Guilin Pingle Eighteen Stuffed Rice:

Method:

Bamboo Shoot Stuffed: Boil fresh bamboo shoots in boiling water until soft, and cut the bamboo shoots into 6 to 8 long strips with a knife. A mouth of five or six centimeters. Put the glutinous rice into the pot and cook it, stir in the minced lean meat, adjust the salt and MSG, add mint (no mint, chopped green onion is acceptable), and smashed fried peanuts as filling (these fillings are suitable for stuffed peppers) , stuffed vegetables). Knead the prepared glutinous rice into small balls and stuff them into bamboo shoots. After brewing, put it in a pan and fry it over a slow fire, then add water and simmer for 5 minutes. This dish is beautiful and delicious, with the sweetness of bamboo shoots, the mellow aroma of glutinous rice, the fragrance of mint, and the crispy fragrance of peanuts.

Stuffed snails: Wash the snails, boil them in water, and take out the snail meat. Chop the snail meat, pork, and mint into pieces and adjust the flavor. Stuff the stuffing into the shell from which the snail meat has been removed. Stir-fry the sour red pepper and sour bamboo shoots in a pan, then add the stuffed snails into the pan and stir-fry for a minute or two. Add water and simmer slowly for about 15 minutes before serving.

Stuffed zucchini: Wash the zucchini, cut it in half, and cut it into pieces about one or two centimeters thick. Cut a hole in each piece, sprinkle with salt and soak the zucchini until soft. The filling is generally made from minced lean meat, and chopped green onion is added when mincing the meat. After brewing, steam it in a pot for 10 minutes.

Pomelo peel stuffing: Cut the green peel of the grapefruit, and the remaining white flesh is the pomelo peel. Cut the pomelo peel into a triangle shape, make a slit on one side, boil in water until soft, scoop out and wring out the water. The filling of pomelo peel is roughly the same as that of zucchini. If you like, you can add a little fungus or spices to the lean meat. Chop the stuffing and stuff it into the pomelo peel from the slit. Boil it in broth, or use it to make hot pot.

Stuffed peppers: Wash the peppers and use a knife to remove the mouth of the peppers. Add salt and soak until soft. The stuffing of peppers is the same as that of bamboo shoots. Stuff the peppers into the stuffing and simmer in the oil pan for about 10 minutes.

Stuffed tofu: Cut the tofu into 4 pieces according to the "X" shape. Divide each piece into two pieces and make a slash in the middle of each piece. Stuff the stuffing such as zucchini or pomelo peel, put it in a pan and fry until brown, add an appropriate amount of starch or cut tomatoes, add a little water and simmer for a few minutes.

Stuffed eggplant: The eggplant is cut in the same way as the zucchini. Cut the eggplant diagonally into 2 cm sections, make a slit in the middle, soak in salt until soft and wash. The filling is like zucchini stuffing, and the stuffing method is the same. After stuffing, roll it into flour or egg white and deep-fry it in a pan. You can also fry it in oil.

Stuffed bean sprouts: It is the most time-consuming and laborious dish among the 18 stuffed dishes. Take the fresh bean sprouts and boil them gently in water until soft, then scoop them out, arrange about 20 bean sprouts, tie the two ends with a leek, and stuff the minced meat stuffing into the gaps between the bean sprouts. Stuff it and cook it in broth.

Pumpkin flower stuffing: Take out the stamens of fresh pumpkin flowers and wash them (try not to damage the flowers), chop lean meat or fish with tofu and chopped green onion, season and stuff into pumpkin flowers. After brewing, seal the mouth with flowers, steam it in a pot for 15 minutes, or boil it in broth.

Stuffed egg rolls: Beat eggs, mix well, and season. Chop lean meat, water chestnuts and green onion into filling. Spread a ladle of egg juice into the oil pan, add the filling, and roll it up. Over medium heat, fry on both sides until golden brown. Put all the fried stuffed eggs back into the pot, add water, and simmer for four to five minutes.

Stuffed garlic: The processing method of garlic is the same as that of bamboo shoots. Cut the white garlic into 10 cm long, make a few small slits evenly with a needle, and boil it in water until soft. Stuffed into a filling similar to zucchini, it can be fried, braised or eaten in a hot pot.

Stuffed shiitake mushrooms: Remove the legs of the shiitake mushrooms and wash the remaining "shells" of the shiitake mushrooms. Chop lean meat and stuff it into the filling. After brewing, it can be steamed or boiled.

Stuffed with fried tofu: shred fresh lotus root and taro, mix with minced lean meat and chopped green onion, and season. Tear open the fried tofu and stuff it into the filling. After brewing, it can be steamed, boiled or fried.

Stuffed vegetable buns: The stuffing is made like stuffed bamboo shoots, and some dried shrimps can also be added. Vegetable leaves generally choose lettuce and pig vegetables. Close the two washed vegetable leaves, wrap them in the stuffing and roll them up. After brewing, put it in a soup pot and bring to a boil.

In addition, there are also stuffed bitter melon, stuffed gourd, stuffed radish, stuffed taro, etc. The brewing method is similar to that of stuffed zucchini.