How to make glutinous rice with preserved meat How to make glutinous rice with preserved meat

There is a saying in Cantonese cuisine that when the autumn wind blows, eat preserved meat. Preserved meat is a tradition in Cantonese cuisine, and preserved meat glutinous rice is a classic in Cantonese cuisine. Now let's tell you how to make preserved meat glutinous rice.

How to make glutinous rice with preserved meat

1. Ingredients for preserved glutinous rice

The main ingredients of the preserved meat sticky rice are glutinous rice, and the preserved meat includes sausage, bacon, mushrooms, scallops, dried shrimps, and eggs. The seasonings you need to prepare are salt, chopped green onions, cooking wine, one spoon each of soy sauce and sesame oil, and a little sugar.

2. How to make glutinous rice with preserved meat

Step 1: Wash the glutinous rice and soak it in cold water for at least six hours.

Step 2: After soaking the mushrooms, remove the stems and dice them. Keep the soaking water for later use.

Step 3: Clean the dried shrimps and tear the scallops into shreds.

Step 4: Place a piece of gauze on the steamer, spread the drained glutinous rice on it, then add dried shrimp and shredded scallops, and steam for half an hour. During this time, sprinkle some mushroom water on the glutinous rice three times, stir evenly, and continue steaming.

Step 5: After half an hour, add the sliced ​​sausage and bacon and steam for another fifteen minutes.

Step 6: Beat the eggs and season with salt, put them into a frying pan and spread them into a thin egg skin, then cut the egg skin into shreds.

Step 7: Reheat the pan, first add the cured meat and stir-fry until fragrant, then add the steamed diced mushrooms, glutinous rice and other ingredients into the pan and stir-fry evenly, add soy sauce, sugar, salt and chopped green onions, stir-fry repeatedly until browned, serve on a plate and sprinkle with shredded egg skin.