Glutinous rice is a very popular grain, with soft and glutinous taste and rich nutrition. As a glutinous rice lover, I like everything I eat. Next, I have compiled 6 kinds of glutinous rice staple food, I hope you like it ~
The first one: cut the cake with glutinous rice.
Cutting cakes, the practices and materials used in different places are different. Next, I will introduce you to red dates and glutinous rice. This method is very suitable for home production, and you can make neat cakes with only one fresh-keeping box.
Specific production method
Step 1: Prepare the ingredients. 600 grams of glutinous rice and 300 grams of red dates. (It is best to choose round glutinous rice, which tastes softer and more glutinous. )
Step 2: soak the red dates for 30 minutes.
Step 3: Wash the glutinous rice and add a little water. Steam in a steamer for 25 minutes. (Because time was tight, I didn't soak glutinous rice in advance. If parents soak glutinous rice in advance, the amount of water will be reduced accordingly when steaming. )
Step 4: stir the sticky rice with chopsticks after steaming, then cover the pot, steam for 20 minutes, and finally turn off the fire and stew for 10 minutes, and the sticky rice is ready.
Step 5: Boil the red dates in the pot for 15 minutes and take them out for later use.
Step 6: Take a fresh-keeping box and put a layer of fresh-keeping film inside. Then, put on gloves once and spread the glutinous rice evenly at the bottom of the box, as shown in the figure, about 2 cm thick.
Step 7: Spread a layer of red dates, as shown in the figure.
Step 8: Spread a layer of glutinous rice, a layer of red dates and a layer of glutinous rice until they are all installed, and the surface is covered with plastic wrap, as shown in the figure.
Step 9: Find a heavy object to compact the cake. Because I didn't find the right weight, I put some water in the fresh-keeping bag and pressed it on the cut cake, and the effect was good. )
Step 10: When eating, put some water on the knife, and then you can easily cut the cake. (Sprinkle some sugar after refrigeration, it tastes better ~)
skill
You can also steam glutinous rice in a rice cooker. Remember to stir for a while after steaming to make it sticky.
Second course: jujube jiaozi.
This paper introduces a simple method to wrap the four-corner jiaozi. The fillings are red dates and glutinous rice. The zongzi wrapped in this way has a beautiful appearance and is not easy to leak rice. Parents who like it must try ~
Specific production method
Step 1: Prepare the ingredients. 600g glutinous rice, jujube 150g, proper amount of palm leaves and cotton thread. (It is best to choose round glutinous rice, which makes the taste more sticky. )
Step 2: Wash and soak the glutinous rice for one night, and then drain the water for later use.
Step 3: Clean the leaves one by one, then put them in a hot water pot and cook for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. In addition, I used fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )
Step 4: Soak the jujube in advance for 1-2 hours, and then drain the water for later use.
Step 5: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end, as shown in the figure.
Step 6: Spread the two zongzi leaves flat and fold them in half, as shown in the figure.
Step 7: Fold both ends in half again, as shown in the figure.
Step 8: Open Zongye, as shown in the figure.
Step 9: Add two spoonfuls of glutinous rice, as shown in the figure.
Step 10: Put a few dates, as shown in the figure. If you like to eat dates, you can put more. )
Step 11: Add some glutinous rice, and then scoop the rice tightly with a spoon. Be sure to press it tightly, so it is easier to wrap it tightly. )
Step 12: Fold the other part of the zongzi leaf in half, then pinch both sides of the zongzi leaf, and then turn the zongzi upside down, as shown in the figure.
Step 13: Fold back the extra zongzi leaf and pinch it tightly, as shown in the figure.
Step 14: Tie the zongzi with a string, as shown in the figure. Don't tie it too loosely, or it will cook easily.
Step 15: Wrap jiaozi and cook it in a pot. Jiaozi suggested putting cold water into the pot. Water should be soaked in jiaozi. After the fire boils, turn to medium heat for 2 hours, and then turn off the fire for 30 minutes to 1 hour. Do not add water in the process of cooking zongzi. In addition, if it is too much trouble to cook in an ordinary pot, you can press it in a pressure cooker for 20-30 minutes and stew it for a while. )
The third way: glutinous rice Baba
Soft glutinous rice cake, sprinkled with bean flour and dipped in brown sugar juice, is full of satisfaction and happiness.
Specific production method
Step 1: Prepare the ingredients. 400 grams of glutinous rice, cooked bean flour 100 grams, and 50 grams of brown sugar.
Step 2: soak the glutinous rice in advance.
Step 3: Soak the glutinous rice and steam it in a steamer for about 1 hour until it is fully cooked.
Step 4: When steaming the glutinous rice, put the brown sugar into the milk pot, then pour in half a bowl of water and cook the brown sugar juice with a small torch until it becomes thick.
Step 5: Take out the steamed glutinous rice and mash it with a rolling pin. Tamp the dumplings until they are as sticky as possible, until you can't see the whole grain of rice.
Step 6: When eating, grab a glutinous rice ball and knead it into a round shape, then put it into the cooked bean powder, so that its surface is covered with bean powder, and finally pour brown sugar juice to start.
Say a few more words:
1, round glutinous rice is the best choice, and its viscosity is relatively better.
2. If the glutinous rice is soaked for a long time in advance, it is completely soft and easily crushed by hand. Then when steaming, you can drain the water, steam the glutinous rice directly on the steaming cloth, and pour water on the rice once or twice in the middle. If the soaking time is not enough, it is best to put more water when steaming. Because of the time, I only soaked glutinous rice for two hours today. So, when steaming, I put some water in the basin. If time is really tight, you can also steam glutinous rice directly in the rice cooker as usual, and mash it for a while after steaming, and the effect is good.
3. Bean powder I use ready-made cooked bean powder. Parents can also fry soybeans and put them into a cooking machine to make powder for later use. You can also add some peanuts, which tastes better.
4. The mashed dumplings are sticky. When kneading dough, you can put a little water on your hands, or you can put a little cooking oil on the bottom of the container, which can play an anti-sticking role.
5. Some bread machines have the function of rice cakes, and parents can also make them directly with bread machines, which saves a lot of trouble.
The fourth road: glutinous rice chicken with lotus leaves
The fresh fragrance of glutinous rice chicken with lotus leaf, glutinous rice, slippery chicken and mushrooms and the fragrance of lotus leaf permeate each other during frying and steaming. Slowly open the lotus leaf, and the rich fragrance makes people have a long aftertaste.
Specific production method
Step 1: Prepare the ingredients. 1 bowl of glutinous rice, 3 chicken legs, 50g dried mushrooms, a little dried lotus leaves, and appropriate amount of ginger and onion.
Step 2: soak the lotus leaves in hot water in advance, and then clean them for later use.
Step 3: soak the mushrooms in advance.
Step 4: Start processing chicken legs. Here is a quick boneless method for chicken legs. Cut off the ankle of the chicken leg with a knife to expose the bone, as shown in the figure.
Step 5: Stick the scissors to the bone from the opening and cut the meat.
Step 6: Cut all the meat connected around the bone until it reaches the top of the bone, as shown in the figure.
Step 7: Cut off the rest of the top. As the picture shows, the bone and meat are completely separated.
Step 8: Dice chicken legs, diced mushrooms and minced onion and ginger for later use.
Step 9: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the diced chicken in the pot until it changes color.
Step 10: Stir-fry the onion and ginger in the pot to make them fragrant.
Step 1 1: put the diced mushrooms in the pot and stir fry.
Step 12: Add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar and half a spoonful of salt into the pot, and stir well.
Step 13: Put the glutinous rice into the pot and stir it evenly.
Step 14: Take a lotus leaf and unfold it, with a proper amount of glutinous rice in the middle, as shown in the figure.
Step 15: Wrap the glutinous rice. As shown in the figure.
Step 16: Put all the wrapped glutinous rice into a steamer and steam for 25 minutes.
skill
1. I bought dried lotus leaves from an omnipotent treasure, which cost twenty or thirty cents a piece.
2. You can add some corn kernels, green beans, diced sausage, salted egg yolk, etc. According to your own taste, and it tastes good.
The fifth road: jiaozi with long red beans.
This method of wrapping jiaozi is very easy to use, and because it is tied tightly, it is not easy to miss rice when cooking. In addition, this red bean zongzi is a good blend of rice fragrance, bean fragrance and zongye fragrance, with moderate sweetness and rich nutrition. Friends must try it ~
Specific production method
Step 1: Prepare the ingredients. 500 grams of glutinous rice, red beans 100 grams, proper amount of palm leaves, and some palm ropes. (It is best to choose round glutinous rice, which makes the taste more sticky. )
Step 2: Wash the glutinous rice and soak it for five or six hours.
Step 3: Wash the red beans and soak them for two hours.
Step 4: Clean the leaves of Zongzi one by one, then put them in a hot water pot and cook for 15 minutes, then take them out and put them in cold water for later use. The boiled zongzi leaves will be more elastic and will not break easily when wrapped. In addition, I used fresh zongzi leaves. If you use dried zongzi leaves, you must soak them in advance before cooking. )
Step 5: Drain the glutinous rice and red beans, then put them together and mix well.
Step 6: Start making zongzi. Take two zongzi leaves and cut off the hard corners at one end, as shown in the figure.
Step 7: Spread the two zongzi leaves flat and fold them in half, as shown in the figure.
Step 8: Fold both ends of the leaf in half towards the middle, as shown in the figure.
Step 9: Pick up the leaves and open them with a pocket shape in the middle. Then put a few spoonfuls of rice into the leaves, as shown in the picture. Then compact it with a spoon.
Step 10: Wrap the glutinous rice with the leaves on the side, as shown in the figure.
Step 11: Tie a zongzi rope. Jiaozi is all wrapped and cooked in a pot. It is recommended to put cold water in the pot, and the water should be soaked in zongzi. After the fire boils, turn it to low heat 1 hour, and then turn off the fire for 30 minutes to 1 hour. Do not add water in the process of cooking zongzi. In addition, if it is too much trouble to cook in an ordinary pot, you can press it in a pressure cooker for 20-30 minutes and stew it for a while. )
The sixth way: cranberry glutinous rice cake
The glutinous rice cake made of glutinous rice and dried cranberries is sweet and sour, soft and delicious, which can be said to be delicious among delicious foods.
Specific production method
Step 1: Prepare the ingredients. Dried cranberries150g, glutinous rice 400g.
Step 2: Wash the glutinous rice and add a little water. Steam in a steamer for 25 minutes. (Because time was tight, I didn't soak glutinous rice in advance. If parents soak glutinous rice in advance, the amount of water will be reduced accordingly when steaming. )
Step 3: After steaming, stir the glutinous rice with chopsticks until it is thick, then cover the pot, steam for 20 minutes, and finally turn off the fire and stew for 10 minute.
Step 4: add a little water to the dried cranberries, and then steam them in a steamer for 10 minute. After steaming, pour out the excess water in the bowl.
Step 5: Mash the steamed glutinous rice with a wooden stick to make it taste better.
Step 6: Take a mold or a fresh-keeping box and spread a layer of fresh-keeping film inside. Then, put on disposable gloves and spread the glutinous rice evenly on the bottom of the box, as shown in the figure, about 1 to 2 cm thick.
Step 7: Spread a layer of dried cranberries, as shown in the figure.
Step 8: Spread a layer of glutinous rice, a layer of dried cranberries and a layer of glutinous rice until they are all wrapped, as shown in the figure. Then, cover the surface of the glutinous rice cake with plastic wrap. Next, put a heavy object and put it in the refrigerator for refrigeration. If you can't find the right weight, you can put some water in the fresh-keeping bag and put it on the glutinous rice cake. )
Step 9: When the glutinous rice cake is fully formed, it can be taken out and cut into pieces for eating. The glutinous rice cake is sticky. When cutting, you can put a little water on the knife to prevent it from sticking. )
Say a few more words:
1. It is best to choose round glutinous rice. This glutinous rice has strong viscosity, and the glutinous rice cake made from it tastes better.
2. If you have enough time, you can soak the glutinous rice for several hours in advance.
3. You can steam glutinous rice with a rice cooker. Remember to stir it for a while after steaming to make it more sticky and soft to eat.
4. You can also sprinkle some sugar when eating, which is delicious.