Steamed rice dumplings with mushrooms and sausage(xiang gu kao chang zong )

Steamed rice dumplings with mushrooms and sausage

Introduction:

"Our family still likes to eat more salty rice dumplings. Originally, we planned to use sausage to make rice dumplings. After cleaning the refrigerator, we found that there was still a large root of roast sausage. My parents didn't like to eat it these days. We can't waste it and just cut it into rice dumplings. Anyway, we can't recognize the little p-child when we cut it down. I have a lot of ways to be picky with Fu and my mother. It's different from sausage dumpling. It's very fragrant. I ate two of them with my own eyes. "

Production steps:

Materials required:

Glutinous rice: 1500g

Mushroom: 5

Sausages: 400g

Zongye: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Kao Chang Zong