Weenie mushrooms

1

The rice was bubbled four hours in advance, leaving a volume of water that had barely been inundated, and the rice was boiled into a high-pressure pan for 15 minutes to ripening. When the rice is boiled, the pressure cooker can open the lid and cool the rice。

2

The mushrooms are sprayed with water, washed and drained, and cut into small particles with sausages and most of the red carrots。

3

The remaining small half of the carrots are cut into thin pieces。

4

Put appropriate amounts of oil in the pot。

5

Put in carrots。

6

Add the salami and fire it to 8。

7

And then we'll add pre-cooked rice。

8

I'm going in。

9

Transferred salt。

10

I'm going to have to wait until I'm ready。

11

The pot shall be filled with an appropriate amount of water, with a voltage plate and a radish tart on it。

12

Take a cloud cover and put a proper amount of rice in the middle。

13

With a tiger's mouth, the mouth of the cloud swallows. ♪ Look, it's easy to see ♪

14

I'll wrap it up and put it in a red carrot. Move

15

The fire opened up the water and the little fire evaporated for eight minutes。

16

This kind of varnished veggie is soft, and inside it is fragrance。

1. It is best to steam the glutinous rice over water; this way, the rice won't be so sticky and will be a bit firmer. I use a pressure cooker to cook it directly to save gas, so it tastes stickier, but my family loves it this way. If you don't like it so soft and sticky, you need to steam it over water in the pot until fully cooked, which takes 45-60 minutes. Personally, I think that uses too much gas. 2. You can add fillings like dried shrimp to the stir-fried glutinous rice according to your preference. 3. Putting thin slices of carrot is to prevent sticking to the pot. 4. Steaming such thin wonton wrappers will make them sag a little, but these wrappers are softer and tastier than the ones bought outside. Since we are eating them ourselves, appearance is secondary; tasting good is the main point.