material
Glutinous rice, salt, chopped green onion, sesame oil
working methods
1. Soak the glutinous rice in water overnight, and steam it in the pot for half an hour the next day.
2. Dump the steamed glutinous rice, beat it into dough with a flour stick, add some salt, sesame oil and chopped green onion, and then beat it into mud.
3. Pour into a grinding tool and freeze. Take it out and slice it when you want to eat it.
Practice 2,
material
200 grams of glutinous rice flour, 200 grams of sticky rice flour, 200 grams of glutinous rice, miscellaneous grains of Gao Qing black fragrant rice, Gao Qing corn grits, black fungus, sausage, leek, oil and salt,
working methods
1: glutinous rice, high-grade grain, black fragrant rice and corn husk, washed, put into a rice cooker, add a proper amount of water, not too much, and press the cooking button; Dice sausage and auricularia auricula, and mince onion for later use;
2. Add oil to the pan, stir-fry chopped green onion, add diced sausage and stir-fry, then add black fungus, stir-fry evenly, add cooked coarse cereals rice, stir-fry, add a little salt and stir-fry, and take out the pan to cool;
3: Take 50 grams of glutinous rice flour, dip 50 grams of rice flour, a little boiled water, jiaozi, knead into small balls with uniform size, and cook in a pot;
4. Put the cooked meatballs, glutinous rice flour and sticky rice flour into the pot, stir them evenly with a scraper until they are not hot, and then knead them into dough with moderate hardness. If it is too dry, pour some boiling water.
5. Cover the dough with a wet towel to keep it moist, knead a little dough evenly, cut it into pieces, roll it into pieces, put the fried rice on it, close it, and flatten it into an oval shape;
6: Heat oil in the pot, put miscellaneous grains into the pot, cover with a little water, and fry for a while until the water is dry until both sides are golden;
7: glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice!
Exercise 3,
material
1- 200 grams of glutinous rice flour, 30 grams of sugar and appropriate amount of water.
2- sticky rice flour100g
3- peanuts 100g, and proper amount of young sugar.
3- Appropriate amount of edible oil
working methods
1- First, pour the glued rice noodles into the pot and fry them with slow fire for 40 minutes until cooked. In the process of frying powder, you must constantly stir the powder in the pot, otherwise the sticky rice noodles will soon burn yellow and zoom. Stir-fry and pour into a clean dish to cool.
2- Slowly add appropriate amount of water to glutinous rice flour and young sugar, stir into rice slurry, and drain for later use.
3- Heat the water in the pot, prepare a steaming plate and coat it with cooking oil.
4- Pour the rice slurry into a steaming pan and steam in a pot for 20 minutes until cooked.
5- Take out the steamed glutinous rice flour dough and let it cool (small warning: don't let the dough be blown by the wind when it is cold, otherwise it will become hard/dry).
6- Mix material 2 for later use (the amount of sugar depends on personal preference)
7- Take out the cooled glutinous rice flour dough, pour it into sticky rice flour and divide it into small pieces (about the size of a child's fist).
8- Take out a piece of dough, press a hole in the middle with your thumb, then add a proper amount of peanut sugar, and then gently press the seal with your fingers.
9- Sprinkle a layer of sticky rice flour on the surface of the finished product to avoid sticking hands.
Practice 4,
material
Glutinous rice flour, 2 eggs, and appropriate amount of sugar.
working methods
1, glutinous rice flour mixed with water evenly, not too thin.
2. Break up the eggs and mix well.
3. Divide the kneaded dumplings into table tennis balls, knead them into balls with both hands and squash them.
4. Put the glutinous rice into the egg liquid and pass it again.
5. Heat the oil and fry it on low heat until both sides are golden.
6. Add a little sugar water and cook until the juice is dry.
skill
1, slowly add water to glutinous rice flour to avoid being too thin.
2. When frying, be sure to fry on low fire to avoid frying.