After eating glutinous rice for 30 years, this is the best way to eat, soft and glutinous, salty and fragrant, much better than egg fried rice

Today I will share a soft and salty sticky rice recipe, which is much better than egg fried rice, and you will fall in love with it once you eat it.

Here's how:

Step 1: First of all, wash the glutinous rice and soak it in water for more than four hours.

Pour the soaked glutinous rice on a cage cloth, spread evenly, prick some small holes with chopsticks on it, and steam for 30 minutes after the water boils. While it's time to steam the glutinous rice, we start preparing the side dishes.

Step 2: Prepare a piece of pork, cut it into small cubes, put it in a bowl, add cooking wine, light soy sauce, dark soy sauce, oyster sauce and pepper, mix well, and marinate for 10 minutes.

Chop some more vegetarian vegetables, cut the zucchini, carrots and onions into small pieces and put them on a plate for later use. The side dishes can be matched according to your preference.

Put oil in a hot pan, pour in the marinated pork and stir-fry, fry until the meat changes color, the water is dry, pour in the side dishes and stir-fry, add oyster sauce and soybean paste, stir-fry the sauce fragrance, then add a little dark soy sauce to adjust the color, then pour some water along the edge of the pot, boil over high heat, turn to medium-low heat and simmer for five minutes, when the time is up, the soup can be dried out of the pot (if the soybean paste is put more, there is no need to add salt).

Step 3: Take a small bowl, add two spoons of flour, two spoons of starch, an appropriate amount of water, and mix into a particle-free streamlined batter.

In a separate small bowl, crack in two eggs and stir together.

The pan does not need to be brushed with oil, pour in the batter first, shake the pan, spread the batter evenly, pour in the egg liquid after the batter is set, shake the pan again, spread the egg liquid evenly, turn over after the egg liquid solidifies, and turn off the heat.

Step 4: Spread the steamed glutinous rice evenly on the crust, press it firmly, and then spread the fried side dishes and press it firmly.

Pour a little oil along the edge of the pan, turn on low heat and fry slowly, fry until the bottom is golden brown, turn it over with the help of a plate, with the side of the dish facing down, put it back into the pan, and fry the other side to get out of the pan.

Cut it into small pieces for easy consumption.

Glutinous rice is like this, salty, fragrant, soft and glutinous, one pound at a time is not enough to eat, and friends who like it must not miss it.