Sticky rice can be made of eight treasures, can be boiled and mixed with sugar to eat or brown sugar to eat, can also be ground into powder, to make dumplings to eat, can also be made of patties, made of patties can be deep-fried, can be fire-roasted, can also be used to make the paste of the rice bars, can be used to make sticky rice cakes, wrapped in a little bean paste or peanuts are particularly delicious. Can also be used to do pumpkin cake, glutinous rice to do pumpkin cake is really good Oh, today to share with you 2 uncommon and very tasty practice

one, glutinous rice pot stickers

Materials:

200g glutinous rice, dried mushrooms 4, 110g of water, 80g of Chinese sausage, 8g of cooking oil, 10g of soy sauce, 2g of dark soy sauce, 10g of oyster sauce, 5g of sugar, 2g of salt

wonton Skin 150g, cooking oil 15g

Preparation steps 1

Soak the glutinous rice, so that the glutinous rice is full of water, grind it to the extent that it can be broken. Soak dried shiitake mushrooms and dice. Dice the sausage.

Don't pour the water from the mushrooms.

Step 2

Add 110g of mushroom water, oil, soy sauce, soy sauce, oyster sauce, sugar, salt, diced sausage, diced mushrooms to the glutinous rice, stir well, and turn on the rice cooker to cook.

Cooking glutinous rice than the usual rice to put a little less water, the amount of water and rice just flat on the good.

Step 3

Put the cooked rice into a bowl, put the right amount of rice on the wonton wrappers, dip the edges in a little water, and pinch them carefully.

The wonton skin is thin, so be careful when pinching.

Step 4

Pour oil into a pan and heat over low heat, then fry the wonton wrappers for a while. When the bottom is slightly charred and colored, pour 30ml of water, cover the pan with a lid and simmer for about 2 minutes, the wonton skin becomes transparent and the water dries up.

Step 5

Open the lid and fry on low heat for about 30 seconds to allow the water vapor to dissipate and the bottom of the potstickers to crisp up.

Two, zero failure brown sugar mochi ingredients

glutinous rice dough: 100ml of warm water, glutinous rice flour 100g

brown sugar water: brown sugar 20g, 20ml of boiled water

cooked white sesame seeds 1 tablespoon, cooking oil 10g

Step 1

weighing the glutinous rice flour, poured warm water, chopsticks appropriate mixing, kneaded into a ball with a clean hand

Step 2

Spread a little oil on a plate, divide the kneaded glutinous rice dough into small dosage pieces, and then roll them into rounds.

Preparation Step 3

Brown sugar in boiling water

Preparation Step 4

Put a little oil in the pan, flatten the patties and put them into the pan one by one. When the patties are fried until golden brown on both sides, pour in the brown sugar water, and then let it bubble

Know-how Points

1. Different glutinous rice powders have different water absorbency. You can add as much as you like.