150g of glutinous rice. 30g of peanuts, 8 mushrooms (dried). Pork 100g, cooked peanuts (peeled) 50g. 40g celery, tofu film, salt, soy sauce, pepper, sesame oil, chicken broth, cornstarch

Making process:

1. Wash the glutinous rice and peanuts and put them in a rice cooker and cook them

2. Soak the mushrooms in water

3. Pork with a cooking machine to break up with Salt, chicken essence, soy sauce, pepper, cornstarch, sesame oil and marinate for half an hour

4. Peel the cooked peanuts and break them into pieces in the cooker, soak the mushrooms and cut the celery into small pieces

5. Heat the oil in a pan and stir-fry the pork until it turns white and brown

6. Stir-fry the mushrooms for a few minutes

7. Add the celery and stir-fry evenly

8. Add the glutinous rice and stir fry evenly

9. Add the appropriate amount of salt and chicken essence, pepper and stir fry evenly

10. Pour in the crushed peanuts, stir fry evenly can turn off the fire. This filling is ready.

11. Fold the tofu film in half and cut into 8 triangular pieces

12. Put the filling on the tofu film

13. Roll up the bottom of the film

14. Fold the side in

15. Then roll up from the bottom to the top, and then roll up the tofu skin with water when you get to the end. Wrap all the sticky rice rolls

17. Heat oil in a pan until it reaches 60 or 70 percent of the heat, add the sticky rice rolls, and fry them over low heat until the surface is golden brown

18. Turn over the other side of the pan and fry them until the surface is golden brown and turn off the heat

19.