Soak the glutinous rice in water before steaming (half a day is enough) and rinse it clean. Such glutinous rice softens easily. In addition, add a little oil, so that the steamed glutinous rice will be very fresh in color, which can better ensure nutrition. Put water in the steamer, cover the steamer with a white cloth, and boil the water until there is steam. Steam the drained glutinous rice on a cloth for about an hour. Just taste it yourself. Without this cloth, glutinous rice will block the holes in the steamer and will never be cooked. There was a failure experience. Taste the taste of glutinous rice. If the rice grains are hard, sprinkle some water to stir and steam for a while.

Q2: What's wrong with steaming glutinous rice in wooden barrels?

Either the time is not clear, or the ratio of water to rice is wrong.

Q3: What if the glutinous rice is not cooked well?

Hello: steamed glutinous rice needs to be soaked for more than 4 hours. It's easy to cook glutinous rice with cold water after your fingers are flooded. Your glutinous rice is not cooked yet. Add water to cook porridge instead. I hope my answer can help you.

Q4: Steamed glutinous rice is not ripe.

Dry steamed rice should use a special steamer with a small top and a large bottom, so that the glutinous rice can be held more evenly. Finally, the moisture in the middle of the upper layer should not be too high and the edge should be half cooked. Wooden steamer is better, followed by stainless steel. Spread a layer of clean white gauze on the isolation layer, put the rice in the steamer and cover it.

Boil a pot of water and steam over medium heat. Because it takes a long time, you should pay attention to the water in the steamer, and inject a little water into it from time to time, but don't add too much at a time, otherwise it will take a long time when the water boils again.

After steaming for about half an hour, open the lid and check. When the rice grains are transparent, take a few grains and taste them in your mouth. The time standard of any cookbook is not as good as your own. If the rice is ripe and there is a wonderful chewing head like dry steamed glutinous rice, then you can cook. At this time, the barrel came out. Breathable, won't leave too much water in the bucket. If it is a steel steaming bucket, the steamed rice will be taken out to avoid eating too much water in the closed bucket to affect the taste.

Q5: How to make steamed glutinous rice cake?

Steamed cake with glutinous rice and red dates Raw materials: jujube, glutinous rice and raisins. The method is super simple. Soak the glutinous rice one day or several hours in advance, wash the dates, and wash the dates with a toothbrush. After the rice is soaked, take a pot, then spread a layer of rice and a layer of dates, and add them to two-thirds of the pot repeatedly. Sprinkle raisins on it. Then pour water into the pot, and put the pot covered with glutinous rice and dates into the pot to cook. It takes about 50 minutes to cook.

The authentic way is to put red dates, not candied dates, but cooked dates. The dates in some places in Shanxi and Shaanxi are very good, big and sweet, and full of flesh, which is more suitable for making this cake and delicious.

Q6: Why isn't glutinous rice cooked for brewing?

Wash the glutinous rice and soak it 1 hour. The soaking time should not be too long. If it takes too long, the cooked rice will be sticky and the brewed wine will be delicious. If you have cooking experience, it is best to cook in a pressure cooker, because the pressure cooker has a certain pressure, which makes it easier to gelatinize the starch and soften the cooked rice. Adding water is much less than ordinary rice, but not too little. If it is too little, the rice will be too dry and the wine will be raw. If you have no cooking experience, steam it. After the water is boiled, put it into the pot. Steam again after steaming 1 hour. The point is: unlike steamed bread, steamed bread needs fire, and it is steamed immediately. Steamed rice can't be cooked immediately, and it won't be cooked until half an hour after the ceasefire. Like cooking other rice, starch gelatinization takes a while. The rice made in this way is fragrant and glutinous, and the grains are Confucian, so the wine processed is delicious.