Oil tofu

Mushrooms

Minced meat

Taro

Scallion

Glutinous rice

Enriched cooking oil

Salt

Thirteen spices

Pepper

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Steps 1

Prepare the ingredients for this recipe.

Step 1

Materials: oil tofu, glutinous rice, fungus, mushrooms, minced meat, chopped green onion, taro (fungus and mushrooms can be put or not, I think the texture will be richer), seasoning: salt, thirteen spices, cooking oil, a little pepper

Step 2

Sticky rice soaked for more than four hours, steamed in a steamer pot under water, you can put a little bit of oil to prevent the steamed After steaming, put it into a big dish and wait for use.

Step 3

Soak the fungus and mushrooms in advance, unfold and cut into pieces, chop the green onion, and set aside.

Step 4

Pork washed and chopped, half fat and lean pork or pork can be, because I only eat pure lean meat so I want to be pure lean pork, a little too firewood, affecting the taste of some, installed in the disk and put cooking oil marinade for fifteen minutes to be used.

Step 5

Peel the taro and cut into pieces, and set aside on a plate.

Step 6

When all the ingredients are ready, use a large bowl (the kind used for soup) to put all the things, add a little cooking oil, salt, thirteen spices and mix well, halfway through the finger taste to see if it's enough, depending on personal taste, and finally sprinkle some pepper and mix well, the sandwich material is complete.

Step 7

Take the oil tofu larger, the center of the hollow position will be more, with the tuned filling material to fill, fill up until, evenly placed in the steamer, steamed can be.

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Tips

1, this dish can be used usually as a staple food or snack to eat, but do not eat too much at one time, because the content of glutinous rice, feeling of satiety is relatively strong, the bowel function of the slower gastrointestinal peristalsis is also not recommended to eat more, because glutinous rice is cold.

2, oil tofu in the purchase, try to choose some of the larger, north and south oil tofu size is not the same, the northern part of the small, can be held down by hand on both sides, to see if the middle of the empty space can be filled immediately, if the immediate rebound shows that inside the space is relatively large, it is more suitable to do oil tofu stuffing, if not, it will only be used for stir-frying or hot pot.

3, in the operation of taro is best to bring disposable gloves, taro pulp is very easy to get hands red and itchy. But if you really itchy hand wash with alkaline soap on it.

3, when filling the oil tofu carefully, the force needs to be controlled, so that the oil tofu will not be broken.

4, steamed and dipped in chili sauce or other sauce you like will have another taste, you may want to try.

Because I didn't take photos when I prepared the ingredients, I'll show you the photos of the stuffing and steaming now! If you are interested, you may give it a try and exchange your experience.

I'm not sure if I'm going to try this.