Cooking Steps

1. 

   Step1:Glutinous rice should be soaked for more than 2 hours. The most convenient thing is to soak it overnight.

2. 

   Step2:Soak the mushrooms in warm water, then wash and dice; peel the carrots and dice the sausages.

3. 

   Step3:Put oil in the pot. Stir fry sausages slowly over low heat. Stir until transparent. Then add diced carrots.

4. 

   Step4:Put in the diced mushroom. Stir well and add in the soaked and washed glutinous rice.

5. 

   Step5:Remember to add half a bowl of water. Otherwise, it's easy to paste the pot. Add some old, raw, sugar and salt.

6. 

   Step6:Don't fry for a long time. Turn off the fire when the glutinous rice is dry. Then put it into a basin. Put it into a steamer. Steam for 20 minutes. It will take some time to cool. So let's steam the filling before kneading the dough.

7. 

   Step7:Flour and proper amount of water. Sugar can be mixed without adding. 2 g yeast. Knead into a smooth dough. Ferment to twice the size.

8. 

   Step8:The dough is divided into three parts and operated separately. First, knead a piece of dough, roll out the big bubbles, then roll it into a rectangle. The edge of the cut point is irregular. The rest of the dough. Put it into the next dough.

9. 

   Step9:Spread the glutinous rice stuffing in the middle of the dough. Leave both sides out. You can dip your hands with cold water to prevent it from sticking.

10. 

    Step10:Squeeze the two sides of the dough tightly. Turn it over to the bottom. Cut into equal pieces.

11. 

    Step11:Use a sharp knife or thin thread. Draw a diamond lattice on the face. Don't be too deep.

12. 

    Step12:After all of them are done in turn, put them into the steamer that has been filled with cold water for two rounds. About half an hour.

13. 

    Step13:Then turn on the fire. Steam and turn to medium fire. Steam for 18 minutes. Simmer for 2 minutes before cooking.