Glutinous rice flour is made by soaking glutinous rice overnight, grinding it into slurry, and hanging it in a cloth bag overnight. When the water drips dry, the wet glutinous rice flour ball is broken up and dried to become the finished glutinous rice flour. , of course, you can also buy it ready-made in supermarkets. It can make foods such as glutinous rice balls (i.e. Yuanxiao) and family snacks, and is famous for its unique flavor. How to make sticky rice noodles delicious? Below I bring you a complete collection of sticky rice noodles recipes. Collection of recipes for making sticky rice noodles 1

How to make sticky rice noodles/steps

Sticky rice can be used to cook rice, rinse it with clean water, and then add appropriate amount of water (more than 12 seconds of sticky rice) mm) into the rice cooker for steaming.

Cooking fairy rice is done by steam heating instead of direct heating. The advantage is that it will not burn. The taste is fragrant and delicious. Put the cleaned rice in a porcelain bowl and add water. Place it in a layered steamer and heat it on the stove or induction cooker.

To cook white rice porridge, put the water into the pot and boil, then pour the washed rice in and cook over high heat until it is eight layers cooked. When it is cooked, turn on low heat and simmer slowly. During the cooking process And keep stirring.

Sticky rice noodle buns

1. Prepare sticky rice noodles

2. Put the sticky rice noodles, milk, eggs, sugar and yeast into the bread bucket and select Noodle menu

3. The dough mixed for the first time

4. Add salt and corn oil, and select the noodle menu for the second time

5. The dough that has been mixed for the second time is fermented in the bread machine

6. Ferment until doubled in size

7. Take it out and put it on the board and knead it for a few times to release air

< p> 8. Divide into equal portions and make bread dough

9. Place in baking pan

10. Put in oven to ferment

11 . Fermented

12. Brush with egg yolk liquid

13. Bake at 170 degrees for 25 minutes

14. Baked.

Fried sticky rice noodles

1. Add appropriate amount of water to the sticky rice noodles.

2. Stir until even and can form a ball.

3. Add appropriate amount of oil to the electric baking pan. After the oil is hot, press the glutinous rice dough into a cake shape and place it in the electric baking pan.

4. Fry for a while, turning over, until it becomes sticky. Just sprinkle with sugar after serving.

How to make bowl cake

Wash the red beans and steam them until soft, mix the rice flour with 2 cups of water, add raw oil and set aside

The remaining Bring water and sugar to a boil, add to the rice flour slurry and mix well

Grease a small bowl with oil and steam until hot. Put an appropriate amount of red beans in each bowl, pour the rice slurry until it is 70% full, and arrange it on top of the steamed rice. Steam it over high heat for about 20 minutes, and use bamboo skewers to pick it out and eat

How to make Cantonese-style white sugar cake

Mix rice flour, sugar and water and stir evenly

< p> Pour the mixed slurry into the pot, turn on low heat and cook while stirring. If it becomes sticky when heated to the bottom, immediately remove from the heat and stir continuously until the lumps disappear. Repeat this action until the slurry is viscous

It is best to cool the slurry to about 35 degrees after it is viscous

Mix the yeast, baking powder and 15ml of water and pour it into the cooled Stir the slurry evenly. Let sit for two hours. (The time depends on the temperature of the place. If it is cold, you can ferment for a while until the slurry has a lot of bubbles.)

Add half a teaspoon of vegetable oil and stir evenly. Have hot water ready in the pot.

Grease a steamer or plate with a little oil and pour the slurry into it.

Steam over high heat for 20-25 minutes.

Wait to cool and cut into pieces. You can put it in the refrigerator and wait for the sugar cake to cool down a bit before it tastes better and more refreshing! How to make sticky rice noodles Part 2

As a kind of food, yellow rice noodles are more suitable for the general population to eat, especially those who are weak and often affected by some diseases. Yellow rice noodles provide your body with more nutrients and various ingredients it needs.

Ingredients

Half yellow rice noodles

Common flour and half yeast pink bean filling

Steps to make sticky (nian) bean buns with yellow rice noodles

1. Mix the yellow rice noodles and flour, add an appropriate amount of yeast powder, add warm water, and knead into a smooth dough, place it in a warm place to ferment. Because there is sticky rice flour, the dough will not rise very big.

2. Divide the risen dough into small doughs, roll them into slightly thick cakes about 10cm in diameter, add red bean filling, wrap and shape them

3. Wrapped bean buns Put it into the pot, wait for 15 minutes, then steam over high heat. After the water boils, wait for 15 minutes

Tips

This time the bean buns are made from yellow rice flour, which is millet. Peeled yellow rice, ground into flour, is very sticky when cooked. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. It has the effects of nourishing yin, lungs and large intestine. However, people with hot and dry bodies should not take it.

Yellow rice noodles and sticky bean buns are actually a more traditional way of eating, but now with people’s need for delicious food, yellow rice noodles serve our health in different forms, but we must pay attention to If you are a person with a hot body, it is not suitable for consumption, which is not good for our health. Collection of recipes for sticky rice noodles Part 3

Properties of sticky rice

1. Family and genus

Sticky rice: sweet, mild and warm in nature. Cooking porridge in the morning can relieve stomach qi, aid digestion, and produce body fluids. Eat porridge every morning to grow muscles and increase appetite. Patients with indigestion, acute gastroenteritis, high fever, and patients after gastrointestinal surgery should not eat sticky rice.

2. Origin

The main producing areas of sticky rice are in the three northeastern provinces, and some are also found in the south.

3. Alias ??

Sticky rice includes: yellow rice (sticky millet), glutinous rice (jiangmi), etc., also called japonica rice.

4. Introduction

Sticky rice is not included in ordinary reference books. From "Xinhua Dictionary" to "Cymology", what is recorded is japonica rice, glutinous rice, and indica rice. Although rice cultivation has a long history in China, until the early Northern Song Dynasty, in the vast area north of Lingnan, rice varieties were poor, yielded low, and were grown only once a year, so they matured late. In the fourth year of Xiangfu reign of Emperor Zhenzong of the Song Dynasty (1011), Jiangsu, Zhejiang, and Lianghuai, which were the main grain-producing areas in China at that time, suffered from severe drought. The rice harvest failed, and the people's sentiments fluctuated, which alarmed the court. Zhenzong can be called a wise king. Hearing that rice from the Champa State was commonly planted in Fujian. This kind of rice is grown twice a year, matures early, is drought-resistant and has high yield. He immediately sent people to transport 30,000 dendrobium seeds from Fujian to Jiangsu, Zhejiang and Huaihe. ,Promote. By the Ming Dynasty, this rice variety had become a mainstream variety across the country, and the special name "Zhancheng rice" or "Zhan rice" appeared in Chinese. In order to indicate the nature of the word "Zhan", the word "Zhan" was added with an ideographic meaning. Next to the shape is "rice", this type of rice is "sticky rice". "Sticky rice" is originally a type of japonica rice, but just because it has become the mainstream variety, this colloquial word is replaced by japonica rice in daily life. Therefore, the word "sticky" in "sticky rice" as a common word has a different meaning from the word "sticky" in "sticky". Champa, the birthplace of "sticky rice", was an ancient country that existed in southern Vietnam today. It was destroyed by Jiaozhi in the north at the end of the 17th century. It can be seen from this that the "sticky" in "sticky rice" is a Chinese loanword with a long history.

The nutritional value of sticky rice and the benefits of eating sticky rice

Sticky rice: sweet and mild in nature, strengthens the spleen and stomach, nourishes the essence and strengthens the will, harmonizes the five internal organs, promotes blood circulation, and improves intelligence. It improves ears and eyesight. Cooking porridge in the morning can relieve stomach qi, aid digestion and produce body fluids. Eat white porridge every morning to grow muscles and increase appetite.

The best time to eat sticky rice

There is no time limit, you can eat it at any time.

How to buy sticky rice

1. Look at the white belly: There is often an opaque white spot on the belly of rice. The white spot is called "heart white" in the center of the rice grain. The abdomen is called "outer white". The white part of the rice has lower protein content and more starch. Generally, rice with too high moisture content, unripened and immature rice after harvest will have larger white belly.

2. Look at the hardness: The hardness of rice grains is determined by the protein content. The harder the rice, the higher the protein content and the better the transparency. Generally, new rice is harder than old rice, rice with low water content is harder than rice with high water content, and late indica (japonica) rice is harder than early indica (japonica) rice.

3. Look at the burst waist: The burst waist is caused by the loss of balance between the inside and outside of the rice grains after the rice is heated rapidly during the drying process. When eaten, popcorn rice is rotten on the outside and raw on the inside, and its nutritional value is reduced. Therefore, when choosing rice, you should carefully observe the surface of the rice grains. If there are one or more horizontal cracks on the rice grains, it means that it is fried waist rice.

4. Look at the newness: The aging phenomenon of rice is serious, the color of old rice becomes darker, the viscosity decreases, and the original fragrance of rice is lost. Therefore, you should carefully observe the color of the rice grains. Rice that is gray powdery or has white grooves on the surface is old rice. The greater the amount, the older the rice is. At the same time, hold up the rice and smell it to see if the smell is normal. If there is a moldy smell, it means it is old rice. In addition, check whether there are insect-eaten grains in the rice grains. If there are insect-eaten grains and insect corpses, it also means that it is old rice.

5. Read the label: When purchasing rice, consumers should also pay attention to the content marked on the package. For example, whether the product name, net content, name and address of the manufacturer, production date and shelf life, quality grade, product standard number, etc. are marked on the packaging.

6. Look at the yellow grains: The yellowing of rice grains is due to the chemical reaction of certain nutrients in the rice under certain conditions, or it is caused by microorganisms in the rice grains. These yellow grains have poor aroma and taste, so when purchasing, you must observe the amount of yellow grain rice.

Side effects of sticky rice

The applicable population of sticky rice can be eaten by the general population. Taboos for eating sticky rice: The protein content of sticky rice is relatively small, so it is not a complete protein and its nutritional value is not as good as animal protein. Collection of Recipes for Sticky Rice Noodles Part 4

Introduction to Sticky Rice

Sticky rice is also called indica rice and is the least waxy variety among all kinds of rice. The rice grains are slender or oblong, with the length of the longer being more than 7 mm. After cooking, the rice yield is high, the stickiness is low, the rice is brittle, and is easily broken during processing. The cross section is oblate, and the color is white and transparent. There are many, including translucent and opaque.

According to the rice harvest season, it is divided into early sticky rice and late sticky rice. Early sticky rice has thick and short grains, is pink-white in color, has a large belly, is rich in powder, has a fragile and brittle texture, is less sticky than late sticky rice, and is of poorer quality. Late sticky rice has slender and slightly flat grains, fine tissue, usually transparent or translucent, smaller belly white, more hard grains, greater oiliness, and better quality.

Methods for eating sticky rice

It is not advisable to wash the rice multiple times. When washing the rice, vigorous scrubbing and excessive stirring will destroy the nutrients on the surface of the rice grains. If the rice is soaked for a long time, it may break.

How to eat sticky rice (recipes)

How to make radish sticky rice porridge

Ingredients: 50 grams of sticky rice, 1 large white radish.

Method: Boil the radish, grind the juice to remove residue, and add water to the radish juice to make porridge.

How to make steamed pork rolls

Ingredients: 125g sticky rice, 400g pork, 50g tofu skin (oil skin), 50g soy sauce, 2g cinnamon, 2g star anise, 10g white sugar, 1g cloves , rice wine 40g.

Method: Wash the rice, drain off the water and dry it in the sun. Add cloves, cinnamon and star anise to the pot. Fry the rice over low heat until it turns yellow and fragrant. Take it out, let it cool and then grind it. Make thick rice noodles; soak the tofu in warm water until soft; scrape and wash the pork, cut into long slices about 10 cm long and 0.3 cm thick, put them in a small basin, add soy sauce, rice wine, and white sugar, mix well, and marinate for about 1 hour, let the condiment juice penetrate into the meat, then add rice noodles and mix well; take a small steamer, spread the soaked tofu clothes on the steamer mat, and then place each meat roll neatly in a cylindrical shape on the tofu clothes. Steam over high heat for about 2 hours and serve in original cage.

How to make water spinach and lean meat porridge

Ingredients: sticky rice, water spinach, water chestnuts, lean pork, lard (refined), salt, MSG.

Method: Wash the sticky rice and soak it in cold water; wash the water spinach, break the stems and cut into minced meat; wash the lean pork and chop into minced meat; peel and wash the water chestnuts and cut them into pieces. Break it into pieces; add water to the pot, add sticky rice, and bring to a boil over high heat; when the rice grains are about to bloom, add minced meat, water chestnut grains, water spinach, and season with lard, salt and MSG; continue to cook until the rice is rotten. The meat is cooked.

How to make homemade rice flour

Materials: half a bowl of rice flour, mixer, sieve.

Method: First, take half a bowl of rice you usually eat (depending on the amount you need), wash it slightly, soak it in water for half an hour, drain the water after half an hour, and then put the rice into a blender During grinding, because rice is water-absorbent, it will form into lumps after dry grinding, so it needs to be sieved. Sieving can also sort out the unground parts. Pass it through the sieve once (you will find it is a little finer), then stir it a second time, and pass it through the sieve again; finally, stir it a third time, and pass it through the sieve again. After passing through the sieve, it will look like powder. Homemade sticky rice noodles are ready.

Precautions for eating sticky rice

1. Who cannot eat sticky rice

People without taboos.

2. Applicable people for sticky rice

The general population can eat it.

3. Taboos in eating sticky rice

The protein content of sticky rice is relatively small, so it is not a complete protein and its nutritional value is not as good as Animal protein.