Don't wrap glutinous rice dumplings, teach you to make your own glutinous rice sausages, no molds and casings, soft glutinous tendons, fragrant

Today, I will share the practice of a glutinous rice sausage, without molds and casings, it can be completed in a few simple steps at home, soft and glutinous, salty and fragrant, and the taste is chewy, and children especially love to eat.

Main ingredients: glutinous rice, pork

Method: 1. Prepare 250 grams of glutinous rice, add enough water, and soak in the refrigerator overnight. After soaking, rinse twice to control the moisture and set aside.

2. Prepare a piece of ginger, crush it with a knife, cut the shallots into sections, put them in a bowl, add an appropriate amount of water, rub the green onion and ginger repeatedly with your hands, and let the green onion and ginger juice dissolve into the water. Strain out the green onion and ginger water and set aside.

3. Prepare a piece of pork and cut it into small pieces, put it in a meat grinder, and grind it into meat puree or meat foam according to your preference.

After grinding, add light soy sauce, dark soy sauce, salt, chicken essence, Sichuan pepper powder, pepper powder to taste, then add about 40~60ml of green onion and ginger water, and stir in one direction.

Then add the soaked glutinous rice, cooking oil, and red yeast powder, and stir well. You can leave it without red yeast powder, and if you like spicy food, you can use chili powder instead.

4. Take a fresh-keeping bag or piping bag, put it on the cup, and pour in the stirred ingredients. Then lift the bag and squeeze the ingredients to the bottom to make the glutinous rice and meat puree firmer.

5. Cut the tin foil into small pieces, sprinkle a little water on the board, and spread it on the board, which can prevent the tin foil from slipping.

Cut a small opening at the bottom of the plastic bag and squeeze the stirred glutinous rice puree on the tin foil.

 Then roll it up from one side and pinch it tightly at both ends.

6. After all the wrapping, put it in the steamer, steam for 35 minutes after boiling water, and simmer for 10 minutes, so that the taste of glutinous rice will be softer and glutinous.

Leave it to cool slightly and peel off the foil. You can eat it straight or cut it into slices.

Our homemade glutinous rice sausage is complete, with a soft and glutinous taste, salty and fragrant. The method is also very simple, friends who like it can try it!