Chinese Food
Glutinous rice sausage
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In a Tao's opinion, glutinous rice sausage is a kind of special food. But if you want to ask where it is, I'm afraid one hundred people have one hundred answers. Because there are similar practices all over the country. It's like zongzi. It's also the characteristics of all over the country. Two days ago, pangxiong made a dustpan cooking in Maoming, her hometown. As a result, many people said that dustpan cooking is similar to some snacks in her hometown. For example, Huidong nine layer cake, Shanwei thousand layer cake, Chaoshan cake, Jieyang layer cake and so on... Take so many examples. What a Tao wanted to say is that Chinese American food is broad and profound. Hardworking people travel all over the country to bring out the delicious food in their hometown, and then merge Innovation. Re dissemination. If there are no more than six people between you and any stranger, then you can certainly trace the taste of your hometown from any food. This is probably one of the reasons why food can give you strength.
Cooking ingredients
Cooking Steps
Step1:250g glutinous rice, 100g peeled mung beans, 100g red peanuts, 50g cored lotus seeds, 25g dried mushroom are soaked six hours in advance.
Step2:Wring up the extra water of the soaked mushrooms, then go to diced. Peel and chop the garlic.
Step3:Wash 15g red shrimp in hot water and drain.
Step4:Heat the oil in a hot pot. Heat it to 45% heat. Add garlic and stir.
Step5:Then add the dried shiitake mushroom and red shrimp rice and stir fry to make the flavor.
Step6:Continue to add the drained peeled mung beans, lotus seeds and peanuts and stir fry them evenly.
Step7:Then add in the glutinous rice and stir well
Step8:Add 20g soy sauce and 15g oyster sauce and stir well.
Step9:Add 10g of sugar.
Step10:Stir fry them all evenly and then they will be ready for use.
Step11:Wash the small intestine of salted sheep with water repeatedly until it is clean without peculiar smell.
Step12:Put the washed sheep's small intestine into the funnel. At the same time, spoon the stuffing into the sheep's small intestine with chopsticks.
Step13:It's not as smooth as meat filling to put grains in sheep's intestines, so it's not as long as putting them in one time. Tie a knot every 15cm or so. Just start again.
Step14:The prepared glutinous rice intestines are used to poke small holes with toothpicks to exhaust air, so as to avoid cracking when steaming. Put it into a steamer with boiling water and steam for 30 minutes until it is completely soft and waxy.
Step15:Delicious and soft glutinous glutinous rice sausage is ready.
Cooking tips:1. Steam anyway. Why stir fry the stuffing? Fried in advance can not only make the glutinous rice sausage taste better, but also greatly reduce the time of steaming. 2. Can I enema without a funnel? If you want to do a good job, you must first sharpen your tools. If you want to enema, you must funnel it. Otherwise, you can't plug it in. 3. Why do I feel so tired when I enema? Grains are rough. Unlike meat filling, they can be poured smoothly. So be patient. If it's really difficult, you can add some cooking oil to help lubricate. 4. Why do I steam until half my intestines burst? It may be that the material is too full or there is no hole in the intestine. 5. Don't use sheep's intestines. Is it OK to use pig intestines? It can be used. It's also delicious to make with pig intestines. There are skills in making delicious dishes.
