2 portions of glutinous rice flour, glutinous rice flour 1 portion, fermented with yeast, wrapped with bean stuffing, and made into fried cake.
Question 2: What can glutinous rice balls powder do besides making glutinous rice balls? You can also make a yam cake, peel the yam, cut it into small pieces, steam it, mash it into mud, add a little glutinous rice flour, wrap it with bean stuffing, and fry or fry it, which is the yam cake. Similarly, chickens can also try to use pumpkin and taro instead of yam. Or two portions of glutinous rice flour, 1 portion of glutinous rice flour, fermented with yeast, wrapped with bean stuffing, and made into fried cakes.
Question 3: What can glutinous rice balls do? Pancakes, fried eggs, fried meat
Question 4: The method of making glutinous rice balls is complete. How to prepare dumplings? Ingredients: 50 grams of glutinous rice balls, eggs 1 piece, a little distiller's grains, a little medlar and a little sugar.
working methods
1. Knead the glutinous rice balls with warm water for later use.
2. Boil the water in the pot, break the eggs and put them directly in the pot. Do not stir. Then divide the dumplings into small doses, put them in the pot, push them gently, and then add the distiller's grains. Scoop out the white bubbles in the pot. number
3, powder floating, just put a few grains of medlar and sugar into the bowl.
Question 5: There are only dumplings at home. Besides making glutinous rice balls, what else can I do to eat glutinous rice balls with lees and plums?
Question 6: How to make dumplings? How to eat dumplings? There are many kinds of dumplings, mainly glutinous dumplings and sticky dumplings. The two powders have their own advantages and characteristics, and it is not easy to tell the difference between high and low. And it depends on your own taste.
Tangyuan tastes soft and smooth, so it must be made of glutinous rice flour. Glutinous rice flour is famous for its softness and glutinous rice flavor. Can be used to wrap jiaozi, Yuanxiao and other foods and family snacks. The most common practice in the north is to put glutinous rice flour in a large dustpan, put multiple stuffing centers into glutinous rice flour, and wrap the stuffing centers between glutinous rice flour by continuous shaking, similar to snowballing. This boiled dumpling tastes tough, and people with weak spleen and stomach can't eat more. The method of making glutinous rice flour in the south is relatively simple. Generally, glutinous rice flour with proper amount of water can be kneaded into a ball, flattened, put into the middle filling, and then kneaded into a ball, which can be put into a boiling pot when eating. Of course, no matter what you do, you have to cook it before you can eat it. The characteristics of cooking are similar to those of cooking jiaozi, so you must float it in boiling water. It's just that southern France cooks quickly, while northern France takes a long time to cook.
Sticky rice noodles can also be made into glutinous rice balls, which are ground from the seeds of Gramineae rice (rice). Also called rice flour or indica rice flour. It is the raw material of many kinds of food, the lowest waxy variety among all kinds of rice, and has irreplaceable function of glutinous rice flour. Pay attention when buying sticky rice noodles: the truly pure sticky rice noodles are not white, but slightly gray.
Generally speaking, glutinous rice flour is still used for dumplings, because glutinous rice flour is more delicious than sticky rice flour. Tangyuan wants the soft and waxy taste. You can eat the stuffing in one bite. If it is sugar water, there will be sugar water flowing out, and the fragrance will be overflowing, which is especially happy. The meat stuffing is also very full, and it is generally made larger.
The method of pink dumplings
1.
The fried sesame seeds are crushed in the cooking machine.
2.
Stir the white sugar and sesame powder evenly. (White sugar should also be ground into powder before use)
3.
Mix lard and sesame evenly.
4.
Put the mixed stuffing in the refrigerator and store it in ice until it is slightly solidified.
5.
Add monascus to glutinous rice flour, pour in hot water, and stir while pouring.
6.
Knead into a dough with moderate hardness.
7.
Take out the sesame stuffing and knead it into equal balls.
8.
Cut the dough into equal pieces.
9.
Gently dent a small hole with mom's finger and wrap it with sesame stuffing.
10.
Gently around
1 1.
After the water is boiled, add the glutinous rice balls and cook until the glutinous rice balls float.
Cooking tips
The amount given in the recipe is for reference only. When kneading dough, water should be added slowly. It is best to cover the kneaded dough with a wet cloth and take it out bit by bit, so that the dough will not dry easily.
Question 7: What kind of dessert can glutinous rice balls wrapped in flour make? Tangyuan is much more delicious than jiaozi noodles. Put the powder first, then the water. Don't put too much water at once, wait until the noodles and water are fully integrated, not as hard as stone leaves, not as soft as water, and it is difficult to stick your hands, so knead slowly. It will take a long time to have that kind of waxy taste.
Question 8: What can glutinous rice flour eat besides making glutinous rice balls? How come? yellow rice wine
Material: glutinous rice wine
A. Sweet wine medicine, dosage: use small balls with a diameter of about two centimeters, and one kilogram of glutinous rice needs 1.5 tablets.
B. glutinous rice
C. sealed glass bottles with large openings. (Other things that can be sealed are also acceptable. ) One kilogram of glutinous rice needs two 2000 ml sealed glass bottles.
D. steamer, a piece of gauze slightly larger than the mouth of the steamer. Preparation: Measure one kilogram of glutinous rice and soak it in cold water for at least one night. Practice: put the gauze on the steamer, put the soaked glutinous rice on the gauze and steam for 40-50 minutes. After steaming, pour into a larger container and cool to warm. After melting the wine cake as much as possible with a bowl of warm water, pour the sweet wine into the cooler (leave a teaspoon). Some warm water can be added during stirring. After mixing, bottle, make a hole in the middle, pour the remaining wine cake water in, cover the bottle cap and wrap the bottle with thick cloth. Hot weather is usually 3-5 days, and cold days are two weeks. When it is ready, put it in the refrigerator and take it with you.
Glutinous rice and lily porridge
Raw materials: glutinous rice, lily and lotus seeds. Glutinous rice and lily porridge
Practice: First, wash all the raw materials one by one, and then order the pot. When the water is half cooked, pour in all the ingredients. The ratio of glutinous rice, lily and lotus seed is about 4: 1: 1. The reason why you want to boil the water until it is half open is to avoid sticking to the pot. You can use this time to soak rice. When the pot is boiling, turn to low heat and cook slowly. When the pot is boiled again, the delicious and nourishing glutinous rice lily porridge is ready.
Nomitz
Ingredients: glutinous rice flour: 125g sugar: 50g milk: 100ml (it could have been mixed with water, but it needs to be seasoned with milk) vegetable oil: 1 tablespoon glutinous rice paste.
Coconut shreds: appropriate amount of peanut butter (used to wrap the outside of glutinous rice balls): appropriate amount (I made peanut stuffing, which can be replaced with other stuffing).
Exercise:
1. Mix glutinous rice flour with sugar, add milk and vegetable oil and stir well. Knead by hand until smooth.
2. Divide the kneaded dumplings into table tennis balls and knead them into balls with both hands.
3. Poke a hole in the ball with your fingers like making dumplings, add peanut butter, and then wrap the dumplings and knead them into balls. 4. Boil the water and put the brewed glutinous rice balls into the pot.
5. Cook until it floats to the surface. Take out the water and roll it in shredded coconut, so that the glutinous rice balls are wrapped in thick shredded coconut! It tastes better when it's cold.
Mino steamed dumplings
1. Prepare the materials first, cut into minced meat, mushrooms, green peppers and glutinous rice, soak them for several hours, and then steam them in a cage.
3. The water for soaking mushrooms is the rest after filtering out impurities.
4. scald the flour with boiling water, and mix the dough after cooling.
5. Put oil in the pot, add minced meat and stir-fry until it changes color, add mushrooms and green peppers and stir-fry, add salt, soy sauce and chicken essence, and pour mushroom water to boil. Then pour in the steamed glutinous rice and stir-fry until the soup is slightly dry. The stuffing of steamed dumplings is ready.
6. This is fried stuffing, and it is also good to use it directly as glutinous rice.
7. Arrange the kneaded dough slightly, knead the dough into a lotus leaf-shaped round skin, wrap it with fried stuffing, and fold it to form.
8. Finally, put the wrapped steamed dumplings into the pot and steam for ten minutes.
Glutinous Rice Rolls
Ingredients: 300g long glutinous rice, spring rolls 10 slice, ginger 1 slice, 50g mung bean, vegetarian ham100g, and 3 mushrooms.
6 tablespoons soy sauce, a little pepper, 2 tablespoons vegetarian.
When frying glutinous rice balls, the oil is only hot for about 5 minutes, so turn off the heat to avoid frying the skin of spring rolls.
working methods
A. Wash glutinous rice and green beans, cut ham, mushrooms and ginger into powder, and use it with spring rolls.
B, add appropriate amount of water to glutinous rice and put it into an electric cooker to cook.
C, take out 2 tablespoons of oil from the oil pan, add ham, mushrooms, Jiang Mo and green beans, and fry for 1 ~ 2 minutes.
D, then, add glutinous rice and seasoning and mix well.
E. Finally, roll the dumplings one by one with spring rolls, and then fry them in hot oil until golden brown.
Steamed ribs with glutinous rice
Ingredients: ribs, glutinous rice, a cabbage leaf, chopped green onion.
1, the ribs are washed and chopped into one-inch pieces and marinated in the prepared marinade for about two hours; ......& gt& gt
Question 9: What can Xiao Tangyuan do? How to make delicious steamed buns 1
Make dough with water and glutinous rice flour.
2.
Gently rub it into long strips with your hands, about one centimeter in diameter. (Note: If some hands are sticky, you can pat some glutinous rice flour with your hands. )
3.
Cut a small piece with a scraper, as shown in the figure, about one centimeter long.
4.
Look at this part
5.
Then turn it gently by hand, as shown in the figure.
6.
Then scrape everything clean with a scraper, and a meatball will do. The cutting section is the same as that in Figure 4, and this can be repeated.
7.
If you are not in a hurry to eat the cut jiaozi, you can sprinkle some powder to prevent it from sticking.
8.
Put a proper amount of water (out of the formula), meatballs and sugar into a pot and cook until cooked.