Glutinous rice 500- 1000g.

Taro diced

Sausage granules

Bacon granules

Mushroom granules

green soya bean

Diced carrot

Chopped green onions

salt

peanut oil

Light soy sauce

How do farmers fry glutinous rice?

Dice sausage or bacon, and stir-fry in a pan to get oil.

Fry the diced taro with the oil fried in ham sausage until the taro changes color, shrinks and smells fragrant.

After the taro is fried, directly fry the green beans and mushrooms.

Add some salt before the ingredients come out of the pot and mix well. Put it aside.

Drain the glutinous rice.

Put 2-3 spoonfuls of peanut oil in the wok, adding lard will make it more fragrant, and then put the drained glutinous rice into the wok and stir fry.

Stir-fry glutinous rice constantly to prevent it from sticking to the pot. I suggest you use a non-stick pan. Before using ordinary wok, sticky rice is easy to paste after heating, which is quite wasteful.

The rice grains are basically stained with oil. After changing color, pile the rice in the middle of the pot, then climb a small mouth in the middle with a spatula, pour in raw water, cover the pot and stew. Just pour half a bowl of water at a time. Remember that you can't have too much water and cover the glutinous rice. Too much water makes glutinous rice difficult to fry and too soft. Stir-fry after the water is dry, and then continue to stew with water for about three or four times until the glutinous rice is fully cooked.

Mix the previously fried spare ingredients with carrots, chopped green onion and soy sauce, and serve.

Just add soy sauce to adjust the salty taste. No need to add salt. The salt has been put once before frying the ingredients. If you add salt together, it is difficult to mix it evenly.

skill

The glutinous rice must be soaked in water two or three hours in advance and then drained. Dig (climb) a small hole in the middle of glutinous rice at a time, and don't sprinkle it directly.