玲瓏精致的糯米燒麥，一口俘獲妳的心！

燒麥南北都流行，但地方不同，皮子、內餡、包法也不同。今天帥氣幽默的國家一級面點師朱厘米，來教妳做江南地區最為流行的糯米燒麥。糯米飯拌上香菇、春筍和肉作餡，皮子搟成荷葉邊，包捏起來形似石榴，小巧可愛，最後點綴些鹹蛋黃碎，一口一個心都化了！ Shao Mai is popular across the country, while it varies drastically among different places in terms of wrapper, stuffing and the assembly method. Today Zhu Limi, our national first class pastry chef, is here to show you how to make Shao Mai with sticky rice which is popular around the Jiangnan area. He mixes sticky rice with shiitake mushrooms, spring bamboo shoot and pork, and wraps it with a flounced wrapper. Those pomegranate-shaped buns are then garnished with crushed salted egg yolk. You can just imagine how good they are!