Mixed glutinous rice

1

Soak the glutinous rice in cold water for about 2 hours in advance, drain the water after soaking.

2

Dice the fat and lean pork and marinate it with soy sauce, salt and pepper for about 15 minutes. Dice the carrots, sweet potatoes and green beans respectively. Wash the peas and corn and drain.

3

Add appropriate amount of oil to the frying pan, add appropriate amount of pepper and ginger slices, stir fry until fragrant.

4

Add the marinated diced pork and stir fry until the meat is oily.

5

Add all the side dishes, add the right amount of salt and sugar, and stir fry for about two minutes.

6

Pour in the soaked glutinous rice until stir-fried until the rice aroma is fragrant.

7

After frying until the rice aroma is fragrant, add appropriate amount of water (the amount I added has just finished glutinous rice), and add appropriate amount of salt and monosodium glutamate.

8

Pour all the ingredients in 7 into the rice cooker and press the rice button. Jump until it is warm, and press the rice button again in a few minutes until the glutinous rice is soft and glutinous.

1. The amount of water added depends on how long the glutinous rice has been soaked; if soaked for a long time, use correspondingly less water. When I added it, the water just barely covered the glutinous rice. If you really can't get the hang of it, it's better to add less water multiple times rather than adding too much at once; never add too much, otherwise it will affect the texture. 2. I first tried steaming it in a clay pot, but later smelled a slight burning scent, so I switched to a rice cooker. I used a rice cooker all the time before; the rice cooker steams it without sticking to the pot, and you don't have to worry about it burning. However, the rice cooker will switch to "keep warm" after a while; when it switches, wait a moment and press the button again to continue steaming, then just let it stay on "keep warm" until the glutinous rice is fully cooked. 3. When the rice cooker switches to "keep warm" for the first time, you can flip the glutinous rice on the surface down to avoid the situation where the rice at the bottom is done but the surface still has a hard center. The above is a summary of my experience from making glutinous rice for so long; I hope it can be of some help to everyone.