Fried glutinous rice with tripe(da du nuo mi shao mai )

Fried glutinous rice with tripe

Introduction:

"Seeing my friends cooking glutinous rice, I was so greedy that I bought glutinous rice and made it myself. Can make the appearance really let me down, which is like a barbecue! In the previous article, I posted a picture for my friends to guess what it is. Don't say hey ~, the bobbins are all experts. It's easy to guess that it's Shaomai. I summarized the reason why it's not like this. First of all, the ratio of skin to stuffing is not good, which made me try my best to stuff it. As a result, the stuffing was nearly doubled. Some glutinous rice was dry, and the oil was not enough, which affected the taste. However, there are still some good aspects: the egg skin stall is really not bad, there are three stalls, one is better than the other; there is a thin one, and it is rounder than the 15th moon. First of all, I would like to praise myself and quote brother Dasha's words: you can worship me, but don't fall in love with me! "

Production steps:

Step 1: 1. Wash the glutinous rice, soak it in water for 12 hours, spread it on the drawer cloth, steam it for 25 minutes until it is cooked (sprinkle water on the glutinous rice twice in the middle, I sprinkle it once, which is dry) < br > < br > 2. Break the eggs, spread them into egg skins, and cut them into small pieces (see how thin and round I spread them, how yellow they are...)

3. Cut up Auricularia auricula.

Step 2: skin material and smooth dough, wake up for 30 minutes.

Step 3: heat the oil in the pan (add more oil).

Step 4: add minced meat and stir fry until discolored.

Step 5: add salt, soy sauce and onion powder.

Step 6: add agaric.

Step 7: add steamed glutinous rice.

Step 8: mix well.

Step 9: add egg rind.

Step 10: good stuffing, smell and taste, whole egg fried rice.

Step 11: knead the dough and cut it into small pieces.

Step 12: roll it into a wafer.

Step 13: put on the stuffing.

Step 14: pinch at 2 / 3.

Step 15: big bellies one by one. There is a bowl of stuffing left, and the children eat it as fried rice. Put all the bags into the steamer and boil for 10 minutes.

Materials required:

Common flour: 150g

Glutinous rice: 250g

Pork stuffing: 150g

Eggs: 3

Auricularia auricula: right amount

Boiling water: 75g

Note: 1. Sprinkle more water when steaming glutinous rice. 2. Add more oil when frying meat. 3. Double the amount of flour, and the ratio of skin to stuffing is just right. 4. Cover the wrapped wheat with plastic film before steaming to prevent the skin from drying.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Da Du Nuo Mi Shao Mai