Stem rice flour is the original ecological rice flour, and the rice flour is a strip-shaped and filamentary rice product made from rice by soaking, cooking, layering and other processes. This kind of rice flour is flexible and elastic, and it is not easy to break when boiled in water, and it is not easy to break when dry-fried. It is smooth and tasty when cooked or dry-fried with various vegetables or soup materials, and is deeply loved by consumers.
rice is divided into stem rice, _ rice and Shantou rice. Stem rice is a kind of extensive staple food, containing many carbohydrate compounds, accounting for about 79%, which is an important source of calorific value. Stem rice is sweet and light, its sex is quiet, and it is taken every day, which is something for health and diet. Stem rice is also divided into early, middle and late, with cool stalks in the north and warm in the south; Red japonica heat, white japonica cool; New japonica is hot, and old japonica is cool. Cooking porridge is the best way to raise it, which is suitable for both men, women and children.
second, what are the home-cooked practices of stem rice flour?
Japonica rice flour is mostly used to make cakes. Today, I will introduce two kinds of pastry practices, so that you can taste delicious food without leaving home.
1. steamed cake with white snow, you will have an appetite just by listening to the name. steamed cake with white snow is as white as snow in winter.
preparation materials: 2 cups of rice flour as the main ingredient, 4g of sugar as the auxiliary ingredient, appropriate amount of nuts, appropriate amount of red dates and 2 spoonfuls of clear water
production process:
(1) add 2 spoonfuls of clear water to the rice flour.
(2) Then gently rub the rice flour with your hands to make it fully and evenly mixed with water.
(3) In order to confirm the water content in rice flour, you can hold a handful of rice flour in your hand and make it into a ball, then open your hand and gently shake it, which means that the water quantity is just right.
(4) Then sieve the rice flour with a flour basket, and repeatedly press the rice flour by hand.
(5) Add white sugar into the screened rice flour and stir well.
(6) put the steamer cloth in the steamer and put it in the mold, and sprinkle a spoonful of white sugar on the bottom of the mold.
(7) Then evenly pour the rice flour and scrape the surface with a scraper.
(8) Cut the rice noodles into small blocks with a ruler and decorate them with nuts and jujube flowers.
(9) Cover the lid and steam for 25 minutes. You can put a steamer cloth under the lid.
(1) The steamed steamed cake should be stewed for 5 minutes, and then opened to cool slightly.
(11) Then take out and cut into pieces.
2. Sweet potato dumplings
Preparation materials:
Main ingredients: 5 sweet potatoes, 12g glutinous rice flour and 35g
Auxiliary materials: appropriate amount of oil and sugar
Production process:
(1) Peel sweet potatoes, clean them, chop them, add sugar, add water to cook and cook until soft.
(2) Mash the cooked sweet potato with a spoon, and the more broken it is, the better. You can also use a cooking machine to break it.
(3) Paste the mashed sweet potato into glutinous rice flour and japonica rice flour, and make into Honghong sweet potato dumplings.
(4) If there is a pastry mold, the mold is oiled, and the sweet potato balls are poured in separately to fill the mold; Other utensils can also be used if there is no mold.
(5) Wait for the water to boil and steam for 15 minutes.