Chinese Food
Nuomi chicken
(89516 views)
The first bowl is one of the necessary new year dishes from childhood. It is made up of glutinous rice chicken, sweet potato lump, steamed egg block, yellow sparrow meat, red dates and so on. Grandma's way is vegetarian. Only dried beans. This recipe is an upgraded version of Cantonese fried rice with meat.
Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice in cold water for 10 minutes, then cook it in electric cooke
Step2:Prepare accessories while cooking glutinous ric
Step3:Sausages with bacon, dried beans, mushrooms, shrimps and diced shrimp
Step4:Medium heat. Add a small amount of oil. Heat the pot and stir fry ginger slices. Fry ginger until it's yellowish, then take it out and throw it awa
Step5:According to the order of sausages, shrimps, mushrooms and dried beans, stir fry them in the pot one by one. It doesn't take too long about 10 seconds to add each auxiliary material. Then add some cooking wine, salt, soy sauce, soy sauce, sugar, oyster sauce and sesame oil to taste. You can add more raw soy sauce. Later help to color the glutinous rice. Stir fry. Set aside.
Step6:Cooked glutinous ric
Step7:Loosen the glutinous rice and mix with the fried ingredients. If you think the color is too light or the salt is not enough, you can add raw soy sauce and salt to adjust to the right tast
Step8:Mix the chopped onion directly into the mixtur
Step9:When glutinous rice is not hot, knead it into a ball while it is hot. Be sure to take advantage of the heat. Once the glutinous rice is cold, it will be hard to stick to the auxiliary materials. I pinched 20 for three cups of ric
Step10:When the glutinous rice is kneaded, put it aside and prepare the batter. Add flour, starch, water, salt, white pepper and wine to the smooth paste without lump
Step11:Heat the oil to 67% heat (i.e. when there are bubbles when putting bamboo chopsticks) and add the glutinous rice balls wrapped with batter to fry. Deep fry until the skin of glutinous rice chicken is a little yellow, then the pot will be ready. Because the stuffing is cooked, it doesn't take long to fr
Step12:Fried glutinous rice chicke
Step13:Best when it's ho
Cooking tips:1. No matter how many cups of glutinous rice the water is a little higher than about 5mm. You don't need to add as much water as cooking rice. If you boil only 1 cup of rice. 3 mm water is enough. It's better to knead the rice until it's hard. It tastes good. You don't have to worry about it even if it looks like it's a little bit raw when you're done cooking, because it's absolutely impossible to feel like eating it after frying. 2. Don't be greedy for auxiliary materials. It's useless if there are too many. Because it can't be squeezed into the rice balls. And it's easy to disperse. 3. When kneading the rice balls, the rice will not stick to the hands when the hands are dipped in cold water before kneading. 4. Grandma's way is to mix the batter with flour. I refer to the method of fried fish batter. I think it's a little crispy with starch. If you like to chew, just replace the starch with flour. There are skills in making delicious dishes.
