Although glutinous rice is a staple food, it can be used to make a variety of dishes, such as sweet and sour mango glutinous rice, glutinous rice eggs, Hangzhou specialties, osmanthus glutinous rice and lotus root, mango glutinous rice cakes, etc. Wait, they are all very delicious.

1. Glutinous Rice Eggs

Glutinous rice, pork belly, sausages and various vegetables are steamed in egg shells. The taste is simply explosive. We first soak the glutinous rice overnight, cut the pork belly into cubes, and marinate it with light soy sauce, dark soy sauce, and cooking wine overnight. Mix the pork belly, glutinous rice, sausages, green beans, and mushrooms together, and wash the raw salted duck eggs. Knock a small hole in the pointed part and pour out the egg white inside, leaving the egg yolk inside. Slowly stuff the evenly mixed glutinous rice into the eggshell until it is about 90% full. Because the glutinous rice will become larger after steaming, don't put too much. Wrap the prepared duck eggs in tin foil, put them in a steamer and steam them for about 50 minutes. You can eat them directly after taking them out.

2. Mango Sticky Rice

This is a staple food with Thai flavor. First wash the glutinous rice and soak it overnight. Add coconut milk, sugar and salt to the pot slowly. heating. We take out 170 ml of coconut milk, pour it into the glutinous rice, put it into the rice cooker and steam it, just like the usual steps for steaming rice. After peeling the mango, cut the pulp into slices and set aside. The steamed rice is placed in a bowl, inverted on a plate, the mango is placed next to the rice, and then some coconut milk is poured on top, and the sweet mango sticky rice is completed.

3. Osmanthus glutinous rice and lotus root

Wash the glutinous rice and dry the water on it. Wash and peel the lotus root, and cut into small pieces of about two centimeters at the lotus root joints. Rinse the holes inside the lotus root and fill the lotus root with glutinous rice. Don't throw away the lotus root section you just cut off. At this time, we need to put it back on the lotus root and fix it with toothpicks. Put the lotus root directly into the pot and cook for 30 minutes, add rock sugar and osmanthus, and continue to cook on low heat for an hour and a half. When eating, we can sprinkle some osmanthus honey or sugar.