Watching my friends making glutinous rice cakes, I was greedy ~ I quickly bought glutinous rice and made it myself. But the appearance made really disappointed me. It's not like a roast sale! In the previous article, I posted a picture and asked my friends to guess what it was. Don't say hey ~, we are all experts. They can guess it's a roast sale without any effort
Summarizing the reasons why this does not look like it, the first thing is that the ratio of skin to filling is not good, which made me try my best to stuff the filling into it, but the filling is nearly doubled. There is also a little dry glutinous rice and not enough oil, which affects the taste.
However, there are still some good aspects: the egg skin stand is really good. I made three in total, and each one is really better than the last; there is also the one with neat skin that is thinner and rounder than the moon on the 15th. First of all, praise yourself a little bit, and quote Brother Xiaoxi: You can admire me, but don't fall in love with me!
Big belly glutinous rice roast meat
Recipe Recommendations
- ordinary flour 150g
- glutinous rice 250g
- pork stuffing 150g
- eggs of 3
- fungus appropriate amount
- boiling water 75g
- sweetening
- steamed
- several hours
- ordinary
Steps for Big belly glutinous rice roast meat
1
1. Wash the glutinous rice and soak it in water for 12 hours, spread it on a drawer cloth, and steam it in a pan for 25 minutes until cooked (sprinkled water on the glutinous rice twice in the middle, and I sprinkled it once, which is relatively dry) 2. Break the eggs and spread them into egg skin, cut into small pieces (see how thin and round I spread it, and the yellow is tempting...) 3. Chop the fungus.
2
Mix dough materials into a smooth dough and wake for 30 minutes.
3
Put oil in the pan and heat it up (add more oil).
4
Add the meat filling and stir fry until color changes.
5
Add salt, soy sauce, and chopped green onion.
6
Add fungus.
7
Add steamed glutinous rice.
8
Mix well...
9
Add egg skins.
10
Good filling, smell it and try it. The whole egg fried rice.
11
Rub the dough into thin pieces and cut into small doses.
12
Roll it into a round piece (is it very round, ha ha).
13
Put the stuffing...
14
Squeeze tightly at 2/3.
15
They all have big bellies. There was still a bowl of stuffing left, and the children ate it as fried rice. Wrap it all and place it in a steamer. Bring the water to the boil for 10 minutes.Big belly glutinous rice roast meat Make Tips
1. Sprinkle water several times while steaming the glutinous rice. 2. Use more oil when stir-frying the meat. 3. Double the amount of flour, and the ratio of wrapper to filling will be just right. 4. Cover the wrapped shaomai with plastic wrap before steaming to prevent the wrappers from drying out.