Big belly bun

1

Prepare 50g of rice, place it in a dry-grinding cup, grind it into a fine powder, and rub it with your hands without feeling grainy.

2

Glutinous rice flour 200g

3

Only the leaves are taken from the chrysanthemum, and the stems are used for other purposes. Wash them for later use.

4

Add a small amount of water to the chrysanthemum leaves, place them in the cooking machine and grind them into juice

5

When the chrysanthemum sauce is boiled, the taste becomes more fragrant

6

Stir together glutinous rice flour and rice flour with chrysanthemum sauce while pouring into the flour and mixing well with chopsticks

7

Stir leaf dough

8

You can also use homemade sauerkraut brought from your hometown, or you can add a proper amount of meat. According to different tastes, add a little oil to the filling on your hands, pinch the dough into a dumpling skin shape, add the sauerkraut, and put as much ingredients as possible. Only in this way can you make a "big belly" package.

9

Put the kneaded amigo in a steamer, place a cage cloth inside, and place bamboo leaves and other leaves on the bottom. You can also steam for 15 minutes

1. The ratio of glutinous rice to rice I use is 4:1. Personally, I feel that it is still a little waxy. 2. When making chrysanthemum juice, add a little water. I add a little more water. 3. When adding chrysanthemum sauce, add appropriate amount of water and stir slowly to avoid mixing with the dough. 4. If the dough is too sticky, put a little oil on your hand, so that the dough will not stick. 5. The materials in the big belly bun can be proportioned according to your favorite ingredients. You can fill more fillings without affecting the bun. Although the shape of dumplings is similar, there is no need to leave a place for wrapping like dumplings. Stick it directly.