Glutinous rice chicken is a common Wuhan breakfast. After frying the glutinous rice chicken is golden in appearance, the surface is uneven and uneven, shaped like chicken skin, glutinous rice chicken is one of the common snacks of Wuhan people early (breakfast), any premature stall with fried snacks will generally have glutinous rice chicken supply. Wuhan people prefer glutinous rice food, like three fresh bean skin, glutinous rice wrapped fritters are local popular snacks. The food in Wuhan is a bit high in calories, but the local girls are very slim and beautiful, which is also a mystery.
Preparation materials:
Glutinous rice: 2 kg; pork belly: 200 g.
Fungus, carrots, shiitake mushrooms.
Shallots, ginger, garlic, pepper, soy sauce, dark soy sauce, oyster sauce, salt, pepper, starch, flour.
method:
The glutinous rice is soaked overnight in advance. Boil water in a steamer, spread cotton on the cage drawer, spread the glutinous rice flat on the cotton cloth, and use chopsticks to prick some holes to cook faster. Steam for 20 minutes on high heat.
Pork belly cut into small cubes; fungus, shiitake mushrooms are soaked in advance, chopped; carrots are diced.
Finely chop the shallots and garlic and finely chop the shallots.
Fry the oil in a wok, add diced meat until it changes color, add ginger and garlic and stir-fry until fragrant, put the cut side dishes, add soy sauce, oyster sauce, fry the side dishes, put glutinous rice, stir-fry over low heat, do not stick to the pan. Finally, add salt, peppercorn powder to taste, a small amount of soy sauce to color, sprinkle a handful of green onions, stir well.
Cool until not hot, bring disposable gloves, and use the stickiness of glutinous rice to start clumping into large balls while it is hot, without making the balls too round. In fact, at this time, you can eat it as a rice ball.
Prepare a bowl to make a paste, half of the flour starch, a little salt and pepper, add water to stir into a paste, not thin and not thick can hang the paste. Wrap the balls in a layer of paste. Burn the oil, heat the oil to 60% and fry the balls until golden brown, the outer skin is crispy, and the inner layer is soft and fragrant.