Ingredients ?
Ingredients:
Sticky rice
6 cups (about 900g)
Mushrooms
8 pieces
Bacon
1 piece (size at will)
Sausage
2 pieces
Shrimp
50g
Spring onion crisps
Scallion Puffs
Moderate
Seasoning:
Soy Sauce
2 Tablespoons
Salt
1/4 teaspoon
Leftover Soy Sauce
1 Tablespoon
Oyster Sauce
1 Tablespoon
Sugar
1 Tablespoon
Seasoning. p>
Hot water
200ml
Fried Glutinous Rice Ingredients:
Oil
3 tablespoons
Hot water
1 cup=250ml
Cooked Stir Fried Glutinous Rice ?
Shrimp soaked and softened, mushrooms soaked and sprouted, squeezed and diced, preserved sausage and bacon diced and set aside
Soak the glutinous rice in cold water for 6 hours, drain the water and mix with two tablespoons of oil and 1/2 teaspoon of salt.
Smear a plate with oil to prevent sticking, pour in the glutinous rice and spread it evenly, then poke some holes on it with chopsticks, boil the water and put it in a pot, and steam it for 30 minutes. I have two trays of steam here.
Mix the seasonings
Steam the sticky rice with a non-stick pan, hot pan with a little oil first sausage bacon mushrooms and shrimp popping aroma, and then set aside.
Heat 3 tablespoons of oil, pour the steamed glutinous rice and stir fry, add the cup of sauce in small increments, while adding while frying, this time with medium heat can be, too fierce fire glutinous rice is easy to dry hard. Seasoning sauce after all added, try to eat the glutinous rice is suitable for your favorite softness, because a variety of glutinous rice is not the same degree of water, if not enough to continue to add hot water in stages to stir-fry until appropriate, the flavor is also self-adjustment.
The amount I gave is my own favorite flavor, just for reference. If you are not sure, you can put half a cup of sauce and half a cup of hot water to fry at first.
After the sticky rice is fried, add the sausage, bacon, mushrooms and shrimp fried evenly, and finally put in the oil onion crisps and scallions fried evenly.
I only put the oil onion crisps because I want to bring to the party this time, so I did not put the scallion, afraid of stewing cover after the scallion yellowing bad appearance, at home to eat their own strongly recommended to put more scallion?