Complete video of how to make glutinous rice rolls

Ingredients

500g flour, 10g baking powder, 10g sugar, 100g pork leg, 100g Lee Kum Kee barbecued pork sauce, 1 spoonful of glutinous rice, 500g salt, 5g peanut oil, 10g dried dried shrimps 50g

Steps of cooking

1. Cook the glutinous rice in a rice cooker until the circuit breaker trips. Dice the pork leg and marinate it with Lee Kum Kee barbecued pork sauce. Soak the dried shrimps and dice them together with the barbecued pork. Fry until cooked and mix into glutinous rice. Sprinkle with chopped green onion and set aside.

2. Auntie used flour, cold water, and small dough fermented overnight (soaked in water) to knead this together and let it rest. I think I might just use a bread machine to make the dough, but it does have to wait and is a bit time consuming.

3. Add sugar, mix in, and knead repeatedly to form a smooth dough. Don’t be too hard with your hands. Knead a few more times to make it feel looser.

4. Before making the glutinous rice rolls, the aunt pinched a piece of dough and steamed it directly in the pot. She said she would try the taste of the dough and make adjustments before making the glutinous rice rolls. A master chef actually has to test the effect of the finished product first, I have to admire him!

5. Roll out the glutinous rice to a thickness of 0.5cm, cut it into a rectangular strip, spread it on the dough, roll it up in one layer, cut off the excess skin, and seal both sides.

6. Put the whole piece on the plate and steam for 11 minutes.

7. Take it out of the pot and cut it when it is slightly cool. Apply a thin layer of peanut oil on the surface. It is estimated that it will be easier to cut. The knife doesn't stick to the knife, and the skin doesn't dry out. It's done, perfect!

8. Auntie broke the remaining dough directly into pieces of dough. Did I say not to shape it? Auntie said, you will know just by looking at the effect.

9. Steam for 7 minutes after the water boils, wow! Flowering buns.

The nutritional effects of flour

It has the functions of nourishing the heart and kidneys, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. Wheat is sweet in taste and cool in nature, enters the heart, spleen, and kidney meridian; nourishes the heart, nourishes the kidneys, removes heat, and quenches thirst; it is mainly used to treat viscera, dysphoria, thirst, dysentery, carbuncle, traumatic bleeding, and burns.