The recipe for Cantonese glutinous rice rolls

Health benefits

Glutinous rice: promoting blood circulation and removing blood stasis

Dried shiitake mushrooms: resolving phlegm

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients

850 grams of glutinous rice

850 grams of flour

200 grams of sausages

30 grams of dried shiitake mushrooms

Stir fried peanuts 50g

Moderate amount of salt

Sugar 50 grams

Moderate amount of soy sauce

Yeast 10g

30 grams of lard

The recipe for Cantonese glutinous rice rolls

1. To make noodles, first prepare 10 grams of yeast and melt it in a small bowl of warm water. Then, prepare water for the noodles, add 50 grams of white sugar to warm water to melt, and pour the melted yeast into the water for the noodles and stir well.

2. Put 30 grams of lard into the flour. The purpose of adding lard is to make the steamed buns softer and fluffy. Divide the warm water prepared for the dough into the flour in two parts, pour water while stirring clockwise with chopsticks.

3. Knead the dough for at least 10 minutes until it is smooth and not sticky to the hands, then cover it with a damp cloth and let it ferment for 90 minutes.

4. Cook glutinous rice in an electric rice cooker for later use

5. Cut the soaked shiitake mushrooms into small pieces for later use

6. Cut the sausages into small pieces and set them aside. This sausages were sun dried by my grandmother and are very fragrant.

7. Crush the stir fried peanuts slightly for later use

8. Add oil to the pot and stir fry the sausages over low heat until fragrant, then stir fry the fat out

9. Add shiitake mushrooms and stir fry for 1 minute

10. After adding glutinous rice, turn off the heat first, and then add a little salt, soy sauce, and sugar to season it

11. After turning on the heat, stir fry glutinous rice over low heat for about 5 minutes, then put it in and let it cool for later use

12. Let the dough ferment for about 90 minutes, reaching twice the size. Fill it with a honeycomb shape, then add a little dry flour and knead the dough again for 5 minutes to release air.

13. Take a portion of the dough and place it on the panel. Sprinkle a little dry flour on the panel to prevent sticking

14. Slowly spread out the dough with a rolling pin, cut off the edges and corners, leave a rectangle, and then compact the glutinous rice onto the dough

15. First wrap one side, then wrap the other side, and finally press it slightly with your hand in reverse

16. Cut open with a knife

17. Put the lid on top of the pot and let it stand for 5 minutes for a second fermentation before steaming over high heat

18. Steam over high heat for 15 minutes. Turn off the heat and do not open the lid of the pot until 5 minutes later to prevent it from retracting

19. According to this amount of material, make a total of 46 glutinous rice rolls, which is enough for a family of four to have breakfast for a wee

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