working methods
The method of making glutinous rice skin without glutinous rice skin is as follows: first, add the same amount of water to sweet potato powder and stir evenly; Put clear water in the pot (the amount of clear water should be twice that of sweet potato powder), put it on the stove to boil, add alum (according to the ratio of 1000 grams of water to 5 grams of alum), pour in sweet potato powder, and stir well to make a porridge paste (which should be slightly thicker than the paste). When it is half cooked, keep the end away from the fire and use it after cooling. If you reuse it overnight, the effect will be better.
There are two kinds of stuffing without crispy rice, one is salty stuffing and the other is sweet stuffing. The method of making salty stuffing is to take peeled mung beans, steam them in a steamer, crush them with a flour stick, add minced shrimp, pickled red meat and raw garlic, add fish sauce, pepper and monosodium glutamate, and stir well. The sweet stuffing is made of mung bean paste or taro paste.
When there is no crispy rice, sweet potato powder should be used as cultivation powder. Because of the high water content of the skin, when filling, the gesture should be light, you can wrap it up and steam it in a steamer.