Name: Fried Rice with Glutinous Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large bowl Glutinous rice (stuffing); 100g Minced meat (stuffing); 120g Wormwood head; 400g Water mill glutinous rice flour; 60g wheat starch; 1 tsp baking soda; 30g lard; 60g Sugar; 300g water; 1/2 Onion (stuffing); 10s Soaked shiitake mushrooms (stuffing); 1/2 root Carrots (stuffing); 2 tablets Ginger (stuffing); 3s Shallots (stuffing); 3 cloves Garlic cloves (stuffing); 2 tablespoons Light soy sauce (stuffing); 2 tablespoons Oyster sauce (stuffing); a little Salt (stuffing); 1 tablespoon Sugar (stuffing); 1 tablespoon Cooking wine (stuffing); 2 tablespoons Oil (stuffing)

Fried Rice with Glutinous Rice

1. I don’t like steaming glutinous rice. I think it’s too hard. I cook it. Water and glutinous rice are flushed into a rice cooker to make glutinous rice; minced meat, salt and cooking wine, stir clockwise; mince green onion, ginger and garlic; onion, carrot, soak Dice shiitake mushrooms.

2. Add oil in a non-stick pan, heat up, add onion, green onion, ginger and minced garlic, sauté until fragrant, until the minced garlic is slightly yellow.

3. Fry the minced meat until the minced meat changes color.

4. Add carrots and diced mushrooms and sauté.

5. Stir fry with glutinous rice.

6. Add all the seasonings with the word (stuffing), stir well and taste the taste, if you think it is a bit salty, the empty stutter I made this time is just right, it is too light to wrap in the Qingtuan.

7. Wear gloves to grab about 30 grams of fried glutinous rice, knead it into a ball, knead it all and cover it with plastic wrap to prevent it from drying out.

8. This is the tender head of the wormwood picked. Choose to wash it.

9. Boil a pot of boiling water (outside the recipe), add baking soda (better maintain the color of the wormwood), blanch the wormwood with water, and squeeze the water. Mine was frozen in the refrigerator from the rest of last year.

10. Cut the wormwood into a wormwood paste with 300 grams of water in a food processor, weigh all the ingredients.

11. Pour the glutinous rice flour, wheat starch, lard, sugar, and wormwood paste into a large pot. Do not pour all the wormwood paste into it. Leave some maneuvering and add as appropriate depending on the dryness and wetness of the dough.

12. To knead the dough, you need to knead it for a while to make the dough uniform in color, but because of the cold water kneading, the dough will shatter as soon as it breaks, as shown in the figure.

13. Boil a pot of boiling water (outside the recipe), take about 60 grams of dough, boil it in a pot of boiling water, and cook until the dough rises and drain it out. To make the dough cook faster, divide it into two pieces, flatten them, and cook them.

14. Add the just-cooked dough to the previously kneaded dough and knead it evenly. At this time, the ductility of the dough is very good, as shown in the figure.

15. The kneaded dough is divided into pieces, and the strip picking agent is about 25~30 grams each. Dough that is not in use should be covered with plastic wrap to prevent it from drying out.

16. Take an agent, knead it for a while to make it soft, round it, poke a hole with your finger, and sprinkle a little hand powder (glutinous rice flour) in the hole to prevent sticking.

17. Pinch into a small bowl with both hands.

18. Put in a stuffing ball.

19. Use your right hand to push up the dough and slowly close your mouth.

20. The harvest is in the shape of sharp drops.

21. Press down the pointed tip (you can pull it off), and round it.
If you don’t understand the picture and text, you can watch my video recipe of "Bao Yuanxiao Steamed Rice Balls". The method of making Qing Tuan is exactly the same as that of glutinous rice balls.

22. The steamer is covered with a silicone steamer cloth. If you don’t have it, you can cut a square piece of oily paper, which is slightly larger than the Qingtuan. Put a piece of oily paper under each Qingtuan. Put the water in the steamer to a boil, change to medium heat, and steam the Qingtuan on the pot for 10 minutes.

23. Brush the cooking oil (outside the formula) while it is hot after it is out of the pan. Be sure to brush it while it is hot, so it is easy to absorb, and the surface does not stick to your hands. After cooling, wrap them one by one with plastic wrap and store them in the refrigerator.

Tips:
1 When kneading the noodles, leave the wormwood paste a bit mobile. If the dough is dry, add some water, and if it is wet, add some glutinous rice flour.
2 Egg yolk I bought a vacuum package, a very small one. If you buy raw salted eggs, the egg yolks you peel yourself should be bigger and taste better. The handling of egg yolk is the same.
3 The taste is the best when you eat it the same day, and it is best to steam it the next day to restore its softness.

Fried Rice with Glutinous Rice

Ingredients

Fried Rice with Glutinous Rice

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