As the temperature warms up in spring, people often feel tired and sleepy at this time, which is often said to be spring sleepiness, at this time it is good to eat more glutinous rice, glutinous rice replenishes the qi, warms the spleen and stomach, can enhance the digestive function of the human body, and is a very suitable food for spring consumption;
Today, Rong'er will share with you 4 delicious ways to eat glutinous rice, if you like it, collect it and learn it!
The first course: crispy glutinous rice lotus
Ingredients: glutinous rice, pork, lotus root, green pepper, red pepper
1. If the glutinous rice is used, I will soak it in the morning;
2. After the lotus root is peeled and cut into a smaller knife, the pork is the same, cut into such small pieces to stir, the lotus root is about 5 seconds, with a little graininess, and it will be more delicious if it tastes crispy;
3. When the pork is beaten, you can add a few slices of ginger to remove the fishiness, and then stir it slightly, pour it out and put it together with the lotus root, and the seasoning is the same as usual: salt, chicken essence, light soy sauce, cooking wine, oyster sauce, a little pepper, add 1 egg and 1 handful of chopped green onions, stir and stir for it;
4. When stirring, you can add some starch water, it will be more tender to eat, try to stir for a while, stir it hard, if you feel that the meat filling is a little thin, you can put it in the refrigerator for a while
5. When I do it, I grab a handful of meat filling, and then press it to make the shape of the cake, and then put it into the soaked glutinous rice, and the surface is wrapped in this raw glutinous rice, I just made a plate;
6. Put the glutinous rice cake in the oil and drag it again, fry it on both sides until it is golden brown and burnt, sprinkle some diced green and red peppers to garnish it and put it out.
It tastes crispy on the outside and tender on the inside, the more you chew, the more fragrant it is, and you won't feel very greasy when you add lotus root, it's more refreshing, I think it will be a little more delicious than pure meat filling;
The second course: red bean cake
Ingredients: 500 grams of red beans, 600 grams of milk, 500 grams of glutinous rice flour
1. Soak 500 grams of red beans in a bowl in advance, drain the water and steam it for about 1 hour.
2. After the red beans are steamed, add 600 grams of milk and mix well, add some sugar, then add 500 grams of glutinous rice flour, continue to stir, the degree of the batter is slightly thin, but it is not watery;
3. Then brush the mold with oil, cover the surface with plastic wrap, and then pierce a few holes to breathe.
4. Continue to steam on high heat for about 40 minutes, and then steam the glutinous rice milk.
5. If you are afraid that it is not ripe, you can stick it in, and if there is no white corn starch slurry, it is ripe, take it out and dry it for a while, then pour it out and demold, cut it into small pieces and eat it. If you like to eat sweet, you can also drizzle some osmanthus nectar;
The third course: multigrain bean buns
Ingredients: red beans, peanuts, red kidney beans, glutinous rice, millet, black rice, sugar, red dates, dried cranberries, green beans, corn kernels, glutinous rice flour
1. Add 100 grams of red beans, 100 grams of peanuts, 100 grams of red kidney beans, 100 grams of glutinous rice, 50 grams of millet and 50 grams of black rice to a large bowl, wash and soak overnight. The next day, drain and pour into the steamer and steam over high heat for 40 minutes.
2. Wash and remove the pit and cut the jujube into small pieces, boil the water, pour in the corn and beans to blanch the water, take it out after one minute, pour the beans into a large bowl after steaming, add 50 grams of sugar and mix well, then pour in the red dates, cranberries, corn, green beans, and continue to stir evenly.
3. Add 200 grams of glutinous rice flour to it, mix well, then knead it into a larger ball, and pinch it firmly. Put it in water for a while, then roll on a layer of dry glutinous rice flour, and the sticky bean wrap is ready.
4. Boil the water, put the sticky bean bun in and steam it over high heat for 15 minutes, you can eat it out of the pot, the multigrain bean bun is ready, soft and glutinous and sweet.
If you can't finish eating, let it cool and wrap it in plastic wrap, then put it in the refrigerator to freeze it, and take it out and steam it directly when you eat it next time.
The fourth course: glutinous rice rolls with tofu skin
Ingredients: 300 grams of glutinous rice, 20 grams of dried shiitake mushrooms, 150 grams of pork, 60 grams of sausage, 100 grams of celery, 120 grams of carrots, appropriate amount of tofu skin, salt, chicken essence, pepper, light soy sauce, oyster sauce, 1 handful of chopped green onions, tofu skin
1. Soak 300 grams of glutinous rice in water for 2 hours in advance, drain the water after soaking, then pour it into the steamer and spread it flat, and steam it over high heat for 40 minutes. Then soak some shiitake mushrooms, 20 grams of dried shiitake mushrooms are also soaked in warm water in advance;
2. 150 grams of pork, cut into small dices and set aside, 60 grams of sausage, sliced on the line, 100 grams of celery, cut into small cubes and put aside.
3. Add 1 carrot, about 120 grams diced, and put it aside after packing. At this time, the shiitake mushrooms are also soaked, drained and cut into small cubes;
4. After the glutinous rice is steamed, pick it up with chopsticks and then pour it into a bowl.
5. Then heat the oil, pour in the diced meat and stir-fry, pour in the sausage after changing color, stir-fry until fragrant, add celery, carrots, and mushrooms and stir-fry together for 2 minutes and then simply adjust the taste. Salt, chicken essence, pepper, light soy sauce, oyster sauce, mix well, pour in the steamed glutinous rice, continue to stir-fry evenly, sprinkle 1 handful of chopped shallots before leaving the pot, stir evenly and then you can put it out;
6. Then prepare a few pieces of tofu skin, tear them one by one, move lightly, don't tear it, the tofu skin after tearing is very thin and transparent. Then take one out and spread a strip of sticky rice, face each other and roll it up again.
7. Start from the side where the glutinous rice is spread, roll it up from the bottom up, roll it up as tightly as possible, and finally roll it into this small strip.
8. When eating, cut it into small pieces, and the size you like is good. Finally, fry it in oil to make it more fragrant. Pour some oil into a frying pan, add the sliced glutinous rice rolls, and fry the tofu skin over low heat.
After one side is golden brown, turn it over and continue to fry, and fry the tofu skin until it is charred and crispy;
I am Rong'er, committed to using the simplest ingredients, every day for you to share the most delicious handmade food, eat at ease, eat healthy! welcome to like, follow, forward and collect, thank you for your support!