Exclusive Mochi Cake

Cut the lean meat into small cubes, add salt, cooking wine, light soy sauce, and a mixture of water and starch, and mix well to marinate for 10 minutes.

Peel the winter bamboo shoots.

Cut into large pieces and blanch in lightly salted water for 3 minutes.

Cut winter bamboo shoots, carrots, celery, firm tofu, and garlic sprouts into small cubes.

Finely chop the pickled mustard greens.

Heat oil in a pan, add the minced meat and stir-fry until it changes color, then remove it.

Add oil to another pan, then add bamboo shoots and carrots and stir-fry for a while.

Then add the tofu and celery and stir-fry.

Add the pickled mustard greens and stir-fry until cooked.

Stir in the fried minced meat and garlic sprouts, season with salt and light soy sauce, stir well, and let cool.

Brush oil in a bowl, put in the glutinous rice cakes, and microwave for 2 minutes and 30 seconds until soft.

Brush the frying pan with oil, place the soft glutinous rice cakes in it, and press them down slightly.

Add the stir-fried filling.

Pinch both sides together tightly and lightly fry on both sides.

The soft glutinous rice cake is filled with generous stuffing, crispy on the outside and chewy on the inside, savory and delicious, very satisfying.