Today, I will share with you a glutinous rice roll with raw eggs, which our family especially likes to eat. The material is also very simple. Basically, every household must have ingredients, and the method is very simple. Just wrap the glutinous rice stuffing with dumpling skin and bake it. It's delicious and more relaxed and delicious than brown rice. My children like eating very much. The thin leather bag is fragrant and full, so it is no wonder that children can't put it down. But I asked him to eat two more at a time. After all, glutinous rice is a kind of food that is difficult to digest, so I would like to remind you warmly here that if you are a good friend with a bad stomach, try to avoid taking mash.

Foods needed for glutinous rice balls: steamed rice, dumpling wrappers, dried mushrooms, minced meat, carrots, salt, oil, soy sauce, soy sauce and onions. Specific method flow: 1. Soak the glutinous rice for three or four hours first, and the soaked glutinous rice will be digested and absorbed enough, which is easier to cook and not easy to astringent. At the same time, you can soak dried mushrooms in clear water. 2. Drain the cooked rice, put it in a shallow dish, put a steamer on the pressure cooker, and just put the vegetables in. After the water is boiled, it can be steamed for 20 minutes. Steamed rice is best steamed through water, so that the moisture control is more appropriate, and the steamed rice grains are well-defined and not easy to be too wet and sticky. 3. Prepare the appropriate dumpling stuffing in advance, and it is best to add some fat, so the dumplings will be more fragrant. Add soy sauce, a little corn starch and salt to the dumpling stuffing and marinate for 10 minute. Dice the cooked mushrooms, prepare a carrot in advance, dice the radishes, and cut the shallots for later use.

4. Add oil to the pot, first add the pickled dumpling stuffing, cook until the color becomes light, add the diced mushrooms, stir fry, remove the fragrance, then add the diced carrots and diced onions, stir fry until 70% or 80% mature, add the soy sauce, umami flavor and edible salt, insert the steamed glutinous rice cake, stir well, and air dry until it is hot and humid. If you want to eat glutinous rice now, you can stir-fry carrots and mushrooms, and then mix them with rice seasoning. I always eat glutinous rice, which is wrapped around my lips. When I finished my work, I was almost full. Actually, it's not that I'm greedy, it's really too high. 5. Prepare a proper amount of dumpling wrappers in advance, put the glutinous rice cake in the center of the dumpling wrappers, and stack the extra dumpling wrappers around the middle to make a rectangular glutinous rice roll. You can put it directly in the wok to prevent it from moving back and forth and exposing the stuffing. Then add a little vegetable oil, fry on low heat, and when the bottom is a little yellow, add 1/2 water without glutinous rice rolls, cover and stew for three or four minutes. 6. Beat an egg in a bowl and mix it into egg liquid. After seeing that the water at the bottom of the pot is dry, pour the egg liquid evenly on the surface of the glutinous rice roll, paying attention to slow fire, otherwise the bottom will be very easy to paste and the egg liquid on it will not condense. Until the egg mixture is solidified, sprinkle with onions and enjoy. You can also get some white sesame seeds to refresh yourself.