Mituanzi
By LexieVolkman
Ingredients: chicken essence
Recipe Recommendations
- rice 2 pounds
- fragrant dried 3 pieces
- bacon 5 two
- fans appropriate amount
- mustard a pack
- garlic sprouts a small handful
- salt appropriate amount
- chili oil appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- garlic appropriate amount
- slightly spicy
- steamed
- an hour
- simple
Steps for Mituanzi
1
Wash the rice the night before and place it in a cool place to dry. But don't do it anymore, so as not to be inconvenient when breaking rice.
2
The dried rice is broken into rice noodles with a rolling pin the next day. It would be more convenient if you had the opportunity to break rice.
3
Because there is no rice crusher, the rice we grind ourselves needs to be sifted so that all the rice grains are of the right size and the whole rice will not occur.
4
Put the processed shredded rice noodles into a steamer and steam for 17 minutes over high heat. (This step can be controlled by itself according to the hardness of the rice)
5
Prepare materials while steaming rice. These are fragrant dried meat and garlic sprouts.
6
This is cured meat, vermicelli and pickled mustard. Add pickled mustard to make it crispy, and you can also add your favorite ingredients.
7
Put the bacon into the pan and stir-fry it until fragrant, then add the fragrant dried meat.
8
Add the vermicelli, pickled mustard and garlic sprouts in turn, as long as they are fragrant, not for too long. After frying, remove and cool.
9
At this time, almost the rice noodles have been steamed and mixed with boiling water and salt. Be sure to use boiling water to make the rice noodles mixed into balls.
10
Squeeze the rice balls into small doses and dig a small hole. Make sure they are deep enough to put a large amount of fillings. Only when you have more fillings can you taste delicious.
11
Slowly squeeze your mouth together. This is not as elastic as dough, so I can only keep pushing the rice ball up and finally close the mouth. If it feels sticky, you can put it aside and soak it in water.
12
The finished dumplings should be round and the filling inside should not be visible. This step must not be kneaded, you can only constantly change the direction.
13
The last step is steamed in the pan. The time is 15-17 minutes. You can smell the aroma of bacon, and it is very flavor when eaten cold.