Glutinous rice and red dates: porridge with the two can regulate anemia and malnutrition. It is a health-care diet for pregnant women, the elderly, and weak people.
Glutinous rice and parsley: Adding parsley after the glutinous rice porridge is cooked has many benefits. Parsley has ventilation, kidney-strengthening, and diuretic effects. It is rich in crude fiber, which can promote intestinal peristalsis and help detoxify the gastrointestinal tract. It can also cool down, reduce swelling, and freshen breath.
Glutinous rice and chestnuts: Boil them with water until cooked and mashed into porridge. Eat them for breakfast. They can nourish the body and qi, strengthen the spleen and stomach, nourish the kidneys and tendons, and activate blood circulation for weak waist and legs, nausea and diarrhea. Hemostatic effect.
Glutinous rice and wolfberry: decoct the two at the same time and eat glutinous rice and wolfberry in soup, twice a day, which can improve symptoms such as dizziness, dizziness, soreness and weakness of waist and knees, and nourish the liver, Kidney, lung and improve eyesight.
Glutinous rice and raisins: Cooking porridge with glutinous rice and raisins can treat chronic gastritis, gastric ulcers and other diseases.
Glutinous rice and Poria: Stir-fry the glutinous rice flour and Poria into fine powder and eat them together. It is suitable for people with loss of appetite, bloating, insomnia, forgetfulness, etc. It nourishes the stomach, strengthens the spleen, and benefits the body. It has the effect of moistening, calming and calming the mind. Materials: A. Sweet wine medicine, dosage: use small balls with a diameter of about two centimeters, about one and a half grains are needed for one kilogram of glutinous rice.
B. Glutinous rice
C. Sealed Glass bottles with larger openings. (Other things that can be sealed are also acceptable). Two 2000 ml sealed glass bottles are needed for one kilogram of glutinous rice.
D. A steamer and a piece of gauze slightly larger than the mouth of the pot. .
Preparation: Measure one kilogram of glutinous rice and soak it in cold water for at least one night.
Method: Place gauze on the steaming grid, place the soaked glutinous rice on the gauze, and steam over high heat. 40-50 minutes. After steaming, pour into a larger container and cool until warm. Use a bowl of warm water to dissolve the wine cake as much as possible. (Leave a small spoonful aside) pour the sweet wine potion into the cooled glutinous rice. While stirring the glutinous rice vigorously, try to stir evenly). During the stirring process, you can add some warm water. After stirring, put it into a bottle, make a hole in the middle, pour the reserved wine cake water into it, cover the bottle cap, and use a thick Wrap the bottle in cloth and leave it for 3-5 days in hot weather, and place it next to a heater in cold weather, usually a week or two. Once ready, store it in the refrigerator and eat as you go. Ingredients: glutinous rice, lily, lotus seeds.
Method: First, wash all the raw materials one by one, then put the pot on the fire, and when the water is half boiled, pour in all the raw materials. The ratio of glutinous rice, lily, and lotus seeds is about 4:1:1. The reason for boiling the water until it is half-boiled before putting the ingredients in is to avoid sticking to the pot, and you can use this time to soak the rice. After the pot is boiled, lower the heat to low and simmer slowly. And when the pot is boiled again, the delicious and nourishing glutinous rice and lily porridge is ready. Ingredients: 1 crucian carp, 60 grams of glutinous rice
Preparation: Remove the scales and intestines of the crucian carp, wash them; wash the glutinous rice, put it into a pot, add water and cook porridge together
Effects: It can strengthen the spleen and stomach, treat spleen deficiency, loss of appetite, weight loss, muscle weakness and other symptoms. It can also nurse physical weakness after illness. 1. Add boiling water to the flour and blanch until cooked
2. Use chopsticks to stir in one direction until the water is absorbed by the flour
3. When the temperature drops, knead it into a ball with your hands and set aside
4. Dissolve 25 grams of sugar in warm water and add it to the glutinous rice flour
5. Stir with chopsticks until the water is absorbed by the glutinous rice flour, then add olive oil
6. Add the flour dough shown in Figure 3 and knead it together to form a large dough
7. After waking up for 10 minutes, take 25 grams of dough, flatten it with your hands and wrap it with bean paste filling
Siomai Heel There is not much difference in how to make steamed buns. The only difference is that the dough does not need to be fermented or patterned, so it is easier to make siu mai in comparison.
What I’m making this time is the southern version of glutinous rice siomai, which is a staple breakfast at my house. This is also a best-seller in our local breakfast shop, but I rarely buy it. Apart from soy sauce, it tastes like lard, so when you want to eat it, you can make it yourself. No matter the taste or appearance, it is all homemade.
The 15 process pictures look complicated but are actually very simple. Use ready-made dumpling wrappers to roll them out thinly and then wrap them. The steamed shaomai wrappers are translucent and look like little flowers blooming in a cage. .
1. Soak the glutinous rice one day in advance, and change the water several times in between.
2. Take out the soaked glutinous rice and steam it in an electric pressure cooker (or steam it in a steamer) ) Steam and pound while hot and fluffy
3. Add salt, chicken essence and dark soy sauce to the meat filling, mix well, dice the carrots, soak and dice the mushrooms in advance, and reserve the water for soaking the mushrooms
< p> Ingredients: 300 grams of long glutinous rice, 10 spring roll wrappers, 1 small piece of ginger, 50 grams of green bean kernels, 100 grams of vegetarian ham, 3 mushrooms6 tablespoons of seasoning soy sauce, a little pepper, 2 tablespoons MSG
Instructions: When frying glutinous rice rolls, the oil should only be heated for about 5 minutes, and the heat should be turned down to avoid burning the spring roll skins.
Method
A. Wash the glutinous rice and green bean kernels, cut the ham, mushrooms and ginger into small pieces, and set aside the spring roll wrappers.
B. Add appropriate amount of water to the glutinous rice and cook it in the electric pot.
C. Heat up a pan with 2 tablespoons of oil, add ham, mushrooms, minced ginger, and green bean kernels and stir-fry for 1 to 2 minutes.
D. Then add glutinous rice and seasonings and mix well.
E. Finally, use spring roll wrappers to roll up the glutinous rice one by one, and then fry in hot oil until golden brown. 1. Soak an appropriate amount of glutinous rice and 5-6 brown leaves overnight
2. Cut the ribs into small pieces, remove the blood, then pour in an appropriate amount of cooking wine, light soy sauce, salt, ginger, and white pepper. , five-spice powder, and a little sugar for seasoning, try to rub the salt and other seasonings into the ribs to make the ribs flavorful; marinate the ribs for about 2 hours
3. Place the ribs on the soaked glutinous rice , just wrap it in a thin layer
4. Place the palm leaves on the basket, and then stack the ribs dipped in glutinous rice
5. After stacking, , cover the basket lid, put the pot into the pot and steam it over high heat, then turn to low heat and continue steaming for about 1 and a half hours before it is ready to eat. Finally, before eating, if you like the aroma of green onions, you can sprinkle some green onions to enhance the fragrance
6. Dishes Features: The steamed meat is indeed fresh and tender, and it still maintains the original juice, and is both There is a little bit of oil in the pork ribs itself, which is fragrant but not greasy. The glutinous rice tastes like glutinous rice mixed with lard, plus a bite of tender meat. Anyone who eats it will be happy! Ingredients: 2500g lotus root, 1000g glutinous rice, white sugar, Yitang.
Preparation method: Peel the lotus root and cut two sections at the top for filling with glutinous rice. Wash the glutinous rice with water, soak it, then pour the glutinous rice into the large lotus root segments, cover the small segments, pierce them firmly with toothpicks, put them in a bucket, add 500 grams of water, add white sugar and Yitang, bring to a boil over high heat, and then Cook over slow fire until the lotus roots are cooked and the sugar skin forms, then slice into plates and pour over the syrup.
Features: Unique style and excellent taste. The traditional method of braised lion head draws on some elements of glutinous rice balls. It has a unique taste and more comprehensive nutrition.
Ingredients: 150g pork belly, 50g half-cooked glutinous rice, 10g water chestnuts, 10g winter rut, 5 green cabbage hearts, ginger slices, a little flour, appropriate amount of glutinous rice Ingredients: 800g glutinous rice, 1/2 sake cup, 1 tablespoon of soybeans, fried bean paste: fried rice, fried rice, sesame seeds, soybean flour, black bean flour.
Preparation: Add soybean flour to glutinous rice noodles, then steam them in a stew pot, beat them in a stone mortar with a stick, then shape the stalks into round shapes, dry them in the sun and fry them in oil, and finally dip them in plum blossoms and pine flowers. ﹑Sesame and other bean paste. Mostly used after meals.
Method
(1) Soak the glutinous rice for 15 days and then ferment.
(2) Make bean juice from the ground and soaked soybeans.
(3) Mash the rice from (1) and mix it with soybean juice and sake to steam it.
(4) Pound the steamed rice cake in a stone mortar, then place it on flour until it becomes slightly hard, shape it into a certain shape and dry it in the sun.
(5) Place the dried glutinous rice sticks in warm oil and fry them over high heat.
(6) After completely removing the oil from the fried glutinous rice strips, apply honey and dip them in bean paste. Ingredients: Appropriate amounts of red beans, coix kernels, glutinous rice, melon seeds, and diced cucumbers.
Method
1. Wash the red adzuki beans and coix kernels with water and put them into the pot to steam for 20 minutes
2. Add a little glutinous rice Steam the melon seeds with water, then sprinkle with diced cucumber after serving. Ingredients: half a bowl of glutinous rice, half a bowl of red dates (pitted), appropriate amount of brown sugar.
Method
1. Wash the glutinous rice and red dates and soak them in water for 30 minutes;
2. Put enough water in the pot, about 3 Bring a bowl of water to a boil, filter out the water from the soaked glutinous rice, pour it into the boiling water, and add the red dates;
3. Stir with a spoon so that the rice grains will not stick to the bottom of the pot; bring to a boil and then turn Lower the heat, cover with a small gap, and simmer for 30 minutes. Pay attention and don't let the porridge overflow;
4. Open the lid, stir with a spoon, simmer for about 10 minutes, take it out, and add Mix appropriate amount of brown sugar and serve hot.