Highlights of sticky rice noodles

Soak glutinous rice flour with glutinous rice overnight, grind it into slurry with water mill, and hang it in a cloth bag overnight. When the water drops are dry, the wet glutinous rice flour dough is broken and dried, which is the finished glutinous rice flour. Of course, you can also buy it in the supermarket. It can make jiaozi and family snacks, and is famous for its unique flavor. How to make sticky rice noodles delicious? Next, I will bring you a complete set of sticky rice noodles.

Methods of Sticking Rice Noodles Part 1 Methods/Steps of Sticking Rice Noodles

Glutinous rice can be used for cooking, washed with clear water, and then added with appropriate amount of clear water (glutinous rice 12 mm or more) and put into a rice cooker for cooking.

Cooking fairy rice with steam instead of direct heating has the advantage that it will not be cooked badly. It's delicious and fragrant. Put the washed rice into a porcelain bowl and add water. Put it into a layered steamer and heat it on a stove or an induction cooker.

Boil the white rice porridge, put it in a pot and add water to boil, then pour the washed rice into it and cook it to the eighth floor with high fire, turn to low heat and cook slowly, stirring constantly during the cooking process.

Nuomi mantou

1. Prepare sticky rice noodles

2. Put sticky rice flour, milk, eggs, sugar and yeast into the bread bucket respectively, and select the dough menu.

3. The dough made up for the first time.

4. Add salt and corn oil, and select the dough menu for the second time.

5. Stir the dough for the second time and put it into the bread machine for fermentation.

Ferment to twice the size

7. Take it out and put it on the panel for several times to exhaust.

8. Divide into several equal parts and make bread blanks.

9. Put it in a baking tray

10. Put it in the oven for fermentation.

1 1. Fermentation is ready.

12. Brush egg yolk liquid

13. 170 degrees for 25 minutes.

14. Ready.

Fried glutinous rice cake

1. Add a proper amount of water to sticky rice flour.

2. Stir evenly and knead into a ball.

3. Add a proper amount of oil to the electric baking pan. When the oil is hot, press the dough into a cake shape and put it in an electric baking pan.

4. fry for a while and turn over until it becomes sticky. Sprinkle sugar after serving.

The practice of giving alms to cakes

Wash red beans and steam until soft and cooked. Stir sticky rice noodles with 2 cups of water, and add oil for later use.

Boil the remaining water and sugar, add them into the sticky rice flour paste and stir well.

Grease a small bowl and steam it. Put an appropriate amount of red beans in each bowl, pour the paste until it is seven minutes full, put it in a steamer, steam it for about 20 minutes on high fire, and pick it out with a bamboo stick for eating.

The Practice of Cantonese Sugar Cake

Mix glutinous rice flour, sugar and water and stir evenly.

Pour the mixed slurry into the pot, and bring it to a boil with low heat and stir. If it is sticky when heated to the bottom, immediately leave the fire and continue stirring until the acne disappears. Repeat this action until the mud becomes sticky.

It is best to cool the slurry to about 35 degrees after thickening.

Mix yeast, baking powder and 15ml water, then pour into the cooled slurry and stir evenly. Let's stand for two hours. (The time depends on the temperature of the site. It can be fermented for a long time in cold weather until there are many bubbles in the slurry. )

Add half a teaspoon of vegetable oil and stir well. Prepare hot water in the pot.

Wipe the steamer or plate with a little oil and pour in the slurry.

Steam on high fire for 20-25 minutes.

Cutting to be cooled. You can put it in the refrigerator and wait for the white sugar cake to get a little cold. It tastes more Q and refreshing!

The practice of sticking rice noodles Part 2 Yellow wheat is a kind of food, so it is more suitable for the general population, especially those who are weak and often affected by some diseases. It is more suitable for eating yellow wheat, which can provide more nutrition and various ingredients for your body.

condiments

Half yellow wheat

Ordinary flour, semi-yeast powder and red bean stuffing

Steps of sticky bean bag with yellow wheat

1. Mix yellow wheat with flour, add proper amount of yeast powder and warm water to make smooth dough and put it in a warm place for fermentation. Because of sticky rice noodles, the dough will not be very big.

2. Divide the dough into small pieces, roll them into cakes with a slightly thicker diameter of about 10cm, add red bean stuffing, and wrap them for shaping.

3. Put the wrapped bean bags into the pot, wait 15 minutes, steam over high fire, and cook 15 minutes.

skill

This time, the bean curd brain used yellow wheat, that is, peeled yellow rice from millet, and the ground noodles were sticky after cooking. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients, and has the effects of nourishing yin, moistening lung and moistening large intestine. However, people who are hot and dry should not take it.

Yellow wheat sticky bean bag is actually a traditional way to eat, but now with people's demand for food, yellow wheat serves our health in different forms, but it should be noted that it is not suitable for hot and dry people and is not conducive to our health.

Practice of Sticky Rice Noodles (Ⅲ) Characteristics of Sticky Rice

1, family and genus

Glutinous rice: sweet and warm. Cooking porridge in the morning can relieve stomach qi, help digestion and produce fluid. Eating rice porridge every morning strengthens muscles and increases appetite. Patients with dyspepsia, acute gastroenteritis, high fever and gastrointestinal surgery should not eat glutinous rice.

2. Country of origin

The main producing areas of glutinous rice are in the three northeastern provinces, and there are also some in the south.

3. Alias

Glutinous rice includes: yellow rice (sticky millet), glutinous rice (glutinous rice) and so on. Also called japonica rice.

Step 4 introduce

There is no glutinous rice in general reference books. From Xinhua Dictionary to Ci Yuan, japonica rice, glutinous rice and indica rice are recorded. Although rice planting in China has a long history, it was not until the early Northern Song Dynasty that rice varieties were poor and the yield was not high in the vast area north of Lingnan, so it was planted once a year, so it was late-maturing. Song Zhenzong Xiangfu four years (10 1 1), at that time, Huaibei, Jiangsu, Zhejiang, the main grain producing area in China, suffered from a severe drought, and the rice harvest failed, which shocked the imperial court. Zhenzong is a famous monarch. It is said that the seed planted in Fujian is rice planted by Zhan Chengguo. This kind of rice is planted twice a year, with early maturity, drought tolerance and high yield. Immediately, 30,000 Hu was dispatched from Fujian to Jiangsu, Zhejiang and Huaishang, and it was vigorously promoted. By the Ming Dynasty, this rice variety had become the mainstream variety in China, so "Zhancheng Rice" or "Zhanmi Rice" appeared in Chinese. In order to express the attribute of this word, it is also accompanied by the ideographic "rice", which is called "glutinous rice". "Glutinous rice" was originally a kind of japonica rice, but because it has become a mainstream variety, this colloquial word has been replaced by japonica rice in daily life. Therefore, the word "sticky" of "glutinous rice", as a vulgar word, has different meanings from "sticky paste". Zhancheng, the birthplace of "glutinous rice", is an ancient country. It once existed in today's southern Vietnam and was destroyed by the toe crossing in the north at the end of 17. Therefore, the "sticky" of "glutinous rice" is a Chinese loan word with a long history.

Nutritional value of glutinous rice and benefits of eating glutinous rice

Glutinous rice: sweet and warm in nature, invigorating spleen and stomach, benefiting essence and strengthening will, harmonizing five internal organs, dredging blood vessels, hearing and improving eyesight, and cooking porridge in the morning has the functions of smoothing stomach qi, helping digestion and promoting fluid production. Eating rice porridge every morning strengthens muscles and increases appetite.

The best time to eat glutinous rice

You can eat it at any time.

Selection method of glutinous rice

1. Look at the white belly: rice often has an opaque white spot in its belly. The white spot is called "heart white" in the center of the rice grain and "outer white" in the outer belly. Belly white rice is low in protein content and contains more starch. Generally, rice with high water content, immature rice and immature rice after harvest has a big white belly.

2. Look at hardness: The hardness of rice is determined by the content of protein. The hardness of rice is stronger, the protein content is higher and the transparency is better. Generally, new rice is harder than old rice, low decimeter is harder than high decimeter, and late indica rice (japonica rice) is harder than early indica rice (japonica rice).

3, look at waist explosion: waist explosion is caused by the loss of balance inside and outside after the rice grains suddenly appear heated during the drying process. Fried rice tastes rotten and endogenous, and its nutritional value is reduced. Therefore, when selecting rice, we should carefully observe the surface of rice grains. If there are one or more transverse cracks on the rice grain, it means that it is popcorn.

4. Look at the new era: the aging phenomenon of rice is serious, the color of old rice becomes darker, the viscosity decreases, and the original flavor of rice is lost. Therefore, we should carefully observe the color of rice grains. The rice with gray powder or white grooves on the surface is old rice, and the more it is, the older it gets. At the same time, pick up the rice and smell it If it smells moldy, it means old rice. In addition, see if there are insect-eaten particles in the rice. If there are moth-eaten grains and insect carcasses, it means old rice.

5, look at the label: consumers should also pay attention to check the contents marked on the package when buying rice. For example, whether the product name, net content, manufacturer's name and address, production date and shelf life, quality grade and product standard number are marked on the package.

6. Look at the yellowing of rice grains: The yellowing of rice grains is caused by chemical reactions of some nutrients in rice under certain conditions, or by microorganisms in rice grains. The smell and taste of these yellow grains are very poor, so be sure to observe the number of yellow grains in rice when purchasing.

Side effects of glutinous rice

Glutinous rice is suitable for the general population. The content of lysine and threonine in glutinous rice protein is relatively small, so it is not completely protein, and its nutritional value is not as good as that of animal protein.

Practice of Sticking Rice Noodles (Ⅳ) Brief Introduction of Sticking Rice

Glutinous rice, also called indica rice, is the lowest waxy variety among all kinds of rice. Rice grains are slender or rectangular, more than 7 mm long, with high rice yield after cooking, low viscosity, crisp rice quality and easy to be broken during processing. The cross section is oblate, and the color is white and transparent, but also translucent and opaque. According to rice harvest season, it can be divided into early sticky rice and late sticky rice. Early sticky rice is wide and short, pink and white, with a big white belly, rich in powder, crisp in texture, less viscous than late sticky rice and poor in quality. Late sticky rice grains are slender and slightly flat, with fine texture, generally transparent or translucent, white abdomen, hard grain, high oiliness and good quality.

Edible processing method of glutinous rice

When washing rice, it is not advisable to wash it many times. Hard rubbing and excessive stirring will destroy the nutrients on the surface of rice grains. Rice may go bad if soaked for a long time.

How to eat glutinous rice (practice)

Practice of sticking radish with rice porridge

Ingredients: 50g glutinous rice, white radish 1 piece.

Practice: cook the radish, wring the juice to remove the residue, and cook porridge with radish juice and water.

Method of steaming meat with powder drum

Ingredients: glutinous rice 125g, pork 400g, bean curd skin (oily skin) 50g, soy sauce 50g, cinnamon 2g, star anise 2g, sugar 10g, clove 1g, and rice wine 40g.

Practice: Wash the rice clean, drain the water and dry it in the sun. Add clove, cinnamon and star anise into the pot, stir-fry it with low fire until it turns beige and fragrant, take it out, cool it and grind it into coarse rice flour. Soak the tofu coat in warm water; Scrape and clean the pork, and cut it into about 10 cm, 0. 3 cm thick slices, put in a small pot, add soy sauce, yellow wine and sugar and mix well. Marinate for about 1 hour, so that the sauce penetrates into the meat, and then add rice flour and mix well. Take a small steamer, spread the soft tofu coat on the mat, then put each meat roll neatly on the tofu coat in a cylindrical shape, steam it for about 2 hours on high fire, and put it in the original cage to eat.

Practice of Spinach Lean Porridge

Ingredients: glutinous rice, water spinach, water chestnut, lean pork, lard (refined), salt and monosodium glutamate.

Practice: the glutinous rice is washed clean and soaked in cold water; Wash spinach, cut off stems and cut into pieces; Wash lean meat and chop it into minced meat; Peeling and washing horseshoes, and cutting into pieces; Add water to the pot, add glutinous rice, and boil it with high fire first; When the rice is about to blossom, add minced meat, water chestnut and water spinach, and add lard, salt and monosodium glutamate to taste; Continue to cook until the rice and rotten meat are cooked.

Practice of self-made sticky rice noodles

Ingredients: half bowl of glutinous rice, blender, sieve.

Practice: First, take half a bowl of rice you usually eat (according to the required amount), wash it slightly, soak it in water for half an hour, drain the water after half an hour, and then put the rice into a blender for grinding. Because rice is water-absorbent, it will agglomerate once dry-milled, so it should be sieved. Sieving can also be used to sort out those that are not ground. Pass through the sieve (you will find it a little more delicate), then stir for the second time and pass through the sieve; Finally, repeat the third stirring, and then pass through the sieve. After passing through the sieve, is it like powder? Homemade sticky rice noodles are ready.

Matters needing attention in eating glutinous rice

1, who can't eat glutinous rice?

There are no taboo people.

2. Suitable for people who eat glutinous rice

The general population can eat it.

3. Taboo of glutinous rice.

The content of lysine and threonine in glutinous rice protein is relatively small, so it is not completely protein, and its nutritional value is not as good as that of animal protein.