Simple glutinous rice: dumpling skin, glutinous rice, soaked mushrooms, bacon, fresh meat, chopped green onion and Jiang Mo. Wash and soak glutinous rice for more than 4 hours, and cut mushrooms and bacon into pieces. Take a large bowl, coat it with cooking oil (to prevent it from sticking to the bowl), put the glutinous rice into the bowl, add mushrooms, diced bacon, salt and chicken essence, add a little water and mix well until the surface of the glutinous rice is uniform, and steam it in a steamer for 15 minutes.
Chop fresh meat into minced meat, add Jiang Mo, chopped green onion, yellow wine, soy sauce, salt and chicken essence, mix well and stir in one direction until it is thick and tough. At the same time, take out the steamed glutinous rice and dry it, and vigorously stir it with chopsticks until it is sticky and tough. You can add some water appropriately. Put oil in the pan, heat it, pour the minced meat and stir fry. When it's almost cooked, add steamed glutinous rice and stir fry, and then add some soy sauce to color it, and the stuffing of glutinous rice will be ready!
Hold the dumpling skin in your hand and put the stuffing in the middle. Wrap the dumpling skin with the edge facing up, and knead it into the shape of cabbage (flat bottom, flat surface and thin waist), with the stuffing slightly exposed on the surface. Put the bottom on the chopping board after wrapping, and a glutinous rice dish will be ready! Add water to the steamer, bring it to a boil with high fire, spread a piece of soaked and wrung cloth in the steamer, oil it, then put the wrapped steamed dumplings one by one, and steam it with high fire for 8- 10 minutes.
Homemade glutinous rice baking: soak mushrooms in advance. Steamed glutinous rice with water soaked in mushrooms, add some soy sauce or broth without oil, and add a little wine and sugar. I also put some sausages to make the glutinous rice more fragrant. Boil the water, pour in the flour little by little, and stir. Into dough, wake up for more than half an hour.
Make stuffing these days. Chop mushrooms and sausages. I used bacon and corn kernels. Stir-fried bacon, mushrooms, corn kernels, a little cooking wine and soy sauce. Stir-fry and mix with glutinous rice.
After waking up, knead the noodles and divide them into balls the size of fish balls. Roll it into the skin. The thinner the better, especially at the edges. The professional way is to roll it into a hinge edge. I am the first person to do this. I don't have that technology. It's nice to be round. Put the stuffing in the middle, wrap the skin and knead it, just leave a mouth. Put a pea on it to look good. Boil the steamer and steam for about 8 minutes, just look at the skin color.