Glutinous rice flour is really a magical thing that can be made into any sticky little snack.
Glutinous rice flour is definitely related to glutinous rice, it is mainly to soak the dried glutinous rice in advance overnight, and then polished into a delicate glutinous rice paste, and then the rice milk filtered out the remaining part is the wet and lumpy glutinous rice flour. At this time, the wet glutinous rice flour is processed into a dry state and broken, which is the glutinous rice flour we eat now.
General glutinous rice flour is used to make tangyuan or lantern more, many southern friends like to use glutinous rice flour to make rice dumplings, as a northerner I rarely ate glutinous rice flour before, but after buying once tried a variety of snacks and snacks, I began to be unable to extricate myself.
Tangyuan, Lantern, various fillings of rice dumplings, hemp dumplings and other snacks, today we will share the sticky rice meat pine soup tutorial. The improved recipe is more suitable for families to eat, and it is soft and sticky, and it will not affect the taste when it is cold.
<h1 class= "pgc-h-arrow-right" > glutinous rice meat floss</h1>
【Ingredients: 210 grams of glutinous rice flour, 190 grams of warm water, appropriate amount of meat floss, appropriate amount of salad dressing
【Production:】
1: Stir glutinous rice flour with warm water into granules, knead into a smooth and soft glutinous rice flour ball with a slightly sticky hand, cover with plastic wrap and set aside.
2, prepare some meat floss, put the salad sauce in it, stir well and then the meat floss filling.
3. After the filling is done, directly take the appropriate amount of glutinous rice flour balls, grasp it in the palm of your hand to grasp it until it is wet, and then press it into the shape of a small nest.
4, the bread on the good meat loose filling, the mouth of the tight seal, arranged into a square shape for backup, to make a good one to use plastic wrap cover to save one.
5, pan low heat preheat well, brush a thin layer of oil, put the raw embryo into it, turn the noodles at any time in the middle, fry until 6 sides golden brown, slightly bulge can come out of the pot.
Freshly made rice dumplings are slightly hot, when torn open will be exhaled hot, be careful not to be burned Oh, the skin of the rice dumplings soft glutinous strong chewy, inside is rich meat pine filling, for me this meat pine party is the biggest delicacy!
< h1 class="pgc-h-arrow-right" > Erha has something to say:</h1>
❤ Warm water can be replaced by pure milk or even yogurt and coconut milk, which tastes better.
❤ Meat floss fillings that do not like the salty and sweet taste can be replaced with other fillings such as red beans, bean paste or date paste, and you can also develop some other flavors of fillings, which can be wrapped in.
❤ Glutinous rice flour dough and prepared raw embryos are particularly afraid of drying, so each good embryo must be covered with plastic wrap, and then process the next one.
❤ The most time-consuming step is to fry the raw embryos. Be sure to keep a low flame throughout the whole process, see a side change color after the shape is quickly fried on the next side, if you feel that the oil is not enough, then each side of the thin brush layer of oil, as long as you keep the low heat to fry until golden, it will definitely be able to fry.