Cantonese style preserved glutinous rice rolls(guang shi la wei nuo mi juan )

Cantonese style preserved glutinous rice rolls

Introduction:

"To tell you the truth, the only thing I like most of the Baodian in Guangdong is glutinous rice roll, which may be the reason why I prefer salty food. Most of the Baodian in Guangdong are sweet. Only this glutinous rice roll is suitable for my taste."

Production steps:

Step 1: dice bacon; soak black and white glutinous rice and stripped mung beans overnight; prepare pumpkin paste and flour.

Step 2: put pumpkin puree, flour and baking powder into the toaster and adjust to the fermentation procedure to start the dough fermentation.

Step 3: until the fermentation is twice the original size.

Step 4: steam the glutinous rice for 20 minutes.

Step 5: put the bacon into the pot and force out the oil over low heat.

Step 6: add the glutinous rice, add the oil, salt and monosodium glutamate from the fried bacon to taste, mix well and let cool.

Step 7: roll the fermented dough into a 1 cm thick rectangular piece.

Step 8: spread glutinous rice evenly and compact.

Step 9: roll long strips from bottom to top and ferment for 20 minutes.

Step 10: put it into the steamer, steam over high heat for 15 minutes, and then cut it into sections when it is cool.

Materials required:

Flour: 300g

Pumpkin puree: 100g

Black glutinous rice: 100g

White glutinous rice: 100g

Bacon: 50g

Stripped mung bean: 30g

Salt: right amount

MSG: right amount

Baking powder: appropriate amount

Note: 1. Don't cook rice too bad, rice grains have a sense of grain, taste better. 2. Stir the cooked rice to cool it. 3. If the glutinous rice roll is too long, it can be divided into two sections. 4. If the glutinous rice roll is very thick, it may need to be steamed for a long time

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Guang Shi La Wei Nuo Mi Juan