Glutinous Rice Sausage
1.
Prepare the ingredients, glutinous rice and peanuts and other grains, soak them for half a day and use them.
2.
Chop shiitake mushrooms and add shrimp skins. Stir well!
3.
Pour shrimp skins, shiitake mushrooms, peanuts, mung beans, coix seed, and lotus seeds into the glutinous rice. Add five-spice powder and salt, and mix well!
4.
One end of the pig's small intestine is tied up with a thread, and the other end is connected to a colander! This process is the most time-consuming. Use a spoon to pour a small amount of glutinous rice into a colander, and use chopsticks to guide the glutinous rice into the intestines.
5.
Pork small intestine filled with glutinous rice. My technique is not good, and the thickness of the equipment is uneven.
6.
When the pot is filled with cold water, start steaming the glutinous rice intestines, holding a sewing needle, and observing which part starts to swell by the side of the pot, then use a needle to puncture the air to deflate. After sticking for a while, the gas in the intestines was exhausted. Ensure that the small intestine will not explode due to swelling. You can cover the pot and steam it slowly.
7.
Steamed glutinous rice intestines out of the pot. Steamed for a total of 40 minutes. It's ready to eat at this time, but I personally think that the pig small intestine is still a bit tough and not chewy, and it has been in a rice cooker for half an hour. Note: The glutinous rice intestines cannot be steamed directly on the rice cooker, because it will burst and the glutinous rice will splash into a pot.
8.
After steaming, cut into slices, ready to eat!
Tips:
1. Don't fill the glutinous rice intestines too full, otherwise it will burst easily when steaming! 2. When steaming on the pot, pierce the hole to deflate to prevent the intestine from bursting after inflation!
