Glutinous rice roasting(nuo mi shao mai )

Glutinous rice roasting

Introduction:

"It's been more than four months since I came here. Every time I appreciate your beautiful pictures, I envy you very much. For me, I come here just to learn, and then turn what I know into delicious dishes for my family. I cook every day, but it's not always convenient or I want to take photos. Occasionally I take photos and pass one or two dishes I think I'm satisfied with. It's just for mutual communication. In addition, after resigning, I wholeheartedly assisted LG in its business. I was very busy with the business of the store, so I had to hurry up to get the dishes out as soon as possible, take photos, and the subsequent editing took too much time. The small kitchen is also a little cramped. The dishes and cameras are ordinary. Just make do with it, ha ha. I'm looking forward to having a lot of time after I've been busy. I'm going to find all kinds of tableware and dishes. I'm going to wave knives and spoons in my kitchen world to create amazing delicacies,. Well, I had a dream again in broad daylight... To get back to the point, it's a long-term expectation to do this barbecue today, but I've been buying it all the time. Occasionally, I'm lazy as an breakfast. I have the heart to do it myself, but I never do it. While the new year is approaching, those who want to clear the contents of the storage box should be cleaned up so that they can close the shop early and go home for the new year. I found a small bag of glutinous rice left over from making pearl balls. It's used for cooking and selling. The elimination speed is the fastest. I won't say much. Let's start. "

Production steps:

Step 1: raw material drawing

Step 2: soak the glutinous rice one night in advance, drain and steam it on the steamer

Step 3: heat up the frying pan, pour in the right amount of peanut oil, chop the meat and stir fry it

Step 4: add diced ham and stir fry a few times

Step 5: finally add diced carrots and fresh mushrooms, stir fry for ten seconds

Step 6: put the cooked glutinous rice into the frying pan, add the right amount of seasoning, mix well

Step 7: cooked baked stuffing

Step 8: roll the dumpling skin thin with a rolling pin, thick in the middle and thin around

Step 9: hold the dumpling skin with your left hand, bend your fingers slightly to make the dumpling skin into a small nest shape, and scoop an appropriate amount of stuffing with your right hand

Step 10: close the skin with your right hand

Step 11: baked goods

Step 12: put water in the pan to heat up, lay a wet cloth on the drawer, and steam the food one by one for 15 minutes,

Step 13: an attractive dish is ready for sale. It's better to decorate it with scallions

Materials required:

Glutinous rice: 200g

Carrot: 100g

Fresh mushrooms: 4

Pork: 100g

Diced ham: 50g

Salt: 1 / 3 spoon

Chicken essence: 1 / 4 spoon

Oyster sauce: 1 teaspoon

White pepper: 1 / 4 teaspoon

Sesame oil: a few drops

Raw soy sauce: 1 / 2 spoon

Note: 1. The first time I was cooking, I was just learning from experience. The appearance was not very good. Some of them didn't tighten up and opened their mouth a little after steaming. It depends on personal preference. Some like to open like cauliflower, so put less stuffing inside. I like small openings, so I put more. Because after steaming, there will be more openings than before. 2. Because there are fresh mushrooms in the refrigerator, it's useless to dry them. I think it's better to dry them later. The flavor is rich, but also has a relatively good taste. The fresh ones cut into small pieces are soft after steaming. 3. The meat stuffing is too thin this time. The husband of the carnivore said after eating, why didn't he put the meat? Cough, next time remember not to chop too thin, no chewing feeling. 4. Finally, the stuffing is salty than usual, so it won't be too light after steaming

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nuo Mi Shao Mai