The ingredients I use are very simple. They are all home-cooked dishes: carrots, cabbages, sausages, potatoes, and of course glutinous rice.
The practice is also very simple:
1, first of all, I put glutinous rice and water in a steamer according to the ratio of 1: 1, and then I can take it out after the water in the rice completely permeates into the rice. However, at this time, we must take the rice out of the steamer and let it cool;
2. We need to cut all the dishes we just selected into cubes and then fry them in a wok. Stir-fry carrots, carrots and potatoes first, because these dishes are hard, and you need to put some water properly to cook them soft. When we make rice balls, we must stir-fry the dishes very soft before they are delicious (we choose two kinds of radishes because the colors are very beautiful and ornamental, and if there are no two kinds of radishes, one kind of radishes is just as delicious). After the radishes are fried soft, we will put the sausages and Chinese cabbage in. Wait until the water in the dish is parched to dryness, and then the dish can be cooked.
3. By this time, the sticky rice should have cooled down. We spread the plastic wrap on the chopping board, dig out the sticky rice with a spoon and put it on the plastic wrap, and then put the food evenly on the rice. At this time, we can roll up the rice and the food from left to right. If we want to look better, we need to cut off both ends of the rice roll with a knife, which will have the same effect as what we see in a restaurant.
But don't waste the ones we just cut, they are all edible! Oh, forget it, let me digest these scraps, and leave the delicious and beautiful parts to my family!
Because I didn't leave any pictures after I made them at that time, the following pictures came from the internet, not the food I cooked. Please forgive me!