Our family loves to eat glutinous rice, and we often make it even on special holidays. The fillings of glutinous rice cakes are divided into sweet and sweet. The sweet filling is usually sesame and peanuts; there are many salty fillings, which can be made according to your favorite taste.

In my hometown, the fillings for glutinous rice cakes are very rich, including pork, carrots, fungus, peanuts, beans, tofu, leeks and so on. And the process is also very complicated. You have to wash and chop each ingredient, then fry the ingredients separately to dry the water, add oil and seasonings to stir-fry until fragrant, and then mix the various ingredients. Of course, you don’t have to worry about the process if you don’t like it. Although it’s complicated, the taste is rich and delicious.

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Regarding the operation process of making glutinous rice cakes, I have given detailed answers in previous related questions and answers. If you are interested in making glutinous rice cakes in our hometown, please read my related article "Making glutinous rice cakes with mugwort leaves", which has a detailed explanation of the operation process. It will not be repeated here.

Let me briefly introduce to you the operation process of making glutinous rice and glutinous rice cake fillings in our hometown for your reference.

First of all, we have to prepare a piece of bacon, preferably bacon. The amount of bacon you want to make depends on the amount of glutinous rice cake you want to make. Then there are the pickles, which can be any one of pickled cabbage, pickled potherb, and pickled mustard greens. Prepare a few more stalks of garlic (fresh green garlic, not garlic) and a little dried red pepper