Glutinous rice wine
material:
A. Sweet wine medicine, dosage: with a small round ball about two centimeters in diameter, about one kilogram of glutinous rice needs 1 and a half grains.
B. Glutinous rice C. Sealed open large dot glass bottle. 2000 ml sealed glass bottle, one kilogram of glutinous rice requires two.
D. A steamer, a piece of gauze slightly larger than the mouth of the pot.
Preparation: Measure a good one kilogram of glutinous rice and soak it in cool water for at least one night.
Directions: Put the gauze on the steaming grid, put the soaked glutinous rice on the gauze, and steam for 40-50 minutes on high heat. After steaming, pour into a large container to cool until warm, use a bowl of warm water to dissolve the wine cake as much as possible, (leave a small spoon) while pouring the sweet wine potion into the cool glutinous rice, while stirring the glutinous rice vigorously, try to stir evenly), the mixing process can be appropriate to add some warm water. After stirring well, bottle, make a hole in the middle, pour the remaining wine cake water into it, cover the bottle cap, wrap the bottle with a thick cloth, the day is hot for 3-5 days, the day is cold and the heating edge is put on, generally one or two weeks. After that, put it in the refrigerator and take it as you go.
Glutinous rice lily porridge
Ingredients: glutinous rice, lilies, lotus seeds.
How to do it: First, wash all the ingredients one by one, then light the pot, boil the water until it is half open, and pour all the ingredients. The ratio of glutinous rice, lilies and lotus seeds is about 4:1:1. The reason for boiling the water until it is half-open is to avoid sticking to the pan, and you can use this time to soak the rice, and when the pot is boiled, turn the heat to a low heat and then slowly simmer. And when the pot is boiled again, the delicious and nourishing glutinous rice lily porridge is ready.
Glutinous rice fin
Ingredients: Glutinous rice flour: 125g Sugar: 50g
Milk: 100ml (originally it was mixed with water, but it had to be flavored with milk)
Vegetable oil: 1 tbsp
Shredded coconut: appropriate amount (to wrap around the outside of a glutinous rice ball)
Peanut butter: appropriate amount (I made peanut filling, you can use other fillings instead)
method:
1: Mix glutinous rice flour with sugar and add milk and vegetable oil and stir well. Knead into a ball by hand until smooth
2: Divide the kneaded glutinous rice balls into ping-pong balls and use your hands to form a ball
3: Poke a hole in the small ball with your finger like a rice ball, put in the peanut butter, and then wrap the glutinous rice balls around it into a round ball
4: Bring water to a boil and put the stuffed glutinous rice balls to a boil.
5: Cook until it is boiled and cooked. Roll in the shredded coconut after fishing out the controlled water and let the glutinous rice balls be wrapped in thick fragrant shredded coconuts! It was even tastier when it was chilled.
Glutinous rice roasted wheat
1: Prepare the ingredients, cut the minced meat, shiitake mushrooms and green peppers
2: After soaking the glutinous rice for several hours, steam it in the basket.
3. Soak the water of shiitake mushrooms, which is the part left by filtering out impurities.
4: Blanch the flour in boiling water and let it cool and make the dough.
5: Put oil in a pot, sauté the minced meat until it changes color, add shiitake mushrooms and green peppers and stir-fry together, add salt, soy sauce and chicken essence, pour shiitake mushroom water and bring to a boil. Then pour the steamed glutinous rice into it and stir-fry until the soup is slightly dry. The filling of the roasted wheat is ready.
6, this is the stuffing that is fried out of the pot, and it is also good to use it directly as glutinous rice.
7: Sort out the kneaded noodles slightly, roll out the lotus-shaped round skin under the rubbing strips, wrap them in the fried filling, and put them together to form.
8: Finally, put the wrapped roasted wheat into the pot and steam for 10 minutes to cook.
Glutinous rice rolls
Ingredients: 300 grams of long glutinous rice, 10 pieces of spring roll skin, 1 small piece of ginger, 50 grams of green bean kernels, 100 grams of vegetarian ham, 3 shiitake mushrooms
Seasoning: 6 tbsp soy sauce, a pinch of pepper, 2 tbsp MSG
Essentials: When frying glutinous rice rolls, the oil only needs to be about 5 minutes hot, and the fire should be turned off to a low heat so that the spring roll skin will not be charred.
method
A: Wash the glutinous rice and green beans, cut the ham, shiitake mushrooms and ginger into minced pieces, and set aside with the spring roll skin.
B: Add glutinous rice and some water to an electric pot and cook.
C: Stir-fry 2 tbsp oil in a frying pan, add ham, shiitake mushrooms, minced ginger, and green beans for 1 to 2 minutes.
D: Then, add glutinous rice and seasonings to make a good dress.
E. Finally, roll up the glutinous rice wrapped one by one with the spring roll skin, and then fry it in hot oil until it is golden brown.
Steamed pork ribs with glutinous rice
Ingredients: ribs, glutinous rice, 1 cabbage leaf, green onion to taste
1, wash the ribs and chop one inch of pieces, put in the prepared marinade and marinate for about two hours;
Marinade: salt, sugar, soy sauce, cooking wine, ginger, a little vinegar, a little chicken essence, a little sesame oil (you can prepare the marinade according to your preference, add minced chili pepper or garlic paste, etc.)
2. At the same time, wash the glutinous rice, add water and soak it for two hours, then drain and set aside;
3, take a piece of cabbage leaves, blanch in boiling water, drain and spread on the bottom of the plate;
4: Put the pickled ribs into the glutinous rice and roll it, so that the surface of the ribs is wrapped with a layer of glutinous rice; evenly spread on the plate, and sprinkle some glutinous rice around;
5: Steam for an hour and a half, take out and sprinkle with green onion.
Glutinous rice duck
This is a famous dish in Sichuan, the authentic general approach is to use a whole duck, the belly is stuffed with glutinous rice or something, and then cooked, we do it ourselves when it is generally difficult to master the production method of such a large duck, and it is indeed too much, it is estimated that several meals can not be eaten, I am relatively simple, and it does not cost too much, so I strongly introduce it to you.
Ingredients: 1 duck leg, salt, soy sauce, peppercorn powder, cooking wine, chicken essence, shredded green onion, shredded ginger
Glutinous rice, red beans (according to their own preferences can be more or less, I like to put more glutinous rice, all as rice)
method:
1: Soak glutinous rice and red beans in water for more than half an hour in advance
2: Cut the duck into 4 cm square pieces, blanch in boiling water and add some cooking wine to the water. Out
3, put a little oil in the pot (not too much, the duck itself is very fat will produce oil), after the oil is hot, put in the green onion, ginger shredded after the aroma, the blanched duck pieces into it, add soy sauce, pepper powder, salt, chicken essence seasoning (salt to add enough, you have to consider the glutinous rice also needs salty taste), see the duck out of the oil after the filling
4, take a bowl, the duck skin down yard neatly, then the soaked glutinous rice, red beans drained, put into the bowl to smooth, the remaining oil and soup in the pot when frying duck are on the glutinous rice, this is very important, glutinous rice will absorb the aroma of oil and soup
5: Put it in a pressure cooker, steam for another 30 minutes after the valve is on
6, after the pot is buckled in the plate can be eaten
Glutinous rice dumplings
Ingredients: Rice (glutinous rice) Rice dumpling leaves
1. Soak the rice (glutinous rice) one day in advance
2, meat is best to buy pork belly, after cooking, the fat oil is nourished into the glutinous rice, it will be particularly delicious, and the meat is cooked for a long time after the taste is called chai
3: Cut the meat into small pieces after washing, then put soy sauce, five-spice powder, garlic powder, cooking wine, sugar and salt, and marinate for two hours
4, when wrapping rice dumplings, putting meat is different from putting dates, putting meat must be glutinous rice to wrap the meat up, so that the taste of meat will not leak out, oil and aroma will be glutinous rice, so that the meat is mixed with rice, rice is entangled with meat aroma, the aftertaste is endless.
5: Cook rice dumplings for at least 2 hours
Sticky rice cake
Raw material formula: glutinous rice flour 7 kg, japonica rice flour 3 kg, cotton sugar 1 kg, cold water 3.5 kg, boiling water appropriate amount of production method 1.glutinous rice flour, japonica rice flour, cotton white sugar poured in the open jar, add cold water mixed and mixed thoroughly, poured in the cage with high heat boiling water steamed for about 20 minutes, 2. The cake is matured and taken out, placed in the open cylinder, add boiling water to an appropriate amount, while kneading with two fists, until the dough is smooth and flour-free. 3. Apply some oil on the tableboard, put the kneaded cooked flour balls on it, roll them into flat strips about 12 cm wide, roll the bean paste filling into long strips in the middle, and then pinch the two ends, rub them into long strips with a diameter of about 2.3 cm, use a knife to cut the two ends flat, and then cut the segments about 10 cm long, line up, coat with sugar oil, sprinkle with roses and osmanthus flowers.
Bull's head cake
A rice cake steamed with chestnuts, dates, persimmon cakes and soy beans is mixed in glutinous rice noodles. Because the cut rice cake looks like a slice of beef head meat, it is called a bull's head cake. material:
10 cups glutinous rice, 7 cups japonica rice, 2 cups soybeans, 2 cups adzuki beans, 1 cup dates, 1 cup chestnuts, 1 cup sugar, 2 tablespoons of salt, 10 persimmon cakes
1: Soak the japonica rice and glutinous rice in water at 20 ° C, soak the japonica rice for 8 hours, soak the glutinous rice for 30 hours and then fish it out, and put salt to pound it into noodles.
2: Peel the chestnuts and cut the large ones in half.
3: Peel the dates and cut them into 2-3 pieces, and cut the persimmon cakes well.
4: Cook the beans and soak the soybeans.
5: Mix the prepared chestnuts, dates, oranges, adzuki beans, soybeans and sugar in the rice noodles and steam them in a steamer. When steaming, place the steamed soybeans or adzuki beans under the steamer.
6, cooling and hardening, cut into a quadrangle, because the shape of the cut is like a piece of minotaur meat.
Glutinous rice root slices
Ingredients: 2500 grams of lotus root, 1000 grams of glutinous rice, white sugar, Yi sugar.
Preparation: Peel the lotus root and cut it into two pieces at the top of the lotus root so that the glutinous rice can be filled. Wash the glutinous rice with water, dip it, and then pour the glutinous rice into a large section of the lotus root, cover the small section, stab it firmly with a toothpick, put it into the bucket with 500 grams of water, put in the sugar, yi sugar, boil it over a high heat, and then cook it slowly over low heat, preferably until the lotus is cooked, and then slice and plate with syrup.
Features: unique style, good taste
Braised glutinous rice meat balls
The traditional braised lion's head practice borrows some elements from glutinous rice balls. The taste is chic and the nutrition is more comprehensive.
Ingredients: 150 grams of pork belly, 50 grams of semi-cooked glutinous rice, 10 grams of horseshoe, 10 grams of winter ru, 5 green cabbage hearts, ginger slices, a little flour, glutinous rice to taste
Seasoning: 10 g salt, 5 g sugar, 30 g corn starch, 200 ml chicken broth, 10 g dark soy sauce.
1: Minced pork belly into pomegranate grains, add an appropriate amount of flour, semi-cooked glutinous rice, and cut into rice-sized chestnuts, horseshoes, winter rue, add salt, corn starch and beat until the meat is gelatinized, make four large meat rounds and set aside.
2: Blanch the cabbage hearts in boiling water and put them on the plate.
2: Pour in an appropriate amount of oil into the pan, add large meat balls when the oil bubbles, fry until golden brown, and set aside.
3, leave the bottom oil in the pot, stir-fry the ginger slices, add chicken soup, cook the fried meat balls, put salt, sugar, soy sauce king seasoning, turn the heat to collect the juice, use corn starch to outline the sauce, roll a beautiful layer of sticky rice on the surface, put into the plate of green vegetables and make it.
prompt:
1. Steam the glutinous rice with balls and set aside, so that the final dish is soft and hard, with elasticity.
2, when scalding greens, put some salt in the water, help to maintain the color of the vegetables.
3, it is best not to buy meat filling, machined meat filling, because it is repeatedly torn, the juice in the meat is left, and those juices are the source of the delicious taste of the meat balls.
4, pomegranate grains and rice is about the same size, the operation of the meat first cut into silk, and then with a knife to chop, but do not chop too fine, that is, the so-called fine cut coarse chopping.
Osmanthus glutinous rice sugar lotus
Ingredients: 1000 grams of lotus root 500 grams of glutinous rice
Seasoning: Sugar osmanthus 25 g, maltose 250 g, rock sugar 250 g
Preparation Method:
1. Scrape off the skin and wash the lotus root; wash the glutinous rice and drain the water for later.
2. Cut off the end of the lotus root about 3 to 3.5 cm for the cover, stuff the glutinous rice into the lotus hole, and then seal the cut lotus cover and insert a toothpick to fix it.
3. Put the lotus root into the pot, add water, it is appropriate to drown the lotus root, then add maltose and heat it over high heat. After the water boils, move to a low heat and simmer for 5 to 6 hours. Add rock sugar and sugar osmanthus flowers, remove the slices and serve.
Glutinous rice red dates
Ingredients: 5 seedless dates 250 g Glutinous rice flour 500 g
1. Soak the seedless dates in water for 10 hours and set aside.
2. Add glutinous rice flour to 30g of warm water and cook, stir and knead into balls, then roll into small strips.
3. Use a knife to cut the dates in the middle, then add the rolled sticky rice strips, sprinkle with rock sugar water, and steam for 1 hour.
Glutinous rice eight treasure rice
Babao Rice is one of my favorite Chinese dim sum, and every time I go for morning tea, it is a must-order snack.
In fact, it is not difficult to do, that is, you have to prepare more materials, and finally you can make up enough eight kinds, hehe, but unfortunately, even if you come together, you only make up seven kinds, plus
My love, that's eight kinds of it, haha...
Look, even prepared dates, dates, goji berries, raisins, lotus seeds, dried sweet potatoes, cinnamon balls.
The glutinous rice is soaked first. Usually it is brewed the night before, and it is suitable to do it the next morning. Basketed and steamed. It will steam for about half an hour.
Note that if it is steaming, when steaming for about 15 minutes, it is best to open the lid, pour some water on the sticky rice, turn it over slightly, cover the lid and simmer for a while, and then continue to steam, otherwise the glutinous rice is easy to harden.
Usually, a piece of cloth is placed on the steamer basket, and then the glutinous rice is spread loosely and steamed. Occasionally more lazy, using a rice cooker. If you cook it in a rice cooker,
It should be noted that the water can not be put more, probably a little higher than the glutinous rice can be, because the glutinous rice does not absorb water, the water is too sticky.
After steaming, add an appropriate amount of sugar and a small spoonful of lard over high heat. Mix well.
1. Clean small bowls, brushed with oil around.
2. According to your favorite appearance, use the prepared materials to put a little pattern first.
3. Put the glutinous rice that you just mixed. Add a little more ingredient and a layer of bean paste.
4. You can put a few red dates around to decorate. Then put glutinous rice.
5. Flatten the glutinous rice!
Steam for about 15-20 minutes.
Upside down on a small plate and you can eat it! To prepare the lotus leaf sticky rice chicken
Lotus leaf vegetables are especially famous for the lotus leaf glutinous rice chicken, the stickiness of the sticky rice, the smoothness of the chicken, the freshness of the shiitake mushrooms, the elegant aroma of the lotus leaves, between a stir-fry and a steam, the mutual penetration, the inconspicuous appearance is wrapped under the most solid plump full and straightforward fragrance.
Raw materials for lotus leaf glutinous rice chicken:
Chicken thighs, shiitake mushrooms, glutinous rice, lotus leaves, oil, salt, flower carving wine, soy sauce
To prepare the lotus leaf sticky rice chicken
1: Soak the glutinous rice overnight and steam it into glutinous rice; the lotus leaves are softly washed and blanched in boiling water.
2: Dice the chicken thighs, add a little salt and carved wine and marinate for a while; after soaking the mushrooms, go to the dice.
3: Heat a little oil in the pan, add the diced chicken and stir-fry, put it out and set aside.
4: Add diced shiitake mushrooms and stir-fry until fragrant.
5: Add glutinous rice and diced chicken, add an appropriate amount of soy sauce, stir-fry evenly and then put out.
6: Wrap the glutinous rice in the center of the lotus leaf.
7: Steam in boiling water for about 15 minutes.
Tips:
Lotus leaves are best to blanch it, afraid of not being able to clean it, but do not burn it for too long, boil the underwater pot, slightly cook it, otherwise the lotus leaf will not be fragrant; the steaming time does not need to be too long, steaming out the aroma of the lotus leaf. Making black sticky rice -
1． After picking the maple leaves back, cool the dry leaf surface first -
2． Crushed with a beater -
3． The crushed maple leaves are generally left until the next day, soaked and scrubbed with an appropriate amount of water for 2 hours, then removed from the slag to take the juice for later use, and soaked in cold water to remove the glutinous rice for water. Take the original juice and heat it to a warm heat to 50-60 ° C (not too high temperature, let alone boiling), and then add the soaked glutinous rice to the original juice and soak for 15-20 minutes, if the glutinous rice is not well colored, repeat it with the above method. -
Red bean sticky rice
In some parts of our country, there is a custom of eating red bean sticky rice on the first day of October in the old calendar, called "eating red rice". In Japan, Akatsuki sticky rice is called Akadou rice and is a must-have meal for celebratory events and birthday celebrations. On birthdays, the whole family eats "red bean rice" to congratulate on longevity. -
Main ingredients: glutinous rice, red adzuki beans each appropriate amount. -
Preparation: Put the red adzuki beans in a pot of boiling water (the ratio of red adzuki beans to water is about 1:5. Cook until eight ripe and remove. After the glutinous rice is cleaned, soak it overnight in the soup of boiled red adzuki beans, and the next day, after stirring the glutinous rice and red adzuki beans, steam them in the basket for about 40 minutes before eating. -
Flavor characteristics: Red adzuki bean (also known as red adzuki bean) belongs to the legume family. According to the "Compendium of Materia Medica", "Red adzuki beans are liquid by jin, which is conducive to urination, water and ventilation, and strengthens the spleen and stomach." "Red bean sticky rice, the rice color is rosy, has the aroma of red beans, rich in nutrition, has the effect of increasing appetite and strengthening the body." -
Lard sandwich sand eight treasure rice -
Main ingredients: 500 grams of glutinous rice, dates, cinnamon meat slices, red and green melon strips, sugar lotus heart (half a piece), green plum slices 10 grams each, small kumquat, plate oil diced 25 grams each, melon seeds 5 grams, white sugar bean paste 150 grams each, lard 50 grams. -
Preparation method: (1) Put the glutinous rice in a container, soak in cold water for 2 to 3 hours, fish out, put it in the cage drawer (under the pad gauze) flattened, cover tightly, and steam for about 20 minutes (cooked) on high heat to get out of the cage. -
(2) Pour the rice into a porcelain pot, add sugar and lard and mix well. -
(3) A large bowl, coated with cooked lard (anti-stick), placed on the cinnamon meat, dates, red and green melons, melon seeds, sugar lotus hearts and green plum slices, showing a variety of bright and beautiful patterns; then pry up a part of the sticky rice spread out, spread into a bowl shape, put lard bean paste (mixed with oil) in the middle to spread out; then pry up the glutinous rice to cover firmly, paste the light, steam through the drawer with high heat; steam until the oil, sugar, rice are fused together and then basketed; the next day it is steamed thoroughly; after three re-steaming, when the rice is red, it is covered in the plate, and the button bowl can be eaten. -
Flavor characteristics: beautiful graphics, soft sticky and delicious sweet and not tired, oily but not greasy. If it is poured with orange flour (or fresh orange peel) with sugar, an appropriate amount of water, a small amount of starch and flavor, it is more sour and sweet. -
Lard sandwiched with sand eight treasure rice (court flavor) -
Babao rice is a sweet tooth that originates from ethnic minority areas in Xinjiang and Tibet. It began to flourish throughout the country from the Yuan Dynasty. There are many ways to make eight treasure rice, such as Jingzhou "Scattered Eight Treasure Rice", Beijing "Preserved Fruit Eight Treasure Rice", Suzhou "Hundred Fruits Eight Treasure Rice" and so on. The "Lard Sandwich Sand Eight Treasure Rice" introduced here was once included in the menu of the Qing court, and it is said that it was one of the favorite meals of Empress Dowager Cixi. -
Flavor characteristics: beautiful graphics, soft sticky and delicious sweet and not tired, oily but not greasy. If it is poured with orange flour (or fresh orange peel) with sugar, an appropriate amount of water, a small amount of starch and flavor, it is more sour and sweet.
Glutinous rice treasure gourd
Here's how:
1, ingredients: sweet potato, glutinous rice flour, a few leeks, mung bean paste filling (other fillings can also be), breadcrumbs, egg liquid and vegetable oil to taste.
2: Steam the sweet potatoes, peel them and press them into a puree.
3, add glutinous rice flour to the sweet potato puree (like sweet can add sugar, I did not add), and into a soft and hard dough.
4: Divide the dough into a number of small dough, knead it into a circle, knead it into pieces, wrap it in bean paste filling, and knead it into the shape of a gourd (this step is pinched by my little beauty).
5: Take the gourd raw blank, brush with egg liquid and stick to the breadcrumbs.
6, put oil in the pot, you can put more oil in an appropriate amount, put the gourd into the oil pot, fry it into a golden brown.
7, a few leeks with boiling water blanched, take one tied in the middle of the gourd, do a good job in turn, you can plate.
Note: This glutinous rice treasure gourd is very delicious when hot, cold taste is not hot when good, it is recommended not to do too much at a time, if you do more, the next time you use the microwave to heat up and then eat, it will not affect the taste of Oh!
Ramie leaf glutinous rice dates (dessert)
【Material】
A little ramie leaf, 100 grams of red dates, 100 grams of glutinous rice flour, 30 grams of powder, a little sugar
【Directions】
1: Wash the ramie leaves, boil a pot of water, put some salt after the water boils, and blanch the ramie leaves for 5 minutes. Scoop out and beat into a paste with a blender.
2: Pour glutinous rice flour into the container and add ramie paste
3. Mix into a homogeneous dough
4: Add boiling water to the powder and stir into a ball.
5: Put the glutinous rice flour dough and the dough into a container and knead it into a homogeneous dough, add a little lard.
6: Knead well into a three-light dough
7: Wash the dates, cut a hole in the middle and remove the core.
8: Divide the dough into smaller pieces of equal size.
9: Stuff the small agent into the red dates.
10: Boil water in a pot, wait for the water to boil, add red dates, add sugar and simmer for 5 minutes.
Glutinous rice dumplings
Ingredients: Glutinous rice flour 200 grams 80 grams of water or milk Sugar 50 grams of corn oil or butter about 40 grams (the glutinous rice dumplings left some left in the freezer last time, take out and melt the same use, today and mix a little dragon fruit pink dough) The filling is the previously fried red bean paste and white bean paste, placed in the freezer, today take it out and melt, there is a stir-fried rabbit method:
1, glutinous rice flour with powdered sugar, corn oil, cheng powder (boiled water blanched) and dragon juice, green vegetable juice and water and dough, to slightly microsoft and a little, wake up for half an hour
2: Take about 30 grams of dough and pat the palm of your hand to flatten the filling
3. Round
4: Take two pieces of white dough to make rabbit ears, and the eyes are made of pepper seeds
5, take the pink dough to make the rabbit bow and scarf, feel a little monotonous, use a toothpick to tie some eyes in the bow and scarf
6, the practice of super cute rabbit flowers: see the pictures on the Internet, think about it yourself, and make it very good
1, shape the circle, take a piece of yellow dough pinch rectangle 2, make a bow and put it on the top of the circle 3, use a toothpick to press it into a vertical strip according to the picture 4, take the white dough and pinch it into a small circle to make Zou chrysanthemum 5, use a toothpick to press out the petals of Zou Chrysanthemum, the yellow flower heart 6, do a lot of plum blossoms before,
Put on the rice dumpling leaves, boil the water on the basket and steam for about 6-8 minutes, and you can't steam for a long time
Rice dumplings glutinous rice chicken thigh rolls
【Ingredients】18 tablets
3 boneless chicken thighs, 100g glutinous rice, 5-6 fungus, 4 radish cubs
Sauce
Cured meats: 2 scoops Oil consumption, 2 tbsp cooking wine, 1 tbsp light soy sauce, 2 tbsp honey, pepper, allspice, a pinch of basil leaves
Glutinous rice: 1/2 teaspoon of black pepper juice, 1/2sp of oil consumption, 1/2spoon of sugar, a pinch of salt
【Baking】350°F 45-50min
steps:
1: Add all the cured meat sauce first, stir well and let it sit in the refrigerator for 12 hours.
2: Cut the radish into cubes, soak the fungus and cut into small pieces. (Soak glutinous rice in water for 2 hours in advance)
3: Heat the oil and sauté the diced radish first
4: Add the fungus, stir-fry and add the glutinous rice; after the basic discoloration, add the sauce of the glutinous rice
5, add water, more than one finger high of raw materials. Heat over medium heat until the glutinous rice becomes sticky and the moisture decreases.
6: Spread the chicken thighs and spread them with sticky rice (if the chicken thighs are wide and long enough, you can spread more)
7: Wrap the chicken thighs and tie them up with cotton thread on the outside.
8, then wrap a layer of dried rice dumpling leaves on the outside, and also bundle them with cotton thread
9, the bag is tight and can be put into the oven
Tips
1, there are shiitake mushrooms must be put ah, you this time there is no shiitake mushrooms at home
2, sticky rice, put a little black pepper juice, the taste is particularly good! Immediately there is a feeling of meat dumplings!
3, rice dumpling leaves with dry can be, if it is wet, there will be moisture into the chicken when grilled, but it is not tender; in addition, the roasted rice dumpling leaves are actually more flavorful.
4, this baking time, the roasted chicken thighs are quite tender, the heat is just right. If you want to have a dark color on the surface, it is recommended to bake it for about 10 minutes
Coconut glutinous rice fins
Ingredients: Glutinous Rice Flour Coconut Flour Powder Powdered Soybean Paste Filling Milk Salad Oil Coconut Paste Glutinous Rice Flour Coconut Flour White Sugar Bean Paste Filling Ratio = 100:15:15:30:100
1. Mix glutinous rice flour, cheng powder, coconut flour, sugar and salad oil into a powder slurry.
2: Stir the mixed powder evenly with milk until there is no small pimple
3: Put the stirred liquid on a spoonful of salad oil
4: Steam in a steamer on high heat for 10-15 minutes.
5: Open the lid and let cool slightly
6, steamed noodles out, the bean paste filling into a uniform size of small balls, love to eat bean paste is a big point, do not like to eat can also change the filling according to their own preferences
Roll the dough into small pieces, press it into the dough by hand, and put the bean paste filling into the dough
Knead the dough into small balls wrapped in bean paste
Roll in a coconut bowl
Osmanthus brown sugar glutinous rice root
Ingredients: Lotus root 2 save 500g, glutinous rice 2.5 tablespoons about 40g, brown sugar 5 tablespoons, rock sugar 5 tablespoons, dried osmanthus 1 tablespoon
After washing the glutinous rice, soak it in water for at least 4 hours until it can be easily crushed by hand The lotus root is peeled and cut off, the soaked glutinous rice is stuffed into the hole, the chopsticks are used to assist in compaction, and then the cut part is covered with a toothpick
Stuffed lotus root in the pot plus almost can not be used water, brown sugar rock sugar, boiled after a low heat simmer for about 3 hours, from time to time in the middle to make it evenly colored Under the dry osmanthus flowers cooked for another 10 minutes, you can turn off the heat to let the lotus root soaked in sugar water slowly cool Take out the appropriate amount of sugar water in a small pot to heat, thicken to syrup, cool the glutinous rice root slices, drizzle with syrup
Tips: Plugged glutinous rice is very test of patience, to carefully each hole is compacted, but do not too hard plug, glutinous rice will expand after cooking to a low heat slow stew to make the inside of the lotus fully flavored, you can first stew for 2 hours, from the fire to cool, and then heat and boil to stew for 1 hour, the flavor effect is better than continuous stew for 3 hours Dry osmanthus do not add early in the morning, long simmering but loss of osmanthus flavor After cooking well, continue to soak in sugar water into the taste, it is best to put it in the refrigerator overnight, the next day is more delicious