One, mango mochi

Materials

Mango 400g, corn oil 30ml, glutinous rice flour 160g, milk 220ml, powdered sugar 50g, chestnut flour 45g, coconut flour 15g, coconut cream

Materials

1, mango, corn oil, powdered sugar, coconut flour, coconut cream into a large bowl. strong>Practice

1, glutinous rice flour, corn oil, powdered sugar, coconut flour, chestnut flour into a large bowl, add milk and corn oil and mix;

2, stirred into a uniform slurry, put into a steamer, cover, steam over medium heat for 15 minutes, let cool;

3, large mango peeled and cored, scooped into a small ball;

4, take the right amount of powder dough in the palm of the press flat, into the mango ball;

5, wrapped, gently rolled round, rolled in coconut can be.

Two, Hong Kong-style glutinous rice

Materials

Bacon, Cantonese-style preserved sausage moderate, shrimp moderate, mushrooms moderate, green onion moderate, glutinous rice 1 cup, half a cup of rice, soy sauce moderate, soy sauce moderate

Practice

1, first bacon, Canton style sausage diced, mushrooms, shrimp softened and diced. Soak the glutinous rice for about 4-5 hours and set aside.

Fry the bacon, Chinese sausage, shrimp and mushrooms for 2-3 minutes, then stir-fry the glutinous rice under the water

2. At this point, add soy sauce and dark soy sauce for seasoning and coloring. Add a small amount of mushroom water (about 1-2 tablespoons) and continue stir-frying for 1-2 minutes

3. Steam all the glutinous rice in a steamer for 17 minutes on a steamer plate,




Materials

Main ingredient: 1 bowl of glutinous rice

Accessories: 1 bowl of pork stuffing, 1 handful of mushrooms, half a bowl of green peas

Seasonings: salad oil, salt, cooking wine, soy sauce, cornstarch, pepper

This is the first time I've seen a chicken in a restaurant in the United States, and it's been a long time since I've been there. Strong>Methods

1. Wash and soak the glutinous rice for 20 minutes

2. Add a few drops of oil and cook in a rice cooker

3. Add salt, soy sauce, pepper, cooking wine and cornstarch to the diced meat

4. Stir well and marinate for ten minutes

5. Heat a wok. Add the oil and stir-fry the diced meat

6. Add the diced mushrooms and green beans and stir-fry them together

7. Add a little soy sauce and oil and season with salt

8. Stir-fry them for a few minutes and then put them into a bowl for later

9. Add salt and pepper to the cooked glutinous rice

10. Stir well and set aside

11. Add water to the flour to make a thin paste

12. Knead the prepared glutinous rice into balls

13. Knead the rest of the rice into balls and set aside

14. p>15. Put the battered rice balls into a frying pan and deep-fry them in a hot oil pan

16. Keep turning them and fry them until they are golden brown

17. Put them on kitchen paper towels to soak up the oil and then layer them onto a plate

Four, sticky rice balls

Materials:

Materials:

All the rice balls are made of a variety of materials.

Main ingredient: 300g of glutinous rice

Accessories: 300g of pork, 10g of mushrooms, ginger, 20g of green onions, pepper, salt, chicken broth, 80g of carrots, 1 egg

Methods:

1, soak the glutinous rice for half a day in advance; Pork chopped minced; fungus chopped; mushroom chopped; carrots cut 0.5 cm thick slices; chili put or not can be.

2, pork chopped into minced meat, add egg white (you can first add egg white, stirring for a while, and then add the egg yolk, save waste), with chopsticks in one direction, stirring vigorously, on the way to slowly add a little water in small portions, stirring vigorously. Chop all the ingredients, add them, add salt, pepper, chicken essence, mix well.

3. Take a small piece of meat and knead it into a meat ball.

4: Roll the meat ball in glutinous rice and coat it with glutinous rice grains.

5. Slice the carrots (about 0.5 centimeters thick, very thin, easy to rot when uncovered) and place them in the pot. Put the meatballs covered with glutinous rice on top of the carrots.

6, the pot of water, turn on the heat, boil, steam for 30 minutes.

5, glutinous rice steamed pork ribs

Materials

Pork ribs 1 lb

Dried mushrooms 2

Glutinous rice 1 small bowl

Scallion, ginger, garlic and a variety of seasonings

Practice:

1, dried mushrooms soaked in warm water one night in advance, glutinous rice washed and also soaked in water one night in advance

2, pork ribs cleaned and cut into pieces, mushrooms cut into fine dices and poured into the pork ribs, and then add salt, cooking wine, soy sauce, oyster sauce, chopped peppercorns, dried paprika, powdered cornstarch, peppercorns, daikonis, sesame seeds, minced garlic, ginger and mix well, and then put into the refrigerator to marinate for about 1 hour

p>3, soaked overnight after the glutinous rice drained, the marinated ribs a piece of a piece of glutinous rice grains were wrapped, put into the container yards

4, on the pot on high heat steaming for 45-60 minutes, out of the pot 3 minutes before sprinkling chopped green onions.