Today, Tang Xiao Jiaoda uses glutinous rice flour to make 8 kinds of delicious food, which is delicious, affordable and easy to learn!
The glutinous rice line snowballs.
Composition:
Appropriate amount of glutinous rice flour, appropriate amount of soybeans and bean paste, and appropriate amount of warm water.
Exercise:
1. Put glutinous rice flour into a container and add a proper amount of warm water.
2. Knead into a smooth and greasy dough.
3. Put a layer of sesame oil on the bottom of the plate, put the noodles on the plate and wrap them with plastic wrap.
4. Steam in the pot for about 20 minutes, the fire will be high in the first 5~ 10 minutes, and then it will be low.
5. Pour the soybeans into the pot and stir fry until golden brown.
6. Take out the noodles after steaming, wrap them with plastic wrap, add a little oil and roll them into pieces.
7. Cut off the corners and spread the bean paste evenly on it.
8. Roll up from one end.
9. Sprinkle soybeans evenly on the outermost layer.
Fermented rice wine dumplings
This sweet soup, although it is said to be a little alcoholic, is not very strong. The whole taste is sweet and soft. Eating more is not greasy. Coupled with Lycium barbarum, the whole soup is nutritious and healthy, and has the functions of strengthening spleen and stomach, promoting blood circulation and enhancing cold resistance. Female compatriots can also eat beauty beauty to enhance their color. It's not difficult to do, it can be done in a few steps, and the ingredients are ready. Glutinous rice flour 100g, fermented grains 1 bowl, proper amount of Lycium barbarum and proper amount of sugar. Slowly pour a proper amount of warm water into glutinous rice flour, and then knead it into a dough with moderate hardness. Rub the glutinous rice dough into small balls with uniform size, pour in appropriate amount of water to boil, and then put the balls in a pot to cook until they float. Put the Lycium barbarum into the pot. Put the wine and sugar into the pot, boil it again and turn off the heat. Go out and get started.
Sweet potato pie
Composition:
Sweet potato 1 root/glutinous rice flour 150g, proper amount of oil/salt/sesame.
Exercise:
1. Peel and cut sweet potatoes, steam them, mash them into mud, add glutinous rice flour and a little edible salt, mix well and knead them into smooth dough.
2. Take a small piece of dough, knead it into a circle and flatten it.
3. Sprinkle with black sesame seeds and gently press it to become a sweet potato cake.
4. Oil the hot pot. When the oil is hot, add the sweet potato cake and fry it on low heat until the edge is slightly golden. Turn to the other side and fry until golden brown.
Jujube glutinous rice cake
Composition:
1000g glutinous rice flour, 500g red dates, proper amount of water and sugar.
Exercise:
1. Pour enough glutinous rice flour into the basin, add appropriate amount of sugar, and heat water at the same time. You'd better not burn your hands.
2. Pour the water into the glutinous rice flour several times, and stir it quickly with chopsticks at the same time, so that the glutinous rice flour gradually hugs together and no dry powder can be seen, and then cover it with plastic wrap for about 20 minutes.
3. Take a proper amount of red dates and wash them.
4. Knead the baked and cooled glutinous rice flour dough into uniform large particles with both hands.
5. Spread a layer of wet gauze on the steamer and evenly put a layer of red dates. Sprinkle a layer of glutinous rice flour dough on the red dates to completely cover them.
6. Spread glutinous rice flour, then spread a layer of red dates, cover the pot and steam for about 15 minutes.
7. After the time is up, sprinkle a layer of glutinous rice flour, a layer of jujube, a layer of glutinous rice, and four layers of glutinous rice (you can continue to increase it according to your preference) on the red dates, and then continue steaming for about 10 minute.
8. Put a thin layer of oil on the flat plate and pour the steamed rice cake into the flat plate. It is easier to take off the drawer cloth with a little cold water.
9. The surface of the rice cake is covered with a layer of plastic wrap and patted while it is hot to make the surface of the rice cake more delicate, flat and dense.
10. After molding, remove the plastic wrap, completely cool and cut into strips or blocks for refrigeration. Steam it again, heat it or fry it before eating.