Many people mention glutinous rice, the first thing that comes to mind is zongzi, in addition to zongzi, in fact, glutinous rice can also be used to make a variety of special food, today, I want to share with you a nutritious and delicious glutinous rice new method - glutinous rice egg skin roll, this glutinous rice roll is crispy on the outside and glutinous on the inside, the ingredients are rich and diverse, the nutrition is uniform, my family eats the disc every time I do it, it is so fragrant.
Recommended recipe: glutinous rice egg wraps
Ingredient list: 300 grams of glutinous rice, a few dried shiitake mushrooms, 1 carrot, 1 sausage, a few cloves of garlic, an appropriate amount of green onions, 5 eggs, 2 spoons of corn starch, 100 ml of water, sugar, pepper, salt, light soy sauce, dark soy sauce, cooking oil
Steps:
Step 1: Soak the glutinous rice
Pour 300 grams of glutinous rice into a large bowl, add water, wash to remove dust on the surface, and then change the water to soak. It is generally recommended to soak for at least 2 hours to improve the softness of glutinous rice.
Step 2: Boil the glutinous rice
Pour the soaked glutinous rice into the rice cooker, add an appropriate amount of water (not too much water, glutinous rice can be steamed and formed without too much water), start the rice cooker cooking mode, and cook for about 40 minutes.
Step 3: Preparation of other ingredients
Put the dried shiitake mushrooms in a bowl, add warm water and a spoonful of sugar, stir well, and soak for about 10 minutes to make the shiitake mushrooms soak quickly. Peel 1 carrot, wash and cut into small cubes, cut the sausage into small cubes of the same size, and mince the garlic and green onion for later use.
Step 4: Stir-fry the filling
After the oil is heated in the pot, pour in the diced sausage first, fry the fat, and wait for the sausage to change color slightly. Add minced green onion and garlic and diced shiitake mushrooms in turn to stir-fry until fragrant, then add diced carrots, continue to stir-fry until cooked, add pepper, salt, light soy sauce and dark soy sauce, stir-fry evenly to taste.
Step 5: Mix the glutinous rice and filling
Put the cooked glutinous rice in a large bowl, pour in the fried side dishes and stir well, and mix into a moderately salty and fragrant glutinous rice filling. The filling is so fragrant that it makes it great to use as siu mai.
Step 6: Make the egg roll wrapper
Add 2 tablespoons of cornstarch and 100ml of water to a bowl, stir well to dissolve, then beat in 4 or 5 eggs and stir to set aside. Preheat the pan over low heat, brush with a small amount of oil, pour in an appropriate amount of egg liquid, spread it quickly, sear into a thin egg skin, and fry on both sides until set.
Step 7: Wrap the filling
Spread the finished glutinous rice filling evenly on the fried egg skin, then roll it up from one side and press it tighter, so that a glutinous rice egg skin roll is completed.
Step 8: Secondary soldering
After rolling all the egg skins and fillings, heat the pan again with thin oil, add the egg rolls, and fry over low heat until the skin is crispy and golden brown.
Step 9: Cut into cubes and serve
The glutinous rice egg roll is particularly appetizing just by looking at the color, the baked egg skin is charred and crispy, and the glutinous rice filling inside is soft and glutinous and salty.
Tips:
1. It is very important to grasp the amount of water of glutinous rice, too much water will make the glutinous rice too wet and affect the taste.
2. Corn starch added to egg liquid can increase the toughness of egg skin and prevent breakage.
3. When baking for the second time, use low heat to fry slowly, which can make the skin of the egg roll more crispy.
Conclusion: This glutinous rice egg skin roll is not only attractive in appearance, but also has a crispy taste on the outside and glutinous on the inside, making it a characteristic snack. If you like it, try this novel way to eat glutinous rice