Hakka glutinous rice(ke jia nuo mi fan )

Hakka glutinous rice

Introduction:

"Today I made a glutinous rice. I will make a pot of glutinous rice in my hometown during the winter solstice! Stir fry and stew in a large pot. For convenience, I cook in a pressure cooker. It's delicious, too. It's delicious! The glutinous rice chicken sold outside has lunch meat, so I also tried to put some. It's more abundant. "

Production steps:

Step 1: get all the materials ready. (chop chicken into pieces, slice mushrooms, dice dried squid, cut luncheon meat into small pieces, cut green onion into green onion) add salt, soy sauce, cornmeal and chicken essence into chicken, and mix well with less water.

Step 2: heat the wok, add a little cooking oil, and add the chicken.

Step 3: fry the chicken until it's slightly yellow, then fry the dried squid until fragrant (be careful when frying, it will splash out)

Step 4: add scallion.

Step 5: stir fry the mushrooms again.

Step 6: fry the lunch meat with a little soy sauce and pepper.

Step 7: put glutinous rice and sticky rice soaked in advance into the inner liner of pressure cooker.

Step 8: put all the fried materials in and simmer for 20 minutes.

Step 9: heat the pot and stir fry the scallion until fragrant.

Step 10: add the pressed glutinous rice and stir fry until fragrant.

Materials required:

Chicken: half

Glutinous rice: right amount

Sticky rice: right amount

Lentinus edodes: right amount

Dried squid: moderate

Lunch meat: moderate

Scallion: right amount

Salt: right amount

Soy sauce: right amount

Raw powder: appropriate amount

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. The ratio of glutinous rice and sticky rice is 1:1. The water is a little less than usual. 2. When you fry, garlic sprouts are more fragrant. If you don't have them at home, you have to use green onions.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ke Jia Nuo Mi Fan