Materials:

150g glutinous rice flour, 85- 100g warm water, 1 a handful of vermicelli, 2 eggs, 1 a handful of leek, 2 tablespoons of shrimp skin, 1 ham sausage, 5 small cauliflower, 5g oyster sauce, 5g soy sauce, a little.

Exercise:

(1) Prepare the stuffing first: diced ham sausage; Chop cauliflower; Soak the vermicelli until soft and chop it; Remove the roots of leeks and chop them for later use.

(2) Knock the eggs into the bowl and break them up with chopsticks.

(3) Pour oil in a hot pan, fry the egg liquid until it is slightly solidified, and take it out for later use.

(4) Pour oil in a hot pan, stir-fry the shrimps and diced ham evenly, then pour in chopped cauliflower and chopped leek and stir-fry evenly.

(5) Pour the eggs and vermicelli into the pot and stir evenly.

(6) Add salt, soy sauce and oyster sauce and stir well. At this point, the filling is ready.

(7) Now dough mixing: pour a proper amount of warm water into glutinous rice flour and mix well, then knead it into smooth dough by hand. Moreover, the water in the dough should be added according to the situation, and it would be better to make the dough softer.

(8) Divide the mixed dough into 30g pieces and prepare the dough.

(9) Finally, the stuffing is fried: the dough is kneaded into a small bowl, wrapped with fried stuffing, sealed and pinched, and then slightly flattened.

(10) Brush oil in a hot pan, put the stuffed dough in, cover it, and fry on low heat until both sides are golden.

(1 1) Knock! The fragrant, tough and delicious glutinous rice vegetable package is ready.

(12) The surface of the vegetable bag is fried golden. If you look closely, you can vaguely see the various fillings wrapped inside. Gently bite open one, the skin is tough and tough, with a faint oily fragrance.

2, glutinous rice cake.

Materials:

Appropriate amount of glutinous rice flour, appropriate amount of water and appropriate amount of yellow sugar.

Exercise:

(1) Glutinous rice flour is added with water to form dough.

(2) Put some oil in the pan, fry it with a small fire and press the dough with a spatula, turn it over and continue to press it, repeat it several times and press it into pancakes.

(3) Fry until golden brown on both sides, turn off the heat when cooked thoroughly, and coat the bread with a thin layer of yellow sugar.

(4) Then slowly roll up from the side.

3, glutinous rice noodles cut cakes.

Materials:

Glutinous rice flour 300g, sugar 100g, red dates, Mi Dou or red beans.

Exercise:

(1) Glutinous rice flour should be added with appropriate amount of sugar according to personal taste, and then made into dough with warm water. Don't be too dry, or it will be hard after steaming.

(2) Soak Mi Dou with water one day in advance.

(3) Wash the jujube, remove the core and tear it into pieces, so you won't be afraid to bite your teeth when you eat it.

(4) Because the beans are not ripe, steam the soaked beans first, which is more fragrant than cooking and will not lose nutrition. Steam-cut cakes, if you use a deep porcelain plate, you can spread a layer of soaked drawer cloth on the plate to facilitate demoulding, and some of them are not as greasy as drawer cloth. Then knead the glutinous rice dough, sprinkle a layer on the plate, sprinkle a layer of jujube meat, steam for 3 ~ 5 minutes, sprinkle a layer of rice flour and beans, steam for 3 ~ 5 minutes, sprinkle a layer of rice flour and dates, and finally sprinkle a layer of rice flour. The steaming time can be controlled according to the thickness of seasoning.

(5) Let it cool slightly after steaming, turn the cake over and put some water on the drawer cloth, so that the drawer cloth can be easily removed.

(6) Slice and eat. If you can't eat it all at once, steam it in the refrigerator next time, or fry it directly.