Wuhan snack - glutinous rice chicken(wu han xiao chi nuo mi ji )

Wuhan snack - glutinous rice chicken

Introduction:

"When lotus leaf glutinous rice and zongzi are popular, this famous snack in Wuhan is always easy to be forgotten. The same is cooking wine, soy sauce and delicious meat mixed with glutinous rice, so you can imagine the taste of glutinous rice chicken. What's more, it's fried from vermicelli. It's Crispy on the outside and soft on the inside. It's fragrant. It's just that if it's time to lose weight, it's probably not suitable. Why is it called "glutinous rice chicken"? I don't know In fact, it has nothing to do with chicken. This kind of glutinous rice chicken is not for chicken, but for beef and pork. The appearance of a chicken has nothing to do with it. The people of Wuhan have been calling it this way for generations, which is its regular name. 17 years of Wuhan, my big Wuhan. The time to go back is fixed. There are still two months to go, waiting for me to go back to eat my grandmother's food and comb my grandfather's hair; eat all kinds of snacks and restaurants in Wuhan; walk on the beach; climb the Yellow River Tower again to see the Yangtze River and the bridge; count Arhats and worship Buddhas in Guiyuan temple; chat with trees and stars; pull xshuxshu guests; go back to No.71 and No.2 Middle Schools, and even visit yanchangchun Street Primary School All my childhood and youth, the greatest passion, is there. To return to Wuhan is to return to that memory. Two months down. "

Production steps:

Step 1: marinate the beef in advance. Soak glutinous rice all morning. Mushrooms and agaric foam ahead of time.

Step 2: dice dried Lentinus edodes, agaric and stewed beef. Too small to eat, too big to pinch. Chop ginger and garlic in circles.

Step 3: heat the lard in the pan. It's more than usual. Stir fry scallion, ginger and garlic until fragrant.

Step 4: add diced meat, mushrooms, fungus and dried diced Lentinula. Stir fry.

Step 5: spray cooking wine. After the smell of the wine is released, pour in the raw and old soy sauce. The veteran gives more. Anyone who has eaten glutinous rice chicken knows how dark it is. Season with salt and pepper. Give me more pepper, too.

Step 6: pour in the brine and the water to soak the mushrooms, almost all the ingredients, bring to a boil, and cook for a while.

Step 7: soak the glutinous rice Lishui and pour it into the rice cooker. Add the stuffing cooked in step 6 and pour the soup into the rice cooker. Stir well. Then the ordinary braised rice function.

Step 8: after the rice is stewed, add green onion and stir well. Let's wait for a while.

Step 9: flour and water, add a little salt, stir well. Like to eat fried dough, here you can give more flour, the dough is thicker. Like to eat thin skin, according to my proportion and amount to give, give 4 glutinous rice chicken noodles is enough.

Step 10: hand water, steamed glutinous rice into a round or oval shape. Size is basically the maximum that a hand can pinch.

Step 11: knead the rice ball noodles and fry them in the pan. I just gave you more oil today. It's fried. So the shape is not as good as the one blasted out. Because in addition to flour are already cooked, only deep fried to the surface of golden, strong, crisp, can be out of the pot.

Step 12: dry the extra oil on the kitchen paper towel after you get out of the pot. Sprinkle some pepper on it. Be sure to eat it while it's hot.

Materials required:

Glutinous rice: 200g

Stewed beef: About 100g

Dried incense: 2 yuan

Lentinus edodes: some problems

Auricularia auricula: some

Scallion: 1

Ginger: 1 tablet

Garlic: 1 slice

Lard: right amount

Cooking wine: 30ml

Soy sauce: 2 teaspoons

Old style: 4 teaspoons

Salt: right amount

Flour: 40g

Water: 60g

Note: 1. Originally there was no fungus in the glutinous rice chicken. I love to eat big T, a listen to what there are Auricularia eyes are bright, so today this also gave some Auricularia. 2. Eat while it's hot, don't drink cold at the same time. It's glutinous rice, it's fried. Be careful with your stomach. 3. The taste of lard will be better. If you have some, you'd better use it as much as possible.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Han Xiao Chi Nuo Mi Ji