What are the sticky rice snacks

Materials:

A. Sweet wine medicine, dosage: I bought a diameter of about two centimeters of the ball, about a kilogram of glutinous rice need to be 1 and a half.

B. Glutinous rice

C. Sealed glass bottle with a large opening. (Anything else that can be sealed will do). For a 2000 ml sealed glass bottle, you will need two for one kilogram of glutinous rice.

D. A steamer, a piece of gauze slightly larger than the mouth of the pot.

Preparation: Measure one kilogram of glutinous rice and soak it in cool water for at least one night.

Preparation: Place the gauze on the steaming grid, place the soaked rice on the gauze and steam for 40-50 minutes. Steam well after pouring into a larger container cooled to warm, with a bowl of warm water will wine cake as much as possible after the melting, (and leave open a small spoon) while the sweet wine potion poured into the cooled glutinous rice, while vigorously stirring the glutinous rice, try to stir evenly), stirring process can be appropriate to add some warm water. Stir well after bottling, make a hole in the center, will stay in the wine cake water poured into it, cover the bottle, wrap the bottle with a thick cloth, hot days generally 3-5 days, cold days put the side of the heater, generally a week or two can be. After the good put in the refrigerator, eat as you take.

====================================

Sticky rice and lily porridge

Raw materials: glutinous rice, lily, lotus seeds.

Methods: First, wash all the ingredients one by one, then put on the pot and light the fire, boil the water to half boiling, pour in all the ingredients. The ratio of glutinous rice, lily of the valley, and lotus seeds is about 4:1:1. The reason for putting the ingredients into the pot when the water is half boiling is to avoid sticking to the pot, and you can make use of this time to soak the rice, and when the pot is boiling, turn the fire down to low, and then simmer it slowly. And when the pot is boiling again, so delicious and nourishing sales of glutinous rice lily porridge is ready.

===================================

How to make sticky rice cake

Materials:

Glutinous rice flour: 125g

Sugar: 50g

Milk: 100ml (originally, it is possible to mix with water, but I feel that I can use milk to make it more flavorful)

It is a good idea to make it with milk.

Vegetable oil: 1 tbsp

Shredded coconut: moderate (used to wrap the outside of the ball of glutinous rice)

Peanut butter: moderate (I do peanut filling, you can use other fillings instead of)

Practice:

1, glutinous rice flour and sugar mixed with milk and vegetable oil and mix well. Knead with your hands until smooth

2. Divide the kneaded glutinous rice ball into ping-pong sizes and roll them into balls with your hands

3. Poke a hole in the ball with your finger as you do with dumplings, put in the peanut butter, and then roll the ball around the ball

4. Boil boiling water, and put the stuffed glutinous rice ball into the boiler.

5, to be cooked to the surface of the water is cooked. Fish out of the water and roll in shredded coconut, so that the glutinous rice balls are wrapped in thick, fragrant shredded coconut on the line! It's even better when it's cooled!

=====================================

Sticky Rice Siu Mai

1. Prepare the ingredients, chopped meat, mushrooms, green peppers

2. Soak the glutinous rice for a few hours, then steam it.

3. Soak mushrooms in water, which is filtered to remove impurities left part.

4. Flour with boiling water, cool and good dough.

5. Put oil in a pot, stir-fry the minced pork until it turns brown, add the mushrooms and peppers and stir-fry together, add salt, soy sauce and chicken essence, and pour in the mushroom water and bring to a boil. Then pour the steamed glutinous rice into the stir-fry, until the soup is slightly dry can be removed from the pot. The filling of shumai is ready.

6. This is a good fried out of the pot filling, directly used as glutinous rice is also good.

7. Knead the dough a little bit of organization, rolled under the agent into a lotus leaf-shaped round skin, wrapped in the fried stuffing, close up the shape.

8. Finally, put the packaged siu mai into the pot steamed for ten minutes to cook.

==========================================

Sticky rice rolls

Materials

300 grams of glutinous rice, 10 spring roll wrappers, 1 small piece of ginger, 50 grams of green peas, 100 grams of veggie ham, and 3 shiitake mushrooms

Seasoning

Soy sauce 6 tablespoons.

Soy sauce 6 tbsp, pepper, miso 2 tbsp

Tips

When deep-frying the rolls, the oil needs to be about 5 minutes hot, and the heat needs to be turned down so that the skin doesn't burn

.

Practice

A. Wash the glutinous rice and green peas, and chop the ham, mushrooms, and ginger into pieces, and set aside the spring roll skins.

B, glutinous rice with appropriate amount of water into the electric pot to cook.

C: Heat 2 tablespoons of oil in a frying pan and stir-fry the ham, mushrooms, minced ginger, and green beans for 1 to 2 minutes.

D: Add glutinous rice and seasoning.

E: Finally, wrap the glutinous rice in spring roll wrappers and deep fry in hot oil until golden brown.

====================================

Rice Steamed Spare Ribs

Materials: spare ribs, glutinous rice, one cabbage leaf, green onion

1. Wash the spare ribs and chop them into one-inch pieces, put them into the marinade and marinate for about two hours;

Marinade: Salt, sugar, Soy sauce, cooking wine, ginger, a little vinegar, a little chicken essence, a little sesame oil (according to their own preferences to formulate marinade add chili or garlic, etc.)

2. At the same time, the glutinous rice is washed, and water is also soaked for two hours, then drained and spare;

3. Take a cabbage leaf, scalded in boiling water, drained, and laid on the bottom of the plate;

4. marinated pork ribs Roll the ribs in glutinous rice to coat the surface of the ribs; spread them evenly on the plate and sprinkle some glutinous rice around them;

5. Steam them for one and a half hours; remove them and sprinkle with chopped green onion.

==========================================

Sticky Rice Duck

This is a famous dish in Sichuan, the authentic probably practice is to use a whole duck, finished belly stuffed full of glutinous rice and so on, and then cooked, we do it ourselves when it is generally difficult to master so big a Duck production methods, but also really too much, it is estimated that a few meals are not finished, I this is relatively simple, and does not cost too many things, so strong to introduce to you.

Materials: duck side of a leg, salt, soy sauce, pepper, cooking wine, chicken essence, shredded green onion, shredded ginger

Sticky rice, red beans (according to their own preferences can be more or less, I like to put more sticky rice, all as rice)

Practice:

1, sticky rice, red beans beforehand, soak in water for more than half an hour

2, will be be chopping the duck into 4 cm square pieces, into the boiling water to blanch, water with some cooking wine. Sheng out

3, put a little oil in the pot (not too much, the duck itself is very fat will come out of the oil), oil is hot into the onion, ginger sautéed flavor will blanch the duck into the block, plus soy sauce, pepper, salt, chicken seasoning (salt should be added to enough, have to take into account the glutinous rice also need to be salty), see the duck out of the oil after the sheng out

4, take a bowl, the duck pieces of skin side down yards neatly, this time will be soaked in glutinous rice, red beans after draining the water red beans, drain the water, put into the bowl and smooth, will fry the duck when the pan of the remaining oil and soup to the top of the glutinous rice, this is very important, the glutinous rice will absorb the oil and the aroma of the soup

5, put into a pressure cooker, on the valve and then steamed for 30 minutes

6, out of the pot after the buckle on the plate can be open to eat

================== =================

Sticky Rice Lotus Root Slices

Raw materials: 2500 grams of lotus root, 1000 grams of glutinous rice, sugar, sugar.

Method:Peel the lotus root, cut two sections at the top of the lotus root in order to instill glutinous rice. Wash the glutinous rice with water, soak up, and then the glutinous rice into the large section of the lotus root, covered with a small section, with a toothpick pricked firmly, into the bucket with 500 grams of water into the sugar, sugar, with a fierce fire, and then with the fire slow cooking, it is appropriate to the lotus root cooked sugar skin, and then sliced on a plate to drizzle with sugar syrup can be.

Features:

Unique style, excellent taste

Lotus leaf glutinous rice chicken production (dim sum)

Raw materials:

Fresh lotus leaves, a large glutinous rice, the right amount of chicken, white fruit, chestnut, the right amount of silk thread.

Seasoning:

Pepper, monosodium glutamate (MSG), salt, chili peppers, scallions, garlic, cooking oil

Method of production:

First, soak the glutinous rice for about two hours, then take it out and strain, and put it into a steamer to steam. Cut the chicken into cubes, heat the cooking oil and then put the chicken into the stir-fry, after five minutes of cooked chicken will be removed, the chili pepper, garlic stir-fry and then add the chicken, and then completely fried chicken, while adding the appropriate amount of monosodium glutamate, salt, scallions. White fruits and chestnuts are first boiled in plain water. After the preparations, take out the appropriate amount of steamed glutinous rice, in which the fried diced chicken, white fruits and chestnuts, and then add a little pepper, monosodium glutamate, salt, with lotus leaves, glutinous rice wrapped, outside the binding with cotton thread, so that the glutinous rice is completely wrapped in the lotus leaves. Finally, it will be placed in a small fire on the steam, to the lotus leaf color darkening, lotus leaf aroma can be smelled, can be taken out to eat.

Flavor characteristics:

The fragrance of the lotus leaves when unwrapped, overflowing with freshness, glutinous rice lubrication and delicious, chicken flavor completely penetrated into the glutinous rice, the fragrance of the lotus leaves aftertaste a long time, appetizing and refreshing, the flavor is unique. It is a traditional snack in Panxian County, which has been famous for a long time, and is both a usual snack and a famous dish in banquets.

Technical notes:

First of all, we must choose a good large and fresh lotus leaves, glutinous rice should be completely steamed, glutinous rice wrapped into the lotus when steaming with a small fire, until the taste of the lotus leaves slowly and completely seeped into the glutinous rice.