Osmanthus fragrans glutinous rice lotus root: lotus root 1 knot, half bowl of glutinous rice, 3 spoonfuls of sugar (45g), 2 spoonfuls of osmanthus fragrans honey (30ml).

Practice: 1. Firstly, washing the glutinous rice, then soaking in clear water for 4 hours, and draining for later use;

2. Wash the lotus root, scrape off the skin with a knife, cut 2.5 cm from one end of the lotus root, leave it as a cover, fill the glutinous rice into the lotus root, cover the pedicle and fix it with several toothpicks. Then put the soaked glutinous rice lotus root into the pot, add sugar, inject clean water without lotus root, cook for 60 minutes on high fire, and take out the glutinous rice lotus root to cool. Then cut the glutinous rice lotus root into pieces, put them on a plate, and pour them with osmanthus honey.

Note: First, put glutinous rice into the lotus root without leaving holes. You can poke with chopsticks while pouring. Then put the prepared glutinous rice lotus root in the refrigerator to cool down, which also has a special flavor. Try not to use iron when cooking, lest the lotus root turn black.

2. Glutinous rice ribs:

Ingredients: ribs, glutinous rice,

Seasoning: onion, ginger, soy sauce, salt, cooking wine, pepper, spiced powder,

Exercise:

1. Wash the glutinous rice and soak it in clear water for 4-8 hours (the purpose of soaking is to cook it).

2. Wash the ribs and marinate them with soy sauce, cooking wine, salt, pepper and spiced powder for 30 minutes to make them tasty.

3. Put the ribs of 1 1 into glutinous rice and roll them several times to cover them with glutinous rice, and then put them into a container.

Step 4 use a steamer. When water boils, it is steaming. Put the coded ribs on the fire and start steaming for about 40 minutes.

Description: meatballs with pork stuffing instead of ribs are rice balls.

3. Babao rice:

Ingredients: red dates, white glutinous rice, peanuts, green and red silk, raisins, hawthorn cakes, etc.

step

1, washed glutinous rice, soaked in clear water for about 4 hours first, and soaked in Watson when soaking (peanuts are not ripe easily).

2.？ Oil the bowl first.

3. Cut the hawthorn cake into 2mm thickness according to the original width and put it in a bowl.

4. Seed the jujube, cut the jujube in half, and put it in the blank in the center of hawthorn in the shape of a flower.

5. Put the glutinous rice, peanuts, sugar, green and red silk and raisins into another bowl and mix them evenly, then put them into the set bowl and flatten them, and sprinkle with green and red silk.

6. Steam in a pressure cooker for 30 minutes.

Take out the steamed eight-treasure rice, take a plate and buckle it on the plate while it is hot.

Such a beautiful and delicious eight-treasure rice is ready!

4. The practice of glutinous rice is to introduce the cuisine and its function in detail: fine staple food.

Glutinous rice making material: main ingredients: glutinous rice flour150g, corn flour 20g.

Seasoning: 20 grams of sugar, 200 ml of water, one tablespoon of oil, and stuffing: red bean paste teaches you how to make glutinous rice paste, which is delicious. The amount of corn flour affects the hardness of glutinous rice balls, which are less sticky and more tough, and can be added appropriately according to personal taste. 2. Put the stirred material into a microwave oven container with a cover and heat it at the maximum power of the microwave oven for 4 minutes. This is what it looks like when it comes out. Stir the cooked dough slightly (similar to kneading dough), wrap it in oven paper or plastic wrap and let it cool. Please note that both oven paper and plastic wrap should be moistened with water in advance to prevent adhesion. When the dough is cool enough not to burn your hands, you can start to wrap the dough. Dip your hands in water when wrapping, also to prevent sticking. 5. After the reunion, wrap it with coconut, sesame and soybean. Sesame should be fried in advance. There is also an upgraded version that uses beet juice, spinach juice or matcha juice instead of water when mixing batter, so that various jiaozi can be made.

As for stuffing, use your imagination. ? The practice of crispy tangyuan introduces the food and its function in detail: dessert/snack.

Taste: salty and sweet? Technology: fried rice crust material: main ingredient: spring rolls 400g.

Accessories: 200g of glutinous rice, 0/00g of wheat flour/kloc-,300g of bacon.

Seasoning: 2 grams of monosodium glutamate, 8 grams of salt, 2 grams of pepper, 2 grams of sugar to teach you how to make crispy rice. How to make crispy rice is delicious 1. Steamed glutinous rice and put in a pot;

2. Cut the bacon into granules;

3. Add bacon, monosodium glutamate, salt, pepper and sugar into glutinous rice and mix well to make it salty and delicious;

4. Then wrap the glutinous rice in a spring roll bag, make it into a spherical raw embryo with lace at the top, and fry it in an oil pan. Tips for making crispy rice: 1. After making glutinous rice balls, semi-finished glutinous rice can't be parked outside for too long because the outer layer is a pastry belt, otherwise the outer skin will crack and the stuffing will be exposed when frying, which will affect the quality of the finished product.

2. Tangyuan should be fried in time. If it is not fried in time, put the dumpling embryo in the refrigerator or freezer and take it out when frying, so that the skin is not easy to crack;

3. This product has a frying process, and about1000g salad oil needs to be prepared. Tips-Health Tips:

The finished product contains carbohydrate, protein and fat, which mainly supplies the heat needed by human body. ? The practice of red bean glutinous rice cake introduces the dishes and their functions in detail: dessert/snack

Taste: sweet? Technology: Stir-fried red bean glutinous rice cake Production materials: Ingredients: 200g glutinous rice flour, 200g glutinous rice and 300g red bean paste to teach you how to make red bean glutinous rice cake, and how to make it delicious 1. Glutinous rice flour+glutinous rice+water, stirring;

2. If it is thin, please add glutinous rice flour; If it is too dry, please add water;

3. Put it into a rice cooker and steam it in water;

4. Or steam directly in a steamer;

5. Take out and cool after steaming;

6. Dig a glutinous rice balls with a spoon and poke a hole in the middle with your finger;

7. Add a small ball of bean paste and knead it into glutinous rice bean paste balls;

8. Plug in the electric heater for oil draining (more oil draining and anti-sticking) of the rice cooker;

9. When the oil is hot, add glutinous rice balls, fry on both sides and take it out. ? The practice of sweet potato glutinous rice cake introduces its cooking and function in detail: dessert/snack.

Taste: sweet? Technology: fried sweet potato glutinous rice cake. Material: Ingredients: 200g sweet potato and 200g glutinous rice flour.

Accessories: jujube (dry) 1 50g, chrysanthemum100g to teach you how to make sweet potato glutinous rice cake, and how to make sweet potato glutinous rice cake is delicious1. Wash jujube, remove core and shred;

2. Wash the chrysanthemum and take the leaflets for later use;

3. Wash and peel the sweet potato, cut it into small pieces, steam it in the pot, take it out and mash it;

4. Add a proper amount of glutinous rice flour to the mashed potatoes and stir evenly to form dough;

5. Divide the mixed dough into several small doughs, and take one dough to make a small cake;

6. Then add an appropriate amount of bean paste stuffing, and put a sweet potato dumpling in the city bag;

7. Then flatten and make cakes;

8. Insert shredded red dates and vegetable leaves prepared in advance into the cake as decoration;

9. Make all the biscuits in turn, and then fry them in the pot until they are golden on both sides. Pie-food phase grams:

Sweet potato: Sweet potato should not be eaten with persimmon, tomato, liquor, crab and banana.

Sweet potato and persimmon should not be eaten at the same time in a short time. If you eat a lot, you should be at least five hours apart. If eaten at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid, precipitate and condense with tannin and pectin in persimmon, and produce lumps. When the equivalent is serious, it will cause gastrointestinal bleeding or gastric ulcer.