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How to make glutinous rice delicious?
Although glutinous rice is the staple food, it can be used to make various dishes, such as sweet and sour mango glutinous rice, glutinous rice egg and Hangzhou specialty, osmanthus glutinous rice lotus root, mango glutinous rice paste, etc., all of which are delicious.

I. glutinous rice egg

Glutinous rice, pork belly, sausages and all kinds of vegetables are steamed with eggshells, and the taste is simply delicious. Soak glutinous rice for one night in advance, dice pork belly, marinate it with soy sauce, soy sauce and cooking wine for one night, mix pork belly, glutinous rice, sausage, green beans and mushrooms together, wash raw salted duck eggs, then knock a small hole on the tip, pour out the egg white inside, and leave the yolk inside. Slowly stuff the evenly stirred glutinous rice into the eggshell, about 9 minutes full, because the glutinous rice will become bigger after steaming, so don't put too much. Wrap the duck eggs in tin foil, steam them in a steamer for about 50 minutes, and then take them out and eat them directly.

Second, mango glutinous rice

This is a staple food with Thai flavor. Wash the glutinous rice first and soak it all night. Add sugar and salt to coconut milk and heat it slowly in a pot. We take out 170 ml coconut milk, pour it into glutinous rice and steam it in an electric rice cooker, just like the usual steaming steps. After peeling the mango, cut the pulp into pieces for later use. Put the steamed rice in a bowl, put it upside down on the plate, put the mango next to the rice, and pour some coconut milk, and the sweet mango glutinous rice will be ready.

Third, osmanthus glutinous rice lotus root.

After washing the glutinous rice, dry the water on it, wash and peel the lotus root, and cut small pieces of about two centimeters on the lotus root node. Wash the hole in the lotus root and fill it with glutinous rice. Don't throw away the newly cut lotus root knot. At this time, put it back on the lotus root and fix it with a toothpick. Boil lotus root directly in the pot for 30 minutes, add rock sugar and osmanthus, and continue to cook on low heat for one and a half hours. We can sprinkle some sweet-scented osmanthus honey or sugar when eating.