We usually use cooked glutinous rice flour to do pastry friends, will feel very smooth, this is because the glutinous rice flour has been fried. In the glutinous rice flour is not fried before, that tangled, steaming half a day or not kneaded into a dough, this is still because not fried glutinous rice flour viscosity is very low, of course, do not do mature glutinous rice flour has no trick? That's not true, as long as the time of adding some warm water in the pasta can improve its viscosity, the effect is good. But if you want to fry glutinous rice flour, how should you fry it?

Put the glutinous rice flour in a pot on fire, and stir-fry it over a slow fire until it is lightly browned. If you want to make a glutinous rice oil tea paste, you can do this: first, the pan into the shallot and garlic, in the salt and oil, pour into the glutinous rice flour, slow fire fried until slightly yellow. In fact, the glutinous rice flour and steamed, the method is as follows.

Raw materials: glutinous rice flour

Practice:

1, put the glutinous rice flour in a bowl, spread flat.

2. Use chopsticks or other tools to poke several holes in the glutinous rice flour.

3: Cover with plastic wrap and place in a pot of water and steam over high heat for 20-30 minutes.

4. Let it cool down after removing from the pot, and then use chopsticks to break up the powder.