Chinese Food
Improved version of Chaozhou glutinous rice
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Chaoshan people almost make glutinous rice on New Year's day. In the past, they used to make rice flour for their skin. They need to cook and stir it in a pot. It's too tiring. Now they use half of glutinous rice flour and half of flour instead. You don't need to boil it directly. It's convenient, labor-saving and delicious. Try it when you have time.
Cooking ingredients
Cooking Steps
Step1:Soak mushrooms in water for about half an hou
Step2:Cut ingredients - separate pork and lean fat into small slices. Dry clean shrimps and dice them. Cut mushrooms and shredded mushrooms. Wash and dice garlic and celery
Step3:Wash and soak mung bean kernels for half an hour. Take out the drained water and put it into a steaming plate padded with gauze. Steam in the steamer for about 30 minutes
Step4:Wash glutinous rice. Drop a few drops of peanut oil. Cover the rice with boiling water slightly (less than ordinary rice). Start cooking according to the function of cookin
Step5:Pour the glutinous rice flour into the large plate and stir evenly (leave a little bit for molding later
Step6:Slowly add the newly boiled water. Use chopsticks to quickly rotate and stir
Step7:Knead while hot. Observe the water volume as you knead. Take up the wrestling when it's almost in a bal
Step8:Heat up the pot. Drizzle a small amount of peanut oil. Fry the fat meat over low heat for about two minutes. Then fry the mushrooms for one minute. Then fry the dried shrimps for about half a minute. Then pour in the lean meat (add some peanut oil as appropriate). Sprinkle in garlic and salt. Stir fry for one minute. Then start to put in green beans. Sprinkle in celery and pepper and continue to fry for a while
Step9:Add glutinous rice. Stir while turning over. Make glutinous rice and other materials fully and evenly. Turn off the fire and Sheng out
Step10:Making leathe
Step11:Rice wrappe
Step12:To shape or model as you lik
Step13:Put on the steamer. About 15 minute
Step14:It's out of the oven. You can eat it (or fry it with oil after it's cooked. It's more fragrant). It's fragrant. You can come too
Cooking tips:When cooking glutinous rice, drop some oil, add boiling water, and then boil it by electricity. In this way, there are skills for cooking without sticking to the pot.
