The steamed glutinous rice dumplings stuffed with dried bamboo shoots and pork belly are more delicious than those on the stall, so how to make them?

We often say that rice is in the north. There are also good friends from the north who especially like to eat special delicacies made from glutinous rice. However, there are friends from the south who definitely don’t like pasta and love TV dramas to eat glutinous rice. Don’t miss this Hakka delicacy. It’s salty, soft and glutinous. It’s delicious steamed or pan-fried.

The glutinous rice dumplings made by yourself are more delicious and full of ingredients than those sold at roadside stalls, and the ones sold by Jia Lai do not have bamboo shoot fillings, so you can easily make them at home by steaming, Can be boiled or fried. This time I used the Zhenmi multifunctional electric hot pot to steam it, and the pot was just full. It was salty, fragrant, soft and glutinous, and extremely delicious.

Zhenmi multi-functional electric hot pot, which can fry, bake, stew, boil and steam. It has a non-stick coating and can be adjusted to one, two or three levels of firepower. When it reaches the highest temperature, it will also Continue to automatically stop heating and maintain the equipment design, making it safer to use. Below *** I will share how to make glutinous rice cake with pork belly and bamboo shoots. Thank you for your support.

Pork belly and bamboo shoots glutinous rice dumpling: 100 grams of dried bamboo shoots, 160 grams of pork belly, appropriate amount of chives, appropriate amount of ginger, half a tablespoon of oil, 1 tablespoon of braised soy sauce, 10 grams of salt, appropriate amount of vegetable oil; glutinous rice 200 grams of flour, 100 grams of tapioca starch, 290 ml of boiling water, kitchen supplies: Zhenmi multi-functional electric hot pot step 1

Dried bamboo shoots must be soaked until soft, cleaned and poured into the pot with water for two to three minutes, then fished out Then squeeze out the water; when choosing dried bamboo shoots, choose ones that have no peculiar smell, no mold, and are more comfortable and fragrant; Step 2

After cutting the dried bamboo shoots into shreds, chop them into pieces. Chop and squeeze out the water again. The stuffing should not contain too much water. Try to reduce the water. Peel the pork belly and cut into fine cubes. Choose fat and lean pork for stronger flavor. Bamboo shoots are more oil-free, and prepare them in advance. Prepare minced ginger, green onions and minced garlic; Step 3

Add vegetable oil to the pot, add minced ginger and minced green onions, add pork belly and fry until it loses color and stir-fry until fragrant, add appropriate amount of rice wine and braised soy sauce Stir-fry evenly; add diced dried bamboo shoots and stir-fry, add salt, oil, salt and stir-fry evenly, stir-fry until the water is slightly dry, add green onions and minced garlic, stir-fry evenly and serve; Step 4

Glutinous rice flour and Tapioca starch, or use glutinous rice flour instead of tapioca starch, add boiling water to form a batter, pour the boiling water while mixing with chopsticks, the batter is relatively hot, you can use a silicone spatula to mix it into a ball first, and then knead it smooth; Step 5

Divide the bread into 12 bun skins, flatten them, and knead them into a nest shape. Add an appropriate amount of filling and then trim the edges. After everything is done, pad it with vegetable leaves or paper with cooking oil. Wrap it with vegetable leaves and cook. It will not stick to your hands when you take it out of the pot. Eat it with the vegetable leaves. If you add glutinous rice flour, it will not stick to your hands later. If there is a little bit attached in the pot, you can use it. Dip your hands in cold water and gently separate.