Step 1. Wash glutinous rice, steam it into rice and add sugar. 2. Soy sauce, even.
3. Take a proper amount of glutinous rice and knead it into balls. 4. Made meatballs. 5. Put it in a greased pot and fry it.
6. Flip over on the way. 7. Fried golden. 8. Drain the oil. 9. plate up for dinner.
Minced meat (or minced meat) glutinous rice, mushrooms, chopped green onion, Jiang Mo salt, pepper, chicken essence, and soy sauce?
working methods
1. Wash and soak the glutinous rice overnight, pour off the excess water and steam it in a rice cooker (don't cook it too soft and rotten, I've tried both, but don't cook it too badly, so that it won't taste like rice).
2. Take a large pot and mix the cooked glutinous rice, minced meat (minced meat tastes better) and diced mushrooms evenly. Add salt, Jiang Mo, chopped green onion, soy sauce, pepper and chicken essence and stir in the same direction, so that all the materials are fully mixed and the glutinous rice is more sticky.
3. Rub the finished product 2 into balls of the same size, wrap it in flour, and fry it in a six-hot oil pan until it is hard and golden yellow, and the oily surface can be eaten.
4. After the extra jiaozi is thoroughly cooled, it can be put into a fresh-keeping bag for refrigeration, fried when eating, steamed or boiled in soup.
Rice and glutinous rice
Accessories: egg liquid, bread crumbs, sugar, condensed milk.
1. Soak rice and glutinous rice overnight, steam them in proportion, add a little sugar and condensed milk while they are hot, and mix well (add salt and a little rice vinegar if you like salty).
2. Mix the rice and press it into a round cake, dip it in the whole egg liquid and pat it with bread crumbs (if there is no bread crumbs, it tastes as good as overnight steamed bread).
3. Fry the jiaozi embryo in a 60% to 70% hot oil pan until it turns brown (don't fry for too long, just fry the skin when the rice is cooked).
4. Squeeze the ketchup and set the plate. accomplish
5. It's delicious with potatoes, carrots and mud salad.