Main ingredients: sticky rice, plum blossom meat, white garlic, carrot, dried sand worms, peanut oil, a spoonful of refined salt, half a spoonful of soy sauce, half a spoonful of oyster oil, and a spoonful of cooking wine.
The main steps are as follows:
Soak rice after washing.
Add water to the rice and beat it into rice paste with a cooking machine.
Add a drop of cooking oil and two spoons of starch into the beaten rice paste and mix well.
Chop the plum meat, dice the carrot, chop the garlic, remove the sand line from the sand worm.
Stir fry the worms in a small hot pot until they become discolored, and then cut them into granules after frying.
Put a little oil in the pot, add garlic to fry until fragrant, then add carrots and minced meat to stir fry, add soy sauce, oyster sauce, salt, cooking wine to stir fry until it is almost mature, and put the fried meat stuffing aside for standby.
Put a large amount of water in the steamer, and put the steaming pan in the steamer.
Stir the rice paste to prevent sedimentation. Put three spoons of rice paste on the steaming plate, cover the pot and steam over high heat for five minutes, then add three spoons of rice paste and continue to steam until the last layer.
Put the meat filling evenly on the last layer of rice cake, cover the pot and steam for five minutes.