As the weather gets hotter and hotter, I feel like my appetite has become worse recently. Especially when it comes to cooking, you don’t even know what to do? It's too troublesome and I don't want to make it. It's too simple and casual and doesn't taste good.

I accidentally made a cold cake with glutinous rice last night and it was very delicious. So I thought of sharing some delicacies that can be made with glutinous rice. The soft and glutinous texture can also increase some appetite, so that it can save the stomach with poor appetite.

This glutinous rice cold cake is a new way of eating that I accidentally discovered. It is ice-cold and cool, and it is perfect for summer. Paired with red dates and raisins, it's so sour and sweet, and it's super simple to make.

〖Ingredients list〗150 grams of glutinous rice, appropriate amount of red dates, appropriate amount of raisins, 5 grams of honey

〖Preparation steps〗

1. Pour 150 grams into the bowl Add water and press the cooking button. The amount of water should be about one knuckle above the glutinous rice. Scoop out the steamed glutinous rice and let cool slightly before use.

2. At this time, we wash the red dates, cut and core them and divide them into two halves. We also clean the dust on the surface of the raisins.

3. Prepare a mold, put a layer of plastic wrap on the bottom to facilitate demoulding, put red dates, press the glutinous rice tightly, put raisins, continue to put the glutinous rice, press it tightly. Arrange red dates and raisins on top.

4. Cover with plastic wrap and put it in the refrigerator for more than 2 hours. Take it out and cut it into pieces, then brush it with a layer of honey and enjoy.

How many friends don’t want to cook at night? The weather has been so hot lately that I have no appetite for eating, not to mention having to make four dishes and one soup every day after get off work, which is simply too tiring. Then you can learn about the simple and delicious glutinous rice fried rice below.

? Ingredients list?

100g glutinous rice, half ham sausage, appropriate amount of mushrooms, half onion, 1 piece of dried egg

1 chili, appropriate amount of green beans, appropriate amount of corn, appropriate amount of salt and soy sauce Pepper and chopped green onion

? Production steps?

1. Soak the rice first. Soak 100g glutinous rice in water for 6 hours. It is recommended to soak the rice overnight. This is not necessary. After waiting, the soaked glutinous rice will break into pieces with your fingers. Drain the water and set it aside.

2. Prepare side dishes, half a ham sausage. You can use Cantonese sweet sausage, or Chinese sausage will be more fragrant. Since we don’t have it at home, we use ham sausage instead. Cut it into cubes and set aside. .

3. Slice the mushrooms, half an onion is enough, dice it, a piece of dried egg, you can also use diced dried tofu, a chili, dice it, this is a vegetable pepper, right? spicy.

4. Peel some green beans and some corn.

5. Heat a non-stick pan, pour in the oil without hurrying. First fry the mushrooms to dry out the water inside, so the taste will be more fragrant. Pour in some oil and heat it up, then fry the onions. The taste is really fragrant, but don’t put too much as it will steal the flavor.

6. Now add the green beans, corn, and dried tofu and stir-fry for a while. Add some salt to taste. Add the glutinous rice and stir-fry together. Use medium heat and stir-fry until you feel that the glutinous rice is a little sticky. Then you can add water. .

7. Remember to use boiling water, and don’t add too much at one time. Add it several times, cover the pot and simmer for a while. Simmer for about 3 minutes each time. After simmering for 3 times, it will be almost cooked. Add some light soy sauce and pepper. You don’t need to add other seasonings. Add ham sausage and pepper. Continue to stir-fry for a while and it will be almost ready.

8. Add a handful of chopped green onions before serving. It looks so tempting. I can’t wait to take a bite. Because the glutinous rice has been soaked overnight in advance, it is not only easy to cook but also tastes good. To say the least, it is particularly soft and glutinous, paired with a variety of vegetables and shiitake mushrooms. It is not only full of nutrition but also really delicious. I highly recommend everyone to try it.

How can there be no cool and refreshing drinks in the hot summer? This rice wine made from glutinous rice is a must-have in summer! Freshly fermented rice wine is like a drink. It is especially delicious when you put it in the refrigerator and drink it ice cold. After letting it sit for a long time, it will taste like sweet rice wine. If you drink too much, you will easily get drunk!

? Ingredients list?

250 grams of black rice, 750 grams of glutinous rice, 8 grams of angel sweet rice wine

500 grams of warm water, 400 grams of cold boiled water

1. Soak the rice first, 250g black rice, 750g glutinous rice, add water and soak overnight.

2. The glutinous rice will also be dyed the next day, and the color of the fermented rice made later will be more beautiful. Pour out the water after soaking the rice, then rinse it again with water, and then pour it out and drain. dry moisture.

3. Place a steaming cloth on the steamer, pour all the drained glutinous rice in, and then use chopsticks to dig some small holes after spreading it evenly. This will make the rice cook faster when steaming.

6. Dissolve 8 grams of Angel liqueur koji with 500 grams of warm water.

5. Take it out and pour it into a clean basin. Use chopsticks to scatter it and let it cool. Leave it to dry for 30 degrees. It is about the state where it is not hot, but it is not completely cool. Just pick it up and scatter it. .

6. Dissolve 8 grams of Angel liqueur koji with 500 grams of warm water.

7. Then put the glutinous rice into a water-free and oil-free container, one layer of glutinous rice and one layer of distiller's yeast. When putting the glutinous rice, press it tightly, then pour two spoons of distiller's yeast, and continue Repeat this action until all the glutinous rice is filled. Pour the remaining koji water into the top layer at once, then cover it and ferment at room temperature.

8. The recent temperature is particularly suitable for the fermentation of koji. The temperature here is around 28. After 2 days, you can see a lot of liquid. Pick up the jar and shake it gently. The rice has completely come out of the jar. Our first step of fermentation is complete.

9. Then open the jar and pour in 400 grams of cold boiled water. Continue to seal and leave it to ferment at room temperature for 3 days. After 3 days, it will be full of sweet smell, and our fermented rice is ready.

10. When you press it with a spoon, the rice wine will appear. This jar is relatively large and deep, so it is inconvenient to separate the rice wine. We first pour out all the rice wine, and then filter out the rice wine.

11. Find a thin strainer and place it in the middle, then scoop out the liquid and put it in it. This pink liquid is rice wine. It is very sweet and delicious. Close the lid to seal it. Once you get up, put it in the refrigerator to keep it for a long time.

12. The longer the time goes, the stronger the flavor of the wine will become. The cool and refreshing wine is especially suitable for drinking in summer. The remaining wine should also be packed in clean jars. After sealing, store it in the refrigerator. Just take it out and boil it when eating. It is also very sweet and has a bit of wine flavor. It is especially delicious when used to cook glutinous rice balls.

What to eat for breakfast in summer? Of course, it’s easy to make and delicious! A pound of dumpling skins and glutinous rice fillings can be pinched at will, and you will have delicious siomai! If you can't finish it, you can put it in the refrigerator and steam it directly next time.

? Ingredients list?

500g glutinous rice sausage 125g carrots 170g 130g mushrooms

500g dumpling wrappers salt soy sauce pepper chopped green onion

? Production steps?

1. Let’s soak the rice first. Shaomai with glutinous rice is actually more like the Shanghai method. Here is 500 grams of glutinous rice that I soaked overnight in advance. Drain the water and use it directly.

2. Now prepare the side dishes, 125 grams of sausage. Today I use Cantonese-style sausage, which tastes sweet. If you don’t like sweetness, you can replace it with sausage and cut it into cubes.

3. 170g carrots, diced, 130g shiitake mushrooms, diced.

4. Heat the pot without pouring the oil. First stir-fry the mushrooms and dry the moisture inside, then add an appropriate amount of oil and add the sausage. Fry out the fat inside and then add the carrots. , raw glutinous rice.

5. Now fry slowly over medium heat. When the glutinous rice feels a little sticky, you can add water. Use boiling water. Add a little at a time and add it in two times. The time is 2 seconds each time. In about minutes, the glutinous rice will be cooked.

6. Add salt, light soy sauce, and pepper, mix well to adjust the flavor, add a handful of chopped green onion before serving, and the filling is ready.

7. Today we use 500g dumpling wrappers to make siomai. One dumpling wrapper contains one spoonful of filling. When wrapping the siomai, you don’t need to close it. Use your thumb and forefinger to hold the edge of the siomai and gently close it. Yes, it's actually much easier than making buns, and its shape is more casual. Another way is to squeeze the waist a little harder, and the shape of the siomai will come out.

8. Steam in the pot, steam over high heat for 15 minutes, and remove from the pot. I can't wait to take a bite. The color is very attractive. The skin is thin and the filling is big. The texture is a little glutinous, relatively fresh and fragrant, and oily but not greasy. I made it smaller today, one bite is just right.

Speaking of how to eat glutinous rice, of course glutinous rice sausage is indispensable. Eat steamed directly in summer, it will be soft and glutinous without getting burned.

Both children and adults will love it!

? Ingredients list?

500 grams of glutinous rice, appropriate amount of casings, 500 grams of pork, 1 onion, appropriate amount of mushrooms, minced ginger, chopped green onion, salt, light soy sauce , cooking wine, oyster sauce, pepper, salt, sugar, light soy sauce, dark soy sauce, oyster sauce

? Production steps?

1. Soak 500 grams of glutinous rice in water overnight;

2. After rinsing the casings with clean water, soak them in white wine and marinate them for half an hour to remove the smell. Just rinse them twice before stuffing the sausages;

3. Wash 500 grams of pork After cleaning, cut off the pig skin, then cut it into pieces and add it to the food processor to mince into meat filling;

4. Pour it out and start seasoning, minced ginger, chopped green onion, salt, light soy sauce, cooking wine , oyster sauce, and pepper, stir evenly, cover with plastic wrap and marinate for 30 minutes;

5. Then prepare an onion and an appropriate amount of mushrooms. Cut the onion in half and cut into small dices. Cut the mushrooms into strips first. Then cut into cubes, and then put them together for later use;

6. Then pour out the soaked glutinous rice to control the moisture;

7. Heat the oil in the pan and pour in the onions. Stir-fry with the mushrooms until fragrant, add the glutinous rice and stir-fry together, stir-fry well and add salt, sugar, light soy sauce, dark soy sauce and oyster sauce to taste, then turn off the heat and take it out to cool;

8. After it is completely cool, pour it into the meat filling, stir and mix evenly. If you want a redder color, you can add half a spoonful of red cookie rice flour, mix well and then fill the sausage;

9 . Brush oil on the head of the sausage casing. Take out the casing and tie a knot on one end. Then prepare the sausage casing. First, put all the casings on it, and then stuff the sausage casing with glutinous rice filling. You can fill it like this. Fill it with seven Fill it full, the glutinous rice will swell when steamed, so leave some space, otherwise the casing will burst;

10. Tie a knot after filling, and tie it with a rope in the middle like a sausage, one by one. , and then use toothpicks to make small holes to prevent the flatulence from bursting;

11. Then you can steam it in the pot. Put it in the steamer and steam it for 40 minutes over medium and low heat. Do not use high heat, otherwise it will be very easy. Once steamed, it can be taken out of the pot when the time is up.

Delicious glutinous rice sausage is ready! There is no need to dry or cook it, just cut it into small pieces and you can eat it. It is salty, soft and glutinous and tastes particularly delicious. If you are usually tired of eating crispy sausages and corn sausages, changing the taste will give you a different flavor. If you can't finish it, you can put it in the refrigerator and store it. It is also very convenient to eat as you go.