Steamed Dimsum, also known as Shaomai, is a pasta snack that is steamed with hot noodles as the skin. Shaomai originated in Dadu of the Yuan Dynasty and was born and raised in China with a long history.
There are many explanations about the origin of the word shaomai. One saying is that in the early years, Shaomai was sold in teahouses. Diners drank thick brick tea or leafy tea and ate cakes while eating hot Shaomai. Therefore, Shaomai was also called "Zhaomai", which means "to sell"; Some people also said that Shaomai had thin skin and thin fillings, which would break when caught cold, and had to be burned and sold immediately, so it was called Shaomai; Another saying is that Shaomai was originally called Dianzibao, but because of its inelegant name and because its edge resembled fast-ripening ears of wheat, it was renamed Shaomai.
To this day, the varieties of steamed meat in various places have developed very richly and the production has become more exquisite. For example, Anwei has duck oil roast sales, Hangzhou has beef roast sales, Jiangxi has egg meat roast sales, Shandong Linqing has mutton roast sales, Suzhou has three fresh roast sales; Changsha, Hunan has chrysanthemum roast sales; Guangzhou has dry steamed roast sales, fresh shrimp roast sales, etc.
Glutinous rice chicken steamed wheat
By MaciCassin
Recipe Recommendations
- glutinous rice appropriate amount
- mushrooms the 15
- chicken leg meat of 6
- eggs of 4
- yellow wine appropriate amount
- salt appropriate amount
- onion appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- starch appropriate amount
Steps for Glutinous rice chicken steamed wheat
1
Glutinous rice, 4 large cups, soak in cold water overnight, at least 2 hours.
2
Glutinous rice can be steamed or boiled, but my father said it would be more fragrant by steaming, so he adopted his suggestion. Lay gauze under the steaming grid.
3
Drain the water from the glutinous rice that has been soaked all night. Don't drain it too dry, and leave a little water. Pour the glutinous rice into the steaming tray and steam it over high heat. During the steaming process, I found that the surface of glutinous rice was particularly easy to dry and hard, so I added water twice to the surface of the glutinous rice to keep the surface moist.
4
15 shiitake mushrooms, cut into dice.
5
6 chicken legs (you can also replace pork minced meat or beef minced meat), boned and diced.
6
Add rice wine, green onions, soy sauce, salt, pepper, and starch and marinate for 1 hour.
7
Make egg skins. 4 eggs, break them, add salt and monosodium glutamate, and fry them into egg cakes.
8
Dice the egg cake.
9
All the ingredients for making steamed wheat. Because I don't know how to make steamed dumplings, I use Japanese dumpling skins instead.
10
Stir fry the chicken legs.
11
Add mushrooms and egg skins, stir fry slightly.
12
Add soy sauce and water.
13
Then add the glutinous rice and stir fry.
14
Add salt, monosodium glutamate and sugar (adding sugar is to add flavor, which is important).
15
The fragrant glutinous rice, chicken and mushroom rice were served. In fact, it was already very delicious at this time.
16
There are three steps to package steamed sales.
17
Step two...
18
Step three. Pay attention to pinch tightly near the edge of the roasted meat.
19
Note that when steaming in the pan, you should apply some oil to the bottom of the pot so that it will not stick to the pan.
20
Attention everyone, glutinous rice is delicious but not easy to digest, so you should not be greedy.Glutinous rice chicken steamed wheat Make Tips
I made a small mistake during the process; actually, the egg sheet doesn't need to be stir-fried at all, you just need to mix it in directly after the sticky rice is stir-fried. This preserves the yellow color of the egg, which accents the dark brown sticky rice. With the egg garnish, the shumai looks much more attractive.