The glutinous rice flour and water and noodles, a little harder, rolled into a thick strip, pulled into a small dose, with the hands of the small dose pinched into a thick slice, add cinnamon sugar, wrapped tightly with the fingers of both hands cross pressure into a pancake (so that the body of the pancake has a pattern), the pan added to the oil more on the deep-fry, a little less is frying, all, but the frying is more rapid, But it's faster and tastier. When the oil is hot, put the cakes in turn and fry them until both sides are golden brown. The color of the finished glutinous rice cake is golden
Sesame seed dumplings
Basic features nourishing the heart and spleen, refreshing brain
Basic materials Glutinous rice flour 50 grams of sugar and sesame seeds 10 grams each, 250 grams of milk.
Method: sugar and sesame mixed into the dumpling filling; glutinous rice flour with a little water into the dumpling material. The mixing of the filling wrapped in the middle of the dumplings, made into a ball type. The milk is put into the pot to boil, under the dumplings to cook that is complete.
Effects: Nourishes the heart and spleen, refreshes the mind and strengthens the brain.
Use: As a meal or snack.
Application: Suitable for the elderly who are physically weak, insomnia and forgetfulness.
Ningbo lard dumplings
Raw materials: 500 grams of water-ground glutinous rice flour, 50 grams of black sesame, 80 grams of lard, 100 grams of sugar, sugar cinnamon 15 grams.
Method:
1. black sesame seeds fried and crushed, lard membrane crushed and sugar into a filling.
2. water-ground glutinous rice flour and water kneaded into glutinous rice flour dough, under the agent, wrapped in the filling, made of soup dumplings.
3. Boil water in a pot, pour in the dumplings, cook over low heat, put into a bowl and sprinkle with sugar cinnamon.
Features: soft, glutinous, sweet and fragrant.
There is also fried grapes, grapes peeled, wrapped in a layer of glutinous rice flour deep-fried and then dipped in peanut flour to eat is a good dessert.
Taro cake
Basic ingredients: 3 cups of glutinous rice flour, white taro, 1 large, shrimp 1 two, 1 piece of preserved sausage, barbecued pork 4 two
Seasoning: a pinch of salt, a pinch of monosodium glutamate, a pinch of pepper, a pinch of lard
Method:
1. white taro, shaved, preserved sausage with barbecued pork, cut small dices of glutinous rice flour with water to make a glutinous rice paste.
2. preserved sausage plus barbecued pork refueling plus shrimp, strong microwave 2 minutes, plus taro shreds plus salt, strong microwave 5 minutes.
3. Add in the rice syrup, strong microwave for 2 minutes, was thick, pour into the model of rice cake paper.
4. Smooth the surface with plastic wrap, microwave for 15 minutes, invert and cut into pieces.
Orange flavored rice cake
Raw materials: round-grained rice flour, glutinous rice flour, half each, fruit, sugar, appropriate amount.
Method of production: the above four ingredients with warm water and into a soft and hard moderate powder. Print cake mold sprinkled with dry powder (to prevent sticking), snap into the dough and then knocked out, steamed on the cage, that is, the orange flavor print cake. If you put other ingredients (such as cocoa powder, tomato sauce, green juice), can be made into different colors, flavors of different Indian cake.
Azuki bean cake
Raw materials: glutinous rice flour, raw flour (about one-half of the glutinous rice flour), azuki beans, sugar, a little baking powder.
Method of production: adzuki beans boiled with the right amount of soup, mixed into the glutinous rice flour, cornstarch, sugar, baking powder, mixed into a class. Square pan coated with oil, pour the batter, scrape the flat on the cage steamed, to be cooled and cut into small pieces. If you put some sugar to hang flowers into the cinnamon red bean cake. Can also be made into mung bean cake, date cake, etc., which is suitable for summer consumption of delicious snacks.
Sesame ball
Basic materials 700 grams of glutinous rice flour, 300 grams of round-grained rice flour, 200 grams of sugar, 150 grams of oil, cooked sesame seeds
Practice:
① Glutinous rice flour and round-grained rice flour and mix, add an appropriate amount of water and kneaded into the dough, divided into a number of billets to be used; sugar into a pot, add a little cold water and cook into a sugar sauce; put the oil into a clean pot to see the smoke. smoke, the frying pan away from the fire, into the boiled sugar sauce, and then end back to the fire, and then billet by billet into the frying pan, to the powder billet in the oil sticky sugar sauce, floating out of the oil, golden yellow, fish out, filter the oil;
② take another container, pour fried sesame seeds, fried sesame balls can be dipped in sesame seeds.
Four-color sweet wine po
Raw materials: 200 grams of white glutinous rice flour, 70 grams of black glutinous rice flour, 50 grams of sweet wine, honey, sugar, carrot juice, vegetable juice, hot water and other appropriate amount.
Seasoning:
Preparation Cook. Add warm water and 1/3 of the black glutinous rice flour and white glutinous rice flour respectively and knead well, then divide the remaining white glutinous rice flour into two halves and add carrot juice, bok choy juice and warm water in separate curries to knead the dough into red and green color. Four kinds of dough were rolled into a cylindrical 2 cm in diameter, pulled into a 1-centimeter-thick dose, with the palms of the hands into a round, into the pot of boiling water, cooked to seven or eight mature when adding sweet wine, honey, sugar until cooked from the pot, and even the soup scooped into a small bowl into that is complete.
Cantonese Coconut Chrysanthemum Cake
Basic Characteristics The taste is fresh and fragrant, and the coconut flavor is soothing.
Basic Ingredients 250g of glutinous rice flour, 100g of sticky rice flour, 20g of sugar, 50g of coconut, 5g of dried chrysanthemums and water.
Method:
1. Put glutinous rice flour, sticky rice flour in the cluster points, add the appropriate amount of clear and knead well, in order not to stick to the hand, soft and hard moderately prevail.
2. Chrysanthemum with warm water, wash, coconut rue cut into small dices with chrysanthemum, sugar mixed into the filling.
3. Knead the rice flour into 12 equal parts, the first part of the package into the appropriate amount of chrysanthemum coconut rue filling, kneaded with their hands, put into the mold pressure molding, steaming for 10 minutes on the cage.
Brain and life ---- honey dates and walnuts
Basic Characteristics Benefit the kidney and fill the essence of the brain and spleen
Basic Ingredients 250 grams of honey dates, walnuts, glutinous rice flour 100 grams each, egg whites, sugar and so on, each appropriate amount.
Method: honey jujube steamed core, walnut kernel put in a frying pan over the oil for 1 minute out; each honey jujube wrapped 1 small piece of walnut kernel over the oil; with egg white mixing glutinous rice flour, will be rolled up honey jujube into the glutinous rice syrup dipped in well. Frying pan heated to fifty percent, the honey dates one by one under the pan frying until golden brown and fish out, all fried and then add the pan slightly fried, plate sprinkled with sugar can be.
Effects: benefit the kidneys to fill the essence, tonifying the brain and spleen.
Use: Serve with food or as a snack.
Application: For neurasthenia, dizziness and insomnia, poor concentration and memory loss.
Honey Cake (Shao style)
Raw material recipe:
Fabric: 20.3 kg of fried glutinous rice flour 20.2 kg of sugar 20.2 kg of sugar 9.2 kg of rice flour 4.8 kg
Filling (center): 20.2 kg of fried glutinous rice flour 20.2 kg of sugar 20.2 kg
Production:
1.Make the center: fried glutinous rice flour mixed into white sugar 20.2 kg. Sticky rice flour mixed into the sugar added boiling water, after many times folding folding tough, rolled into 300 grams of thin cake sheet, for the center.
2. on the fabric molding: fried glutinous rice flour and sugar with the right amount of boiling water, mix well, rub through, sieve. Then put the sandwich billet on the board, sieve the fabric powder slightly snap, turn over, and then operate in the same way, and finally on the surface of the row spacing 0.8 cm thin strip, cut into long square bars.
Quality standard: shape: rectangle, flat surface.
Color: white with jade color in the middle.
Organization: fine powder, no sugar dices, powder lumps.
Flavor: tough with fluffy in the middle, pure sweetness.
White Jade Fruit Ice Cream
Basic Ingredients (1) 100g of glutinous rice flour, 50g of water. (2) 1 ball of ice cream, watermelon, cantaloupe (scooped balls), a little kiwi, honeydew, dumplings, moderate amount of each.
How to make:
1. Mix ingredients (1) and knead well (Picture 1), divide into 10 balls, roll them into rounds, cook them in boiling water (Picture 2), soak them in ice water to cool them down (Picture 3), and then pull them out and drain them.
2: Combine ingredients (3) (except wine) and bring to a boil. Turn off heat, add wine and set aside to cool.
3: Arrange watermelon balls, cantaloupe balls, diced kiwi, honey beans and dumplings in a container, scoop in ice cream and drizzle with brown sugar sauce.
Bamboo Leaf Steamed Fruit
Main Ingredients: Glutinous Rice Flour
Accessories: Fresh Bamboo Leaves, Bean Paste Filling, Flour
Seasoning: Cooking Oil
Tools: Toothpicks, Brushes
Methods:
1, Wash the fresh bamboo leaves, put them into clean water to soak, and cut the bamboo leaves into 12-centimeter-long segments for spare use;
2.
2, the bean paste filling on the board, sprinkle flour to the bean paste rolled into strips cut into small pieces for spare;
3, will be added to the amount of water and glutinous rice flour and dough (to be a little harder) rolled into strips pulled into a dose, and then one by one will be flattened, wrapped into the bean paste filling to close the mouth and then rolled into an oval glutinous rice flour fruit blanks;
4, will be placed in a bamboo leaf on the board, brush with oil, the glutinous rice flour fruit blanks placed in the middle with a bamboo leaf, wrapped with a toothpick. Wrapped in bamboo leaves, toothpicks do not good, put on the drawer steam 10 minutes out into the plate, remove the toothpicks when serving, bamboo leaves can be.
Characteristics: glutinous rice soft and tough, delicate, with the fragrance of bamboo leaves.
Daily Tips: If you use dry bamboo leaves, boil them in water first and then cool them before using. Bamboo leaves have two sides, the front side is smooth, the reverse side is rough, use the bamboo leaves front side down, the reverse side up, no bamboo leaves also use reed leaves.