Glutinous rice is called glutinous rice in the south and glutinous rice in the north. The glutinous rice in the south is mostly long, while the glutinous rice in the north is mostly round. Glutinous rice is sticky and difficult to digest. Dinner is seldom eaten. Generally, it is made into candy or fried with sugar as a seasoning other than the staple food. As for long grains or round grains, on the one hand, we look at living habits, on the other hand, we look at uses.

1. Long-grained glutinous rice is fragrant, with low viscosity, suitable for cooking porridge, and tastes fragrant and sweet. Round and sticky, light in taste, suitable for making cakes and zongzi.

2. Long glutinous rice is transparent and beautiful in color, while round glutinous rice is white.

3. The price of long grains is generally slightly more expensive than that of round grains.

I'm from the south, and I produce long-grain glutinous rice. Southerners tend to eat long glutinous rice. In our hometown, all glutinous rice foods are made of long-grained glutinous rice with strong fragrance. In the New Year, we often make glutinous rice cakes and fried rice candy.

1, glutinous rice Ciba still retains the custom of making Ciba in southern rural areas. Wash and soak the glutinous rice overnight, then steam it in a big wooden barrel, and pour the hot glutinous rice into a large stone mortar. Several young people pounded the mud with big wooden sticks, then laid it flat in a dustpan, cut it into strips, and soaked it in the river for a long time. It can be baked or fried with sugar.

2, glutinous rice candy glutinous rice candy is a snack that we often ate when we were young. Soak glutinous rice overnight, steam it, let it cool, and knead it into well-defined granules. After drying in the sun, stir fry, melt maltose in the pot, pour in the fried glutinous rice and knead it into candy.

To make glutinous rice candy, you can't use round glutinous rice, which is long and fragrant. The fried glutinous rice candy is more fragrant. Long grains are not too sticky. After steaming, glutinous rice should be kneaded into grains, which will stick with round grains.

My mother-in-law is from the north. She likes to wrap dumplings with round glutinous rice and make glutinous rice pumpkin pie with glutinous rice flour, which is sticky and difficult to spread. Long glutinous rice balls popular in north and south are better, because glutinous rice sticks to the outside of the balls and its appearance is very important.

1, the long grain looks slimmer and the visual effect is better than that of the round grain.

2. The glutinous rice steamed from long grains is bright, white and transparent, and the round grains are turbid and heavy.

3. Long-grain glutinous rice is more fragrant and attractive.