No rice cakes.
Ready: 10 minutes
Output: 1 hour 30 minutes
Prepare kitchen utensils: non-stick pan, steamer.
Cooking method: steaming and frying.
Mung bean bank: right amount of mushrooms: right amount of green garlic: right amount
Pork belly: sweet potato powder: salt: a little.
Monosodium glutamate: a little pepper: a little fish sauce: a little.
Boiling water: appropriate amount of raw flour: appropriate amount of oil: appropriate amount
Menu function:
Chaoshan rice cake is really a clever woman who can't cook without rice. It has been handed down all the way over the years and has long been a famous snack in Chaoshan cuisine. Legend has it that it was made by ingenious women who tried their best to make use of the only fruits, vegetables and miscellaneous grains in the long history of extreme shortage of rice. The original intention was to eat hunger as a staple food. But in modern times, it has become a delicious snack in ordinary people's lives, emitting a burst of fragrance in busy streets and lanes, attracting all kinds of passers-by, especially children wandering on their way home from school.
Manufacturing step (8)
1. Soak the mung bean bank in boiling water for one night, then drain it and steam it in a tripod.
2, mushrooms, green garlic, pork belly. Stir-fried mushrooms in fish sauce, chopped, diced green garlic, blanched pork belly with boiling water, and then marinated and diced with fine salt.
3. Merge steps 1 and 2, add monosodium glutamate and pepper, and stir well.
4. Mix the sweet potato powder with boiled water and leave it overnight. It takes two people to mix sweet potato flour. One person pours water into the pot, and the other person stirs it at the same time. It's best to put the pot on the stove, it's easy to stir.
5. Stir and separate the sweet potato flour and raw flour overnight to knead into dough, and the skin is ready.
6. Pinch the skin into small pieces, flatten it, add the prepared mung bean stuffing, and wrap it into round buns.
7. Steam on a tripod.
8. Steamed rice-free glutinous rice is fried, and it is more appetizing and refreshing with Chili sauce.