The practice of Hakka glutinous rice

\”I made a glutinous rice today, and we must make a pot of glutinous rice in our hometown! Fry it with a large pot. For the sake of convenience, I cook it with a high -pressure cooker. The glutinous rice chicken has lunch meat, so I also tried to put it, the ingredients are more enough. \”

ingredients details

The main ingredients


  • Chicken Half -side
  • Glutinous rice A moderate amount
  • A moderate amount

Auxiliary materials

shiitake mushroom

    A moderate amount

  • Dry squid A moderate amount [123 ]
  • Lunch meat A moderate amount
  • Onion
  • ingredients [
  • 123]


A moderate amount

Soy sauce

  • Raw powder
  • [123 ]

  • Pepper Affairs
  • Chicken Essence Affairs
  • Salted fresh flavor [123
  • ]

  • Creating Half an hour time consuming

Simple difficulty

The practice of Hakka glutinous rice

  • ]


Prepare all the materials. (Chopped into pieces of chicken, sliced \u200b\u200bshiitake mushrooms, dried squid, cut lunch meat small pieces, onion cut onion flowers) Chickens are put in salt, soy sauce, raw powder, chicken essence, and mix less water.

  • 客家糯米饭的做法步骤:1


    Heat the wok, put a little edible oil, and add chicken.

  • 客家糯米饭的做法步骤:2


    Stir -fry the chicken until the squid is dried and fry (be careful when fried, it will splash out )

  • 客家糯米饭的做法步骤:3


    Put the onion white.

  • 客家糯米饭的做法步骤:4


    Put in shiitake mushrooms and fry.

  • 客家糯米饭的做法步骤:5


    Add lunch meat and fry, put a little soy sauce and pepper.

  • 客家糯米饭的做法步骤:6


    Put the glutinous rice and sticky rice in the inner brunt of the high -pressure cooker.

  • 客家糯米饭的做法步骤:7


    All the frying materials are put in and simmer for 20 minutes.

  • 客家糯米饭的做法步骤:8


    Put the green onion and stir -fry.

  • 客家糯米饭的做法步骤:9


    Add the pressed glutinous rice.

  • Tips
    客家糯米饭的做法步骤:10 1. The ratio of glutinous rice and sticky rice is 1: 1.Water is slightly less than usual.

    2. Put garlic seedlings more fragrant when frying, and there is no need to use onions at home.


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