with your hands, and use a rolling pin to roll it into a thin crust, preferably in the shape of a lotus leaf. Pay attention to each piece of dough that is rolled out.Separate with some dry flour to prevent sticking.
8. After the wok is heated, pour in peanut oil, put the chicken into the dry water, then add bacon dices and mushrooms and stir-fry until fragrant
9. Add soy sauce, salt, chicken powder, and sugar and stir well.
10. Pour half of the boiling water covering the chicken until it boils.
11. Pour in the steamed glutinous rice and mix thoroughly, and test the saltiness to determine whether to add additional salt.
12. Add chopped green onion and stir-fry evenly, turn off the heat and serve as filling.
13. Take the skin, put the glutinous rice into the skin, hold it with your hands, and squeeze it into a thin waist shape.
14. Wrap the skin into the glutinous rice filling one by one.
15. After dicing the carrots, use a food processor with an isolation cover to beat the carrots into juice.
16. Take the carrot residue from the isolation cover and add it to the middle of the siomai; brush a layer of oil or place some corn leaves or vegetable leaves on the steamer compartment, put the siomai base into the pot and steam over high heat for 10 to 15 minutes. After taking it out of the pot, the fragrant Siomai is ready. Eat it while it’s hot~~~
