Red Bean Paste and Glutinous Rice Ruyi Roll
1.
Soak the glutinous rice in clean water overnight, take it out the next day, wash, drain the water, put it in a steaming dish covered with a damp cloth, put it in a steamer, boil the water over high heat, and steam on medium heat for about 20 minutes until glutinous rice Soft and glutinous
2.
Mix flour, yeast, and water, knead into a smooth dough, and ferment to double its size
3.
Put oil in the wok, add the diced onion and stir fry, add the diced carrots, diced mushrooms, and diced sausage, stir-fry until cooked, add light soy sauce, dark soy sauce, oyster sauce, thirteen spices, stir-fry well, add the steamed glutinous rice , Stir and stir well
4.
Take a cylinder mold (I use the paper cylinder of a preservation bag), stuff it into a preservation bag, put the steamed and mixed glutinous rice, pound the glutinous rice with a rolling pin, tie it tightly, and put it in the refrigerator. Stereotype
5.
Take out the fermented dough, ventilate, roll out a large rectangular dough (not too thin), spread a layer of red bean paste, sprinkle some sesame powder, and divide into two equal parts
6.
Take out the shaped glutinous rice strips from the refrigerator and divide them into 4 equal parts. Take two glutinous rice strips and place them on the two ends of the noodles. Roll the two sides to the middle, and try to roll them tightly. Spread some water on the joints and stick them firmly.
7.
Turn over, roll the mouth down, use a spatula to press out the small diamond-shaped squares on the surface, pay attention, do not cut through, and not be too shallow. When pressing the squares, the raw embryo will be flattened, and the scraper will be pushed inward to make it. Three-dimensional rectangle. The remaining 1 piece of pasta and 2 long sticks of glutinous rice are finished in the same way. Put it in a steaming dish covered with a damp cloth and proof it to 1.5 times its size.
8.
Bring water to a boil on high heat, steam on medium heat for about 25 minutes, turn off the heat, simmer for 3-5 minutes, then remove the lid
9.
Take out and cut into sections
10.
Beautiful and generous, fluffy and noisy, salty, fresh and soft
Tips:
1. The ratio of glutinous rice and flour can be increased or decreased according to their preferences.
2. The ingredients and seasoning of glutinous rice can be adjusted according to their preferences. All kinds of seasonings already contain salt, no additional addition is required.
3. After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip water from the lid on the noodles.
