Siomai
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| Siomai | |||||||||||
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| Chinese Traditional | 燒賣 | ||||||||||
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| Simplified Chinese character | 烧 卖 | ||||||||||
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Dim sum of Chinese food which I wrapped the ground meat of the pig in leather of the wheat flour, and it was sultry as for the siomai (siomai, Cantonese: シウマーイ) and cooked.
It is pronounced "シウマーイ" by Cantonese in Guangzhou and Hong Kong of the People's Republic of China. Japanese adopts pronunciation of Cantonese as a word of foreign origin. I pronounce it "Xiao Mai" in standard Chinese (Pekingese) and may guess a character of "燒麥" (simplified Chinese character :烧 wheat) of the same sound right.
Summary
Current Inner Mongolia of China is considered to be the origin, but Beijing, Shanxi, Guangdong, Shangdong, Zhejiang, Jiangsu spread widely in each place in China.
The name called "干蒸燒賣" (コンチェンシウマーイ, gonjing siumaai) is common in Hong Kong, too.
I am based on the cutting fine of ground meat and the prawns of the pig and do the bean jam which I knead a mixture and seasoned in the contents and wrap it in pillar shape having a short it in skin of thin wheat flour and I steam it with a steaming basket or a steamer and finish it. I attach seasoning including vinegar, soy sauce, the mustard for preference and eat. In addition, I add crabmeat and beef to the contents, and there is the variation such as covering it with glutinous rice in substitution for leather to wrap.
One of the same dim sum includes the points that I can eat without seasonings such as what is combined slightly a lot, a thing, the saltiness to steam it first by all means, and to cook being stronger, and starch seasoning it with seasoning during (there is the round skin) with the quadrangle that skin is thin as for the difference with the treated gyoza. I attach miso mixed with crab meat in China, and there are many examples to attach to nothing.
In "燒麥 of the Beijing wind," leather size is large, and a lot of things of the form of the feeling that protruded than an ingredient of the inside often put glutinous rice in the contents.
A thing called "siomai-type on a day" is in Shanghai, but is the steaming dish using the ingredient of the siomai seen like the slender cigarette which I cut.
Siomai of Japan
I use pig ground meat and the cutting fine of the onion for materials mainly. Green peas are often ridden on a parietal area as color. It is said that a developer of major frozen food maker Nippon Reizo K.K. Co., Ltd. (current Nichirei Corporation) devised this in the image of a strawberry of the shortcake for school meals in the 30, Showa generation.
I fry it in oil and will have "deep frying siomai" and may eat and I bake it like a gyoza again and may eat. I may use it for a kind of the oden, the food boiled and seasoned including the tool for of the food served in a pot. Flavor is considerably in comparison with a Chinese thing plain and I attach seasoning such as the mustard and can often eat soy sauce and juice pressed from a bitter orange again.
I am rarely made in comparison with a gyoza at standard home and often purchase a tilde product and a frozen product or a cooked thing in a shop.
The siomai is famous as a feature of Yokohama, and, "even as for the household economy survey annual report of the Ministry of Internal Affairs and Communications Statistics Bureau," as for the expenditure ratio to siomai in the family budget, Yokohama is the first place. According to the company effort of Kiyoken which put up siomai for sale than the existence of the Chinatown in the yard of Yokohama Station from prewar days, the time is big about this. A cook (呉遇孫) of Yokohama Chinatown, 順海閣 was invited to assume it delicious siomai even if it cooled down as a station lunch, and this method spread out in each place success afterward by putting the adductor muscle of the scallop [1]. I transcribe it into "siomai" in Kiyoken.
I sell it as a feature elsewhere at Tosu Station of Saga [2]. I call myself "fried wheat" (reading みはしゃおまい) not siomai at the central eaves of the sales company and am the same as substitute character notation by the Pekingese.
There are many stores selling 使 ったいか siomai in cuttlefishs including 呼子萬坊 of Karatsu-shi, Saga in the Kyushu district.
Outside link
This article is taken from the Japanese Wikipedia Siomai
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