The soft and glutinous glutinous rice sausages are gluttonous at the moment of boiling, and they can't forget it after eating it

Glutinous rice sausage, also known as rice sausage, is a rice snack because of its processing process, also known as enema.

Today, I will share a homely practice, as soon as I open the pot and see the attractive color of glutinous rice sausages, I will be hungry all of a sudden, and I can't forget it after taking a bite, the taste is soft and glutinous, and the aroma is attractive. With the improvement of living standards, you can add food to your own preferences to make these delicacies, such as those who like to add bacon, as well as dried shrimp, green onion fragrance, etc., which are completely glutinous rice sausages that can be DIY. If you have a friend who likes to eat rice sausages, you must try it, the method is simple and easy to use.

Homemade glutinous rice sausage

【Required Documents】

400 grams of glutinous rice, 200 grams of minced pork, appropriate amount of Sichuan pepper powder, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of green onion and ginger water, 1/4 part of onion, 8 dried shiitake mushrooms, sheep casing, cotton thread.

【Steps】

1. Soak the glutinous rice one night in advance, wash it and drain it.

2. Beat the pork into minced meat, add Sichuan pepper powder, salt, five-spice powder, light soy sauce, dark soy sauce and cooking wine.

3. Stir well in one direction.

4. Add the green onion and ginger water three times, stir well each time and then add the next time. Stir in the same direction until vigorous and marinate for a while. (Put the chopped green onion and ginger in a bowl, pour in water and soak for at least 20 minutes, and filter out the soaked juice with gauze.) Next, squeeze out the remaining juice in the green onion and ginger by hand, mix the squeezed juice and the filtered juice evenly, and the green onion and ginger water is ready. ）

5. Soak the mushrooms in advance, clean them, remove the stems, and cut them into small pieces. Take 1/4 of the onion, also finely chop and set aside.

6. Remove the grease from the pan, slide the pan with a little lard, and it will be more fragrant with lard. First add the onion and stir-fry, then stir-fry the mushrooms evenly.

7. Then put the drained glutinous rice into it, add an appropriate amount of salt, light soy sauce to taste, and stir-fry evenly.

8. After stir-frying evenly, put the glutinous rice out and let it cool.

9. After cooling, add the marinated pork minced pork in front of it, stir well and set aside.

10. Tie the end of the lamb casing that has been soaked and cleaned in advance.

11. Pour the glutinous rice meat filling into it again, and rotate slightly faster when pouring. Don't worry about being too full, the glutinous rice will still rise when it is steamed, and it will be full in 7-8 minutes.

12. Tie the cotton thread in sections after filling. Then use a toothpick to prick a few small holes.

13. Start steaming in the pot, turn to low heat after the water boils, and steam for about an hour. Be sure to use a low fire, which is easy for the intestines to burst open.

14. After steaming, it can be taken out of the pot, and you will be hungry when you look at it.

15. After cooling, cut it from the cotton thread and put it in the refrigerator for freezing. When you want to eat it, take it out and fry it or shake it in the microwave.

Tips:

1. Soak glutinous rice for one night in advance, it is easy to cook when steaming, and it should be soaked for at least 2 hours.

2. Don't fill the enema too much, it is best to be full for 8 points, because the glutinous rice will grow when it is steamed.

3. When steaming, turn the water to low heat when boiling, and do not use high heat, otherwise it will burst the intestines.