Bacon Glutinous Rice Roll
1.
First serve the dough. After melting the yeast with warm water, slowly add flour and knead it to make the dough smooth. I used about 180 grams of water for 300 grams of flour. This ratio feels that the softness and hardness of this roll is just right, and the roll does not collapse. Cover the kneaded dough and place it in a warm place
2.
Simmer the glutinous rice when making the dough. I use black glutinous rice. You can use other ordinary glutinous rice. Normally use a rice cooker to cook the stew, and use a rice spatula to break up the stewed rice.
3.
The dough grows to 2.5 times the size
4.
Take out the dough and let it air out and knead it evenly
5.
Processing bacon. Boil the bacon in boiling water for about three or four minutes, turning it back and forth to remove the smoky flavor and at the same time make the skin clean
6.
Take out the cooked bacon, rinse and cut into small cubes about half a centimeter square
7.
Finely chop shallots, separate white and green onion leaves
8.
Put a spoonful of oil in the frying spoon, not too much, one tablespoon is enough, add the white onion and fry until fragrant
9.
Put in the bacon and stir fry
10.
Stir-fry until the fat part of the bacon is slightly transparent
11.
Add green onion leaves
12.
Stir-fry well. A lot of oil has been produced at this time. Turn off the heat
13.
Put in the cooked glutinous rice
14.
Stir evenly with the remaining temperature of the frying spoon and let cool
15.
Roll the dough into a dough about 15 cm wide, not too thin
16.
Put the fried glutinous rice in the middle, tidy in order
17.
Wrap up and down with the dough and pinch tightly, don’t be afraid that it will look bad, wrap it tightly
18.
Reorganize the shape in turn
19.
Move the prepared raw embryo to a wooden chopping board, raise the knife and drop it, raise the knife to quickly cut the dough into small sections, so that the cuts of the dough are neat and do not collapse.
20.
You can use a knife to mark out # word grid decoration
21.
Put the prepared noodles into the steamer, cover it, and steam for 20 minutes after half an hour of fermentation.
Tips:
The bacon used in this delicious noodle roll is very important. The bacon should be fat and lean. It will produce oil when it is fried, and it will be more fragrant when combined with glutinous rice. Because it is a staple food, it is best to use bacon that is not spicy or numb, and slightly salty is the most appropriate.
The bacon should be boiled in boiling water before cooking to remove a lot of smoky taste from the outer skin, and at the same time, it can be cleaned and disinfected, so that it is not too salty.
The dough of this roll should not be too soft, otherwise the roll will collapse and not look good.
The amount of glutinous rice and bacon can be adjusted according to personal preference, as long as it is not too salty.
