1. Glutinous Rice Wine
Materials:
A. Sweet wine medicine, dosage: with a diameter of about two centimeters of the small ball, about a kilogram of glutinous rice need 1 ? grain.
B. Glutinous rice
C. Sealed openings of the larger glass bottle. (Anything else that can be sealed will do). 2000 ml sealed glass bottles, one kilogram of glutinous rice needs two.
D. A steamer, a piece of gauze slightly larger than the mouth of the pot.
Preparation: Measure one kilogram of glutinous rice and soak it in cool water for at least one night.
Preparation: Place the gauze on the steamer frame, place the soaked glutinous rice on the gauze and steam for 40-50 minutes. Steam well after pouring into a larger container cooled to warm, with a bowl of warm water will wine cake as much as possible after the melting, (and leave open a small spoon) while the sweet wine potion poured into the cooled glutinous rice, while vigorously stirring the glutinous rice, try to stir evenly), stirring process can be appropriate to add some warm water. Stir well after bottling, make a hole in the center, will stay in the wine cake water poured into it, cover the bottle, wrap the bottle with a thick cloth, hot days generally 3-5 days, cold days put the side of the heater, generally a week or two on it. Well after the refrigerator refrigerated, eat as you go.
2. Glutinous rice and lily porridge
Raw materials: glutinous rice, lily, lotus seeds.
Glutinous rice and lily congee
Method: first, wash all the ingredients one by one, and then on the pot on the fire, the water will be boiled to half-open, pour all the ingredients. The ratio of glutinous rice, lily of the valley, lotus seed is about 4:1:1. The reason to put the ingredients into the water to half boiling is to avoid sticking to the pot, and you can use this time to soak the rice, when the pot is boiling, turn the fire to low, and then slowly simmering. And when the pot is boiling again, so delicious and nourishing effect of glutinous rice lily porridge is ready. [3]
Glutinous Rice Patties
Materials: Glutinous Rice Flour 125g; Sugar 50g;
3. Glutinous Rice Patties
Milk:100ml (it would have been fine with water, but you have to make it with milk to make it more fragrant)
Vegetable Oil:1 tbsp Shredded Coconut: appropriate amount (for wrapping on the outside of the glutinous rice balls)
Peanut Butter: appropriate amount (I made the peanut filling, you can use other fillings instead)
Method:
1. Mix glutinous rice flour and sugar with milk and vegetable oil and mix well. Knead with your hands until smooth
2. Divide the kneaded glutinous rice ball into ping-pong ball sizes and roll them into balls with your hands
3. Poke a hole in the ball with your finger as you do with dumplings, put in the peanut butter, and then wrap the glutinous rice ball around it and roll it into a round ball
4. Boil boiling water, and put the stuffed glutinous rice ball in the boiler.
5. Cook until it rises to the surface. After removing the water and rolling in shredded coconut, the glutinous rice balls are coated with thick, fragrant shredded coconut on the line! It's even better when it's cooled.
4. Glutinous Rice Siu Mai
1. Prepare the ingredients, chopped meat, mushrooms, green peppers
2. Glutinous rice soaked for a number of hours, then steamed in a cage.
Glutinous rice shumai
3. Soak mushrooms in water, which is filtered to remove impurities left behind.
4. Scald the flour with boiling water, cool and good dough.
5. Put oil in a pot, stir-fry the minced pork until it turns brown, add the mushrooms and peppers and stir-fry together, add salt, soy sauce and chicken essence, and pour in the mushroom water and bring to a boil. Then pour the steamed glutinous rice into the stir-fry, until the soup is slightly dry can be removed from the pot. The filling of shumai is ready.
6. This is a good fried out of the pot filling, directly used as glutinous rice is also good.
7. Knead the dough a little bit of organization, rolled under the agent into a lotus leaf-shaped round skin, wrapped in the fried stuffing, close up the shape.
8. Finally, put the packaged siu mai into the pot steamed for ten minutes to cook.
5. Glutinous rice rolls
Materials: 300 grams of glutinous rice, 10 spring roll wrappers, 1 small piece of ginger, 50 grams of green peas, 100 grams of veggie ham, 3 mushrooms
Seasoning: 6 tablespoons of soy sauce, a pinch of pepper, 2 tablespoons of monosodium glutamate
To deep-fry the glutinous rice rolls, the oil needs to be only about 5 minutes hot, and the heat needs to be turned off to keep the wrappers from burning.
Tips
How to do it
A: Wash the glutinous rice and green peas, and mince the ham, mushrooms, ginger and spring roll wrappers.
B, glutinous rice with the right amount of water into the electric pot to cook.
C: Heat 2 tablespoons of oil in a frying pan and stir-fry the ham, mushrooms, minced ginger, and green beans for 1 to 2 minutes.
D: Add glutinous rice and seasoning.
E: Finally, wrap the glutinous rice in spring roll wrappers and deep fry in hot oil until golden brown.
6. Steamed ribs with glutinous rice
Materials: ribs, glutinous rice, a cabbage leaf, green onion
Steamed ribs with glutinous rice
1. Ribs washed and chopped an inch piece, into the marinade marinated in the preparation of a good marinade for two hours or so;
Marinade: salt, sugar, soy sauce, cooking wine, ginger, vinegar a little bit, a little bit of chicken broth, a little bit of sesame oil (according to their own preferences to formulate the marinade). (you can according to their own preferences to prepare marinade Add chili or garlic, etc.)
2. At the same time, the glutinous rice washed clean, add water and also soak for two hours after draining standby;
3. Take a cabbage leaf, scalded in boiling water, drained, and laid on the bottom of the plate;
4. marinated pork ribs into the glutinous rice rolled a little bit to make the surface of the ribs wrapped in a layer of glutinous rice; uniformly spread on the plate, also slightly sprinkled around some glutinous rice, and evenly spread on the plate!
5. Steam for one and a half hours; remove and sprinkle with chopped green onion.
7. Glutinous rice duck
This is a famous dish in Sichuan, the authentic practice is probably to use a whole duck, finished belly stuffed with glutinous rice and so on, and then cooked, we do it ourselves when it is generally difficult to master the production of a duck so big, and indeed too much, it is estimated that a couple of meals can not be eaten, I am relatively simple, and also does not cost too much of a thing, so the strong! Give everyone a little introduction.
Materials: duck side leg a, salt, soy sauce, pepper, cooking wine, chicken essence, shredded green onion, shredded ginger
Sticky rice, red beans (according to their own preferences can be more or less.)
Practice:
1. Glutinous rice, red beans soaked in water for more than half an hour beforehand
2. Duck chopped into 4 cm square pieces, into the boiling water to blanch a little bit, the water with some cooking wine. Sheng out
3. pot put a little oil (not too much, the duck itself is very fat will be out of oil), the oil is hot into the shredded green onions, ginger sautéed flavor will blanch the duck into the block, plus soy sauce, pepper, salt, chicken seasoning (salt should be added to enough, have to take into account the glutinous rice also need to be salty), see the duck out of the oil after the sheng out
4. take a bowl, the duck block skin side down yards neat, then soak the good sticky rice Red beans, after draining the water, put into the bowl and smooth, will fry the duck when the pot of remaining oil and soup to the top of the glutinous rice, this is very important, glutinous rice will absorb the oil and soup flavor
5. into the pressure cooker, on the valve and then steamed for 30 minutes
6. out of the pot and then buckle in the dish can be eaten
8. glutinous rice dumplings
Materials: glutinous rice ( Glutinous rice) rice dumpling leaves
Practice:
1. Jiangmai (glutinous rice) soaked one day in advance
2. Meat is best to buy the best of the five-flower meat, after cooking, fat oil are nourished to the glutinous rice, it will be extraordinarily tasty, and the meat cooked for a long time after the texture of the called Chai
3. Meat washed and cut into small pieces, and then put the soy sauce, five-spice powder, garlic powder, cooking wine, sugar, salt a little bit, marinate two hours
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4. package dumplings, put the meat is different from putting dates, put the meat must be glutinous rice to wrap up the meat, so that the flavor of the meat will not leak, the oil and aroma will be glutinous rice nourishment, so that the meat intermingled with the aroma of the rice, rice and entangled with the meat aroma, the flavor of the aftertaste.
5. Cooking dumplings at least 2 hours
9. Glutinous rice cake
Raw material recipe Glutinous rice flour 7 kg Japonica rice flour 3 kg of sugar 1 kg of cold water 3.5 kg of boiling water in moderation
Method of production
1. Glutinous rice flour, Japonica rice flour, sugar poured in the open cylinder, add cold water and mixing mixing through, poured in the cage with a high-flying fire boiling water steaming for about 20 minutes
2. 20 minutes or so
2. Cake ripe out, put in the open cylinder, add boiling water, kneading side with both fists press, has been kneading until the dough is smooth and no powder particles.
3. In the table on the board coated with some oil, the kneading of the cooked dough on, snap into 12 cm wide flat strip, the bean paste filling rolled into a long strip in the middle of the roll together, and then pinch the two ends together, rolled into a diameter of about 2.3 cm or so of the strip, with a knife to the ends of the flat, and then cut into lengths of about 10 cm or so of the section, rows, coated with sugar and oil, sprinkled with roses and osmanthus flowers that is to be completed.
10. Glutinous Rice Lotus Root Slices
Raw materials: 2500 grams of large lotus root, 1000 grams of glutinous rice, white sugar, Yi sugar.
Glutinous Rice Lotus Root Slices
Method: peel the lotus root, cut two sections at the top of the lotus root in order to instill glutinous rice. Wash the glutinous rice with water, soak up, and then the glutinous rice into the large section of the lotus root, covered with a small section, stabbed firmly with a toothpick, put into a bucket with 500 grams of water into the sugar, sugar, with a fierce fire, and then with a slow cooking fire, it is desirable until the lotus root cooked sugar skin, and then sliced on a plate and drizzled with syrup can be.
Features: unique style, excellent taste
11. braised glutinous rice meatballs
The traditional braised lion's head approach, drawing on some elements of the glutinous rice balls. The taste is chic and the nutrition is more comprehensive.
Raw materials: 150 grams of pork, 50 grams of semi-cooked glutinous rice, 10 grams of water chestnuts, 10 grams of winter roots, 5 green cabbage hearts, ginger slices, a little flour, glutinous rice in moderation
Seasoning: 10 grams of salt, 5 grams of sugar, 30 grams of cornstarch, 200 milliliters of chicken broth, 10 grams of soy sauce king.
How to do:
1. Pork chopped into pomegranate grain, plus the appropriate amount of flour, half cooked glutinous rice, and cut into rice-sized chestnuts, horseshoes, Dongzhu, add salt, cornstarch and beat the meat until the gelatin, made into four large meatballs to be used.
2. Boil cabbage hearts in boiling water and put them on a plate.
2. Pour oil into the pot, when the oil is bubbling, put in the large meatballs, and fry until golden brown.
3. pot of oil, under the ginger slices burst incense, add chicken broth, under the fried meatballs cooked, put salt, sugar, soy sauce king seasoning, turn to high heat sauce, thickening with cornstarch, the surface of a layer of beautiful rolled glutinous rice, loaded into a plate of good vegetables that is complete.
Hints:
1. Do the balls of glutinous rice steamed half-cooked standby, so that the final dish is soft and moderately hard, with elasticity.
2. When blanching vegetables, put some salt in the water to help maintain the color of the vegetables.
3. It's best not to buy the meat stuffing, machine processed meat stuffing, because it is repeatedly torn, the meat in the juice left, the juice is the source of the meatball flavor.
4. Pomegranate grains and rice is about the same size, the operation of the first meat shredded, and then chopped with a knife, but do not chop too fine, which is also known as the fine cut coarse chop.
12. Jiangmi strips
Ingredients: 800g of glutinous rice, 1/2 cup of sake, 1 tablespoon of soybeans, oil Soybean paste: fried rice, fried cake rice, sesame seeds, soybean flour, black ebony powder .
Making: glutinous rice flour and soybean flour and noodles in the crock pot and steamed out, put in a stone mortar with a stick, and then culm into a round, dry and fried in oil, and finally dipped in plum blossoms, pine flowers, sesame and other bean paste. Mostly used for after eating.
Practice
(1) Soak the glutinous rice for 15 days and then ferment.
(2) Make bean juice from ground soaked soybeans.
(3) Steam the rice from (1) with the soybean juice and sake and noodles.
(4) Steamed rice cakes are pounded in a stone mortar and then put on flour to become slightly hard, and then dried in the sun in a certain shape.
(5) Put the sun-dried rice sticks in warm oil, and then add fire to fry them out.
(6) After removing the oil completely from the fried rice sticks, smear them with honey and dip them in bean paste.