FRIED GLUTINOUS RICE RECIPES

Steps:

• Prepare the materials.
• Let's make the noodles first. The ratio of glutinous rice flour and flour is made according to the ratio of 2:3. Add about 60% water, first use chopsticks to stir it into a flocculent, and then knead it into a smooth dough. After forming a dough, add proper amount of salad oil, and the dough will be smoother in the end. The live dough will be proofed for a while.
• I am here in the north, and there are no fresh spring bamboo shoots. This is the dried bamboo shoots I bought from the Internet before. It is also excellent for filling.
• Soak the bamboo shoots and dried vegetables in water for more than half an hour, remove them and drain them, and then chop them into fine pieces.
• Add minced green onion and ginger to the meat filling, then add light soy sauce, salt, sugar, five-spice powder, oyster sauce, sesame oil and other seasonings, stir well and fully taste.
• Then add the chopped bamboo shoots and dried vegetables. There is no need to chop it too much. The dried bamboo shoots have a soft texture and are particularly delicious. Different from fresh ones, it is another feature.
• The proofed dough is divided into 35 grams each and rounded and set aside. A total of 23 Qingming biscuits can be made.
• Find a small agent, arrange it into a nest with your fingers, and dig into a spoonful of meat.
• Use the tiger's mouth method, with the help of the thumb of the left hand, slowly close your mouth, and finally tidy up, and the Qingming pie is ready.
• Everything is done.
• Add some salad oil to the pan, add the finished Qingming cake embryos at intervals, and fry them slightly.
• Add a bowl of water, about to submerge the dough, cover and simmer for 20 minutes.
• Finally, the water will be dried, turn to a low heat, open the lid, and turn the cake over, and both sides will be fried to a golden appearance. The soft glutinous and fragrant Qingming cake is ready.

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.