Steamed glutinous rice for breakfast tastes good. How to make it?

Glutinous rice is delicious, and the method is basically the same, but if you want to be thin-skinned and fragrant, you should pay attention to the following points:

First of all, about dough:

Flour should be medium gluten, and water should be half boiled and half cold, so that noodles taste softer; In addition, if you want to be transparent, you can add some starch to the flour, which will look good after steaming.

Second, the choice of glutinous rice:

The glutinous rice sold by glutinous rice should not be too soft, and it is best to have clear lines, so it is best to use round glutinous rice;

Third, the steaming method of glutinous rice:

In order to save trouble, you can stew in an electric cooker. The amount of water is less than that of ordinary steamed rice.

Another method is steaming with clear water, which needs to be soaked in water for 4 hours first, and then steamed with water for about 20 minutes, so that the steamed glutinous rice particles are clear and will not stick together, and the filling effect and taste are better.

The above two methods have their own advantages. The rice cooker saves trouble and time, but the amount of water is not easy to grasp and it is easy to steam too sticky; The method of steaming without water is easy to master, but the rice needs to be soaked in advance. So for the sake of safety, it is recommended to steam with water.

Fourth, about filling teeth:

Besides glutinous rice pork, mushrooms and fresh bamboo shoots are the most indispensable ingredients for cooking glutinous rice. These two ingredients can make the stuffing very delicious.

Five, about fried stuffing materials:

In addition to the regular seasoning, first of all, I will use the water soaked in mushrooms. It's really cool to put two spoonfuls in it. Before soaking mushrooms, rinse them with cold water, soak them, and finally filter them for direct use.

The other is lard. It is best to add a spoonful of lard after the stuffing is fried, so that the stuffing will be more oily and fragrant. Of course, people who don't like lard can stay put.

Sixth, about selling skin:

The skin must be rolled thin, the same size as the dumpling skin. Finally, roll the edge of the skin into a circle with one end of a rolling pin, and the lotus leaf is formed, and the baked product is beautiful.

Seventh, about the steaming time;

The fillings sold are basically cooked and can be steamed with boiling water for 8- 10 minutes.

These are my suggestions. The specific production method and steps can be seen in the video.

Thank you. I hope my answer can help you.