How to make pea sticky rice, it tastes better

Peas taste sweet and refreshing, and are a common ingredient in home cooking. Sweet glutinous rice is also a frequently used cooking ingredient. Sweet peas paired with soft glutinous rice must taste very good. Let us learn to make this pea glutinous rice dish and give our family a surprise.

Ingredients and methods of pea glutinous rice:

Ingredients: glutinous rice, peas, sausage, pork belly, rice dumplings leaves, potatoes, carrots, oil, salt, light soy sauce, sugar, etc.

Method: 1. Soak the glutinous rice in advance (I soaked it for a whole day), soak the dry zong leaves in water, and put them in a pot to cook;

2. Cut the sausage into slices, cut the pork belly into small dices, peel the carrots and potatoes and cut them into small dices for later use;

3. Put a spoonful of oil in the pot. When the oil is hot, add the pork belly and stir-fry. After the fat is out, add a little cooking wine, and stir-fry the carrots and potatoes.

4. Add Chinese sausage and washed peas and stir-fry until evenly mixed, then add appropriate amount of salt, a little sugar and soy sauce;

5. After stir-frying, add a large bowl of boiling water, put the soaked glutinous rice on top, cover the pot and simmer on low heat for a while, let the steam cook the glutinous rice. When there is almost no water in the pot, use a shovel to stir the glutinous rice and vegetables evenly, and turn off the heat when the water is dry;

6. Take a steamer, cover it with a steamer cloth, spread the soaked rice leaves on it, spread the glutinous rice in the pot on the leaves, lift each corner, wrap the glutinous rice with the leaves, put a large plate on the top, and then steam it for more than 40 minutes, until the glutinous rice is soft.

Note:

Notes for pea sticky rice:

1. Soak the dried zongzi leaves for several hours in advance, and then boil them in hot water. This way the leaves will be not only clean but also soft.

2. Glutinous rice must be soaked in advance. This is the same principle as making rice dumplings. Only when the rice is steamed will it be soft and delicious.

3. Stir-fry the pork belly until the fat is out before adding other ingredients. The fat will be absorbed by the glutinous rice, and the glutinous rice will be shiny and translucent.

4. After adding the glutinous rice, do not stir-fry it first. Just spread the glutinous rice on the surface of the dish. The rice is not cooked, but stewed with steam;

5. Although the glutinous rice in the wok is cooked, it is not soft yet and the taste is not good. Of course, if you want to eat chewy glutinous rice, you can stop here. I tasted a spoonful and it tasted good.

6. Someone asked me: Why do we have to fry the ingredients in a pot? In fact, this step cannot be omitted. The ingredients can be better seasoned, especially for glutinous rice. If it is stewed in water and then steamed, it will not be dry and hard. If it is directly steamed in a pot without processing, the glutinous rice will have less moisture and taste bad.

7. The key to making pea rice have the aroma of zongzi leaves is to wrap it in zongzi leaves and steam it in a pot, just like making zongzi, but wrap it in the shape of tender beef five-sided;

8. Adding a plate is to prevent the dumplings from falling apart. Of course, you can also tie them up with thread. I’m lazy, so I use a plate and it works just fine. Once they’re steamed, they won’t fall apart. The freshly steamed pea rice is in a large piece and sticks together. After stirring it apart, you can serve it in a bowl and eat it.