What are the Hakka dishes?

Sticky rice stuffed with gluten used ingredients: gluten 1 package, glutinous rice, carrots, a little, 2 mushrooms used seasonings: salt, soy sauce, oyster sauce, cooking wine, vegetable oil, sugar, starch, small onions

Steps:

1, glutinous rice in advance of the cold water soaked, at least 6 hours, I soaked a night. Wash the glutinous rice into the Zhenmie desugar rice cooker, add a little water, as long as and glutinous rice level on the line, because the glutinous rice soaked in advance.

2. Cover the lid and turn on the power, select the steam rice function, about 22 minutes to steam, the rice soup will also be filtered into the rice box below.

3. While the rice is steaming, peel the carrots and cut them into small dices, and remove the stems of the mushrooms and cut them into small dices.

4, the pan is hot and add a little vegetable oil, under the onion popping incense, under the mushrooms and carrots stir fry for a while, so that the ingredients are broken.

5, add steamed glutinous rice, a little salt continue to stir evenly off the fire, pay attention to salt do not add too much, there is a seasoning sauce behind.

6, the oil gluten with chopsticks to poke a hole, the glutinous rice into, try to stuff a little full, so that the finished product is more beautiful round.

7: In a small bowl, add 1 tablespoon each of soy sauce and oyster sauce, 2 tablespoons of cooking wine, a pinch of salt and sugar, and some water.

8: Brush a little oil on the bottom of a pan and fry the gluten first. When the bottom is slightly charred, pour in the seasoning mix in a small bowl, cover and simmer for a while, but be careful not to finish cooking.

9, the oil gluten pick out into the plate arranged, the pot of soup with a little water starch thickening, make it slightly sticky, pour the soup on the oil gluten, sprinkle some chopped green onion on it.

Cooking tips: 1, I like to eat glutinous rice more sticky texture, so soak for a longer time, if you do not like too sticky, you can reduce the soaking time. 2, glutinous rice stuffed into the oil gluten when try to stuff a little full, so that the finished product is more full, round to look good. 3, because the glutinous rice are already cooked, the back of the frying time does not have to be too long, thickening the water with water starch to make the soup a little thick, but not too thick, thin, thin, thin, thin, thin, thin. But don't be too thick, thin gravy can be.