I accidentally made a glutinous rice cake last night, and it felt delicious. So I want to share some delicious food that can be made of glutinous rice. Soft waxy taste can also increase some appetite, which can save the stomach with poor appetite.
This glutinous rice cake is an accidental fresh way to eat. The weather is cold and cool, especially in summer. With red dates and raisins, it is sour and sweet, and the method is super simple.
[List of Ingredients] Glutinous rice150g, red dates, raisins and honey 5g.
[Production Steps]
1. Pour150g of water into the bowl, and then press the cook button. The amount of water is probably more than one knuckle of glutinous rice. Remove the steamed glutinous rice and let it cool slightly for later use.
2. At this time, we will wash the red dates, cut and core them, and divide them into two halves. Raisins can also clean dust on the surface.
3. Prepare a mold, spread a layer of plastic wrap at the bottom to facilitate demoulding, put red dates, compact glutinous rice, put raisins, continue to spread glutinous rice, press it more tightly, and put red dates and raisins on it.
4. Cover with plastic wrap and refrigerate for more than 2 hours. Take it out and cut it into pieces, then brush it with a layer of honey and enjoy it.
How many friends don't want to cook at night? It's hot recently, and I have lost my appetite to eat, not to mention cooking four dishes and one soup after work every day. It's simply too tired. Then the following simple and delicious glutinous rice fried rice can be understood.
? Ingredients list?
1 00g glutinous rice, half a ham, sausage and mushroom, half an onion and dried eggs,1piece.
Zanthoxylum bungeanum 1 green bean, appropriate amount of corn, appropriate amount of salt, soy sauce pepper and chopped green onion.
? Production steps?
1, let's soak rice first. 100g of glutinous rice is soaked in clear water for 6 hours. It is recommended to soak rice overnight. When you do this, you don't have to wait. The soaked glutinous rice will be broken with your fingers. Drain and set aside.
2, to prepare side dishes, half a ham sausage, you can use Cantonese sweet sausage, otherwise the sausage will be more fragrant, because there is no at home, just use ham sausage instead, diced for later use.
3, sliced mushrooms, half an onion is enough, diced, a piece of dried eggs, you can also dice dried beans, a pepper, diced, this is a vegetable pepper, it is not spicy.
4. Peel some green beans and eat some corn.
5. Heat the non-stick pan. Don't worry about pouring oil. Stir-fry the mushrooms first, and stir-fry the water inside, so that the taste will be more fragrant. Pour some oil to heat it, and then stir-fry the onion. The onion tastes really fragrant, but don't put too much, which will rob the taste.
6. Now add green beans, corn and dried beans and stir-fry for a while, add some salt to taste, add glutinous rice and stir-fry. Stir-fry over medium heat until you think glutinous rice is a little sticky, and then add water.
7, remember to use boiling water, and don't add too much at a time, add it several times, cover the pot and simmer for a while. Stew for about 3 minutes each time, and it will be almost cooked after 3 times. Add some soy sauce, pepper and other seasonings, and add ham and pepper. Keep stirring for a while, and you can almost cook.
8. Take another handful of chopped green onion before cooking. It looks really attractive. I can't wait to taste it, because the glutinous rice was soaked all night in advance. In addition to being particularly easy to cook, the taste is needless to say, especially soft and glutinous, with various vegetables and mushrooms. Besides being nutritious, it really smells good. I strongly suggest you give it a try.
How can there be no cool drinks in hot summer? This glutinous rice wine is a must-have in summer! Just fermented rice wine is like a drink. It is especially delicious when stored in the refrigerator. After a long time, you will taste sweet rice and wine. Oh, it's easy to get drunk if you drink too much!
? Ingredients list?
250g of black rice, 750g of glutinous rice and 8g of angel liqueur.
500 grams of warm boiled water and 400 grams of cold boiled water.
1, let's soak rice first, 250 grams of black rice and 750 grams of glutinous rice, and soak in water for one night.
2. The glutinous rice was dyed the next day, and the color of the wine made later would be more beautiful. The soaked rice will be dumped first, then washed with clear water, and then dumped and drained.
3. Put the steamed cloth on the steamer mat, pour in the drained glutinous rice, spread it flat, and then dig some small holes with chopsticks, so that the rice will cook faster when steaming.
6. 8 grams of Angel Liqueur koji was melted with 500 grams of warm water.
5. Take it out and pour it into a clean basin. Pick it up with chopsticks and let it cool. Let it cool to about 30. It's almost not hot, but it's not completely cool. Just grab it.
6. 8 grams of Angel Liqueur koji was melted with 500 grams of warm water.
7. Then put the glutinous rice into a water-free and oil-free container, one layer of glutinous rice and one layer of koji water. When you put the glutinous rice, you should compact it, and then pour in two spoonfuls of koji water. Repeat this action until the glutinous rice is completely packed. Pour all the remaining distiller's yeast water into the top layer at one time, and then cover it for normal temperature fermentation.
8. The recent temperature is especially suitable for the fermentation of koji. Our temperature is around 28 degrees. After 2 days, we can see a lot of liquid. Pick up the jar and shake it gently. The rice has been completely taken out of the jar, and our first fermentation is finished.
9. Then open the jar, pour 400 grams of cold boiled water, and continue sealed fermentation at room temperature for 3 days. In three days, it will be full of sweetness and our wine will be ready.
10, rice wine is pressed with a spoon. This jar is relatively large and deep, so it is not convenient to separate the rice wine. We pour out the wine first, and then filter out the rice wine.
1 1, find a thin screen in the middle, and then scoop out the liquid and put it in. This pink liquid is rice wine, which is very sweet and delicious. After being sealed with a lid, it can be stored in the refrigerator for a long time.
12, the longer the time, the stronger the flavor of the wine, and the ice-cold and refreshing wine is especially suitable for drinking in summer, and the rest of the wine is also packed in clean cans. Sealed and stored in the refrigerator. Just take it out and cook it when you eat it. It's also very sweet and smells like wine. It is especially delicious to cook jiaozi.
What's for breakfast in summer? Of course, simple and delicious food comes first! A catty of dumpling skin with glutinous rice stuffing is a delicious steamed dumpling! If you can't finish it, you can freeze it in the refrigerator. Just take it out and steam it next time
? Ingredients list?
500g glutinous rice sausage125g carrot170g mushroom130g.
500 grams of dumplings, salt, soy sauce, pepper and chopped green onion.
? Production steps?
1. Let's soak the rice first. Steamed glutinous rice dumplings actually prefer Shanghai's practice. Here is 500 grams of glutinous rice that I soaked all night in advance. After draining, it can be used directly.
Now let's prepare the side dishes. Sausage is125g. Today, we use Cantonese sausage, which tastes very sweet. If you don't like sweet food, you can change it into sausage and cut it into cubes.
3. Carrots170g, diced, mushrooms130g diced.
Don't pour oil after the pot is hot. Stir-fry the mushrooms until dry, then pour in the right amount of oil and sausage, stir-fry the oil inside, and then add carrots and raw glutinous rice.
5. Now stir fry slowly over medium heat. When glutinous rice feels a little sticky, you can add water. Use boiled water, add a little at a time and add it twice. Each time is about 2 minutes. At this time, the glutinous rice is ripe.
6, add salt, soy sauce, pepper, mix well to adjust the taste, and then add a handful of chopped green onion before the pot, the filling is ready.
7. Today, we use 500 grams of dumpling skin as a spoon, and one dumpling skin has a spoonful of stuffing. You don't need to keep your mouth shut when making steamed dumplings. Just hold the edge of steamed dumplings with your thumb and forefinger and gently close them. In fact, it is much easier than making buns, and its shape is more casual. Another way is to squeeze the waist a little hard, and the shape of a smile will come out.
8. Steam on the pot, steam on high fire 15 minutes, and take out the pot. I can't wait to try it, and the color is very attractive. The skin is thin and the stuffing is big, and the taste is a bit waxy. It's delicious, oily but not greasy. There are fewer dishes cooked today, and one bite is just right.
When it comes to eating glutinous rice, of course, glutinous rice sausage is indispensable. Steam directly in summer, and the soft glutinous rice will not get angry. Children and adults will love it!
? Ingredients list?
500g of glutinous rice, appropriate amount of casing, 500g of pork, onion 1 piece, appropriate amount of mushroom, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, oyster sauce, pepper, salt, sugar, soy sauce, soy sauce and oyster sauce.
? Production steps?
1, 500g of glutinous rice is soaked in water for one night in advance;
2. After washing the casing with clear water, soak it in white wine for half an hour to remove the smell, and wash it twice before filling the sausage.
3.500 grams of pork is cleaned, then the pigskin is cut off, and then cut into pieces and ground into minced meat in a cooking machine;
4. After pouring out, start seasoning, Jiang Mo, chopped green onion, salt, soy sauce, cooking wine, oyster sauce and pepper, stir well, cover with plastic wrap and marinate for 30 minutes;
5. Next, prepare an onion and a proper amount of mushrooms. After the onion is cut in half, it is directly diced. Cut the mushrooms into strips and dice them, and pack them all for later use.
6. Then pour out the soaked glutinous rice and control the moisture;
7, hot oil from the pot, pour onions and mushrooms and stir fry, stir fry with glutinous rice, stir fry with salt, sugar, soy sauce, soy sauce and oyster sauce, then turn off the fire and let it cool;
8. After completely cooling, pour it into the meat and mix well. If you want a rosy color, you can add half a spoonful of red biscuit rice flour. After mixing well, you can fill the sausage.
9. Brush the enema head with oil, take out the casing and tie a knot at one end to prepare the enema. First, put on all the casings, and then fill the enema with glutinous rice stuffing, so that it can be filled. When filling, it is seven minutes full, and the glutinous rice will expand when steaming, leaving room, otherwise the casing will burst;
10, tie a knot after pouring, tie a rope in the middle like a sausage after all pouring, and then stick a small hole with a toothpick to prevent flatulence and rupture;
1 1, and then it can be steamed. Put it in a steamer and steam for 40 minutes on low heat. Don't open a big fire, or it will be easily steamed. You can cook it then.
Delicious glutinous rice sausage is ready! You don't need to dry or cook, you just need to cut it into small pieces and eat it. It tastes especially fragrant when it is salty and soft. Usually, I'm tired of crispy sausages and corn sausages, so I want to change my taste. If I can't finish it, I can also keep it in the refrigerator. It is also very convenient to carry around.