Black rice, also known as medicinal rice, gong rice, purple rice, is an ancient and valuable rice variety in China. Don't look at the black rice black is not good, in fact, it is rich in nutrition, edible, medicinal value is very high, with the "black pearl", "the king of the world's rice" reputation. Black rice is rich in a variety of nutrients needed by the human body, with the effect of nourishing the yin and tonifying the kidneys, strengthening the spleen and warming the liver, and activating the blood. Academician Zhong Nanshan suggested that everyone eat more black rice, which has many benefits.
In addition to cooking porridge or refining black rice, there are all kinds of delicious methods. The following shares ten different methods of black rice, sweet, salty, Chinese, Western, simple, complex all have, there are always a few for you! You can collect it and have time to change the pattern to make for yourself and your family. Let's take a look!
Ten ways to ------------ black rice------------
<h1 class="pgc-h-arrow-right" >01 pumpkin black rice cake</h1>
【Fee】
150 grams of peeled pumpkin, 95 grams of glutinous rice flour, 50 grams of flour, 80 grams of black rice, 15 grams of sugar, a little cooking oil
【Directions】
1: Wash the black rice, soak it in water overnight in advance, put it into the rice cooker, add the amount of water that is usually cooked, and start the cooking button to cook. Then add the sugar while hot and mix well.
2: Peel and seed the pumpkin and cut it into thin slices, put it in the steamer and then take it out and press it into pumpkin puree. Add glutinous rice flour and flour, use chopsticks to form a flocculent shape, and knead into a smooth dough.
3: Divide the dough into 8 equal parts, knead each portion first and then press flat, put in the appropriate amount of black rice filling, and then wrap it up like a bun. Close the mouth and gently flatten it into a cake shape.
4: Brush the pan with an appropriate amount of oil, then add the cake embryos, turn on low heat and fry slowly. Fry until golden brown on both sides.
【Tips】
The purpose of soaking the black rice overnight before cooking is to absorb enough water so that the taste is softer and stickier; pay attention to the whole process of frying, and turn it many times.
<h1 class="pgc-h-arrow-right" >02 millet black rice cake</h1>
Millet noodles 60 g, black rice noodles 60 g, flour 100 g, glutinous rice flour 40 g, water 120 g, milk 60 g, cotton sugar 40 g, egg liquid 50 g, yeast 3 g, corn oil 20 g
1, make millet batter: millet noodles plus half of the flour and half of the glutinous rice flour mix evenly. Then add half of the egg mixture, half of the water, half of the milk, half of the corn oil, half of the sugar and half of the yeast, mix well and stir well.
2, make black rice batter: mix black rice flour with half flour and half glutinous rice flour. Then add all the remaining other half of the material, mix again and stir well.
3. Put the two kinds of batters in a warm and moist place for the first fermentation, and when the fermentation is twice as large, stir the 2 kinds of batters with chopsticks to exhaust them.
4: Take out the 6-inch cake mold, use a spoon to scoop a spoonful of millet batter into the middle of the mold, and then scoop a spoonful of black rice batter into the center of the millet batter, and alternately scoop the two batters into the mold like this.
5: Put the mold into the steamer for the second fermentation. After fermentation to 1.5 times the original size, it can be boiled on fire. Bring to a boil on high heat and then turn to medium heat and steam for 30 minutes.
Millet nourishes the stomach and spleen, and black rice is paired to make a noodle pastry, the rice is fragrant, the taste is soft, nutritious and easy to digest, which is very suitable for the elderly and children.
<h1 class="pgc-h-arrow-right" >03 black rice wife cake</h1>
1, water oil skin: ordinary flour 110 grams, powdered sugar 25 grams, vegetable oil 35 grams, boiling water 45 grams
2. Puff pastry: 90 grams of ordinary flour, 40 grams of vegetable oil
3, black rice filling: black rice 115 grams, glutinous rice 15 grams, water to taste, sugar to taste (I probably used 35 grams)
1: Wash and soak the black rice glutinous rice overnight, put it in a rice cooker and cook it, add an appropriate amount of sugar while hot and mix well.
2: Mix the flour, sugar and oil in the water and oil skin material evenly, add boiling water and blanch it, stir quickly with chopsticks, and then knead into a smooth dough, divide it into 12 parts, cover it with plastic wrap.
3: Mix the flour and oil in the puff pastry material into a ball and divide it into 12 equal parts. Flatten each oil crust and wrap in the puff pastry. Then place it on a board and roll it out into the shape of a cow's tongue, and then roll it up from top to bottom.
4: Take a roll of dough, press flattened with the mouth facing up, roll out again into the shape of a cow's tongue, roll it up again from top to bottom, and do it all in turn.
5: Take the dough rolled up twice, roll out into thin and thick round slices around the perimeter, wrap in black rice filling, and pinch tightly. Then flatten the mouth facing upwards and place on a baking sheet.
6: Apply a layer of egg yolk liquid to each cake preform and sprinkle with sesame seeds. Cut three times on the surface with a blade (cut until the filling can be seen). Preheat at 180 degrees celsius and place in the middle of the oven, heat up and down at 180 degrees for about 25 minutes.
This is a full of Chinese noodles, this formula is twelve finished products always remember to cover the plastic wrap at any time to prevent air drying. In addition, each oven has a different temper, and it is necessary to adjust the temperature and time according to the oven of your own home
<h1 class="pgc-h-arrow-right" >04 black rice steamed buns</h1>
Tired of eating white noodle steamed buns, you may wish to try the coarse grain steamed buns made of black rice, the method is simple, low calories, and good for the stomach. The black rice steamed bun is rich in flavor and has a richer texture.
50g of black rice flour, 160g of flour, 1.5 to 2g of yeast, water to taste
1: First boil the yeast powder in warm water and pour into the mixture of black rice flour and flour. Then add the appropriate amount of water and form a dough, the dough is not too soft, you can be a little harder.
2: Cover the dough and leave it in a warm, moist place to wake up to twice the size. Then remove and place on the board and knead well and vent. Divide the dough into the same size.
3, knead each agent evenly and roll round, put into the steamer to wake up for 20 to 30 minutes, fermentation to 1.5 times larger.
4, cool water pot steaming, boiling water after steaming for 20 minutes can be. Steam and simmer for about three minutes before opening the lid.
The second fermentation of steamed steamed steamed buns is very important, that is, after rubbing the agent, you must wake up again before steaming, otherwise it will cause the steamed buns not to be fluffy, and the time of awakening depends on the temperature at that time to determine, and the cold time will be appropriately extended.
<h1 class="pgc-h-arrow-right" >05 chestnut black rice cake</h1>
This chestnut black rice cake is not only high in appearance, but also delicious and nutritious, when breakfast or afternoon tea snacks, with a cup of milk or beautiful fruit tea, think about it is comfortable ah~
300g of black rice, 150g of glutinous rice, water to taste, olive oil to taste
Filling: 320g of peeled cooked chestnuts, 80g of milk, 50g of condensed milk, 50g of caster sugar, walnuts, raisins to taste
1: Soak black rice and glutinous rice overnight, add water pot to steam, let cool and set aside.
2: Crush the chestnuts into a pot, add milk, condensed milk and sugar, stir on medium-low heat and cook until the water is dry.
3: Apply a layer of olive oil (or cooked corn oil) to the inner wall of the crisper box. The steamed rice is divided into two portions, one is placed in a crisper box and flattened, then half of the chestnut filling is added, after flattening, the appropriate amount of raisins is added, then the remaining half of the filling is added to flatten, and finally the remaining black rice is flattened and compacted.
4, put the crisper box upside down, pour out the chestnut black rice cake, cut into pieces and plate, the surface is covered with some of your favorite dried fruits (walnut kernels, melon seeds, pine nuts, cranberries, etc.) to do the decoration, and then drizzle with some honey or sugar osmanthus flowers can be eaten.
If you like the filling with granular taste, you can directly crush the chestnuts, and those who like the delicate taste can be pureed with a blender. Be careful to press firmly and flatten it, otherwise it will be easy to spread out when pouring out and cutting.
<h1 class="pgc-h-arrow-right" >06 Red bean red date black rice dumplings</h1>
500g of glutinous rice, 50g of black rice, a little red beans, a little red dates, and about 15 zongzi leaves
1, the glutinous rice, black rice, red beans soaked in advance for one night, so that they fully absorb the water, so that the rice dumplings will be more soft and sticky.
2. Wrap the rice dumplings according to the habit of wrapping rice dumplings in various places. Our side is used to wrap in a thin cone or triangular cone, and in some places it is wrapped in a square or long strip.
3: Put the wrapped rice dumplings into the pressure cooker, add the appropriate amount of water, and cook for 30-40 minutes.
Rice dumplings with black rice and red beans are more fragrant and nutritious than simple glutinous rice dumplings. Like sweet, rice dumplings steamed and sprinkled with some sugar or dipped in honey can be eaten; like salty, you can add a piece of pork or beef marinated with soy sauce, cooking wine and other spices in the middle, it is also very delicious
<h1 class="pgc-h-arrow-right" >07 black rice roasted wheat</h1>
50 grams of rice, 30 grams of black rice, 40 grams of chicken breast, half a carrot, half a corn, two shiitake mushrooms, a dozen dumpling skins, a piece of ginger, a little cooking wine, a little oyster sauce, a little soy sauce, a little salt, a little sugar
1: Wash the rice and black rice, soak in warm water for two to three hours, then put it in a steamer and cook it, pour it out and let it cool. Dice the carrots and shiitake mushrooms, peel the corn kernels and set aside.
2: Dice the chicken, add starch, ginger slices, soy sauce, cooking wine and a pinch of salt, stir well and marinate for 15 minutes.
3: Heat the pan with cold oil, pour in the chicken and stir-fry until it changes color, then pour in the corn kernels, carrots and diced shiitake mushrooms and stir-fry, add the appropriate amount of oyster sauce and a little salt to taste, stir-fry evenly, stir-fry evenly, and finally pour in the black rice, stir-fry again to turn off the heat.
4: Use a rolling pin to roll out the dumpling skin slightly, spread it in the palm of your hand, scoop in a spoonful of fried filling, and knead the dumpling skin into the shape of a tiger's mouth.
5: Put all the roasted wheat into the steamer, steam for 15 minutes.
This Chinese noodle , black rice roasted wheat , is delicious and simple to make, making it ideal for breakfast. The texture of black rice is chewy, and the roasted wheat made with rice tastes better and is more nutritious than ordinary roasted wheat.
<h1 class="pgc-h-arrow-right" >08 black rice meat fluffy potato roll</h1>
200g of black rice, 100g of pork floss, 70g of glutinous rice flour, 20g of corn starch, 25g of sugar, 120g of milk, 10g of butter
1: Wash and soak the black rice for more than 2 hours, put it in the rice cooker and cook it according to the conventional rice method, then take it out and let it cool.
2: Mix glutinous rice flour, corn starch and sugar evenly through the sieving, pour in milk and softened butter, and stir into a particle-free liquid. Pour into a large dish and steam into thin slices of mochi in a steamer. Take out the potatoes to cool, put on the meat floss, and roll them into long strips.
3, spread a plastic wrap on the table, put an appropriate amount of cool black rice, evenly paved, put a wrapped meat on one end of the mochi, slowly roll up, the two ends can be pinched tightly.
4, cut open, look at it is very appetizing, start moving ~
This black rice meat roll is very suitable for office workers, easy to make, easy to carry. Do not add too much water when cooking black rice, otherwise it is too wet and easy to spread. In addition to wrapping meat floss, you can also add your favorite cucumber diced, ham diced, etc., you can smear some salad dressing when eating
<h1 class="pgc-h-arrow-right" >09 black rice mango fishing</h1>
100g of black rice, 1 green mango, 200g of coconut milk, 30g of caster sugar
1: Soak the black rice thoroughly and steam with water, peel and pit the mango and cut into small pieces.
2: Let the black rice cool and knead into small balls and put them in a bowl.
3, coconut milk 200g, caster sugar 30g into the pot, low heat for about 1 minute, do not boil, just melt the sugar, pour into the black rice mango, you can eat.
This is a simple and easy to make, delicious and nutritious small dessert Oh ~ if the coconut milk is relatively thick, you can add half of the milk amount of coconut milk; the finished product can be sprinkled with some raisins, you can also cook some sago to eat together ~ ~
<h1 class="pgc-h-arrow-right" >10 black rice red bean shellfish</h1>
Dough ingredients: 170g of high gluten flour, 30g of low gluten flour, 30g of cooked black rice, 5g of sugar, 120g of water, 2g of yeast, 3g of salt, red beans to taste
Boiled shellacose water material: 50g of caster sugar, 1000g of water
1. Mix and knead the materials other than black rice, butter and red beans until you can pull out a smooth thick film (with the help of a cooking machine if possible), and then add black rice to continue stirring and mixing evenly.
2: Dough does not need to be fermented, directly divided into 6 agents of the same size, cover with plastic wrap and relax for 20 minutes.
3: Take a dough and roll it out, put in about 10 grams of red beans, roll it up, pinch it at 2 ends, make a circle shape, and relax for 30 minutes.
4: Bring the scallop suctose water to a boil, reduce the heat, add the shellfish face blanks, blanch the front and back sides for half a minute, and then put them on the baking sheet.
5: Preheat the oven and bake at 170 degrees for 20 minutes.
This black rice red bean shell fruit can be said to be a low-sugar and low-oil coarse grain version of the "donut", delicious nutrition does not fat, baked out of the oven can be brushed with a layer of honey water, sprinkled with some coconut or cooked sesame seeds ~
The above are ten delicious ways to share black rice without cooking porridge and not refining. If you like it, try to do it when you have time! If you know what other delicious recipes of black rice are very welcome to leave a message to communicate Oh~
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