The steps to make rice balls, how do you steam rice balls?

Landlord, you can try the following, not bad ·· Production method] 1Grab a few handfuls of red beans and wash them, cook them for about 1 hour, then pour them into the washed glutinous rice and stir them to cook!

2.Cut the fried dough sticks you bought back into small sizes and fry them again until they are crispy! According to my personal taste, I used meat floss + white sugar + minced sesame seeds to mix a bowl of shredded beef and salted eggs, plus a bowl of soy milk!

3.Prepare a **, square a clean towel, spread plastic wrap on top, and then put a bowl of rice 4Put the rice flat, + fried fritters, minced meat, etc., and put some salted eggs and shredded beef on top.

5.In the end, you can wrap it up, you can make sweet or salty according to your personal taste, you can do what you want, I have a little salty taste in this sweetness, haha! Thank you

Rice ball materials: 90 grams of glutinous rice, a fritter Method: 1. Wash the glutinous rice and soak it in a liquid 2. Put water in the steamer, spread gauze on the steamer, pour in the glutinous rice, and steam for 15 minutes 3. Prepare a piece of plastic wrap, scoop a spoonful of steamed glutinous rice, spread it out with wet water on the back of the spoon, put the fritters, roll it up, wrap it at both ends, and tighten the taste can be made into different flavors according to preferences.

Ingredients: 90 grams of glutinous rice, 10 grams of blood glutinous rice, 30 grams of meat floss, 20 grams of sesame seeds.

Method: 1. Wash the glutinous rice and blood glutinous rice separately and soak them overnight.

2. Stir-fry the sesame seeds in a frying pan over low heat until they jump in the pan, turn off the heat and continue to stir-fry for a while.

3. Spread gauze in the steamer, pour in glutinous rice, and steam for 15 minutes.

4. Prepare a piece of wet gauze, scoop a spoonful of steamed glutinous rice, spread it out with wet water on the back of the spoon, put the meat floss, roll it up, wrap it at both ends, and tighten it.

5. Wrap with a layer of cooked sesame seeds.

1.Food. 150 grams of rice, 50 grams of cooked and tender corn, red bean paste, and fried sesame seeds;

2 Method: 01, after cleaning the rice, soak for 4 hours, put appropriate water into the wok, put the rice on the steaming drawer (be careful not to get it), cover the lid, steam for about 30 minutes after fire, and remove it after cooking;

02. Put the cooked glutinous rice cake, corn, and red bean paste into a sea bowl, and bring disposable gloves to mix them and knead them into small balls;

03. Sprinkle a thin layer of sesame seeds evenly on the cutting board, put the omelet rice on top and flip it over and dip it in white sesame seeds.

Two. Experience:

1. When steaming glutinous rice, the water in the wok should be put enough to prevent the pot from battering;

2. My corn has already been cooked beforehand, and the cones can put the bud rice and the rice together and steam it.

Rolling in the rose filaments is the rose sticky rice ball.

How do you steam glutinous rice from rice balls?

Three. Nutrients of mochi.

Rice contains protein, body fat, glycogen, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin B3 and tapioca starch.

Rice is a gentle health ingredient, which has the effects of nourishing yin and blood, nourishing blood and qi, strengthening the spleen and stomach, and inhibiting sweating. It is suitable for nausea and vomiting, decreased appetite, diarrhea and sweat deficiency caused by qi deficiency caused by weakness of the spleen and stomach.

Symptoms such as shortness and fatigue, pregnancy abdominal pain, etc. Because of its soft characteristics, it is not easy to catch fire.

Although the nutrients of each ingredient are very colorful, people who are prone to fire need to pay great attention, and the above is a detailed introduction to the will of eating mochi to prevent the human body from being easy to catch fire.

Four. Glutinous rice efficacy.

1.Strengthen the spleen and stomach.

Rice is a very gentle food tonic, it has the functions of nourishing blood and qi, nourishing yin and blood, and strengthening the spleen and stomach. For people who often feel nauseous and want to vomit, have a low appetite, have diarrhea, and are weak and sleepy, it is very good to be able to take rice ingredients sometimes.

2.Supplement nutrients and improve symptoms.

Rice has the effect of replenishing nutrients and strengthening the human body. Folk customs commonly make wine from rice, such as the "rice skullcap wine" made from raw materials such as rice, eucommia, skullcap, wolfberry, etc., which will have the effects of relieving fatigue, beauty and skin care, prolonging life, and soothing meridians. In addition, there is also a kind of "Gastrodia glutinous rice sweet wine" which is made from gastrodia, rice, Codonopsis, etc., which has the effects of clearing the eyes, invigorating blood and removing blood stasis, and beautifying the skin.

Each place has its own specialty, some places are noodles, some places are rice balls, for example, Taiwan has a special food is rice balls, and this rice ball is made of special rice. This kind of rice requires a special method to attract such rice balls to be delicious. But a large part of the population does not know how this rice is steamed, so I will teach you how to do it.

Traditional Taiwanese rice balls.

Ingredients: rice (long glutinous rice is recommended.) The taste is better) a fritter (fried old point. Relatively fragrant & crispy).Cut into sections and set aside an appropriate amount of meat floss (fish floss) and an appropriate amount of vegetable pu (need to be fried in advance.) Can be oiled) peanut flour white caster sugar egg (can be added or not).

Method:1Wash 2 cups of rice (the measuring cup of ordinary cooking rice) first, so that you can make almost 3 rice balls, glutinous rice must be soaked in water for about 1 hour after washing, and then cooked in the same way as white rice

Take out a transparent plastic bag and dip it in a little water (it is convenient to put the rice on it, and the rice must be served hot) 3Put the rice on a plastic bag and flatten it 4Put the fritters, cabbage, meat floss, and eggs in order (salty taste).

For sweet flavors, just replace the meat floss and vegetable pu with peanut flour and sugar (the amount of ingredients depends on personal taste preferences)5Fold the plastic bag to 2 sides and knead the rice ball into a round.

The first step is to soak the glutinous rice. Wash twice with water to wash off the starch, so that the steamed rice looks crystal clear, and the rice must be soaked in cold water, not warm or boiled water, even in winter. Generally soak for 5-8 hours, depending on the temperature, can not be sour, to pinch and crush as the standard, note:

The water cannot be changed during the rice soaking period, which will affect the flavor of the rice; If it's a little sour, it's much better to rinse the water a few more times.

The second step is to preheat the barrel. Add water to the pot, and the water added cannot exceed the water level of the bucket, which is the height under the bottom of the bucket. Speaking of pots, I think most people use relatively shallow iron pots.

And I use a deeper aluminum pot, as shown in the picture, which can wrap most of the barrel, so that it is easy to lock the steam, and the aluminum is thin, conducts heat quickly, and saves fuel. Of course, if the rice bucket is large, you may not be able to buy a suitable aluminum pot, so you can only use an iron pot, so you can wrap a towel around the bottom.

The third step is to put rice in the bucket. Strain the soaked rice to dry, strain the rice into another container, and pour it directly when it is preheated. Pour gently, smooth out the rice without a lid, and then burn.

Step 4: Steam the rice. When the rice is steaming, make a hole in the rice, so that the steamed rice will not be too soft.

Stick the chopsticks to the bottom of the bucket and shake it a few times to make your eyes wider. Tie all the holes evenly, the chopsticks must be pierced to the bottom of the barrel, cover the lid and continue to steam, the lid of the barrel is uneven after a long time, and it is easy to leak, so it is better to put a warm cloth on the lid of the barrel.

Introduction to the rice method of rice balls: First of all, to cook a pot of rice, you need to use rice just out of the pot to make rice balls, so that the rice is softer and sticky and easier to form, which is different from making sushi. When making rice balls, choose soft and glutinous rice, and rice that is too loose is not easy to form is not suitable for cooking rice balls.

Whether the rice is steamed or not, the rice is very important. Therefore, the rice used to make sushi rice balls should be soaked in advance so that the steamed rice will be delicious. It is best to wash the rice before soaking, and then prepare an appropriate amount of water to pour the rice into it, the water should cover the rice, and soak it in cold water.

Depending on the temperature, the time for the rice to soak is also different. If it's summer, the temperature is relatively high, soak for half an hour, and if it's winter, it will take an hour. After soaking, the rice needs to be washed again and then put into a pot to steam, so that the steamed rice is very glutinous and chewy, and it is very suitable for making sushi rice balls.

2. When putting kelp in steaming rice, you can spread a piece of kelp on the bottom of the steaming rack. Kombu is actually what everyone calls dried kelp. After the kombu is padded at the bottom, pour the rice on the kombu and steam it again, which will enhance the aroma of the rice, and the steamed rice will be particularly fragrant.

Therefore, if you want the rice to be steamed well, it is still very important to use kelp cloth as the bottom. 3. The rice used to make sushi rice balls should not be too soft with a moderate amount of water, otherwise it will not taste chewy and will not be easy to form. However, it should not be too hard, because if it is too hard, the rice will not easily gather together, and the taste will not be particularly good.

So the ratio of rice to water is very important. You can take some rice first, test steam it according to 1:1, if it is hard, add more water appropriately, increase the proportion until it is suitable.

4. When steaming rice, turn on high heat first, and then turn down the heat. When the rice is steamed, don't rush to put it out, you can cover the lid and let the rice simmer for a while, then turn on low heat and simmer for a while, so that the steamed rice will be more chewy and fragrant. Click on the full article.

Tips and tricks:

1. Prepare the ingredients, beat a part of the cooked black sesame seeds into black sesame powder, and mix in the sugar.

2. Glutinous rice and rice (2:1 ratio), wash and soak for two hours, then cook into rice in a rice cooker (note that the amount of water is a little less than usual cooking).

3. Take a piece of plastic wrap, spread it out, and sprinkle black sesame seeds in the middle.

4. Use a spoon to dip cold boiling water to prevent sticking, scoop a ball of rice onto plastic wrap, spread it out with a spoon and press it tightly.

5. Sprinkle a layer of sugar on top of the rice and mix with black sesame powder.

6. Spread another layer of meat floss.

7. Finally, fold half of the fritters in three folds and put them in the middle.

8. Pick up the plastic wrap and roll it up, tighten it with a little force, and a spindle-shaped rice ball is ready.

Note: 1. The ratio of glutinous rice and rice is 2:1, so that the taste is good and not too sticky. It is best to soak for two hours before cooking, and the amount of water is a little less than the usual cooking rice.

2. Scoop the spoon of rice and dip it in cold boiled water in advance, so that the rice will not stick to the spoon when making rice.

3. When rolling it up and forming it, you should use a little force, otherwise it will be easy to spread out when eating.

4. Glutinous rice is difficult to digest, don't eat too much at a time, just make it smaller.

The glutinous rice of the rice must be soaked in water for about 1 hour after washing, and then cooked in the same way as white rice, washed twice with water to wash off the starch, so that the steamed rice looks crystal clear, and the rice must be soaked in cold water.

Kiss this is the answer to your query, I hope it can help you.

Sincerely answer every question for you! Best if you're satisfied! If you have any questions, please keep asking! Your praise is the driving force for us to move forward, learn from each other and make progress together!

Question: What kind of mold is used to steam the rice of the rice balls.

Qinqin's home is generally the kind of steaming grid in the rice cooker, plastic long-term steamed food, not good, often steamed glutinous rice is replaced with iron, when not steaming glutinous rice can also be used to wash rice, drain vegetables. The restaurant is made of wood or bamboo. The latter will be more fragrant when steamed than at home.

In some places, lotus leaves will be placed in the steamer, and there is a faint fragrance of lotus leaves when steamed.

When it comes to rice balls, I believe many people have eaten them, rice balls are actually a snack in the south, the production method of rice balls is very simple, and easy to carry, delicious and nutritious, so it has always been very popular, so how to steam rice balls? Let's take a look.

1. Prepare the ingredients: glutinous rice.

2. Wash the glutinous rice and soak it in water for three to five hours, and the glutinous rice bubble can be steamed when it swells.

3. Prepare a flat-bottomed container, spread the glutinous rice, and pour in water just over the glutinous rice. Start steaming in a pot under cold water, steam for half an hour, and the sticky rice will be cooked.

<> "Rice Balls. Prepare ingredients: poached eggs, diced mustard with sun, sausages, chicken fillets, boiled glutinous rice, sushi curtains, plastic wrap or plastic wrap or plastic bag Method:

Start by preparing a sushi curtain and spreading plastic wrap.

Spread the sticky rice flat and sprinkle with diced mustard.

Add the fried chicken fillet, sausage, and fried egg, and roll the rice ball according to the sushi roll, and the rice ball is complete.

Preparation of glutinous rice:

Ingredients: 90 grams of glutinous rice, 10 grams of blood glutinous rice, 30 grams of meat floss, 20 grams of sesame seeds.

Steps: 1. Wash the glutinous rice and blood glutinous rice separately and soak them overnight;

2. Stir-fry the sesame seeds in a frying pan over low heat until they jump in the pan, turn off the heat and continue to stir-fry for a while.

3. Spread gauze in the steamer, pour in glutinous rice, and steam for 15 minutes.

4. Prepare a piece of wet gauze, scoop a spoonful of steamed glutinous rice, spread it out with wet water on the back of the spoon, put the meat floss, roll it up, wrap it at both ends, and tighten it.

5. Wrap with a layer of cooked sesame seeds.