Recipe: Glutinous rice

Home Cooking Recipe: Glutinous rice


Chinese breakfast for my mother - Mother's Day, that is, yesterday, I got up early in the morning to do the cooking. I found that I was absolutely invincible when I got better. I bought the ready-made dumplings and wrapped them into the delicious glutinous rice and rice. Assign a few at breakfast, thinking that few people can resist it!



  1. After the glutinous rice is washed clean, the rice cooker is cooked, the water is slightly reduced, and the cooked glutinous rice is harder. If you have time, you can soak the glutinous rice for a few hours in advance, steam it into a slightly hard glutinous rice, and let it cool.

  2. After the shiitake mushrooms are soaked in water in advance, they are cut into small pieces with winter bamboo shoots and carrots.

  3. Hot pot into the oil, after the oil temperature, the scallions are sautéed, and the pork is fried until the color turns white.

  4. Seasoned bamboo shoots, mushrooms, and carrots, seasoned with soy sauce, salt, and sugar.

  5. Add the steamed glutinous rice and mix well, add a few drops of sesame oil, let cool, and the filling will be ready.

  6. The practice of selling the skin is similar to that of the dumpling skin. It is slightly thinner than the dumpling skin with a hot noodle; I have a thin dumpling skin due to limited time.

  7. Use a good sizzling leather bag to fill the filling and squeeze the pattern by hand. Then put it in the steamer and steam for 10 minutes.

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