1. The two kinds of glutinous rice are soaked overnight so that they can be gently twisted.
2. Mix evenly with blood glutinous rice and white glutinous rice, and spread them on the plate. Put it in a steamer and steam on high heat for about 20 minutes.
3. Beat the eggs, add appropriate amount of salt and rice wine, spread them into egg skins and cut into strips. Cut the sausage into strips, and cut the carrots into strips and fry them. Steam the glutinous rice and stir while it is hot.
4. Cut the plastic wrap, preferably a few more layers, put some cool glutinous rice on the plastic wrap and compact it.
5. Sprinkle an appropriate amount of pork floss, then put sausage, egg skin, carrots in turn.
6. The top and bottom and two sections are rolled up, wrapped tightly and compacted.
7. Open the plastic wrap, wrap a piece of seaweed and serve.
Tips:1. The glutinous rice should be soaked in advance and pressed for at least 4 hours. It can be easily crushed with two fingers.
2. The rice balls should be compacted and held tightly.
