Name: Glutinous Rice Sausage
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork filling; 1500g Glutinous rice; A bag casings; a little shallot; a little ginger; 5g Chicken Essence; 20g Cooking Wine; 10g Soy sauce; 1 spoon Cooking oil; 5g Thirteen incense; 6g salt

Glutinous Rice Sausage

by Eat in a hundred vegetables house

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Homemade glutinous rice intestines glutinous rice is also called Jiang Mi, one of the food that is often eaten at home. Because of its fragrant waxy sticky and slippery, it is often used to make flavored snacks and is deeply loved by everyone.

Glutinous rice is rich in B vitamins, which can warm the spleen and stomach and replenish the qi. It can relieve spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea.

Glutinous rice has astringent effect, and has a good therapeutic effect on frequent urination and spontaneous sweating. Glutinous rice food should be eaten after heating. It is not advisable to consume too much glutinous rice at one time. Glutinous rice is sticky and difficult to digest. It is not suitable to consume too much at one time. The elderly, children or patients should use it with caution.

Today I used glutinous rice with a little meat filling to make some glutinous rice sausages. It was very successful and delicious. In our local area, there are very few glutinous rice intestines. They usually add pork blood, glutinous rice, and lard. I don't like blood, I am a little scared, so I revised the version and added a small amount of meat to smooth it. But the taste can be compared to rice sausage filled with pig blood! "

Glutinous Rice Sausage

1. Prepare ingredients: casings, glutinous rice, pork filling

2. Wash glutinous rice in advance and soak for more than 24 hours.

3. Put the minced meat into the required seasoning and mix well, and let it taste for 20 minutes.

4. Take advantage of this time to soak and wash the casings.

5. Put the glutinous rice into the stirred meat filling and grab it with your hands, and let it taste for 10 minutes.

6. Put the enema on the casing, tie a knot at one end, pour it in by hand, and push it down by hand while filling. If the casing is too long, you can tie a few more knots with cotton rope in the middle.

7. Fill the glutinous rice intestines one by one. (Don’t fill the rice intestines too full, you just need to be half full, or it will burst when steaming.)

8. Put it in a pot and steam for 30 minutes. (There must be a gap when it is placed in the pot for steaming, otherwise the adhesion between the intestines and the intestines will break)

9. After steaming, take it out to let cool. Cut into slices when eating. (It can also be eaten with sticky sauce)

Tips:
Don’t fill the rice intestines too full, or it will burst when steaming)
There must be a gap between the rice intestines when they are placed in a pot for steaming, otherwise the adhesion between the intestines and the intestines will break.
When cutting with a knife, the knife sticks to cold water so that it does not stick to the knife, or the knife is not easy to wash.