Question 1: How to make glutinous rice without sticking together? Add more sticky rice and less glutinous rice

If it sticks to the pan:

Make rice , easy to stick to the pan. A solution has now been found. After the rice is cooked, there is a lot of steam in the pot. If you allow the steam to release slowly and naturally, then remove the pressure limiting valve and open the lid, the rice will not stick to the pot. If you are in a hurry to eat, unplug the pressure limiting valve before the steam is released naturally and let all the steam spurt out at once. If you open the lid immediately, there will be a layer of rice stuck to the bottom of the pot, which is difficult to shovel off. So as long as you put the lid on the pot tightly again after serving the first meal, without adding a pressure limiting valve, and then open the lid when the second meal is served, the rice stuck to the bottom of the pot will be easily shoveled off.

It is very simple to use a pressure cooker to make the bottom of the pot non-stick: first do not add the valve, then add the valve after the heat is released, turn off the heat immediately when there is a sound, and when the pressure disappears, you can open the pot and eat. It saves fire and does not stick to the bottom of the pot. If you use the fire properly, there will be no casserole. There are two points to note: First, according to the nature of the rice, water should be added appropriately so that the rice grains are soft and hard; second, the pressure in the pot should be maintained after turning off the heat, and do not rush to deflate or force cooling. Therefore, it is best to cook first and then cook. When the food is ready, the meal will be ready.

If you use a few meters to make rice for two or three people, half of it may stick to the pot. After practice, I found a simple method: immediately after the rice is cooked, place the pressure cooker in a prepared basin of cold water and take it out in two or three seconds.

Question 2: How to make glutinous rice? The making of glutinous rice has a long history, and you can also feel the charm of these specialties during the making process. Glutinous rice is a very unique Guizhou specialty snack. Glutinous rice is made of glutinous rice as its main material, cooking methods and taste. You can also follow the recipes provided by the Meishijie website to make special snacks! Guiyang people first received "breakfast money" from their parents when they were in elementary school. After going to work, the one breakfast they can't live without is glutinous rice. In the early morning, during the rush hours for work and school, you will definitely see dozens of people gathered around a small car near the station or in front of the school, staring directly at the hand of the stall owner, holding one or fifty cents of RMB in one hand. While constantly urging: "Boss, hurry up, you're going to be late!", "Boss, the bus is coming, hurry up, please give me a break first!" The guests finally got the hot glutinous rice. I didn't care that it was hot, so I couldn't wait to take it into my mouth, and then breathed out the hot breath with satisfaction... If you want to eat more nutritiously, you can also add soy milk for 50 cents, and you can be full for 1.50 cents. And it’s also very nourishing. The making of glutinous rice sounds very simple, but in fact it is very troublesome to make - the glutinous rice is soaked in water the night before (it must be soaked the first day, otherwise no matter how steamed it is the next day, it will not be elastic and soft) Effect), mix the soaked glutinous rice and sticky rice in a ratio of 8:2 early the next morning and steam them in a pot. After the "raw rice is steamed and cooked rice", add soy sauce and lard while it is hot and mix well. (Watch it while it's hot, otherwise the glutinous rice will clump together when cold and won't mix evenly). When eating, just wrap the prepared shredded egg skin, chopped green onion, oily chili, cold folded ear root, peanuts and other condiments in the rice. In recent years, glutinous rice has developed a new "high-end product", which is "Zhenfeng glutinous rice". Different from Guiyang glutinous rice, Zhenfeng glutinous rice is not mixed with soy sauce after steaming. Instead, salt is added and then soaked in a lot of lard. The rice grains are shiny and chewy. And the ingredients added are a bit more "high-end": marinated pork leg slices, dried radish shreds, and oily chili peppers, which makes eating it another kind of enjoyment. Of course, the prices are also much more "high-end". The famous "Huangjia Glutinous Rice" on Dusi Road costs about three and a half yuan per serving. Guiyang's glutinous rice is just like Guiyang people, simple, simple yet rich in connotation. Whether you want to eat "petty bourgeoisie" glutinous rice for three and a half yuan or a lump of "grassroots" glutinous rice for one yuan, in addition to your wallet, you also need to consider whether you have time?

Question 3: How to make glutinous rice for wedding banquets. How to make glutinous rice for rural banquets in Guang'an:

Generally, half a catty of 250 grams of raw glutinous rice (wine rice) is used for each table × Table n is about making raw glutinous rice. Wash the raw glutinous rice and put it into the boiling water in the pot. The water in the pot is submerged over the glutinous rice. The water is one finger higher than the glutinous rice. Cover the pot lid and bring the glutinous rice to a boil over high heat. Then, simmer over low to low heat, that is, simmer. After cooking the rice for about half an hour, the glutinous rice will be ready.

Then shovel out the cooked glutinous rice and spread it out in a large basin, without the rice cakes.

Wash and dry the empty iron pot, add pure pork suet, and after the oil is hot, pour the glutinous rice into the iron pot and stir evenly. While stirring, add the bean paste and sugar. , put the mixed glutinous rice into a ceramic bowl. In order to turn the glutinous rice well and keep the glutinous rice in a round shape, put a few bamboo leaves and a little vegetable oil in the empty bowl, fill it with glutinous rice, and put it on the steamer over high heat. After steaming, take out the glutinous rice bowl from the cage, cover it with a larger glutinous rice bowl than the cage, turn it 180 degrees, and take out the original bowl. Since the glutinous rice has stickiness, shake the two bowls up and down twice to remove them. In the bottom bowl, take out the bamboo leaves, put 50 grams of white sugar on top of the steamed glutinous rice, and deliver it to the banquet table by the cooks at the banquet, shouting on the way: "Here it comes! Look up! The glutinous rice is here!"

Question 4: The method of making glutinous rice for breakfast is as follows:

Ingredients

Ingredients: 1 catty of glutinous rice (quantity depends on the number of people)

Ingredients: a 6-8 mushrooms, b half a tael of shrimp, c fresh pork (the kind with a little fat), shredded ginger, a little green onion

Ingredients: 1 tablespoon dark soy sauce, 3 light soy sauce tablespoon, 1 tablespoon cooking wine, diced, appropriate amount of salt, 1 tablespoon lard (personal preference)

Method

1. Wash the glutinous rice and start cooking;

< p> 2. Soak ingredients a and b in hot water until soft, wash and then cut into cubes;

3. Cut ingredient c into cubes;

4. Cook the rice Finally, after preheating the oil, add c, shredded ginger and white part of scallion and saute until fragrant, add cooking wine to remove the fishy smell, pour in a and b, 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 (color), light soy sauce (seasoning), sugar, and salt. If you want the rice to be more crystal clear If it's smooth, you can add some boiled lard and stir-fry for a while and it's done.

Question 5: How to make glutinous rice to sell Zhenfeng glutinous rice

Zhenfeng glutinous rice has been a famous snack as early as the Jiaqing period of the Qing Dynasty . The main raw material is high-quality glutinous rice. When making it, soak the glutinous rice thoroughly in cold water, simmer and steam it twice, fry it with cooked lard, put it in an iron pot, and keep it warm for later use. Select lean meat, marinate it with special spices for a few days, and fry it until it's semi-dry. When serving, cut the meat into thin slices and cover it with glutinous rice. Zhenfeng glutinous rice, fragrant rice and crispy meat, oily but not greasy, beautiful color, rich and refreshing flavor, can be called a unique traditional food.

Raw materials and ingredients: high-quality glutinous rice, lean pork, lard, pickled radish, mung bean sprouts, water-coated kelp, green onions, oily chilies, soy sauce, and appropriate amount of MSG.

Specific production method:

1. Rinse the glutinous rice and soak it in water for 5 hours. Filter out the water and steam it over high heat for 3 hours. In the meantime, you should often use chopsticks to chop the glutinous rice. Spread and steam until soft and hard evenly. Remove from the drawer and add lard to the wok and stir-fry evenly. Leave the oil in the pan and lower the heat to a simmer to maintain a certain temperature.

2. Cut the lean meat into pieces of about 250 grams, marinate it with star anise, back spice, pepper, cinnamon, salt, soy sauce for four to five days, remove the spices, and heat the rapeseed oil in the pot until Heat 60% and fry the meat until semi-dry. Strain the oil and let it cool, then cut into thin slices and set aside.

3. Cut the pickled radish into small dices, blanch the mung bean sprouts in boiling water, drain the water, cut the kelp into thin strips, and cut the green onions into chopped green onions.

4. When eating, put the glutinous rice in a bowl, add sliced ??meat, pickled radish, mung bean sprouts, kelp, green onion, oil chili, soy sauce and MSG and mix well. Flavor characteristics: rice-flavored meat crisp, oily but not greasy, rich and refreshing flavor. It is a traditional delicacy from Zhenfeng County, Guizhou.

Preparation points: The glutinous rice should not be steamed too soft, it is better to be slightly hard.

Question 6: How to make cooked glutinous rice delicious depends on personal taste. Generally, the following methods can be used:

Ordinary glutinous rice

Ingredients preparation: appropriate amounts of red beans, coix kernels, glutinous rice, melon seeds, and diced cucumbers.

Production steps:

1. Wash the red beans and coix kernels with water and put them into the pot to steam for 20 minutes

2. Then put Add a little glutinous rice and melon seeds and steam them with water, then sprinkle with diced cucumbers and serve.

Glutinous rice with spareribs

Ingredients: spareribs, mushrooms, lotus root, glutinous rice

Production steps:

1. Steam the glutinous rice. spare. Soak the mushrooms and set aside. Wash the lotus root.

2. Slice soaked mushrooms.

3. Braise the pork ribs (the braised process is omitted), be careful not to reduce the juice, and the heat can make it tender.

4. Take out the ribs and set aside.

5. Pour the mushrooms into the sauce used for the braised pork ribs and stir-fry until the mushrooms have enough juice. No need to collect all the juice.

6. Chop the lotus root into dices and mix with the steamed glutinous rice. If there is any remaining braised juice in the pot, pour it all together and mix well.

7. Place on a plate and steam. After smelling the aroma, turn off the heat and take out the pot after 5 minutes.

Pineapple glutinous rice

Ingredients: fresh pineapple and glutinous rice

Production steps:

1. Remove the stems and excessive lengths from the pineapple Cut off the tip of the pointed leaf and use it as a cover. Remove the pineapple flesh and chop it into fine pieces.

2. The glutinous rice is soaked in water, washed and then steamed. Take a ball of glutinous rice and mix it with finely chopped pineapple, fill it into the hollowed pineapple, add the pre-cut lid, put it back into the wooden steamer and steam it until the pineapple is cooked.

Pineapple rice looks like a complete pineapple, beautiful and elegant in shape. Inside the pineapple shell is a soft rice ball that combines pineapple meat and glutinous rice. The rice has a distinct pineapple flavor, making it a unique food.

Eight-treasure rice with lard and sand

Ingredients: 500 grams of glutinous rice, 10 grams each of candied date slices, longan meat slices, red and green melon shreds, sugar lotus heart (half slice), and green plum slices. 25 grams each of small kumquats and diced suet, 5 grams of melon seeds, 150 grams each of white sugar bean paste, and 50 grams of lard.

Production steps:

1. Place the glutinous rice in a container, soak in cold water for 2 to 3 hours, take it out, put it in a cage (put gauze underneath), spread it flat, and cover it Yan, steam over high heat for about 20 minutes (the rice is cooked).

2. Pour the rice into a porcelain basin, add sugar and lard and mix well.

3. Take a large bowl, coat it with cooked lard (anti-stick), place longan meat, candied dates, red and green melons, melon seeds, candied lotus hearts and green plum slices in various bright and beautiful shapes. pattern; then pry up a part of the glutinous rice and spread it out into a bowl shape, put lard bean paste (mixed with diced oil) in the middle and spread it out; then pry up the glutinous rice, cover it firmly, stick it to the light, and steam it thoroughly in the upper drawer over high heat; steam it When the oil, sugar and rice are mixed together, take it out of the basket; put it in the basket and steam it thoroughly the next day; after three re-steamings, when the rice turns red, it covers the plate, remove the bowl and you can eat it.

Flavor characteristics: beautiful graphics, soft and sticky, sweet but not boring, oily but not greasy. If it is poured with orange thick juice made from orange powder (or fresh orange peel), sugar, appropriate amount of water, a small amount of starch and essence, it will be more sour and sweet.

Question 7: How to make sweet glutinous rice

Question 8: How to make sweet glutinous rice at home (simple) Ingredients for making glutinous rice at home (simple)

Glutinous rice based on (Individual) Weight

Half a catty of lean meat

Appropriate amount of chopped green onion

Appropriate amount of peanut oil

Appropriate amount of pepper

Appropriate amount of salt

Appropriate amount of soy sauce

Home (simple) sticky rice recipe

Soak the glutinous rice in water for more than 3 hours.

Mince the lean meat (you can also add corn, radish, fungus... my favorite), and cut green onion into sections.

Put the glutinous rice into the rice cooker with the same amount of water as usual.

Add oil and stir-fry the lean meat into cubes, add a little soy sauce, then put the cooked glutinous rice into the pot to cool, stir evenly and stir-fry, add appropriate amount of pepper and salt, and add chopped green onion. , complete