How to make glutinous rice sausage at home？

Glutinous rice sausage

 Glutinous rice is a kind of grain with high nutritional value. It is rich in carbohydrates, protein, vitamins, calcium, potassium, magnesium and other nutrients. Eating some glutinous rice properly every day can nourish the body, invigorate the spleen and stomach, replenish qi and blood, and prevent osteoporosis.

Today I will share with you a very delicious way of making glutinous rice. This is glutinous rice intestines, a delicacy made with glutinous rice and meat fillings, which makes it more nutritious. And simply make them like this, whether they are adults or children, they especially like to eat (if you can't finish eating, put it in the refrigerator and just take it out and heat it when you want to eat it)

【Glutinous Rice Sausage】

1. Ingredients:

400g glutinous rice, 200g pork, 1 shiitake mushroom, half an onion, appropriate casings, 2 green onions, 1 ginger, 1 teaspoon pepper powder, 1 teaspoon five-spice powder, 1 teaspoon soy sauce, 1 teaspoon cooking wine, 1 teaspoon soy sauce, dark soy sauce Half a spoon, salt, and cooking oil.

Second, the practice:

1. First prepare all the ingredients, soak the glutinous rice one night in advance, clean the glutinous rice the next day, then remove it to drain the water, and set aside for later use. Cut some shredded ginger, tie a green onion knot, and then put in an appropriate amount of water, pinch the green onion ginger juice with your hands to make green onion ginger water, set aside for later use.

1 handful of shiitake mushrooms, soak them in warm water. After the onions are cleaned, cut them into diced onions and put them in a bowl for later use.

2. Clean the pork, remove the skin, then cut into small pieces, put it in the meat grinder, mince it into meat, then pour it out and put it in a basin. To start seasoning, add 1 tablespoon of salt, 1 tablespoon of Chinese pepper powder, 1 tablespoon of five-spice powder, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, and half a tablespoon of dark soy sauce. Then use chopsticks to stir in one direction to mix the meat and ingredients together. . Add the green onion and ginger water in small amounts several times, stirring thoroughly in one direction each time, until the meat filling absorbs the onion and ginger water, stir until the meat is firm, then cover with a layer of plastic wrap and set aside spare. Wash the soaked shiitake mushrooms, squeeze out the water, then cut into small pieces and put them in a bowl for later use.

3. Raise a pot, put an appropriate amount of cooking oil in it, heat the oil first, then pour in the diced onions, and fry the aroma first. Then pour in the diced shiitake mushrooms and stir-fry them evenly. At this time, pour in the drained glutinous rice, first add an appropriate amount of salt, 1 tablespoon of soy sauce, and continue to stir evenly. After stirring evenly, put the glutinous rice out, spread it out and let it cool for later use. If you have lard at home, it will be more fragrant to stir-fry with lard.

4. After the glutinous rice cools, pour the meat filling into the glutinous rice, and then in one direction, stir the glutinous rice and the meat together evenly. The casing is also soaked in advance. At this time, clean the casing and tie a knot at one end. Then use an enema tool to pour in the glutinous rice and meat filling. When filling, the action is a little faster, so that the glutinous rice and meat filling will not be filled too tightly, which can prevent the glutinous rice from popping during cooking. After filling, divide it into sections with cotton thread and tie the knots. Don't fill each section too full, it's about 8 minutes full. Then use a toothpick to pierce some holes on the surface of the casing to remove the air inside, also to prevent it from exploding during cooking.

5. Set up a steaming pot, put the glutinous rice sausage in it, cover it, turn to a low heat after the high heat is boiled, and continue to steam for about 1 hour until the glutinous rice sausage is completely cooked. When the time is up, take out the glutinous rice intestines, cut them from the knots, and divide them into sections. If you can't finish them, you can put them in a fresh-keeping bag and store them in the freezer.

6. Raise a saucepan and brush a layer of cooking oil inside. After the oil is hot, put the glutinous rice intestines in and fry the glutinous rice intestines. It will taste more delicious. Break one of them to see, the glutinous rice inside is especially soft and glutinous, with meat filling, it tastes more fragrant. Whether it is used as a snack or as a dish, it is very good.

Tips:

The glutinous rice sausage recipe that I shared with you today is over. It's very simple and easy to make. Casings are generally sold in grocery stores in the vegetable market, and the price is very cheap. When you buy them, you can take them out and soak them in warm water. Remember to soak glutinous rice one night in advance to soften it, so that it will taste softer and fuller. Also, when the enema wraps, be sure not to fill it too full or too tight, or it will burst easily, and then it will be mixed into a pot of glutinous rice and meat, which will not form. But even if it bursts, it won't affect the food, the taste is still great, don't throw it away.