Blood Glutinous Rice Lanterns

Add blood glutinous rice powder to the dumplings to add color to the Lanterns.

According to the ratio of blood glutinous rice to glutinous rice 3:7, gently wash the blood glutinous rice (do not lose too much red pigment), soak it in warm water for 5 or 6 hours to drain the water, (do not pour out the water of the blood glutinous rice), and then grind it into powder with tools such as multifunctional meat grinder or electric pulverizer, and mix it well. Then take the appropriate amount of mixed powder, add non-scalding hot water (can be soaked blood glutinous rice water boiling hot), knead hard into a soft non-sticky dough, and then sub-picked into a small ball, wrapped into the preferred filling, such as capers, parsnips, fine meat, shrimp, bean paste, red dates and walnuts puree, etc.), pinch together to seal the mouth, rolled into a round shape, and then put into the pot of water after boiling. After boiling, the small soup dumplings in the bowl were purplish-red, fragrant, tender and appetizing to eat.

Blood Glutinous Rice

Blood Glutinous Rice is made from 1:3 blood glutinous rice and glutinous rice. The practice is to soak the blood glutinous rice and glutinous rice after mixing, loosely placed in a steamer basket with a caged cloth, without a cover, with a high fire steam for about 20 minutes and then sprinkle a little cold water, cover and continue to steam for about 15 minutes to take out, and then do the same with the ordinary eight treasures of the same rice production, made of blood glutinous eight treasures of the rice, the color of the purple-red, sweet and fragrant, glutinous and fat and moist, very tasty.

Blood glutinous rice sweet soup

Blood glutinous rice, red beans, small red dates, silver ear, lotus heart, cinnamon and other sweet soup also has a unique flavor, people want to eat.

Blood glutinous rice and red bean porridge

Practice: 1, blood glutinous rice and red beans with water soaked overnight;

2, add water to the fire rolled, continue for 10 minutes;

3, small fire mon 50 minutes.

Blood Glutinous Rice Coconut Milk Mango Ice

Materials: fresh mango, blood glutinous rice, coconut milk, mango ice cream ball

1, a little blood glutinous rice put in the water to cook glutinous, personal advice can be added to some of the white glutinous rice to cook together, so that the blood glutinous rice will be cooked more glutinous, eating will not be hard and hard, if the taste of the more bias sweetness can be added to the cooking of the time on some sugar.

2, the cooked blood glutinous rice into the ice cream cup, do not hold too much Oh, as long as the back of the cover 1 / 3 on it, and then poured into the coconut milk, coconut milk should not be poured too full, because a little while to put the mango Oh, otherwise it will overflow.

3, into the cut fresh mango particles, you can add more or less according to personal taste, and finally put a mango ice cream ball if possible.

Sauce blood sticky pumpkin ribs cup

⒈ old pumpkin 400G, remove the clean interior, wash the skin in the microwave on high heat with a lid for 5 minutes to steam, simmer for 10-15 minutes, to be used.

⒉ Blood glutinous rice 20G, white glutinous rice 30G wash, soak for 12 hours, the two kinds of glutinous rice and soak the rice soup together with the ratio of rice to water 1:1 microwave high-fire cover for 4 minutes, switch to microwave medium-high-fire cover for 3 minutes in the oven for 15 minutes to simmer and be used.

3. 150G pork ribs, cleaned In a bowl with a good seasoning, soy sauce 1 teaspoon, 1 teaspoon of soy sauce, brown sugar ? teaspoon, ? teaspoon of white wine, 1 teaspoon of cornstarch, a little dry red pepper, put a few black dates marinated Ribs with seasoning marinade for 20-30 minutes, microwave on medium-high heat with a lid for 4 minutes.

Sung Ribs out of the oven and glutinous rice and mix together and put cooked pumpkin, microwave on medium heat without cover for the last 1 minute, fragrant out of the mix can be.

Milk purple rice siu mai

Materials: a small bowl of flour, a few raisins, a small bowl of blood glutinous rice, a small spoon of condensed milk, a little glutinous rice flour.

How to do:

1, blood glutinous rice washed and soaked in water for 1 hour, put the pot on a gauze mat to steam and set aside.

2, raisins softened with warm water and cut into small grains. (Of course, you like big, do not cut also into)

3, take a large bowl of blood glutinous rice raisins mix well with a little bit of glutinous rice flour and condensed milk and mix well. If it is too dry, add a little water.

4, flour with a little warm water mixed into a snowflake and then knead, knead into a small dough, wake up for 20 minutes.

5: Roll the dough into a long strip, divide it into equal parts, round and flatten it out, and roll it into a siu mai crust that is thick in the center and thin all around.

6: Hold your hand in a hollow fist, with the tiger's mouth facing up, and place a sheet of dough on it. Press the dough down a bit to form a small bowl, put in a spoonful of glutinous rice filling, and slowly move your hand to the neck of the shumai, gently pinching it tightly.

7. Steam the pot with gauze, and steam the siu mai for 10 minutes!