In the steamer pot with water, steam drawer on a layer of white cloth, boil water until there is steam. Place the drained glutinous
rice on the cloth and steam for about an hour. Taste it yourself and you'll know. Without this cloth, the glutinous rice will block the holes of the
steaming drawer, how can not be steamed. This has failures. Taste the texture of the sticky rice, if
the rice is hard, mix it with some water and steam it for a while.
Question 2: How to steam out the sticky rice is delicious Whether it is new rice or old rice, can be steamed out of the aroma of people, grains of crystal rice, here are four secrets Oh! As long as you remember these four secrets, you will also be steamed sweet and savory rice.
First, we use a container to measure out the amount of rice. Next, the first secret - wash the rice: wash the rice must not be more than 3 times, if more than 3 times, the rice will be a lot of nutrients will be lost, so that the steam out of the rice flavor will also be reduced. Remember to wash the rice not more than 3 times.
The second secret - soak the rice: first soak the rice in cold water for 1 hour. This will allow the rice grains to fully absorb the water. This way the steamed rice will be full of grains.
The third secret - the ratio of rice and water: when steaming rice, the ratio of rice and water should be 1:1.2. There is a particularly simple way to measure the amount of water, with the index finger into the rice water, as long as the water exceeds the rice has the first joint of the index finger can be.
The fourth secret - aroma: If your family's rice is already stale, it's okay, stale rice can also be steamed new rice flavor. It is after the first three processes, we add a small amount of refined salt or peanut oil in the pot, remember peanut oil must be boiled and cooled. Just add a small amount to the pot. Now, you can plug it in and start steaming. When steamed, the grains are crystal clear and full, and the rice is fragrant.
Add vinegar to steam rice method:
Cooked rice should not be put for a long time, especially in summer, rice is easy to become rancid. If you steam rice, 1.5 kilograms of rice plus 2-3 ml of vinegar in the proportion of some vinegar, rice can be easy to store and rancidity, and steam out of the rice is not sour, on the contrary, the rice aroma is more intense.
Steam rice method:
Chen rice steamed rice is not as good as the new rice, but as long as you change the method of steaming rice, it will make the old rice as good as the new rice.
The practice is: soak in water for two hours, fish out and drain, and then put into the pot with the right amount of hot water, a tablespoon of lard or vegetable oil, with a strong fire to boil and then simmer for half an hour. If you use a pressure cooker, simmer for 8 minutes to cook.
Add salt steamed rice method:
This method is limited to the amount of leftover rice heavy steamed use. Can not eat the rest of the rice to eat again when you need to re-steam it, re-steaming the rice there is always a flavor, not as good as the new steamed. If you steam leftover rice, put a small amount of salt water, that can remove the odor of rice.
Add tea steamed rice method:
Steam rice with tea, can make the rice color, aroma, nutrition are good, and greasy, clean mouth, food and provide vitamin benefits.
The practice is: according to the number of rice take 0.5-1 grams of tea, with 500-1000 ml of boiling water for 5 minutes, and then filtered tea residue, the filtered tea into the washed rice, according to the routine into the pot to steam
Problem 3: how to steam glutinous rice How to steam rotten Sticky rice to be soaked in advance, cool soak to be in the two for more than one time, and then on the pot steaming for 25-30 minutes! It can be soft and sticky. If you use a pressure cooker, you can shorten the soaking time (1 hour), and the steaming time is 15 minutes.
Question 4: How to steam glutinous rice? Production method 1
Raw material recipe: top quality river rice 5000 grams of wine 50 grams
Production method:
1. 5000 grams of glutinous rice with water to wash, soak for 1 hour, poured into the dustbin (the southern panning with bamboo utensils shaped like the north of the dustpan) inside the drain.
2. In the steamer basket spread a good gauze, the drained river rice poured on it, with a strong fire steam 1 hour, poured into the basin, with an electric fan to blow the temperature of the rice down to 20 ℃ -40 ℃ (according to the different kinds of wine, glutinous rice of different origins, and even latitude different temperatures are different), and then the appropriate amount of cool water poured into the basin, mixed with the hand. The wine into a powder into the basin, once again mixed Xi.
3. Pour the well-mixed glutinous rice into the jar, use your hands to pull out a small nest in the center, and then add the rest of the liquor powder with a little cold boiled water, sprinkle on the surface of the rice. Then cover the jar tightly with a wooden lid, wrap it with cotton wool and put it into the grass nest, and it will become mash in 3 days.
Characteristics of the product: This product is juicy, full of particles, taste sweet through the mellow aroma.
Make your own mash at home!
Prerequisites:
1, to do the premise of wine brewing is that you have to buy the wine song.
2. Rice wine should be fermented at a temperature of about 30 degrees Celsius (about 80 degrees Fahrenheit), so choose the summer or winter (next to the heater) season.
Steps:
1, the glutinous rice steamed rice (not too hard) and cooled to a temperature not hot (the use of medium-temperature fermentation, rice is too hot or too cold, will affect the fermentation of the brewery);
2, will be shoveled out of some of the rice to the fermentation of rice wine containers (I use a ceramic pot with a lid), a flat layer;
3, will be twisted into a powdered after the wine, sprinkled evenly. The wine curd, evenly sprinkled some on the layer of rice
4, and then shoveled out some rice flat on the powdered wine curd just now, and then lay a layer of rice ...... so, a layer of rice, a layer of wine curd on the laying of about 4 layers (arbitrary, depending on how much rice and wine curd you);
5, the container lid tight, and put in a suitable temperature (if the room is not suitable), and then put it in a good place. Put in the appropriate temperature (if the room temperature is not enough, you can use a thick towel and other containers wrapped on the heat preservation);
6, about 36 hours of fermentation, the lid of the container to open (at this time has been the wine fragrance overflowing ah), filled with cool boiled water (in order to terminate the fermentation), and then cover the lid, put into the refrigerator (as soon as possible to stop the fermentation, as soon as possible to eat)
tips:
1, to do The key to making mash (wine | sweet wine) is clean, everything can not be stained with raw water and oil, otherwise it will be moldy and hairy. You need to wash and dry the steamer, the spatula and the fermentation vessel, and wash and dry your hands.
2, fermentation in the middle (12 hours, 24 hours) you can open the lid to see (do not often open the lid), if there is no wine flavor, the rice has not been formed into tofu tendency, you can take the lid of the container to the kitchen on the fire heating, and then cover, so that the rice is not due to insufficient temperature can not continue to fermentation.
3, the process of making sake brew is very clean, so if you occasionally find some long hairs (sometimes because of the fermentation time is too long), remove the hairs, the sake brew can still be eaten. If you every time to make wine wine is full of long hair, and colorful, it is likely that the production process of raw water or oil stained unclean, I advise you not to eat, as this time to pay the tuition fee.
4, I used ordinary rice also did wine, the effect is also good.
The mash is a fermented food made from glutinous rice and sweetened with sugar in the southern part of the country. Qinghai does not produce glutinous rice, this snack is purely from the mainland, rumored to have nearly a hundred years of history. It "settled" in Xining, after many years of practice and recreation of the operator, in the ingredients and processing added eggs and milk, for the mash to add a rich plateau flavor.
According to the memories of the elderly, in the late Qing Dynasty, there were vendors selling water mash in Minhe and Xining. To the early 1930s, by selling mash by the snack bar continued to innovate, in the burnt water mash with raisins, peach kernels, dried fruit, sugar, etc., so that the flavor of sweet and surprising. Since then, they have created the "single set of mash" with the addition of egg flowers and the "full set of mash" with the addition of milk, which has become a local snack with a unique flavor in Xining.
Preparation method 2
Main material: glutinous rice
Supplementary material: wine quartz
Ingredients:
1, two kilograms of glutinous rice;
2, 7g of wine quartz (dosage in the purchase of the amount to ask the amount of clear).
Methods:
1, glutinous rice soaked in water until crushed with a finger into powdered.
2, fish out the glutinous rice drained; wine powdered.
3, steam pot with water to boil, in the steaming rack on the gauze, and then the glutinous rice poured into the flat.
4, cover with a large fire steam about four ...... >>
Question 5: How to use a rice cooker to steam the glutinous rice will be washed clean glutinous rice with water to boil (cooking time depending on the softness of the rice ball needs to determine). After fishing out and put on the steam drawer to steam for 15-20 minutes.
Question 6: How to steam dry glutinous rice flour Steam on the pot Steam the bottom of the pot with water and put a steamer drawer to find a clean cloth Glutinous rice flour on the line
Question 7: What can be done with steamed glutinous rice Glutinous Rice Zi practice details Dishes and efficacy: fine staple
Glutinous Rice Zi preparation materials: main ingredients: glutinous rice flour 150g, cornstarch 20g
Seasonings: Sugar 20g, water 200ml, oil a large spoon, filling: bean paste Teach you how to do glutinous rice Zi, how to do glutinous rice Zi is delicious 1. All the ingredients added together, stirred, into a paste. The amount of cornstarch affects the softness of the glutinous rice ball, less is sticky, more is tough, can be added according to personal taste. 2. Put the stirred ingredients into a microwave container with a lid, and microwave at maximum wattage for 4 minutes. 3. When it comes out like this, give the cooked dough a little stir (it's about the same as mixing it), wrap it in oven paper or plastic wrap, and let it cool. Wrap the dough in oven paper or plastic wrap, and let it cool. 4. When the dough is cool enough not to burn your hands, you can start wrapping. Dip your hands in water, again to prevent sticking. 5. When the dough is ready, wrap it with coconut, sesame seeds, soybean flour, etc. The sesame seeds should be fried beforehand. There is also an upgraded version that uses beet juice, spinach juice, or matcha juice instead of water when mixing the batter, so that you can make a variety of colors of gnocchi.
As for the filling, use your imagination. Crispy glutinous rice ball practice details cuisine and efficacy: dessert / snacks
taste: salty and sweet flavor process: deep-fried Crispy glutinous rice ball preparation materials: main ingredients: spring rolls 400 grams
auxiliary ingredients: 200 grams of glutinous rice, 100 grams of wheat flour, bacon (smoked meat) 300 grams
Seasoning: 2 grams of monosodium glutamate (MSG), salt 8 grams of pepper 2 grams of sugar 2 grams to teach you how to make crispy How to do, how to do crispy glutinous rice ball is delicious 1. will be steamed glutinous rice in the basin;
2. bacon cut granular;
3. glutinous rice add bacon, monosodium glutamate, salt, pepper, sugar and mix into the savory taste;
4. and then wrapped with spring roll skin into the glutinous rice, made into a ball-shaped raw embryo, and the top of the lace, and put into the frying pan fried into it. Crispy glutinous rice ball production tips: 1. glutinous rice ball production, because the outer layer of the batter belt has a certain degree of brittleness, so the glutinous rice semi-finished products can not be parked outside for too long, otherwise the skin will be dry and cracked, frying filling exposed, affecting the quality of the finished product;
2. glutinous rice ball should be fried in time, if not in time to blow up the ball embryo into the refrigerator or freezer freeze, to the frying and then take out, so that skin is not prone to dry crack phenomenon;
2. glutinous rice ball should be timely fried, if not in time to blow the ball embryo into the refrigerator or freezer, to blow up and then removed, so that the skin
3. This product has a deep-frying process, you need to prepare salad oil about 1000 grams.
Tips - Healthy Tips:
The finished product contains carbohydrates, protein, fat, mainly supplying the body with calories.
Question 8: How to steam glutinous rice with rice cooker Pour a small amount of corn oil in the rice cooker, press the cook button, and when the oil is hot, add the sausage and stir fry
2
A little later, continue to add diced carrots and diced potatoes, put in the salt, chicken broth, stir fry for a few moments, add soy sauce
3
Soak for more than eight hours of glutinous rice drained of water, poured into the Just now the rice cooker, cover the stir-fried material on, add cold water, just missed the glutinous rice. Cover the pot, press to fine cooking button, simmer rice twenty minutes, until the automatic trip.
4
Open the lid of the pot, eat before the bottom of the seasoning and glutinous rice and evenly, sprinkle with chopped green onions, can be served. Eat while hot, fragrant
Question 9: How to steam glutinous rice Dip 6 hours is not quite enough, we usually dip 12 hours or more. The way you steam is a problem. Should be this way, soaked glutinous rice (drained) in the steamer (steamer put a layer of gauze), the water boiled and put the steamer on. When you get the hang of steaming, the sticky rice will look hard but taste cooked. You need to try it a few times and keep an eye on the time. And spread the rice in a flat layer, not too much. I hope you succeed.