How to make meaty glutinous rice rolls

As people's living conditions have improved, they have begun to pay attention to health preservation. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Keeping in good health is a state of mind that requires you to start from the most basic aspects of life, such as diet. Well, now I will introduce how to make the dish of meat-flavored glutinous rice rolls.

1. Filling materials: Soak glutinous rice and mushrooms for two hours in advance

2.12121Put oil in a pan, slowly fry the pork and sausage over low heat until the fat comes out, and fry the fat part of the sausage until it is transparent.

3.21212 After the mushrooms are soaked, squeeze out some water and cut into small cubes along with the sausage and pork.

4. Add the mushrooms and continue to fry until fragrant. Then add the glutinous rice and stir-fry. It will be a bit dry at this time. You can add half a bowl of water (the bowl you use for eating), but don’t add too much water.

5. Add the seasonings at this time and fry them slightly until they are a little salty. The glutinous rice will absorb the water quickly and can be served.

6. The glutinous rice is not fully cooked yet, so transfer it to a steamer and steam it for 20 minutes, then let it cool for later use. I usually fry it the night before and use it the next day, or fry it in the afternoon and use it in the evening. You can also stew it directly in an iron pan so that there will be rice crust to eat. But I have to keep an eye on the fire, so I always steam it.

7. Put all the ingredients in part A together and knead them into a smooth dough, then ferment. Don’t ask about the fermentation time, because the temperature varies with the season.

8. After fermenting to twice the size, it doesn't matter if it's not twice the size, it still needs to be fermented again. Mine was fermented to the point where it could support the lid, so I smeared some of the skin

9. Divide the dough into two or three portions (cover the other portions to prevent them from drying out), knead the dough to remove large bubbles, and roll it into long strips with a thickness of about 1.5mm.

10. To make it neat and beautiful, you can cut off the edges, but it doesn’t matter if you don’t cut it. Put the cut edges into the next dough.

11. Spread the glutinous rice evenly in the middle of the dough, leaving some on both sides, and dip your hands in cold water to prevent it from getting stuck.

12.Pinch the two sides of the dough together tightly. It doesn’t matter if it doesn’t look good. This is the bottom part.

13. After kneading everything, turn the whole noodle ball over

14. Use a knife to draw grids on it. Don't make it too deep for a good look.

15. Cut the long noodles into pieces and place them on the steamer until they double in size.

16. Steam for 15 to 20 minutes after the steam comes on.

The detailed method and steps for making meat-flavored glutinous rice rolls have been introduced, and I believe you have basically understood them. Now that you know the necessary steps, all you have to do is put them into practice. Practice makes perfect, I believe that real delicious food is produced this way.