Traditional Culture Encyclopedia - Traditional stories - How do you make traditional sweet rice? I hope those who know can teach me.

How do you make traditional sweet rice? I hope those who know can teach me.

. Fishing Steam Rice

Production method: the ratio of rice to water is about 1:5, first boil the water, then pour in the clean rice, boil, to be swollen grains of rice, rice broth color white, immediately fish up the rice, drain the rice broth, loaded into a steamer cage or cauldron head steamed over high heat into.

Characteristics of the flavor: the rice is loose and tasty.

Nutritional assessment: steamed rice because the rice after the first boiled and then boiled, a variety of nutrient losses. According to the analysis, fishing steamed rice in the preservation rate of thiamine 17 ~ 33%, the preservation rate of riboflavin is about 50%, the preservation rate of niacin is 21 ~ 24%. At the same time, a large number of proteins, fats and carbohydrates in the cooking is also dissolved in the rice broth, and rice broth is often discarded, which is a great pity.

Note: The following chapters [production methods] in the various "rice", are washed rice.

2. Steamed rice in a pot

Preparation: Put rice and water in a steaming pot or bowl. The ratio of rice to water is about 1:2. Steam it directly in a cage or cook it in a pot of boiling water.

Characteristics of flavor: The rice is soft, hard and sticky.

Nutritional assessment: canned steamed rice, thiamine So preservation rate of 62%, is fishing steamed rice 2 to 3 times; riboflavin preservation rate of almost 100%, is fishing steamed rice twice; niacin preservation rate of 30%, also higher than fishing steamed rice. From the point of view of nutritional value, canned rice is better than steamed rice.

3. Double steamed rice

Production method: the rice poured in a cage drawer with a high fire steam, to be bubbling the atmosphere, and then steamed for 20 minutes, removed to dry. According to the amount needed to steam the rice into the bowl, add about 2 times the water, and then steamed for 1 hour into. If the amount of rice in the cafeteria is too much, the rice has been steamed into the bucket, every 0.5 kg of rice plus 1 liter of boiling water, with a rice spatula to stir evenly covered with a cover to simmer for half an hour, to be absorbed by all the water, into the cage drawer, and then use a rice spatula to stir the scattered steam half an hour that is ripe.

Characteristics: high rate of rice, loose and delicious.

Nutritional evaluation: double-steamed rice with high nutrient retention rate, with the advantages of both steamed rice and canned rice.

4. Stewed rice

Production methods: (1) boiling water under the rice method: in the pot add about two times the weight of the rice water, boil and add rice, cover the pot and simmer to boil and then switch to a small fire simmering; smell smells after the fire, and then simmer a few minutes into.

(2) cold water under the rice method: rice and the right amount of cold water at the same time in the pot, with a large fire after boiling, switch to a small fire evenly simmering, to smell the aroma after the fire, and then simmer a few minutes that is.

Flavor characteristics: rice is fragrant, soft and tasty. (Stewed rice has potpourri, the thickness of the potpourri depends on the size of the fire.

Nutritional evaluation: when the rice is stewed, the rice starch is fully pasturized, which is conducive to digestion and absorption, and the nutrient preservation rate is high. However, if the fire is not mastered well, it is easy to scorch the bottom and paste the pot.

5. Bone broth stewed rice

Production method: meat and bone broth with ginger, pepper, onion, salt and yellow wine and other ingredients, boiled and fished out ingredients, impurities. Then put the rice into the soup stew that is ready.

Characteristics of flavor: rice flavor aroma, soft and tasty.

Nutritional evaluation: contains protein, amino acids, fat, carbohydrates and a variety of vitamins and other nutrients, calcium, phosphorus, iron content is also high, especially suitable for the elderly and children.

6. Milk casserole

Production method: the milk or water, milk mixed with rice at the same time into the pot, stewed over medium heat, open the pot stewed on low heat for 30 minutes.

Flavor characteristics: rice white and soft, milky flavor.

Nutritional assessment: According to analysis, 100 grams of milk contains about 87 grams of water, 3.1 grams of protein, 3.5 grams of fat, 6 grams of carbohydrates, 160 milligrams of calcium, 90 milligrams of phosphorus, 0.1 milligrams of iron, 0.4 milligrams of thiamine, 0.13 milligrams of riboflavin, 0.2 milligrams of nicotinic acid, 1 milligram of ascorbic acid, 30 milligrams of vitamin A33 micrograms, 30 milligrams of carotene, and the human body needs potassium, magnesium, sodium, and other essential fatty acids. need of potassium, magnesium, sodium and other elements.

Milk has a certain medicinal value, according to "Gleanings of Materia Medica" said: "yellow milk ...... and garlic fried three, five boiled to eat, the main treatment of cold, 痃 fetish, win the epidemic." "Diannan Materia Medica" said: "Buffalo milk replenish weakness, quench thirst, nourish the heart and blood, cure regurgitation and benefit the large intestine." Rihuazi Materia Medica said: "cow's milk" to "moisturize the skin, nourish the heart and lungs, detoxification."

Buttermilk casserole can treat labor deficiency, insufficient qi and blood, skin is not moist, regurgitation of heat retch (yue), constipation, thirst, etc..