1. Soak shiitake mushrooms for 2 hours, red rice and barley for 5 hours
2. Drain the soaked red rice and barley, pour it into the rice cooker, add the rice, white glutinous rice, and add some water to the cooking button
3. While cooking the rice, cut the carrots, mushrooms, pork, and diced into small pieces, soak the seaweed in cold water for two minutes, and cut into thin sections
4. Heat up a wok, pour oil, add pork and stir fry until fragrant, then add sliced carrots, shiitake mushrooms, seaweed, and salt.
5. Put the cooked rice in a large bowl, add the fried fillings and green onions and mix well, wrap the whole grain rice with dumpling wrappers to make a siu mai shape, and put it in a steamer
6. Put water in the soup pot and boil, put it in a steamer, and steam for about 15 minutes.
Tips:1. Adding a part of glutinous rice to miscellaneous grain rice can make the rice more sticky and easy to shape
2. It is more convenient to operate when the rice is still warm
3. The amount of water should be controlled when cooking rice, try not to have too much water, otherwise it will not chew
