I accidentally made a glutinous rice cake last night, and it felt delicious. So I thought about sharing some delicious food that can be made of glutinous rice. Soft glutinous taste can also increase some appetite, which can save the stomach with bad appetite.
This glutinous rice cake is an accidental fresh way to eat. The weather is cold and cool, especially in summer. With red dates and raisins, it is sour and sweet, super simple.
[List of ingredients] Glutinous rice 150g, red dates, raisins and honey 5g.
[Production Steps]
1. Pour150g of water into the bowl and press the cooking button. The amount of water is about one knuckle of glutinous rice. Remove the steamed glutinous rice and let it cool for later use.
2. At this time, we will wash the red dates, cut them, core them and divide them in half. Raisins can also clean the dust on the surface.
3. Prepare the mold, spread a layer of plastic wrap at the bottom to facilitate demoulding, put red dates, compact glutinous rice, put raisins, continue to spread glutinous rice, and press it more tightly, and put red dates and raisins on it.
4. Cover with plastic wrap and refrigerate for more than 2 hours. Take it out and cut it into pieces, then brush it with a layer of honey and enjoy it.
How many friends don't want to cook at night? Recently, the weather is so hot that I have no appetite to eat, not to mention cooking four dishes and one soup after work every day. It's simply too tired. Then the following simple and delicious glutinous rice fried rice can be understood.
? Ingredients list?
100g glutinous rice, half a ham, sausage and mushrooms, half an onion and dried eggs, 1 piece.
Pepper 1 green beans, appropriate amount of corn, appropriate amount of salt, soy sauce pepper, chopped green onion.
? Production steps?
1, let's make rice first. Glutinous rice 100g was soaked in clear water for 6 hours. It is recommended to soak rice overnight. When you do this, you don't have to wait. The soaked glutinous rice should be broken with your fingers. Drain and set aside.
2, prepare side dishes, half a ham sausage, you can use Cantonese sweet sausage, or sausage will be more fragrant, because there is no at home, use ham sausage instead, diced for later use.
3, sliced mushrooms, half an onion is enough, diced, a piece of dried eggs, or diced with dried beans, a pepper, diced, this is a vegetable pepper, not spicy.
4. Peel some green beans and eat some corn.
5, non-stick hot pot, don't worry about pouring oil, first fry mushrooms, stir-fry the water inside, so the taste will be more fragrant, pour some oil to heat up, and then stir-fry onions, the taste of onions is really too fragrant, but don't put too much, it will grab the taste.
6. Now add green beans, corn and dried beans and stir-fry for a while, add some salt to taste, add glutinous rice and stir-fry, and use medium heat until you think the glutinous rice is a little sticky, so you can add water.
7, remember to use boiling water, and don't add too much at a time, add it several times, cover the pot and simmer for a while. Stew for about 3 minutes each time, and it will be almost cooked after 3 times. Add some seasonings such as soy sauce and pepper, and add ham and pepper. Continue to stir fry for a while and you can almost cook.
8. Bring a handful of chopped green onion before cooking. It looks really attractive. I can't wait to try it, because the glutinous rice has been soaked all night in advance. Apart from being particularly easy to cook, the taste is needless to say, especially soft and glutinous, with a variety of vegetables and mushrooms. Besides being nutritious, it is really fragrant. I strongly suggest you give it a try.
How can there be no cool drinks in hot summer? This glutinous rice wine is a must in summer! Just fermented rice wine is like a drink. It is especially delicious when it is chilled in the refrigerator. After a long time, you will taste sweet rice wine. Oh, it's easy to get drunk if you drink too much!
? Ingredients list?
250g of black rice, 750g of glutinous rice and 8g of angel liqueur.
500g warm boiled water and 400g cold boiled water.
1, let's soak in rice first, 250g of black rice and 750g of glutinous rice, and soak in water for one night.
2. The glutinous rice will be dyed the next day, and the color of the wine made later will be more beautiful. The soaked rice will be poured out first, then washed with clear water, and then drained.
3. Put the steamed cloth on the steamer mat, pour in the drained glutinous rice, spread it flat, and then dig some small holes with chopsticks, so that the rice will cook faster when steaming.
6, 8 grams of Angel Liqueur Qu is melted with 500 grams of warm water.
5. Take it out and pour it into a clean basin. Pick it with chopsticks and let it cool. Let it air to about 30. It's almost not hot, but it's not completely cold. Just grab it.
6, 8 grams of Angel Liqueur Qu is melted with 500 grams of warm water.
7. Then put the glutinous rice into a water-free and oil-free container, with a layer of glutinous rice and a layer of koji water. When you put the glutinous rice, you should compact it, and then pour two spoonfuls of koji water. Repeat this action until the glutinous rice is completely wrapped. Pour all the remaining distiller's yeast water into the top layer at one time, and then cover it for normal temperature fermentation.
8. The recent temperature is especially suitable for koji fermentation. Our temperature is about 28 degrees. After 2 days, we can see a lot of liquid. Pick up the jar and shake it gently. The rice has been completely taken out of the jar, and our first fermentation is finished.
9. Then open the jar, pour 400 grams of cold boiled water, and continue sealed fermentation at room temperature for 3 days. In three days, it will be full of sweet smell and our wine will be ready.
10, rice wine is pressed with a spoon. This jar is large and deep, so it is not convenient to separate rice wine. Pour out all the wine first, and then filter out the rice wine.
1 1, find a thin filter screen in the middle, and then scoop out the liquid and pack it. This pink liquid is rice wine, which is very sweet and delicious. After being sealed with a lid, it can be stored in the refrigerator for a long time.
12, the longer the time, the stronger the fragrance of the wine, and the cold and refreshing wine is especially suitable for drinking in summer, and the rest of the wine is also packed in clean cans. Sealed and stored in the refrigerator. Just take it out and cook it when you eat it. It's also sweet and smells of wine. It is especially delicious to cook jiaozi.
What's for breakfast in summer? Of course, simple and delicious ranks first! A catty of dumpling skin with glutinous rice stuffing is a delicious steamed dumpling! If you can't finish eating, you can put it in the refrigerator for freezing. Just take it out and steam it next time
? Ingredients list?
500g glutinous rice sausage 125g carrot 170g mushroom 130g.
500 grams of dumplings, salt, soy sauce, pepper and chopped green onion.
? Production steps?
1. Let's soak in rice first. Steamed dumplings, with glutinous rice, actually prefer Shanghai's practice. Here are 500 grams of glutinous rice that I soaked all night in advance, which can be used directly after draining.
Now let's prepare the side dishes. Sausage 125g. Today we use Cantonese sausage, which is very sweet. If you don't like sweets, you can change to sausages and dice them.
3, carrot 170g, diced, mushrooms 130g diced.
4. Don't pour oil after the pot is heated. Stir-fry the mushrooms first, dry the water inside, then pour in the right amount of oil and sausage, stir-fry the oil inside, and then add carrots and raw glutinous rice.
5. Now stir fry slowly over medium heat. When glutinous rice feels a little sticky, you can add water. Use boiled water, add a little at a time and add it twice. Time is about 2 minutes at a time. By this time, the glutinous rice is ripe.
6, add salt, soy sauce, pepper, mix well to adjust the taste, put a handful of chopped green onion before the pot, the filling is ready.
7. Today, we use 500g dumpling wrapper as a spoon, one dumpling wrapper and one spoon of stuffing. When making steamed dumplings, you don't need to keep your mouth shut. Pinch the edge of steamed dumplings with your thumb and forefinger and gently close them. In fact, it is much easier than making buns, and its shape is more casual. Another way is to squeeze your waist a little hard and Shao Shao's shape will come out.
8. Steam on the pot, steam on high fire 15 minutes, and take out the pot. I can't wait to taste it. The color is very attractive. The skin is thin and the stuffing is big, and the taste is a bit waxy. It's delicious, oily but not greasy. Today's cooking is less, just a bite.
When it comes to eating glutinous rice, of course, glutinous rice sausage is indispensable. Steam directly in summer, and the soft glutinous rice will not get angry. Children and adults will love it!
? Ingredients list?
500g glutinous rice, appropriate amount of casing, 500g pork, onion 1, appropriate amount of mushroom, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, oyster sauce, pepper, salt, sugar, soy sauce, soy sauce, soy sauce and oyster sauce.
? Production steps?
1, 500 grams of glutinous rice soaked in water for one night in advance;
2. Rinse the casing with clean water, soak the casing with white wine for half an hour to remove the smell, and rinse it twice before filling the sausage.
3.500g of pork is cleaned, then the pigskin is cut off, and then cut into pieces and ground into minced meat in a cooking machine;
4. After pouring out, start seasoning, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, oyster sauce and pepper, stir well, cover with plastic wrap and marinate for 30 minutes;
5. Next, prepare an onion and a proper amount of mushrooms. Cut the onion in half and dice it directly. Cut the mushrooms into strips and dice, and pack them all for later use.
6. Then pour out the soaked glutinous rice and control the moisture;
7. Heat the oil in the pot, pour in the onion and mushrooms, stir fry with glutinous rice, add salt, sugar, soy sauce and oyster sauce, then turn off the fire and let it cool;
8. After completely cooling, pour into the meat and stir well. If you want a rosy color, you can add half a spoonful of red cookie rice noodles. After mixing well, you can fill the sausage.
9. Brush the oil on the enema head, take out the casing and tie a knot at one end to prepare the enema. Put the casings on first, and then use the glutinous rice stuffing enema, so you can fill them. When filling, it is seven minutes full. When steaming, the glutinous rice will swell, leaving room, otherwise the casing will burst.
10, tie a knot after pouring, tie a rope in the middle like a sausage after all pouring, and then stick a small hole with a toothpick to prevent flatulence and rupture;
1 1, and then it can be steamed. Put it in a steamer and steam for 40 minutes on low heat. Don't have a big fire, or it will steam easily. You can cook it then.
Delicious glutinous rice sausage is ready! It doesn't need to be dried or boiled, just cut into small pieces and you can eat it. It tastes especially fragrant when it is salty and soft. I'm tired of eating crispy sausages and corn sausages for a change. If I can't finish it, I can also keep it in the refrigerator. It's also very convenient to take it with you.