Siu May beef mouthful-Chinese healthy recipe for November 16

Siu May beef mouthful

Siu May beef mouthful

Ingredients

180
g ground beef

1
bowl of cooked glutinous rice dough discs Siu-Mai purchased

2
1/2 sausage scented mushrooms

50g
celery Seasoning

1
white chives

1
slice of ginger

3
tbsp light soy sauce sunflower oil

1/2
red pepper

2
tbsp Shaoxing wine

1
½ cup salt sheets bamboo

15
minutes

Siu May beef mouthful Steps:

1.
Soak the mushrooms scented, cut the sausage, celery, white chives, ginger, red
pepper and mushrooms flavored diced.

2.
Heat the sunflower oil in a frying pan.

3.
Put the ground beef in skillet, fried. Then pour 2 tbsp Shaoxing wine and
continue to fry.

4.
When the beef changes color, add the cooked glutinous rice. Fry evenly. Then
add the ingredients from step 1 and continue to fry.

5.
Add 3 tbsp light soy sauce, 1 ½ cup and salt (if you prefer the dark color,
add a little dark soy sauce), then fry all the train farce.

6.
Post a good amount of stuffing in a hard paste Siu-May

7.
Trample the stuffing between the thumb and index and middle fingers supporting
the bottom to form a cylindrical bite to records in lip edges. Tamp the bottom
of Siu-Mai on the work plan and model the bite.

8.
Ask a longti (steam oven) on the water and put bamboo leaves in the longti.
Bring water to a boil. Finally, steam cook over high heat for 10 minutes.
Serve.

Steps:

1.
Soak the mushrooms scented, cut the sausage, celery, white chives, ginger, red
pepper and mushrooms flavored diced.

2.
Heat the sunflower oil in a frying pan.

3.
Put the ground beef in skillet, fried. Then pour 2 tbsp Shaoxing wine and
continue to fry.

4.
When the beef changes color, add the cooked glutinous rice. Saute evenly. Then
add the ingredients from step 1 and continue to fry.

5.
Add 3 tbsp light soy sauce, 1 ½ cup and salt (if you prefer the dark color,
add a little dark soy sauce), then fry all the train farce.

6.
Post a good amount of stuffing in a hard paste Siu-May

7.
Trample the stuffing between the thumb and index and middle fingers supporting
the bottom to form a cylindrical bite to records in lip edges. Tamp the bottom
of Siu-Mai on the work plan and model the bite.

8.
Ask a longti (steam oven) on the water and put bamboo leaves in the longti.
Bring water to a boil. Finally, steam cook over high heat for 10 minutes.
Serve.

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