“This kind of glutinous rice dumpling is similar to dew dumpling made in the past. The difference lies in boiling, steaming, rolling, soft glutinous rice dumpling wrapped with head vegetables, minced meat, agaric fungus, mushrooms, carrots and other mixed ingredients. It is salty and slightly sour and tastes very unique. It is richer than eating ordinary sweet glutinous rice dumpling.”
|Glutinous rice flour||500 grams|
|Rice Flour||200 grams|
|Head dish||50 grams|
|Mushrooms||30 g (foamed)|
|Fungus||30 g (foamed)|
|Streaky pork||150 grams|
|Oyster sauce||1 small spoons|
|ginger||1 small pieces|
|Sesame oil||1 small spoons|
|Thirteen incense||1 small spoons|
|Sugar||1 small spoons|
|Soy sauce||1 small spoons|
|salt||1 small spoons|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Get all the materials ready.Chop pork, head vegetables, mushrooms and fungus, dice carrots, ginger and garlic.
Pot oil, 80% hot, add ginger, garlic fried fragrance, put in minced pork stir-fried, then put out.
Add oil, light fire, stir-fried head vegetables, add sugar, raw extract, add in mushrooms, fungus, carrots, stir-fry after fragrance, put in fried minced pork, mix evenly, add appropriate salt, sesame oil, thirteen incense, oyster oil, mix evenly, mix into filling.
Pour it out, stand by.
Mix glutinous rice flour with glutinous rice flour and knead into dough.
Divide the blended dough into several dosages, about 50 grams of each paste, wrap the filling like dumplings, rub it round and press it flat slightly.
Put it in a steamer dish coated with thin oil.
Steam for 7-8 minutes.
Soft waxy and fragrant.
A thin layer of oil is brushed in the steaming dish to prevent sticking. Oil paper, bamboo leaves and corn leaves can also be padded and baked.