If it is a sticky pot:
Cooking is easy to stick to the pot. Now a solution has been found. After the rice is cooked, there is a lot of steam in the pot. If the steam is released slowly and naturally, then the pressure limiting valve is removed and the pot cover is opened, the rice will not stick to the pot. If you are in a hurry to eat, pull out the pressure limiting valve before the steam is naturally discharged, so that the steam can be sprayed out at once. At this time, open the lid immediately, and a layer of rice will stick to the bottom of the pot, which is difficult to shovel off. Therefore, as long as the lid is tightly closed after the first meal without adding a pressure limiting valve and the lid is opened after the second meal, the rice stuck to the bottom of the pot can be easily shoveled off.
Cooking in a pressure cooker does not stick to the bottom of the pot. It is very simple: first, flush out the hot air, then add the valve, and turn off the fire as soon as the sound disappears. After the pressure disappears, you can open the pot to eat, which saves fire and does not stick to the bottom of the pot. With proper fire, there is not even a rice crust. There are two points to note: first, according to the nature of rice, add water appropriately, and the rice grain is moderate in hardness; Second, keep the pressure in the pot after flameout, and don't rush to deflate and force cooling. So it's best to cook first and then cook, and it's good when the food is ready.
Cook rice for two or three people, and half of it may stick to the pot. Through practice, a simple method is found: after the meal is cooked, immediately sit the pressure cooker in the cold water basin prepared in advance and serve it in two or three seconds.
Question 2: How to cook glutinous rice? The practice of glutinous rice has a long history, and you can also feel the charm of these special foods during the production process. Glutinous rice is a special snack in Guizhou. Glutinous rice is mainly made of glutinous rice, and its cooking method is the main one. Its taste belongs to it. You can also make special snacks with the recipes provided by the food website! Guiyang people received their parents' "breakfast money" for the first time from primary school, and after going to work, the breakfast that they have been inseparable from is also glutinous rice. At the rush hour of going to work and school in the early morning, near the station and at the school gate, you will definitely see more than N people around a car, staring at the stall owner with one or fifty cents in his hand, and constantly urging: "Boss, hurry up, you will be late!" "Boss, the car is coming, come on, take care of me first!" The guests finally got the hot glutinous rice, but they didn't care about it. They can't wait to eat, and then take a sip of hot air with satisfaction ... They want to eat more nutritious food, and they can also add 50 cents of soybean milk. A dollar and fifty cents can meet their needs, and they eat well. The practice of glutinous rice is simple to say, but it is actually very troublesome to do-soak the glutinous rice in water the night before (it must be soaked on the first day, otherwise you won't get the effect of elastic teeth and soft glutinous rice no matter how you steam it the next day), and mix the soaked glutinous rice with glutinous rice in the early morning of the next day and steam it in a pot. After "steamed rice is cooked", add soy sauce and lard while it is hot (hot), and wrap the prepared ingredients such as shredded chicken egg skin, chopped green onion, oil pepper, cold ear root and peanuts in the rice. In recent years, glutinous rice has a new "high-end product", that is "Zhenfeng glutinous rice". Different from Guiyang glutinous rice, Zhenfeng glutinous rice is not steamed with soy sauce, but with salt and then soaked with a lot of lard. The rice is shiny, bite it. Moreover, the ingredients should be "advanced": pickled pork leg slices, dried radish and oil pepper, which is another kind of enjoyment to eat. Of course, the price is also "advanced", and the famous "Huangjia glutinous rice" on Dusi Road is about 3.50 yuan. Like Guiyang people, the glutinous rice in Guiyang is simple, simple and rich in connotation. Do you want to eat three yuan "petty bourgeoisie" glutinous rice or one yuan "grassroots" glutinous rice? Besides reading your wallet, it depends on whether you have time.
Question 3: How to cook the glutinous rice used for the rural banquet in Guang 'an;
Generally, 250g raw glutinous rice (rice wine) ×n table is the raw glutinous rice to be cooked. Wash raw glutinous rice and put it into boiling water in the pot. The pot is filled with glutinous rice, and the water is one finger higher than glutinous rice. Cover the pot, boil the glutinous rice with strong fire, and then cook it slowly with low fire, that is, cook in a stuffy pot. After about half an hour, it will ripen the glutinous rice.
Then shovel out the cooked glutinous rice and spread it in a big basin, which is not crisp.
Then, wash the empty iron pan and dry it, and add pure pig fat. After the oil is heated, pour the glutinous rice into the iron pot and stir well. Add the prepared bean paste and sugar while stirring, and put the stirred glutinous rice into a ceramic bowl. In order to turn the glutinous rice well and keep it in the shape of a garden, put a few bamboo leaves and some vegetable oil in an empty bowl, fill it with glutinous rice, steam it in a steamer for a long time, and then take it out. Turn 180 degrees and take out the original bowl. Glutinous rice is sticky. Shake the two bowls up and down twice to take out the bottom bowl, take out the bamboo leaves, put 50 grams of sugar on the steamed glutinous rice, and send it to the banquet table by the chef in the banquet. On the way, he shouted, "Coming! I see it! Sit with glutinous rice! "
Question 4: The practice of laying glutinous rice for breakfast is as follows:
material
Ingredients: glutinous rice 1 kg (depending on the number of people)
Ingredients: A 6-8 mushrooms, B half shrimp, C fresh pork (with a little fat), shredded ginger and a little chopped green onion.
Ingredients: light soy sauce 1 tbsp, light soy sauce 3 tbsp, cooking wine 1 tbsp, diced salt, lard 1 tbsp (personal preference).
working methods
1. Wash the glutinous rice and put it into the pot to start cooking;
2. Soak material A and material B in hot water respectively, then wash and cut into pieces;
3. Dice the ingredient c;
4. After the rice is cooked, preheat the oil, pour in C, shredded ginger and scallion, stir fry until fragrant, pour in cooking wine A and B, and start to stir fry.
5, after the fragrance, pour in the protagonist glutinous rice, stir fry evenly, and then add seasoning soy sauce (coloring), soy sauce (seasoning), sugar and salt. If you want to make the rice more crystal clear and smooth, you can add some boiled lard and stir fry for a while.
Question 5: What should I do to sell Zhenfeng glutinous rice?
Zhenfeng glutinous rice was a famous flavor snack as early as Jiaqing period of Qing Dynasty. The main raw material is fine glutinous rice. When making glutinous rice, soak it in cold water, steam it twice, fry it with cooked lard, put it in an iron pot, and keep warm with slow fire for later use. Select lean meat, marinate it with special seasoning for a few days, and fry it until it is half dry. When serving the bowl, cut the meat into thin slices and cover it with glutinous rice for eating. Zhenfeng glutinous rice is a unique traditional food, which is crispy, oily but not greasy, bright in color and refreshing in taste.
Raw materials and ingredients: refined glutinous rice, lean pork, lard, pickled radish, mung bean sprouts, laver, onion, oil pepper, soy sauce and monosodium glutamate.
The specific production method:
1, washed glutinous rice, soaked in clear water for 5 hours, filtered off water, and steamed in a drawer for 3 hours. Chop the glutinous rice with chopsticks frequently in the middle to make it soft and hard, put it in the wok under the drawer and stir it evenly. The oil in the wok should be kept at a certain temperature instead of simmering for use.
2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the seasoning, heat the rapeseed oil in the pot to 60%, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.
3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain the water, cut the soaked kelp into filaments, and cut the onion into chopped green onion.
4. When eating, put the glutinous rice in a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well. Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.
Production points: glutinous rice should not be steamed too soft, but slightly harder.
Question 6: How to cook cooked glutinous rice well depends on personal taste. Generally, the following methods can be used:
Ordinary glutinous rice
Ingredients preparation: adzuki bean, coix seed, glutinous rice, melon seeds and diced cucumber.
Production steps:
1. Wash adzuki beans and coix seed with clear water, then steam in a pot for 20 minutes.
2. Then add a little glutinous rice and melon seeds and steam them in water. Sprinkle diced cucumber on the pot and serve.
Ribs and glutinous rice
Ingredients preparation: ribs, mushrooms, lotus roots and glutinous rice.
Production steps:
1, steamed glutinous rice for later use. Soak the mushrooms for later use. Wash the lotus root.
2. Soaked mushroom slices.
3. Braised pork ribs (slightly braised process), be careful not to collect juice, and the heat can be tender.
4. take out the ribs for later use.
5. Pour the mushrooms into the juice just used for braised pork ribs and stir fry, so that the mushrooms can eat enough juice. Don't finish the juice.
6. Chop the lotus root and mix it with steamed glutinous rice. If there is still sauce in the pot, pour it together and mix well.
7, plate, steam on the pot. After smelling the fragrance, turn off the fire for 5 minutes.
Pineapple glutinous rice
Ingredients preparation: fresh pineapple and glutinous rice
Production steps:
1. Remove the stalks and excessively long sharp leaves of the pineapple, then cut off a tip with a petiole as a cover and chop the pineapple pulp.
2. Soak the glutinous rice in water and then steam it. Mix a lump of glutinous rice with chopped pineapple, fill it in the hollowed pineapple, add a lid cut in advance, and steam it in a wooden steamer once until the pineapple is cooked.
Pineapple rice, the appearance is a complete pineapple, and the appearance is beautiful and generous. Inside the pineapple shell is a soft rice ball, which is closely combined with pineapple meat and glutinous rice. The rice has obvious pineapple flavor and is a kind of food with unique flavor.
Fried rice with lard and sand.
Ingredients: 500g of glutinous rice, candied jujube slices10g, longan slices, shredded red and green melons, sugar lotus plums (half slices) and green plums, 25g of kumquat and cut vegetable oil, 5g of melon seeds, 0/50g of white sugar bean paste/kloc-0, 50g of lard.
Production steps:
1. Put the glutinous rice in a container, soak it in cold water for 2-3 hours, take it out, put it in a steamer (with gauze under it), spread it out, cover it tightly, steam it for about 20 minutes (when the rice is cooked), and take it out.
2. Pour the rice into a porcelain basin, add sugar and lard and mix well.
3, a big bowl, coated with cooked lard (anti-sticking), put longan meat, candied dates, red and green melons, melon seeds, sugar plums and green plums, showing a variety of bright and beautiful patterns; Then pry up a part of glutinous rice and spread it out, spread it into a bowl, and spread it out with lard and bean paste (mixed with oil ding) in the middle; Then pry up the glutinous rice, cover it tightly, paste it, put it on the drawer and steam it through with great fire; Steam until the oil, sugar and rice are mixed together and then come out of the cage; Steaming in a cage the next day; After steaming for three times, when the rice turns red, cover it on the plate and take off the buckle bowl to eat.
Flavor features: beautiful graphics, soft and sticky, sweet but not greasy, oily but not greasy. If you pour orange powder (or fresh orange peel) with sugar, water, a little starch and essence, it will be more sweet and sour.
Question 7: How to make sweet glutinous rice?
Question 8: How to cook home (simple) glutinous rice?
Glutinous rice by (personal) weight
Half a catty of lean meat
Proper amount of onion
Peanut oil right amount
Appropriate amount of pepper
Proper amount of salt
Proper amount of soy sauce
Family (simple) glutinous rice method
Soak glutinous rice in water for more than 3 hours.
Pour the lean meat into pieces (you can also add corn, radish, fungus ... personal favorite) and cut the chopped green onion into sections.
Put the glutinous rice into the rice cooker with the same amount of water as usual.
Stir-fry lean meat in oil, add a little soy sauce, then cool cooked glutinous rice, put it in a pot and stir well, add appropriate amount of pepper and salt, and add chopped green onion.