Tips for steaming glutinous rice
1. Wash the glutinous rice first and soak it in clear water overnight to make it fully absorb water and soften it. At this time, you can crush glutinous rice with your thumb and forefinger. 2. Use a special steaming barrel with a small top and a large bottom for dry steaming rice, which can support glutinous rice more evenly, so that the moisture in the middle of the upper layer will not be too high in the end and the edge will be half cooked. Wooden steamer is the best, followed by stainless steel. Spread a layer of clean white gauze on the isolation layer, put the rice in the steamer and cover it. 3. Boil a pot of water and steam over medium heat. Because it takes a long time, you should pay attention to the water in the steamer and inject a little water into it from time to time, but don't add too much at a time, otherwise it will take too long to turn on the water again.
4. After steaming for about half an hour, open the lid for inspection. When the rice grains are transparent, take a few grains and taste them in your mouth. The time standard of any cookbook does not have its own label. If the rice is cooked and there is a wonderful chewing head like dry steamed glutinous rice, then it can be cooked. At this time, the wooden barrel will be fine, and it will not leave too much water in the barrel because of ventilation. If it is a steel steaming barrel, the steamed rice will be taken out to avoid eating too much water in the closed barrel and affecting the taste.
Exercise 2
1, grasp the amount of glutinous rice. Measure a certain amount of glutinous rice with a pot or rice cooker. If the amount to be steamed at one time is relatively large, add half a cup to 1 cup of glutinous rice. 2. Wash the glutinous rice if necessary. Washing glutinous rice will make it lose some nutrients and starch, so washing it or not depends on personal preference. If you choose to clean glutinous rice, you should rub it gently with your hands, then pour out the white water and wash it with water again until the washed water is completely clear. Whether it needs cleaning depends on where you live and the source of glutinous rice. In most developed countries, if it is only for hygiene reasons, then glutinous rice does not need to be cleaned at all.
3. soak glutinous rice. Pour a little water into glutinous rice and soak it for 4 hours to all night. The longer the soaking time, the more waxy it is. 4. Steamed glutinous rice. Put the glutinous rice in a filter to filter the water, and then steam the glutinous rice with a special steamer or stainless steel steamer plate for Thai bamboo rice. Wrap the glutinous rice in plain cloth and steam for 15 minutes. Then turn the rice bag over and steam 15 minutes. The steaming time should not be too long, otherwise it will burn. The most ideal situation is sticky glutinous rice, not watery.