Cantonese style glutinous rice cake(guang shi nuo mi bo )

Cantonese style glutinous rice cake

Introduction:

Production steps:

Step 1: 1. Prepare the ingredients: put the fungus into a basin and soak it in water for about 2 hours;

Step 2: 2. Cut pork, pickled agaric and tofu into small pieces (10 mm long and 5 mm wide, tofu can be cut to 15 mm long).

Step 3: 3. Make ingredients: wash the bean sprouts and fry them in the pan to dry for about 5 minutes. Remember not to put any seasoning. Beat the fried bean sprouts in the basin for standby.

Step 4: 4. Cook the stuffing: fry the fat pork in the frying pan over low heat for 5 minutes, then stir fry the bean sprouts, agaric, lean meat and tofu together, add 4 spoons of salt, oil and soy sauce. Remember to add more salt than usual when cooking. Stir fry and beat in a basin. (this is also a Hakka dish "miscellaneous vegetables")

Step 5: 5. Boil 2L boiling water for standby.

Step 6: 6. Mixing dough (the most important and technical step): mix sticky rice flour and glutinous rice flour evenly (sticky rice flour is at most one tenth of glutinous rice flour, if the proportion is too large, it will not be sticky), add appropriate amount of boiling water and make dough, which is the same as the humidity of baozi. You can first add 0.5L boiling water to mix, and knead the flour by hand until the flour is kneaded into dough. If the dough is too dry and sticky, you can add boiling water to continue kneading.

Step 7: 7. Use the dough to wrap the fried ingredients into glutinous rice cakes (like glutinous rice dumplings).

Step 8: 8. Boil 4L boiling water in a skillet, then put the glutinous rice cake in boiling water for 10 minutes, then turn the heat to low heat, open the lid and cook for 20 minutes until the glutinous rice cake floats on the water.

Step 9: 9. Cooking ingredients (bone soup): put the bones into the pot to cook the soup, just like the ordinary bone soup, and put the seasoning according to your own taste.

Step 10: 10. Put the cooked glutinous rice cake into a bowl, add bone soup, and you can eat the delicious Cantonese glutinous rice cake

Materials required:

Glutinous rice flour: 1.5kg

Sticky rice flour: 0.15kg

Pork: 0.25kg

Oil tofu: 0.15kg

Auricularia auricula: 0.05kg

Bean sprouts: 0.3KG

Bone: 0.5kg

Chicken essence: appropriate amount

Rice wine: 2 teaspoons

Peanut oil: 0.05kg

Soy sauce: 3 teaspoons

Salt: 6 teaspoons

Note: sticky rice flour do not put too much Oh, in the glutinous rice flour one tenth of the following can be. Bean sprouts can be replaced by bamboo shoots, radishes, etc., and can be made into glutinous rice cakes with various fillings

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Original

Chinese PinYin : Guang Shi Nuo Mi Bo