Puisi Siomay

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Molekul Racun Pencabut Nyawa, puisi abang tukang siomay, puisi arwah gentayangan, puisi balas dendam, puisi bijak, puisi bijaksana, puisi bulu kuduk, puisi cuanki, puisi darah, puisi gerobak, puisi ikan sapu sapu, puisi ikan tenggiri, puisi ikan tuna, puisi inflasi, puisi investigasi, puisi jajanan sore, puisi jajanan tradisional, puisi kali, puisi kemenyan, puisi kentut, puisi kesehatan, puisi kriminal, puisi kuliner, puisi mancing, puisi modus operandi, puisi panci, puisi pembunuh, puisi pembunuhan, puisi reportase, puisi roh penasaran, puisi roti canai, puisi roti kane, puisi sapu ijuk, puisi siomay, puisi siomay palsu, puisi tahi, puisi tai, puisi telisik, puisi telusur, puisi terasi, puisi tukang roti.

Pengertian Siomay

Siomai atau siomay adalah salah satu jenis dim sum. Dalam bahasa Mandarin, makanan ini disebut shaomai, sementara dalam bahasa Kanton disebut siu maai. Dalam dialek Beijing, makanan ini juga ditulis sebagai 燒麥, dan juga dibaca shaomai. Kulit siomai adalah serupa dengan kulit pangsit. Makanan ini konon berasal dari Mongolia Dalam.

Dalam resep masakan Cina, siomai adalah daging babi cincang yang dibungkus kulit yang tipis dari tepung terigu. Walaupun demikian, siomai juga dibuat dari udang, daging kepiting, atau daging sapi. Siomai dibuat berbentuk silinder, dan di atasnya diberi hiasan seperti telur kepiting, parutan wortel, atau kacang polong. Setelah dimatangkan dengan cara dikukus, siomai dimakan dengan cuka atau kecap asin.

The Meaning Of Siomay

Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài), also spelled as siu mai or shaomai, also called pork dumplings (although often other types of dumplings could also be filled with pork), is a type of traditional Chinese dumpling served as dim sum.

Popular Chinese varieties

In the Qing Dynasty, the fillings varied by season: garlic chives in spring, mutton and pumpkin in summer, crab meat in autumn, and mixed seafood in winter.

Many varieties have been created as shumai was gradually introduced to all provinces, where it was adapted to the different regional tastes throughout China. However, most people in Western countries associate shumai with only the Cantonese version due to the Cantonese diaspora.

Cantonese siumai

This is the most well-known variety from the south-eastern province of Guangdong. As prepared in Cantonese cuisine, siumai is also referred to as "pork and mushroom dumpling." Its standard filling consisting primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine e.g. Shaoxing rice wine, soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.

Huhhot shaomai

Huhhot Shaomai is a regional variety in Huhhot, Inner Mongolia, where Shaomai is considered to have originated.

The wrapping is a very thin, round sheet of unleavened dough, with a pleat border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Huhhot Shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower shaped top. It is then cooked by steaming or pan-frying. Huhhot Shaomai is served in the unit of "Liang", which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. "Liang" is equal to 50 grams, being traditionally used as an indication of the total weight of the wrapping. Huhhot Shaomai is commonly served with vinegar and tea, due to its greasiness.

Hunan Chrysanthemum shaomai

Called the chrysanthemum shaomai, this variety is made in Changsha, Hunan (province neighbouring Guangdong). This shaomai is named so, due to its opening resembling the chrysanthemum flower petal shape with the egg-yolk. It is spicy with pepper and the wrapper is translucent. Filling largely consists of glutinous rice, pork hash, shrimp, Chinese mushroom (otherwise known as shiitake) bamboo shoots and onion.

Jiangnan shaomai

Shaomai prepared in the Jiangnan region (south of the Yangtze River, stretching from Shanghai to Nanjing) are quite different. The wrapper is larger and tougher than the Cantonese version. Filling is similar to zongzi, containing soy sauce, Chinese rice wine e.g. Shaoxing wine, marinated pork pieces in glutinous rice and steamed with pork fat. It is larger in size than the Cantonese version.

Uyghur shaomai

The Uyghurs of Xinjiang province (northern-western China) adapted the shaomai to two regional varieties. The southern Xinjiang recipes differs slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal.

Jiangxi Yifeng shaomai

Called the Yifeng shaomai in the south-eastern Jiangxi province, its distinct flavour comes from a blend of pork mince, bread flour, sesame seed powder, ground pepper and sugar.It is particularly popular in the area of Yifeng Tanshan Tianbao where it is one of the foods eaten during the Chinese New Year celebration.

Shanghai shaomai

Shanghai shaomai uses glutinous rice, pork mince, Chinese mushroom (otherwise known as shiitake) and onion. The mince, Chinese mushrooms and onion are stir-fried before being made into shaomai which may then also be steamed.

Pangertosan Siomay

Siomai utawa siomay kalebu salah siji jinis dim sum.Ing basa Mandarin, siomai diarani shaomai.Ing basa Kanton siomai diarani siu maai.Ing dialek Beijing, siomai diarani shaomai lan ditulis 燒麥.Kulit siomai méh padha kaya kulit pangsit.Siomai asalé saka Mongolia dalam.Ing resep masakan Cina, siomai yaiku daging babi kang diiris lan dibungkus kulit tipis. Kulit tipis iki digawé saka glepung utawa trigu. Siomai uga digawé saka urang, daging pithing utawa daging sapi. Siomai digawé kanthi bentuk silinder lan diwénéhi hiasan kayata endhog, pithing, parutan wortel utawa kacang polong.Sawisé iku siomai banjur dikukus.Siomai bisa dipangan nganggo cuka utawa kécap asin.

Ing Indonésia ana werna bentuk lan isi siomai. Wiwit saka siomai iwak tenggiri, daging pitik, urang, pithing, utawa campuran daging pitik lan urang.Bahan kang kanggo ngisi dicampur karo trigu utawa tapioka.Siomai uga ora dibungkus kulit kang digawé saka glepung utawa trigu.Endhog pitik lan sayuran kayata kentang, peria, lan kul kanthi isi utawa tanpa isi disuguhaké ing piring bareng karo siomai.Tahu bakso utawa tahu isi uga kalebu jinisé siomai.Siomai utawa siomai Bandung disuguhaké sawisé diwénéhi saos kacang.Saos kacang iki digawé saka kacang brol kang dialuské nganggo banyu.Bumbu saos kacang yaiku lombok, gula pasir,bawang, uyah, lan cuka utawa jeruk limau. Nalika disuguhaké, siomai diwénéhi tambahan kécap legi, sambel botolan, utawa saos tomat.

De Betekenis Van Siomay

Sieuw mai of siew maai is een Chinees gerecht van vlees of groente in deeg gestoomd. In de Kantonese keuken is het een diem sam.
Bereidingswijze
•    Snij het vette gedeelte van varkensvlees en chinese paddenstoelen in kleine stukjes.
•    Meng het met elkaar.
•    Was de garnalen en meng die met de andere ingrediënten.
•    Meng niet kleverige meel en water en kneed het tot een deeg; verdeel het deeg in dertig stuks.
•    Druk met een bekertje kleine dunne rondjes uit het deeg.
•    Leg de vulling op de deegrondjes, en vouw die voorzichtig dicht.
•    Aan het eind beginnend, gebruik de wijsvinger en de duim van de andere hand om de einden van dezelfde kant samen te knijpen.
•    Herhaal deze procedure totdat al het deeg op is
•    stoom de sieuw mai 5 minuten lang en dien ze op

El Significado de Siomay

Shaomai (en chino tradicional 燒賣, también escrito shui mai, shu mai, sui mai, Sui maai, shui mei, Siu mai, Shao mai, Siew mai o siomai) es un plato tradicional chino.

En el dim sum de la tradición del sur de China, shaomai es uno de los platos más comunes. En general, se sirve junto a har gau , otra variedad de dumpling al vapor.

En puestos de venta de alimentos en Indonesia, shaomai(o "siomay" en el dialecto local) se comen junto con vegetales al vapor y tofu, y se sirve con salsa de maní picante.

Siomay 定義

出自維基百科，自由嘅百科全書
燒賣
燒賣係一種點心，喺茶樓成日食到嘢食；一般係用蛋皮包實豬、魚或蝦肉餡。
睇埋
•    排骨燒賣
•    牛肉燒賣
•    豬肉燒賣
•    蝦肉燒賣

Siomay 定义

燒賣，又稱稍麦、燒麥、捎卖、稍美、乾蒸、烧梅、肖米、鬼蓬頭，是一種以燙麵﹝以開水和成的半熟麵團﹞為皮帶餡上籠蒸熟的小吃。傳說源起於元代大都，一說内蒙古归化。現在，燒賣在内蒙古、北京、天津、東北、山西、山東、湖北、江蘇、浙江、福建、廣東、越南、香港等地均有分布。

燒賣用燙麵粉，再加入冷水和麵，以增加成型能力，用稍美棰（一種中間粗兩頭有把類似棒槌的特殊擀麵杖）擀皮，擀出的皮薄而不平，四邊如同花邊。中間放餡，不用包，一提就成型，蒸熟。形若杯，底为圓，腰收細，上面如同花邊。

Siomay ていぎ

焼売（しゅうまい、広東語: シウマーイ）は、豚の挽肉を小麦粉の皮で包み蒸し調理した中華料理の点心。

中華人民共和国の広州や香港では広東語で「シウマーイ」と発音されている。日本語は広東語の発音を外来語として取り入れている。北京語では「シャオマイ」と発音し、同音の「燒麥」の字を当てる場合がある。

現在の中国内蒙古が起源とされているが、中国国内では北京、山西省、広東省、山東省、浙江省、江蘇省等各地に広く普及している。香港では「干蒸燒賣（コンチェンシウマーイ、gonjing siumaai）」という呼び方も一般的である。豚の挽肉とえびのみじん切りを主体とし、練り合わせて味付けした中身を薄い小麦粉の皮で短い円柱状に包み、蒸籠や蒸し器などで蒸かして仕上げ、好みで酢・醤油・辛子など調味料をつけて食べる。なお、中身にカニや牛肉を加えたり、包む皮の代わりにもち米をまぶすなどのバリエーションもある。

同じ点心の一つとして扱われる餃子との違いは、皮が薄い四角形（丸い皮もある）で、中に澱粉がやや多く配合されていること、必ず最初は蒸して調理すること、塩味などの味付けが強めで調味料で味付けせずに食べることもできるという点などが挙げられる。中国では蟹みそを付けたり、何も付けない例が多い。北京風の「燒麥」は皮の大きさが大きめで、中の具よりもはみ出た感じの形の物が多く、中身ももち米を入れている場合が多い。

上海に「日式焼売」があるが、切った細巻きのように見える焼売の具を使用した蒸し料理である。

Dịnh nghĩa Siomay

Xíu mại (Hán tự: 燒賣 / Thiếu mại) là một trong những món ăn điểm tâm (Dim sum) của người Trung Quốc. Ở Việt Nam món xíu mại được chế biến theo phong cách đặc trưng của ẩm thực Việt Nam (với các công đoạn như vo viên, trộn gia vị và hấp), trông giống thịt viên, món này thường được dùng với cơm hoặc kẹp vào bánh mì. Đây là món ăn dễ làm mà chi phí lại khá rẻ.[1] Đây là món có tính mềm, dễ ăn, dễ tiêu hoá, hợp cho cả người già và trẻ em.