Hello everyone and welcome to Gourmet Food.
Time flies so fast, May Day has just ended, and the Dragon Boat Festival will be next month. The Dragon Boat Festival is one of the four traditional festivals in the mainland, and there are many folk customs and traditions in this festival. People take this opportunity to commemorate Qu Yuan and also convey blessings and prayers to his family. Due to the different customs in different places, some traditions will also vary. Even so, everyone has one thing in common, and that is to make zongzi. Of course, wrapping zongzi is inseparable from glutinous rice, today we don't wrap zongzi, I will use glutinous rice to share a super delicious food with you, to ensure that adults and children are very fond of it, out of the pot salty, fragrant and soft glutinous, even eat 8 times a week is not greasy, nutritious and delicious and satisfying.
Although glutinous rice is "rice", it is completely different from ordinary rice. It has a stickiness of its own, and if you eat it three times a day, it is difficult to digest by the stomach.
Over time, the stomach will repeatedly secrete gastric acid, which will cause indigestion, so it is recommended to eat it in moderation for the elderly and children who have weak gastrointestinal digestion at home.
However, despite this, the nutritional value of glutinous rice cannot be ignored. It is rich in protein, B vitamins, minerals and dietary fiber, which is beneficial to the body when consumed in moderation. There are also a variety of ways to eat glutinous rice, and we are familiar with them: Beijing donkey rolling, Guangdong glutinous rice chicken, Northeast blood sausage, Sichuan glutinous rice, Xi'an retort cake, Jiangnan mash and so on. The food we are going to make today is something that many people may not have seen before.
First of all, we prepare the glutinous rice before doing it. There are two kinds of glutinous rice on the market: one is round-grain glutinous rice and the other is long-grain glutinous rice, which seems to be similar, but the taste and method are different. The round-grained glutinous rice is glutinous and sticky, and the taste is relatively soft after steaming, which is suitable for making some glutinous delicacies, such as rice cakes and sake brewing. Long-grain glutinous rice is more elastic, and it is relatively hard after steaming, which is more suitable for making some Q-bomb delicacies, such as glutinous rice and zongzi. Today we used round-grained glutinous rice, rinsed twice with cold water after a little selection, washed and soaked in warm water for 5 hours.
After soaking, remove the glutinous rice to control the water. After that, add water to the steamer, spread gauze on the steaming drawer, spread the soaked glutinous rice on the gauze, poke a few small holes with chopsticks, and steam on high heat for 30 minutes. The glutinous rice steamed in this way has distinct grains, Q bomb is delicious, and at the same time it is very sticky and glutinous. Don't rush out of the pot after steaming, let it simmer in the pot for about ten minutes to absorb more water.
At this time, let's take care of the other ingredients. Prepare three broad-flavored sausages, separate them vertically and cut them into cubes. A small handful of green beans, a small handful of corn kernels, five shiitake mushrooms cut into cubes, carrots washed and peeled and cut into cubes. Blanch two bamboo shoots and cut into cubes. Prepare another bowl of juice, add a spoonful of dark soy sauce, two spoons of light soy sauce, two spoons of oyster sauce, one gram of salt, two grams of chicken essence, three grams of sugar, add two spoons of water, stir well with a spoon, and set aside for later use.
Then heat the oil, add a little green onion to burst the fragrance, put the sausage, green beans, corn, mushrooms, carrots, and bamboo shoots into the pot, stir-fry over medium heat for one minute, fry until the vegetables are slightly out of the soup, pour in the bowl juice that has been adjusted before, and simmer for about two minutes to turn off the heat and get out of the pot.
At this time, the glutinous rice has been simmered. Open the lid of the pot, put the glutinous rice into a large bowl, then put all the ingredients that have just been fried into the large bowl, mix them well with a spatula, stir for a while until the stickiness of the glutinous rice is revealed, stir until these ingredients can form a ball, and then set it aside.
Next, find a large bowl, put two spoonfuls of water in the bottom of the bowl, add two spoonfuls of cornstarch, and stir well. Then beat 6 eggs into a bowl, stirring continuously with chopsticks until the egg whites and yolks are well combined, and then use a spoon to skim off the foam. Once stirred, let it sit for 10 minutes.
Subsequently, prepare a pan and, after preheating, spray a thin layer of oil on its surface. Use a spoon to scoop two spoonfuls of the egg mixture, and be sure to stir the egg mixture with a spoon when scooping, because the starch is easy to sink to the bottom. After pouring the egg mixture into the pan, be sure to turn on low heat to prevent the pan from sticking. Gently shake the pan so that the egg liquid spreads all over the bottom of the pan and slowly fry the egg skin. After frying, turn the pan upside down, remove the egg skin and place it on a cutting board. After that, use the same method to spread all the egg mixture into egg skins.
Take out the egg skin that has been cooled, spread the glutinous rice that has been mixed before on the egg skin, the thickness can be controlled at about half a centimeter, and spread a thin layer. Then roll it up from one end, roll it into a roll, and wrap it on the outside with plastic wrap. Once wrapped, place on the steamer and steam for five minutes to allow the glutinous rice and egg skin to stick tightly together. Since it is wrapped in plastic wrap, its shape does not fall apart and is very complete. After taking it out, let it dry for a few minutes, and when it is not hot, cut it into horseshoe segments with an oblique knife, and then serve on a plate after cutting.
A fragrant glutinous rice egg roll is ready, glutinous rice like me, it tastes salty, fragrant, soft and glutinous, better than zongzi, and I drooled when I looked at it. The Dragon Boat Festival is coming, friends who have glutinous rice at home, hurry up and collect it and try it!