Cooking Steps

1. 

   Step1:Pour 250g of glutinous rice and 215g of water into the rice cooker. Start the cooking button.

2. 

   Step2:Cut off the oil sticks you bought. Pour half of the oil into the frying pan and heat it to 180 degrees (throw a pinch of batter. Float up quickly and start frying if there is a sound of sizzling). Lower the oil sticks. Fry until golden brown, then take out the oil for cooling and standby.

3. 

   Step3:Spread a layer of fresh-keeping film on the table. Spread glutinous rice on the table. Put some fried oil sticks, sauerkraut and meat floss in the middle to form a ball. 60g per ball is the best. *Glutinous rice is sticky. You can prepare a small bowl beside it and pour it into the cold water. When you take the glutinous rice, you can dip it in the wet hand first. This way, the glutinous rice is not sticky.

4. 

   Step4:Put on two medlar. Turn into lovely rabbit ears. The rice ball is finished.

5. 

   Step5:Wash the chicken wings. Cut the bone and ligament at both ends. Then slowly separate the bone and meat with your hands. Cut the muscle part with scissors. Remove the skin and chicken completely.

6. 

   Step6:Secret sauce - 30g barbecue sauce + 15g oyster sauce + 15g cooking wine + 15g garlic chili sauce + 15g raw soy sauce + 5g old soy sauce + half spoon white vinegar + proper black pepper. Mix well and put in the chicken wings without bone. Then put in some scallions and ginger slices. Mix well and marinate for 20 minutes.

7. 

   Step7:Cut the asparagus and carrot into long filaments according to the length of the chicken wings. Cut the asparagus into appropriate sections. Put them into the chicken wings that have been boned and salted. (cut the long place with a knife). Put on the baking tray.

8. 

   Step8:Brush the surface of chicken wings with the marinated sauce. Put it into the oven preheated to 180 degrees. Bake for 10 minutes, then take it out. Brush the sauce again. Bake for another 5 minutes (adjust the time according to the temper of each oven).

9. 

   Step9:Turn the wings over and brush them with honey. Bake at 180 degrees for 3 minutes.

10. 

    Step10:Boneless chicken wings complete.

11. 

    Step11:Wash all vegetables. Cut the asparagus, cut the Okra in half, cut the shiitake mushroom into six petal flower knives, divide the chrysanthemum and white jade mushroom into small flowers, cut the lotus root, pumpkin and Maitake into thick slices, cut the red lantern pepper into trapezoid slices, cut the eggplant and then cut the eggplant into four knives. Press them into a fan by hand, remove the shell and tail of the shrimp, and remove the shrimp line for standby.

12. 

    Step12:Mix the batter - 90g of low gluten flour, 1 egg and 135g of ice water in Z shape gently (to avoid gluten affecting the taste). Let stand for 15 minutes.

13. 

    Step13:Remembe

14. 

    Step14: