glutinous rice steamed meat
Today, I made a roast sale. I have always admired its shape. I finally started and said it very successfully! Judging from its appearance, it should be more artistic than steamed buns and more fulfilling than making dumplings! Glutinous rice and mushrooms, plus a small amount of meat filling, are absolutely fragrant but not greasy!
Recipe Recommendations
- ordinary flour 150 grams
- glutinous rice 150 grams
- pork 100 grams
- mushrooms 80 grams
- hot water 90 grams
- salt 1/4 teaspoon
- chicken essence 1/4 teaspoon
- soy sauce 1/4 teaspoon
- pepper 1/8 teaspoon
- sesame oil 5ML
- salty and sweet
- steamed
- three-quarters of an hour
- ordinary
Steps for glutinous rice steamed meat
1
Soak glutinous rice 4 hours in advance,(or soak it the night before and cook it the next day). Add appropriate amount of water to the electric rice cooker, add a layer of wet drawer cloth to the drawer, and place the soaked glutinous rice on the drawer cloth and steam for about 35 minutes until the glutinous rice is cooked.
2
Cut the mushrooms into small grains.
3
Slowly add water to the flour, until it becomes snowflake, knead it into dough, and relax for 30 minutes.
4
Just buy ready-made meat filling and prepare all the ingredients for later use.
5
Add more oil to the wok than the frying pan, heat it, add in the meat filling and stir fry until color changes.
6
Add shredded mushrooms and stir fry.
7
Then add the steamed glutinous rice, add salt, chicken essence, soy sauce, pepper, and sesame oil in turn during stir-frying until evenly mixed, and then remove from the pan.
8
Roll the dough into long strips and cut into equal size about 20 small doses.
9
Roll each small dose into a thin skin (the same as making dumpling skins).
10
Wrap appropriate amount of glutinous rice filling in each small dose.
11
Use both hands to pinch the dose upwards, and then use your right hand to hold it tightly.
12
Put the cooked roast meat into a steamer, steam for 10 minutes and serve.