Soak glutinous rice flour with glutinous rice overnight, grind it into slurry with water mill, and hang it in a cloth bag overnight. When the water drops are dry, the wet glutinous rice flour dough is broken and dried, which is the finished glutinous rice flour. The simplest way to eat glutinous rice flour is to wrap jiaozi (that is, Yuanxiao), which is famous for its unique flavor. It can also be made into snacks such as glutinous rice Baba, sugar Baba, fermented rice balls and sesame balls. Can also be made into glutinous rice porridge, glutinous rice, delicious and delicious.
Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid, starch and so on. It is nutritious and a warm and strong food. Glutinous rice flour alias can also be called glutinous rice flour. Shuimo glutinous rice flour is famous for its softness, toughness and glutinous rice flavor. It can be used to wrap jiaozi and Yuanxiao. You can also make various family snacks, especially jiaozi, which is famous for its unique taste.
Cooked glutinous rice flour, namely cake flour, is a kind of processing powder (also known as Chaozhou powder), which is mainly made by frying glutinous rice flour and grinding it into fine powder. Powder particles are loose, generally clean and white, with high water absorption, and stick together when meeting water. The flour is actually extracted from flour and contains no gluten. Flour formation, also known as wheat flour formation, is a kind of powder that uses flour to process and wash gluten, and then precipitates, filters, dries and grinds the washed gluten into fine powder. The color is white, the surface is smooth, and the cakes made are translucent, crisp and smooth, and the entrance is smooth.