The last time I wrote an article about Siomai, I mentioned that Siomai is stuffed with glutinous rice when eaten in the South. I was shocked at that time.

Actually, it’s not just glutinous rice siomai. In the south, I simply got to know glutinous rice again, because I never knew that glutinous rice can make so many delicious things.

I have always felt that there are so many varieties of pasta in Henan that it is really difficult. After seeing how many magic tricks Nuomi can do, I realized that Nuomi works the hardest!

Glutinous rice is called glutinous rice in the south and Jiangmi in the north.

The biggest feature of glutinous rice is its strong stickiness.

This is because the main component of glutinous rice is amylopectin. After it is dissolved in water, the molecular chains with many branches will hold each other together, creating elasticity and ductility, and making it easier to shape. So our impression of glutinous rice is that it is sticky and tough.

Glutinous rice is produced in the south, so the locals naturally learned how to cook it.

Whole glutinous rice can be used to make glutinous rice, glutinous rice chicken, glutinous rice siomai, etc. The broken glutinous rice can be turned into glutinous rice flour and can be used to make many delicious foods. The best representatives are glutinous rice balls and rice cakes.

Today I will share with you how southerners teach us to eat glutinous rice.

01-Glutinous rice rolls

Many Soviet-style pastries use glutinous rice as raw material, and the same goes for glutinous rice rolls.

Steam the glutinous rice thoroughly, let it cool and lay it flat, use a rolling pin dipped in water to press it into a cake shape, then spread a layer of red bean paste, roll it up and cut it into sections. This method still retains the grainy texture of the glutinous rice. If you want it to be smoother, you have to steam it with glutinous rice flour and water.

02-Ye'er cake

Ye'er cake is a special snack in Sichuan. It is stuffed with glutinous rice flour dough, then wrapped with fresh green cake leaves, and steamed over high heat. Become.

In different regions of Sichuan, the customs and habits of eating leaf cake are also different. People in western Sichuan eat it during the Qingming Festival, and people in southern Sichuan eat it during the Spring Festival. The leaves used in different places are also different, and some are wrapped with curculigo. Some are wrapped in galangal leaves, and some are wrapped in banana leaves?

But no matter what kind of leaves are used, the good texture and taste of the leaf cake will not be affected, it is the same glutinous rice Q Flexible texture and fresh flavor of pork filling.

03-Qingtuan

Qingtuan is very similar to Yeerba. It is a snack in the Jiangnan area during the Qingming Festival.

Mix mugwort juice into glutinous rice flour, and then wrap it in bean paste filling or meat floss and egg yolk. The resulting green dumpling is green in color and has a light and long grass aroma. It is not sweet when eaten. greasy.

I won’t go into too much introduction. You all must know that after all, Youth League is also a snack that was ranked among the "Top Ten Internet Celebrity Foods" this year.

04-Ciba

Ciba is a delicacy made from steamed glutinous rice, then mashed and processed.

Ciba covers almost the entire southern region. Guizhou, Chongqing, Sichuan, Jiangxi, Hunan, Fujian, Hubei, Guangdong, Guangxi? These provinces all have the habit of eating glutinous rice cake. Especially in Chengdu, Chongqing, brown sugar glutinous rice cakes are packaged and sold together with hot pot.

The glutinous rice is steamed and mashed, then cut into strips and deep-fried. It is topped with brown syrup and sprinkled with soybean flour. It is crispy on the outside and soft on the inside. It brings out the aroma of rice. The combination of soybean flour and brown syrup makes the whole taste sweet. But it’s not greasy. Mr. Tuwei said that he loves brown sugar glutinous rice cake the most!

05-醆醆

醆醆 is also rice wine, and Hubei Xiaogan rice wine is the most famous.

Mix cooked glutinous rice with fermented wine. After fermentation, it becomes glutinous rice. The taste of fermented glutinous rice is sweet and slightly sour, and the aroma of wine is also sweet, so we also call it sweet wine.

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The best way to eat it is to cook it with glutinous rice dumplings to make rice wine dumplings. Double the glutinous rice and double the sweetness.

06-Nuttinous rice chicken

Nuttinous rice chicken is more popular in Guangdong. The specific method is: put chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into the glutinous rice. , then wrap it in lotus leaves and steam it in a pot.

The glutinous rice chicken steamed in this way, once taken apart, is fragrant with the fragrance of lotus leaves. The steamed glutinous rice is soft and delicious. The umami flavor of the chicken fully penetrates into the glutinous rice, making it super satisfying to eat.

07-Three fresh bean curds

Wuhan people’s breakfast stomach is not only for hot dry noodles, but also a large part of three fresh bean curds.

Three fresh bean curds may sound like they have nothing to do with glutinous rice, but they are actually made from glutinous rice.

Mix and grind mung beans and rice, spread it into a thin crust in a pot, wrap it with fillings such as cooked glutinous rice, diced meat, fresh eggs, fresh shrimps, etc., and fry it in oil. The skin of the tofu is golden and shiny, the texture is crispy, tender and fragrant, and its powder-making power is comparable to that of hot-dried noodles!

08-Guizhou Glutinous Rice

Shanghai Rice Balls

I have mentioned Shanghai Rice Balls before, which is glutinous rice wrapped with fried dough sticks and pickled mustard. Shape some small ingredients such as meat floss and eggs into a big ball. (Really, it’s as big as a ball. If you take one in the morning, you can last for most of the day). But this way of eating rice balls with glutinous rice wrapped with toppings is not just exclusive to Shanghai.

Guizhou glutinous rice is also very unique. The glutinous rice and diced sausages are mixed evenly, seasoned with soy sauce and steamed together. The fat of the sausage is blended into the glutinous rice, and with the color of soy sauce, the glutinous rice is bright and fragrant. , it tastes delicious without adding anything.

However, Guizhou’s glutinous rice also needs to be rolled. The sausage glutinous rice is rolled out, and Guizhou’s special paste chili, egg skin, folded ear root, green onions, potatoes, and pickled radish are added (this ingredient is really rich) !) After spreading it, roll it up and pinch it tightly, and it will be a super solid Guizhou glutinous rice.

Glutinous rice is really popular among southerners. In fact, in addition to these local specialty snacks, many small and fresh desserts are also made with glutinous rice.

For example, the gentle Snow Mei Niang, the chewy milk mochi, and the silly strawberry daifuku. The soft and tough texture of these desserts are all due to the glutinous rice. Only by joining.

In fact, now is a good time to eat glutinous rice. Glutinous rice replenishes Qi, warms and strengthens the body. Only by eating some glutinous rice in winter will you have the strength to withstand the severe cold! Let’s see which kind of glutinous rice delicacy you like