glutinous rice lean meat roll

raw materials: 2g of flour, 2g of yeast, 15g of lean pork, 1g of glutinous rice, 5g of millet, appropriate amount of onion, ginger, sesame oil, soy sauce, cornmeal and pepper.

Practice:

1. Dissolve yeast in a small amount of warm water to make it into a solution, then pour it into flour, add a proper amount of warm water to knead it into a smooth dough, cover it with plastic wrap and let it ferment in a warm place for about one and a half hours, until the dough is fermented to twice the volume before fermentation;

2. Wash the glutinous rice and millet, put them into an electric cooker, add a proper amount of water (the amount of water is the same as that of cooking at ordinary times), scoop them out and cool them for later use after cooking;

3. Chop the onion into flowers, cut the ginger into minced ginger, chop the lean meat into minced meat, put the lean meat into a bowl, add a proper amount of salt, cornflour, pepper, sesame oil and soy sauce, stir well in one direction, then add Jiang Mo and chopped green onion, and marinate for 2 minutes after mixing well;

4. Mix and knead the marinated minced meat with the cooled rice, and then divide it into two parts and arrange it into a cuboid shape;

5. Fully knead the fermented dough to squeeze out the air inside, knead it into thick strips, and cut it in the middle with a knife and divide it into two parts;

6. Press the noodles flat by hand and arrange them into a rectangular shape, then roll them into a rectangular dough with a rolling pin (the dough is slightly longer than the length of the filling and slightly wider than four times the width of the filling), and then press the periphery of the dough slightly thinner with your fingers;

7. Place the stuffing in the middle of the dough, wrap it with the dough, and press the joint slightly by hand to prevent it from loosening;

8. Hold the glutinous rice lean meat roll with one hand, gently squeeze it with the side of the knife, and arrange it into the shape of a cuboid (why can't you see the knife in the picture without holding it? Because I have to take pictures of a delicious food forced out by the typhoon, and then cut each glutinous rice roll into four parts, so far, the raw glutinous rice roll is ready;

9. Let the raw glutinous rice roll stand for 2 minutes (let the dough ferment for the second time), then steam it in a steamer for about 15 minutes, turn off the fire for 3 minutes, then open the lid and take it out.