Ingredients: adzuki bean, coix seed, glutinous rice, melon seeds and diced cucumber.

Practice: Wash adzuki beans and coix seed with clear water, then steam in a pot for 20 minutes, then add a little glutinous rice and melon seeds and steam with clear water, and sprinkle with diced cucumber after taking out.

Efficacy: It has the functions of invigorating spleen, promoting diuresis and reducing weight.

2. Miao glutinous rice

As one of the staple foods of Miao people, it occupies an important position in their lives and is a favorite food for men, women and children. People think that glutinous rice is not hungry and tasteless, and it is not as delicious as glutinous rice. You can eat without food and chopsticks, and it is very convenient to eat with your hands. Gifts for visiting relatives and friends and staple foods for various festivals (Sister's Day) are mostly various foods made of glutinous rice. There are colorful steamed glutinous rice, colorful colored glutinous rice, pillow-shaped and triangular zongzi, glutinous rice cakes, wine makers, people who travel long distances or work in the mountains, and most of them are carried around in bamboo boxes. When the new daughter-in-law meets Weng Gu for the first time and the son-in-law meets Zhang Yue for the first time, the glutinous rice gift mentioned above is a necessary gift. So the proportion of glutinous rice is very large. Miao people in the county generally cook glutinous rice by steaming in wooden retort and boiling in pot. Most of them rely on rice to release water without filtering rice soup. The masses call it "soup rice", and the Miao language calls it "telling Weng He". This food is neither light nor nutritious. The glutinous rice is soaked in cold water first, then filtered, steamed on a wooden steamer, and then eaten in a wooden basin. Glutinous rice or glutinous rice is usually eaten once a day all year round. It is believed that the rice cooked now will nourish people, and the rice left for a long time is old rice, but it will not nourish people. There are two kinds of grain processing tools: stone tablet and water mill, which have a long history and are necessary for every household. Water milling and rice milling (commonly known as water milling) has a history of 300 years, and it is said that it was introduced from foreign countries. Every village near the water has one or several water mills, which are only used in the busy farming season. The drought mainly depends on stone chips and rice. Processing method: put the rice dried in a roasting cage or in the sun into a stone mortar, step on the back end of the hammer to make the hammer rise and fall, tamp the rice with the falling force, and sieve the husk after cooking to get clean rice.

Glutinous rice lotus root

Production materials: two lotus roots, 200g glutinous rice, rock sugar 125g, 25g rose brine, and osmanthus juice 15g.

Wash the lotus root, remove the head and tail, put the glutinous rice into a bowl, add 100g water, soak for 24 hours, then take out the water, stir with chopsticks, and poke the stirred glutinous rice into the hole of the lotus root with chopsticks until it is filled.

Put a flat plate in the cage, put glutinous rice lotus root on the flat plate, and steam for about 2 hours to get out of the cage. Put 25 grams of rock sugar into a small bowl, add 20 grams of osmanthus juice and 25 grams of rose halogen into boiling water, heat and stir evenly with chopsticks to make juice. Pour the lotus root into a cage to cool, cut it into 6 cm thick slices with a knife, put them on a plate one by one, and then pour the rose juice into a small bowl to serve. The entrance is fragrant and sweet. This dish is served after refrigeration.

Tip: On Taobao, there are many ways to introduce glutinous rice lotus root. This steaming method is relatively simple, but it is necessary to master the temperature. It takes some time for the juice to get soaked. Neither too early nor too late. It doesn't taste good too early. If it's too late, the color is too high. Food suitable for summer.

Nomitz

1, prepare stuffing, such as sesame and peanut powder, add sugar, mix well and knead into balls; 2. Mix some water with glutinous rice flour until it is not sticky or slippery; 3. Divide the kneaded powder into equal parts, and each bag is filled with stuffing and rounded. Actually, I didn't wind it, as long as it doesn't leak; 4. Boil a pot of water, boil the meatballs and cook until they float. 5 Pick up the meatballs, put them in some dried coconut shreds and roll them all over. You can also use soybean flour.

1, milky yellow glutinous rice paste

Milk yellow stuffing is made of 20g oil or butter, and appropriate amount of sugar is added according to taste. I put about 3 ~ 4 tablespoons, stir well first, then beat an egg, about 50~60ml of milk, and mix them all together. Then put custard powder, corn flour and sodium sulfate into the milky yellow paste, stir it evenly, and heat it in water. ! Then cool it and put it in the refrigerator.

The method of glutinous rice skin: 275 grams of glutinous rice flour, 1 1/2 cups of warm water, that is, the two are mixed into dough! ~

Then there is a wallet! ~ ~ ~ Wrap it up like a fat doll, jump into the water and cook it, and then roll a snowsuit in coconut milk.

2, leek glutinous rice paste

Material: 1 250g glutinous rice flour, 200g water, shredded coconut,

2 ground pork 150g, leek 30g, salt and sugar.

Practice: 1 leek cut into granules.

2. Mix minced pork, leek, sugar and salt to make stuffing.

3 material 1 mixed and kneaded into dough, and then divided into small pieces of about 30g each.

4 small pieces are rolled into round pieces and then stuffed with stuffing.

5 Knead into a circle and steam in a steamer 15 minutes.

6. Finally, touch the noodles with shredded coconut (it is easier to touch the dough surface with a little water).

3. Taro-flavored glutinous rice paste

Material: taro powder

condensed milk

Glutinous rice flour (or yuanxiao powder, all the same)

shredded coconut

2) Method for making glutinous rice paste:

Glutinous rice flour 120g, coconut juice 100g, evaporated milk 100g, 2 scoops of condensed milk, and 40g of sugar. All the raw materials should be mixed and stirred into a slurry. Be patient and don't get pimples. Then pour the slurry into a non-stick pan with a certain depth and steam it in a steamer for 40 minutes.

The steamed glutinous rice noodles are ripe. When they are slightly cooled, stir them with a wooden shovel. The original recipe was stirred by hand, and I thought it was too hot. It is troublesome and patient to stir until the noodles are cold, because the dough is sticky and will stick to the wooden shovel, so it takes some effort to stir.

Making method of taro stuffing:

Because to distinguish white glutinous rice cakes, the fillings must be colored. I made a cup of strawberry tea first to replace the pigment. It is the kind of fruity tea bag that can be bought in the supermarket. In this way, the color of tea is red and purple.

Put the black tea in a small pot, add 3 scoops of condensed milk, 2 scoops of milk and half a cup of coconut milk, and bring to a boil. At this time, the liquid in the pot has turned pale purple, which is the color of taro.

Take a bowl and put 4-5 spoonfuls of taro powder (or starch, it doesn't matter) to make water starch. Pour it into the light purple liquid in the pot, stir it with a spoon from the fire, and it becomes a super viscous light purple solid. It's even harder to put it aside and wait for it to cool down.

Wrapped in sticky rice paste:

At this time, you have to use your hands to rub the "taro stuffing" into a small ball. Grab a piece of dough and knead it into a ball in your hand, then flatten it and fill it like a steamed stuffed bun.

The practice of sesame cake

Ingredients: honey, flour, glutinous rice flour, bread crumbs, cooking oil.

1, honey, flour and glutinous rice flour are evenly stirred into soft dough. Make a small dose first, then press it into a small round cake, flatten it slightly, and wrap it with sesame seeds.

2. Add oil to the pan and fry until golden brown.