Clean round glutinous rice, add cold water less than 5 cm, soak for more than 2 hours, then take out the water to dry, put a drawer in the pot, then put a sand cloth in it, scrape it flat, steam it for 20 minutes without pressing, and take out the steamed glutinous rice and let it cool for later use. If the amount of glutinous rice is large, the cooking time can be prolonged, and chopsticks can be inserted into some small round holes for ventilation. Glutinous rice does not need to be pressed very tightly to prevent water vapor circulation and immature glutinous rice.

Prepare the required information in advance, soak the glutinous rice one day in advance, and change the back water several times in the middle. The soaked glutinous rice is cooked, steamed and loosened while it is hot. Add salt, monosodium glutamate and soy sauce to the dumpling stuffing, then slice carrots, soak dried mushrooms in advance and slice them, and soak them in mushroom water for later use. Boil the wok, pour in the cooking oil, and stir the dumpling stuffing evenly first. Add carrots and chopped mushrooms and stir fry. Stir-fry with soy sauce and soy sauce, filter the water soaked in mushrooms to remove residue, and then pour it into the pot to stir-fry.

The seasonings are mushrooms, raw pork, carrots and shallots. Most of them are 0.5: 1: 1: 1, which can be cut into small pieces according to your own preferences. And put the bought glutinous rice into an electric pressure cooker to boil. The ratio of water to rice is 65,438+0: 65,438+0.5m. It needs to be steamed softly because it needs to be fried. Stir-fry the meat in oil with slow fire, then add carrots, corn and mushrooms. Stir-fry with low heat until fragrant, add glutinous rice and stir. At this moment, I can switch to smoking, oil consumption and salt. The taste can be served as soon as possible.

Add a small amount of edible salt to medium-gluten flour, mix it with boiling water to make batter, knead it into strips, cut it into buns, and crush the steamed dumpling skin. Soak mushrooms in warm water until they are soft. Soak until soft and steam in a steamer for 40 minutes. Pour the steamed glutinous rice into a basin for later use. Bring the pot to a boil over the fire. Add ginger foam, mushroom powder, vegetarian ham powder, chopped flowers and vegetarian meat foam. Wrap the rolled dough into the cold stuffing one by one, and knead the loan opening into a flower shape by hand. Put it in a cage lined with tin foil. Make it a hot sale and steam it in a steamer for ten minutes.