Steamed bread stuffed with glutinous rice(nuo mi xian qi shui bao )

Steamed bread stuffed with glutinous rice

Introduction:

"Sticky rice stuffing soda water bag is a unique traditional snack in Wuhan. It is said that it has a history of more than half a century. We often eat it as children. After years of continuous improvement and innovation, there are many kinds of stuffing, such as vermicelli, leek and lotus root. But the most traditional classic is sticky rice stuffing. The hot glutinous rice stuffing smells of pepper, soft and salty. The golden bottom has a hard shell, crisp outside and soft inside."

Production steps:

Step 1: wash the glutinous rice and soak it in cold water

Step 2: drain the soaked glutinous rice and put it into the steamer

Step 3: steam the water for another 25 minutes

Step 4: wash the ingredients

Step 5: cut the fat and lean meat into small pieces and ginger and scallion into small pieces

Step 6: put oil in the pot, stir fry the fat diced meat first, and then put lean meat until the meat changes color

Step 7: add ginger, sugar, salt and soy sauce

Step 8: add water and cook slightly

Step 9: pour in steamed glutinous rice, green onion, pepper and monosodium glutamate, stir well, then put into a bowl

Step 10: Flour + yeast + water knead smooth, fermentation to 2 times

Step 11: split into small agents

Step 12: roll round the glutinous rice stuffing and pinch tightly

Step 13: oil the pan, stick the bottom of the pan at the end, and press it flat

Step 14: put 1 / 2 of the steamed buns, cover the pan and fry until there is a little water

Step 15: continue to fry until both sides are brown

Step 16: take out the pot and put it on the plate

Materials required:

Flour: 300g

Yeast: 3 G

Glutinous rice: 200g

Pork: 1 piece

Ginger and scallion: right amount

Water: 160g

MSG: right amount

Soy sauce: right amount

Sugar: right amount

Pepper: right amount

Oil salt: right amount

Note: Tips: glutinous rice stuffing can't be used up at one time, put it in the refrigerator and do it the next day

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nuo Mi Xian Qi Shui Bao