The glutinous rice box has a thin skin and a lot of filling, crispy on the outside and glutinous on the inside, delicious and satisfying, even children like it

Today, I made a glutinous rice box without leeks for my family, and every time I made it for my family, my family liked it very much, and it can be said that it was the most popular staple food.

Here's how I do it:

1. Soak the glutinous rice overnight in advance, clean it and put it on a plate, insert some holes with chopsticks, and steam it for later use.

2. Chop the washed shiitake mushrooms and prepare some minced meat.

3. Add an appropriate amount of oil to the pot, add minced meat and fry until it changes color, then add shiitake mushrooms and steamed glutinous rice and stir-fry evenly.

4. Add an appropriate amount of salt, light soy sauce, chicken essence, chopped green onion and minced ginger and stir-fry evenly for later use.

To 5,300 grams of flour, add a spoonful of salt, add a small amount of 150 ml of water several times, stir into a dough without dry flour, knead the smooth dough, cover and let rise for 30 minutes.

6. Wake up the dough, knead it slightly evenly, and knead it into long strips to evenly divide into pieces.

7. Roll each small piece into a small round cake, brush the first piece with a layer of oil, then spread a layer of round cake, and then brush with a layer of oil, three sheets as a group, fold them, press and sort them out by hand, and roll them into a larger pancake.

8. Do not brush the oil in the pan, turn on low heat, add the pie crust, and fry until both sides change color. Open it while it's hot, and it's not easy to lift it when it's cold.

9. Add the filling and wrap it.

10. Brush the pan with a layer of oil, put it in the box, cover and fry over low heat until golden brown on both sides.

The box of glutinous rice filling is particularly delicious, and friends who like it can try it!