Practice steps:
1. Glutinous rice is soaked in clear water 12 hours, and can be made only after soaking the night before.
2. Add water to the glutinous rice and cook it in the rice cooker with the "Cook" button. Don't add too much water.
3. After the glutinous rice is cooked, let it cool for later use.
4. Stir-fry peanuts with low fire, then cool and peel them, mash them, add sugar and stir them evenly for later use.
5. Put some oil on the fresh-keeping bag, then add the cooked glutinous rice and squeeze it constantly.
6. When the glutinous rice is beaten to no particles, put on disposable gloves, dip in lard, knead the glutinous rice into small pieces or balls, and dip in peanuts for eating.
Glutinous rice, also known as glutinous rice, is the shelled kernel of Gramineae rice (glutinous rice). According to the color of chaff and rice, it can be divided into red and white, hairy and hairless. It is cultivated all over the country. Glutinous rice is milky white, opaque, translucent and sticky, which can be divided into indica rice and japonica rice. Indica rice is made of indica rice and glutinous rice, and the rice grains are generally rectangular or slender. Japonica glutinous rice is made of japonica glutinous rice, and the rice grains are generally oval. China is called glutinous rice in the south and glutinous rice in the north. Glutinous rice is the main raw material for making glutinous rice snacks, such as zongzi, eight-treasure porridge and various desserts, and also the main raw material for brewing glutinous rice wine (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch.