Instructions on How to Make Delicious Chinese Sausage with Flower Flavors

Chiu Mai – A Flower But Favorite Of The Vietnamese

Not everyone knows that shumai is one of the famous dimsum (breakfast) dishes of the Chinese. The original of this dish was decorated quite sophisticatedly, but the Vietnamese people have simplified the way of making it and served it with bread, rice, and vermicelli. We are familiar with the image of small toad shops or trolleys selling shumai along the streets of Saigon. This is also a unique feature of the city that is rarely seen elsewhere.

Xiu Mai is mainly made from lean minced meat and little pureed pork fat, it is this blend that brings the fleshy, fatty but not boring taste. The sauce of the dish can be as liquid as the broth of the famous Da Lat char siu or as viscous as is often seen in the familiar isle pot in some banh mi carts. Regardless of the type of sauce, we still can’t forget the rich flavor the first time we taste it. The way to make shumai is not difficult, just a little meticulous to be able to complete excellently. Check out the instructions below to do it right away.

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Materials to prepare:

• Lean meat: 300g.
• Raw sausage: 100g.
• Neck fat: 150g.
• Shrimp: 100g.
• Shiitake mushrooms: 30g.
• Cassava root: 100g.
• Minced garlic: 20g.
• Green onions: 20g.
• Minced purple onion: 70g.
• Tomatoes: 500g.
• Onion: 20g.
• Ginger: 20g.
• A few stalks of scallions, coriander.
• Seasoning: Salt, granulated sugar, monosodium glutamate, seasoning, soy sauce, sesame oil, ground pepper, tapioca starch, tomato paste (condensed tomato sauce).

Processing Instructions

Step 1: Prepare ingredients

• Shiitake mushrooms will be washed, soaked in water for 5 minutes to soften, continue to boil with a few scallions and a few slices of ginger. Then take it out, let it cool down, then cut off the root and cut it into small pieces.
• The cassava tubers are peeled, washed, then cut with a knife or planer into small fibers, continue to briefly blanch in boiling water and use a thin cloth bag to squeeze out the water.
• Tomatoes are washed and then lightly scratched on the surface of the skin, then blanched in boiling water for 30 seconds to easily remove the skin, you remove the seeds and dice.
• The remaining ingredients are also washed and minced.

Step 2: Make shumai

Take a large bowl for all the ingredients for lean meat, belly fat, white shrimp, shiitake mushrooms, cassava tubers, scallions, minced garlic, minced shallot, and seasonings, then mix well. Tell you the delicious recipe for shumai seasoning including 3g salt, 3g sugar, 5g monosodium glutamate, 7g seasoning seeds, 5g ground pepper, 15g tapioca starch, 5ml sesame oil, 15ml soy sauce for the quantity of ingredients as prepared. .

When the mixture is well mixed, divide into small equal portions and round into balls. Put the shumai balls in the basket and steam them for about 15 minutes.

Step 3: Make the sauce

During the steaming time, you will put the pan on the stove to cook the sauce. Add a little cooking oil, wait until the oil is hot, then add the red onion and minced onion and fry until golden. When fragrant, you will continue to add diced tomatoes with 30g of thick tomato sauce and 800ml of filtered water, stir well, bring to a boil over medium heat. You season the sauce according to the reference ratio: 5g salt, 15ml soy sauce, 15g seasoning, 60g sugar.

Step 4: Finish the dish and present it to enjoy

After seasoning, you add the steamed char siu balls and slowly add diluted tapioca starch to create a consistency. Cook for a few more minutes for the ingredients to absorb the spices, then turn off the heat. Put the shumai into small bowls and garnish with a little cilantro to make it more beautiful.

The finished product requirement of this dish is that the shumai balls are not broken, the taste is rich in combination with the tomato sauce, the taste is sweet and sour. When enjoying, you can use it with bread, white rice or vermicelli.

How to Make Famous Da Lat Sausage

Another Vietnamese creation for shumai that is loved by many people and must be tried once, especially when traveling to Da Lat. The above recipe is still applied to the shumai ingredients and does not need to be steamed first, and the sauce will change to a broth.

The way to do this is to put the cashew oil in the pot, wait when the oil is hot, add 100g of chopped onion and 100g of pork skin to stir-fry. Then cook with 1.5l of water, when the water boils, add the shumai balls and cook on medium heat for about 20 minutes. Remember to season to suit your taste. Da Lat Xiu Mai is served with bread with sausages, ham, thinly sliced ​​cold meat and especially grated carrot and papaya. This dish with sweet, hot broth and soft meatballs, tough pork skin is very suitable for cold weather days.

Good Tips Of Snacks

• For children, you should make a little variation with the meatballs by adding quail eggs. Right in the shaping step, you put a boiled quail egg in the middle and then roll it up, the finished product will have a more fleshy taste of the egg.

• If you don’t have tapioca flour, you can replace it with a little bit of bread core to create adhesion for the meat, so as not to break the meatballs during processing.
• Instead of steaming, you can also fry shumai, but this way will make the dish more fat, overweight and obese people should limit its use.

You see, the way to make shumai is not difficult but also quick, so why not go to the kitchen to show off your talents to treat the people you love like family and friends. At the weekend, gathering together to chat and eat is a very effective way to relax and reduce stress.