Steamed glutinous rice is chewy and elastic, while boiled glutinous rice is soft and sticky. Both flavors are good. The key is what you like. Coffee likes steamed glutinous rice. After steaming, it can be made into cold cakes or baked and sold. It is especially chewy. The flavor is good. Nowadays, due to the abundance of food sources and different tastes, many people add as many new elements as they need, such as chicken, mushrooms, fresh fish, cilantro, sausage, dried bamboo shoots, and beans, to make their favorite glutinous rice. The warming effect of sticky rice is very different from wearing more clothes to protect against the cold. Glutinous rice has a more positive cold-warding effect, mobilizing the body's physiological functions. Wearing more clothes only reduces the amount of heat produced by the body, so eat one or two bowls of glutinous rice every three or five times in winter.

Although the production of eight treasures of rice is more complicated, but it has a very good meaning, so it is a must-have delicacy in our family during the festival. It uses glutinous rice as the main ingredient. It is soft-soaked and steamed in a pot with various toppings such as dates, raisins and cranberries. All over the country, glutinous rice is sweet, salty, sour and spicy. Wenzhou and Shanghai will serve glutinous rice for breakfast. It is customary in the water towns of Jiangnan to eat plain glutinous rice with red beans and various toppings on the winter solstice. Prepare 8 dried mushrooms (dried mushrooms are more flavorful than fresh mushrooms) and soak them in boiling water for 2 hours. Wash and soak the glutinous rice for more than 4 hours. If the glutinous rice is not soaked for a long time, you can also boil the pot and cook the glutinous rice in boiling water, which will shorten the time for steaming the glutinous rice.

Rice produced in this way is dry and fragrant. Cooking is just like cooking rice normally. In addition, when cooking congee, put a small amount of glutinous rice, the congee is also very fragrant. In addition, glutinous rice also has the effect of warming the spleen and stomach and benefiting the qi, but it should not be eaten more than one, as it is easy to get indigestion. Especially children. During the frying process, the master should continue to fry because the glutinous rice paste is larger. During the frying process, gradually add the prepared ingredients, such as shrimp, sausage, mushrooms, etc., and finally add the fried peanuts and scallions after they come out of the pot. It takes about 30 minutes to fry cooked rice with raw rice.