Recipe: Glutinous rice multicolored small burnt wheat

Home Cooking Recipe: Glutinous rice multicolored small burnt wheat



  1. Wash the glutinous rice and soak it for about 4 hours, remove it and drain it, and steam it in a steamer.

  2. The diced mushrooms are diced after soaking in water, and the water is squeezed out after use. In the meat stuffing, add onion ginger, salt, cooking wine, raw pickled.

  3. Heat the oil in the pot, stir-fry the onion and ginger, add the stir fry, then add the mushrooms, corn, green beans and a little oyster sauce and continue to stir.

  4. Steamed glutinous rice steamed hot, add fried vegetables, a small amount of salt, soy sauce, and a few drops of sesame oil and mix well.

  5. Put a glutinous rice on the wonton skin and squeeze it.

  6. Wrap the steamed wheat fire for 15 minutes.


The taste of steamed rice is more powerful, and the effect is that the glutinous rice grains are distinct.

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