Sweet potato and glutinous rice roll(xiang yu nuo mi juan )

Sweet potato and glutinous rice roll

Introduction:

"Little girls love flowers. When my daughter saw me taking pictures, she immediately ran to the balcony with scissors to face the blooming rose. She clipped off one of them and put the flower in the middle of the plate after washing it. I said that if I didn't pick up the match like this, it would steal the limelight of food. She said that it would be eye-catching and wouldn't let me take it out. He also supervised me to take photos. I'm afraid I'll lose her flowers, but I have no choice but to take photos. Taro is also known as taro milk, taro Kui, hairy taro or taro. It is an alkaline food, mainly composed of starch, protein, ash, lipids, calcium, phosphorus, iron and food fiber. It has more vitamin B1 and B2, less vitamin A and vitamin C. Taro is rich in dietary fiber, which is of great help to improve constipation symptoms; taro has the function of resolving phlegm and removing dampness, which has a certain role in the prevention of arthritis; taro is also rich in minerals, in which potassium can help reduce blood pressure, fluoride can protect teeth and prevent tooth decay; taro also has the effect of relieving alcohol, tonifying liver and kidney, tonifying deficiency and strengthening spleen

Production steps:

Step 1: prepare the required materials. (mushrooms softened in advance)

Step 2: soak the glutinous rice for more than 2 hours in advance, and then steam it in the steamer.

Step 3: take out the steamed glutinous rice and break it up.

Step 4: cut the mushrooms into small pieces, peel the carrots, wash and dice them, rinse the shrimps, and cut the shallots into scallions.

Step 5: heat the oil in the pot, add ginger and garlic, stir fry until fragrant.

Step 6: pour in mushrooms, carrots and shrimps.

Step 7: stir fry with salt and sugar.

Step 8: add pepper, chicken essence, soy sauce and stir well, then turn off the heat.

Step 9: pour the fried diced mushrooms into the cooked glutinous rice, then add a little salt. (if the diced mushrooms are salty enough, it can be dispensed with)

Step 10: add scallion and mix well.

Step 11: peel and wash taro.

Step 12: slice.

Step 13: put on disposable gloves and grasp the glutinous rice into a ball.

Step 14: take a piece of taro and put on the glutinous rice ball.

Step 15: then roll up and close down.

Step 16: if the roll is not strong enough, insert a toothpick in the middle of the closure to fix it.

Step 17: do it in turn.

Step 18: steam over high heat for 8 minutes.

Step 19: finished product

Materials required:

Taro: 1

Glutinous rice: 50g

Carrots: 1 / 4

Mushroom: 6

Shrimp: right amount

Shallot: moderate

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: don't cut the taro too thin, or it will break easily. Also can't cut too thick, too thick will not roll up. It's better to make the glutinous rice dough while it's still hot. When it's cold, it's hard to make it into a dough. If it's really not good, you can dip some water on your hands and then pinch the glutinous rice dough. You can also dip in your favorite sauce. Because of your personal preference, you can't dip in any sauce here. Even if you don't dip in any sauce, it's delicious, because the glutinous rice ball has enough sauce.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Xiang Yu Nuo Mi Juan