Jade Siomai
Overview
Although it is cold in spring, we can still feel the warmth of the breeze blowing on our faces, and it gives us a little refreshment, so that we can not miss this spring in vain.
Tags
Ingredients
Steps
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Adding a little clear noodles to the flour can increase the transparency of the skin of the siomai, and use boiling water to activate the noodles.
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Puree the spinach, heat it in the microwave, and stir-fry it.
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The white dough will have more flour and the green dough will have less flour.
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Blanch the baby greens. It is said that putting a little alkali in the water can make the vegetables very green. Usually, the water is boiled, and then the vegetables are put in. As soon as the vegetables change color, they are taken out and poured into cold water. It is said that the sudden cooling can keep the green color of the vegetables.
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Chop the green vegetables, add salt, sesame oil, and a little sugar and mix well. It is said that Yangzhou's Jade Shaomai requires ham. The ham is not cooked at home, so ham sausage is used instead.
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Roll the white dough into strips, roll the green dough into a cake, and wrap it up.
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Roll into balls and cut into segments.
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Roll out the dough. Well, this skin should be rolled out thinner. I found it troublesome, so I rolled it out thicker. Then add the mixed greens.
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Pinch your fingers together to reveal the shape of Shaomai.
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Place sliced ham sausage on top of the siomai. Then boil the water in the steamer for five minutes.
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The steamed siomai is green in color and the fillings are fragrant. Because the filling is vegetables, the steaming time does not need to be too long. If the steaming time is too long, the noodles with vegetable juice will turn yellow and lose their green color due to the temperature. This is the result of the high temperature of the chlorophyll, so don't worry.
