Glutinous rice is one of the staple foods of the Han people. It occupies an important position in the lives of the Han people in the south. It is a favorite food of men, women, old and young. It is the staple food of various festivals and is mostly made of various foods made of glutinous rice. Let’s learn how to make glutinous rice with me!
Method 1
Materials
1 pound of glutinous rice, 6-8 mushrooms, half a tael of shrimp , fresh pork (the kind with a little fat), shredded ginger, a little chopped green onion, 1 tablespoon dark soy sauce, 3 tablespoons light soy sauce, 1 tablespoon cooking wine, appropriate amount of sugar, salt, 1 tablespoon lard (personal preference).
Method
1. Wash the glutinous rice, put it in the pot and start cooking.
2. Soak the mushrooms and dried shrimps in hot water until soft, wash and cut into cubes.
3. Cut the pork ingredients into cubes.
4. After the rice is cooked, preheat the oil, add the pork, shredded ginger and white part of the scallion and stir-fry until fragrant, add cooking wine to remove the fishy smell, add the mushrooms and dried shrimps, and start stir-frying.
5. After the aroma comes out, pour in the glutinous rice, stir-fry evenly and then add the seasonings dark soy sauce (for coloring), light soy sauce (for seasoning), sugar, and salt.
If you want the rice to be more translucent and smooth, you can add some boiled lard and stir-fry for a while.
Tips:
When stir-frying the rice at the end, turn down the heat appropriately to prevent the rice from sticking to the pan and scorching.
Method 2
Ingredients
White shrimp, peanuts, bacon, sausage, glutinous rice, green beans, chicken essence, flavored soy sauce (Kaiping specialty), coriander, dried scallops, oil, sesame oil, salt.
Method
1. Soak the white shrimps and dried scallops in hot water until soft (chop the dried scallops into small pieces), cut the sausage and bacon into small pieces and set aside, chop the coriander and wash the green beans. Dry the water and set aside. Add water to the glutinous rice and cook it in a rice cooker according to the normal cooking mode. Peanuts should be fried and set aside.
2. Except for coriander, stir-fry all the side dishes, season with appropriate amount of salt and chicken essence, and set aside.
3. Add the cooked glutinous rice to the pan and stir-fry for a while. Add the ingredients and stir-fry evenly. Add an appropriate amount of soy sauce for color. Sprinkle sesame oil and coriander and stir-fry a few times before serving.
4. Put the fried glutinous rice in a rice cooker and keep it warm. It is best to simmer it for 1-3 minutes before eating, it will taste better.
Tips
Note: Chop the sausage and bacon first and soak them in oil to release the aroma, then stir-fry them with other side dishes to make them taste better.
Method three
Ingredients
200g pork belly, 100g glutinous rice.
Condiments
Prepare the right amount of salt, the right amount of MSG, the right amount of dark soy sauce, the right amount of blending oil, and the right amount of thirteen spices.
Method
1. Cut the pork belly into minced meat, cut the cabbage heart into fine dices, mince the garlic, soak the glutinous rice and yellow millet overnight and set aside.
2. Put minced pork belly, cabbage heart and minced garlic together and season to make filling. Set aside.
3. If steaming rice, you must first spread the glutinous rice on the plate, about half the depth of the plate.
4. Spread the meat filling and smooth it.
5. Steam in a basket for 20 minutes and then it is ready.
6. If steaming small meatballs, shape them into small meatballs.
Take the filling and shape it into small balls, then roll it in yellow millet or glutinous rice.
7. Steam the small meatballs for 20 minutes.
Method 4
Ingredients
Half a cup of glutinous rice and 1 and a half cups of rice.
Condiments
1 tablespoon rice wine, 1 tablespoon soy sauce, 2 tablespoons Japanese sweet rice wine (mirin), 2 cups water, 1 can canned kangaroo.
Ingredients
Appropriate amount of chopped black sesame or seaweed.
Method
1. Soak glutinous rice for 3 hours and rice for 30 minutes.
2. Then add water and all the seasonings above, and cook it as normal rice.
3. When the rice is ready and ready to be eaten, you can add black sesame seeds or chopped seaweed on top.
Method 5
Ingredients
150 grams of glutinous rice (soaked in water for 5-6 hours, or overnight), 4-5 shiitake mushrooms (soaked Dice), 1 Cantonese sausage, 8-10 dried shrimps, 5-6 scallops (small), crispy green onions.
Seasoning
Water for soaking dried shrimps and scallops (add or subtract 1/4 cup, adjust according to your favorite glutinous rice hardness) soy sauce/light soy sauce/soy sauce paste, sugar, a little Pepper and salt to taste.
Method
1. Prepare 150g of glutinous rice, soak it well, soak the sausage in water to remove the casings and slice them, cut the mushrooms into cubes, wash the shrimps and scallops, and soak them in hot water until soft. (about 30 minutes), reserve water for later use. Tear the scallops apart.
2. Add all the seasonings to the water in which the dried shrimps and scallops are soaked, stir evenly to form a sauce.
3. Add 1 tsbp of oil to the pot, stir-fry the green onions until fragrant, then add the sausage, shrimp, scallops and mushrooms to the pot, stir-fry until fragrant and set aside.
4. Pour the glutinous rice into the pot and stir-fry over medium heat. While frying, slowly add the sauce in batches until the glutinous rice is cooked. This process takes about 10 minutes.
5. Then add the freshly fried shrimps, mushrooms, sausages, etc., and continue to stir-fry evenly.
Method 6
Materials
300 grams of short-grain white glutinous rice, 475 ml of water, 150 grams of sugar, or appropriate amount, 2 mangoes, peeled and removed Core, slice, and 1 can (280g) of creamy coconut milk (optional).
Method
1. Put rice and water into a saucepan, put on fire and bring to a boil, then cover and reduce to low heat. Cook for 15 to 20 minutes until the water is completely absorbed.
2. Add the amount of sugar you need to the hot rice and mix. Divide rice into 4 bowls. Spread mango slices on each bowl of rice, then pour some creamy coconut milk on top of the mango sliced ??rice and serve.