The practice of yellow rice, how to make yellow rice delicious

Prepare the ingredients. Rhubarb rice.

500 g sugar.

100g (can be put less).

Water. To taste (to be better than steamed rice.)

of a little more water) oil. Small amount.

Steps. 1.Soak the rhubarb rice in water for half an hour.

2.Put it in an electric pressure cooker or rice cooker, pour in the sugar, stir well, and choose the steamed rice option.

3.After steaming, take out a part and put it in a bowl, level it and wait for it to set.

4.After cooling, detach the yellow rice.

5.Put it in a frying pan, pour a small amount of oil into the pan, fry it on both sides over low heat, put it on a plate, and sprinkle an appropriate amount of sugar on the surface.

Tips: 1.Don't put too little water in the water for steaming yellow rice, otherwise it will not stick.

2.When I cut the yellow rice, I used oil to soak the shabu-shabu and then poured out the oil again, so that I could consume less oil.

3.The steamed yellow rice is also quite delicious, and there is no problem at all if it is not fried.

4.If you don't dare to eat sugar, you can also leave it unfazed.

Materials. Ingredients.

Rhubarb rice 300g

100g of white beans

Preparation of stuffy rhubarb rice.

1.The rhubarb rice you bought is soaked in cold water the day before.

2.Soak the rice beans in cold water as well.

3.Put the soaked rice beans in the rice cooker the next morning.

4.Pour the rhubarb rice into the pan again.

5.Increase about two large bowls of water.

6.Plug in the rice cooker and press the rice switch.

7.About half an hour, the rice pot trips, open the lid and stir the rice with a rice spoon, and then cover the pot and let it simmer for about 10 minutes.

Here's how to make rhubarb rice:Ingredients: 250 grams of rhubarb rice, appropriate amount of sugar.

Specific steps: 1. Prepare rhubarb rice and sugar.

2. Wash the rhubarb rice and soak it in water for about half an hour, the water should be more than usual for rice, about one and a half fingers higher than the rice.

3. Find the cooking rice stall and press start.

4. When there are more than ten minutes left in the cooking program, open the lid and stir the rice stuck to the bottom, open the lid and stir for two or three minutes, then cover the lid and continue until the end of the program, and simmer for another 10 minutes without opening the lid.

5. Open the lid and the rhubarb rice is ready.

Steamed rhubarb rice.

I haven't eaten rhubarb rice all the time, and I ate it occasionally when I ate out with a friend a while ago! It's just really delicious! Try to make it yourself, it's so delicious and easy! I guess it's also very nutritious......

Ingredients: rhubarb rice, red dates, water.

White sugar to prepare for steaming rhubarb rice.

Wash the rhubarb rice and red dates, and steam the rice cooker for 30 minutes in the ratio of one bowl of rice and two blind bowls of water. It's best to find a shallower plate to steam, easy to cook.

Rhubarb rice recipe rice cooker method two:

Ingredients: Yellow rice in a bowl.

Water to taste Black beans to taste.

Sugar to taste the preparation of yellow rice :

Yellow rice washed and soaked overnight, some people say that one hour is enough, I am not in a hurry to eat, just soaked overnight, next time try an hour.

Wash and soak the black beans overnight, of course, the black beans can be replaced with other kinds of beans you like, I think the black beans are nutritious, so use the black beans, of course, the cooked rice is a little black, not so yellow, so eye-catching, but I like it.

Put the yellow rice and black beans into the pot, add water, the height of the two fingers of the index finger is about the height of the rice, that is, about an inch high, bring to a boil over high heat, sweep away the foam, and stir constantly during the period to prevent the pan from sticking.

Reduce the heat to medium and stir constantly, until most of the water is absorbed and reaches your preferred viscosity, then remove from the pan. Mix with sugar and serve. When I was a child, Ma Ma would also put some boiled lard, which was fragrant and sweet, and it was very delicious. Now there is no lard, and it is delicious to put some white sugar.

Ingredients: 250 grams of yellow rice, 50 grams of kidney beans, 3 bowls of water.

Step 1) Wash the kidney beans and soak them in water for 4 hours;

2) Soak yellow rice for 4 hours;

3) Put the kidney beans in a pressure cooker;

4) Add the soaked yellow rice;

5) Add three bowls of water and shout;

6 ) I measure it with chopsticks;

7) Turn on the pressure cooker and press the cook button;

8) When the time comes, you can eat Chunwu when you open the lid and roll the forest;

9) Simple and delicious, the taste of childhood.

1. Ingredients. Ingredients: 400 grams of yellow rice;

Excipients: appropriate amount of white sugar.

Second-core rolling, practice.

1. Wash the yellow rice and soak it in water for a few hours;

2. Pour the soaked yellow rice into the pot and change the remainder, add water to cover the two fingers of the yellow rice;

3. Skim off the foam after boiling, and then stir it from time to time to prevent the pot from sticking; Lu Ran.

4. When the water is low, stir constantly;

5. Cook until the yellow rice is very viscous and there is no excess water, then it can be taken out of the pot;

6. Put the boiled yellow rice into a bowl and mix it with sugar when eating.

Introduction: Rice is the main force of our rice per ton of rice, is the most effective food to fill the stomach, and is also the most common eating habit of the people in the south of our country, not only us, in many surrounding countries are popular to eat rice, although the practice of rice is relatively simple, but it can also be made well, the effect is also very good, especially yellow rice is the favorite one of the people in the south, let's take a look at the yellow rice. Let's explain the steps of how to do it.

I hope you understand.

Yellow rice is also known as millet, millet and summer millet, there is a difference between glutinous and non-glutinous, glutinous millet is mostly made of mellow wine, non-glutinous millet is called millet, mainly edible. Native to northern China, it is one of the important food crops in the ancient Yellow River Basin. Because of its yellowish color, it is collectively referred to as yellow rice.

According to the dictionary, it is the fruit of the husked millet, which is slightly larger than millet, pale yellow in color, and sticky when cooked. Yellow rice can be used to cook porridge, make cakes, make rice, and make wine. Yellow rice and millet are both from the north, but in the eyes of northerners, yellow rice is higher than millet.

People use it as a rice envoy, and in some places they also use it as a cake to entertain guests.

1.Compare the size of rhubarb rice and millet to distinguish it.

2.Prepare the yellow rice.

3.Soak the yellow rice and wash it well, change the water and soak it again for 1 hour.

4.Pour the soaked yellow rice into the pot, add water and pass two fingers of the yellow rice.

5.After boiling, skim off the foam, and then stir it from time to time to prevent the pan from sticking.

6.When the water is low, stirring constantly.

7.When the yellow rice is very sticky and there is no excess water, it can be removed from the pan.

8.Place the cooked yellow rice in a bowl.

9.When eating, you can mix it with sugar.

Yellow rice is a more traditional rice, this kind of rice is generally rare in our lives, because, yellow rice has a certain representation in our traditional sense, yellow rice not only tastes good, but also has more nutrients than ordinary rice, therefore, we can occasionally eat some yellow rice to replenish the body.

Here's how to make the yellow rice:Preparation materials: 200ml of rhubarb rice, a handful of osmanthus, a little sugar, a little cooking oil Production steps:

1. Wash the rhubarb rice at night and soak it until the next morning. The water does not have to be poured out, it is directly used for steaming, the amount of water is a little more than the usual cooking rice, and the palm of the hand is pressed on the rice, and the palm of the hand can be passed.

2. Take another bowl and apply oil (it is easy to stick to the bottom without oil.) Pour in the rhubarb rice that has been soaked overnight, add osmanthus, steam it in a steamer, and stir it with chopsticks when it is almost ripe. Rhubarb rice can be slightly stirred to create a sticky texture.

3. You can put a few slices of carrot noodles.

4. Take it out after steaming and draw the edge for easy removal.

5. Cover with oiled paper and put it on a plate. You can hold the bottom of the bowl with a wrung out damp cloth to keep your hands from getting hot. If you use oiled paper, you can easily wash the dishes, but if you don't have it, you can do without it. Press the plates and bowls tightly when buckling them so that they don't slip off.

6. Press and hold the bowl and knock it lightly a few times, and it will be demolded.

7. After demoulding.

8. Sprinkle with sugar and the rhubarb rice is ready.

Hello friends, soft and sticky, sweet and sour and delicious rhubarb rice recipe, please see the following, learn well, make it at home.

Delicious rhubarb rice.

Preparation of rhubarb rice

Soak the rhubarb rice in advance, soak it for a day and a night, and boil the soybeans in advance and reserve them.

In line with the water requirement for cooking rice normally, you can boil it according to the time of your own rice cooker.

After boiling the yellow rice, stir the yellow rice left and right while it is hot! The normal way to eat it is to mix it with sugar! If it's cold, add a small amount of oil to the pan and fry it on both sides until golden brown!

Preparation of small yellow rice

Small yellow rice cleaned and soaked overnight, some people say that an hour is fine, I am not in a hurry to eat, just soaked overnight, next time try an hour.

Black beans are cleaned and soaked overnight, natural black beans can be exchanged for other kinds of soybeans that you like, I think black beans have nutrients to use black beans, naturally cooked white rice is a little black, not so yellow, so eye-friendly, but I like it.

Put the small yellow rice and black beans into the pot, add water, before the rice is about the height and width ratio of the little finger of the ring finger of both hands, that is, the height and width ratio of similar one inch, bring to a boil over high heat, sweep off the white foam, and continue to mix during the period to avoid sticking to the pan.

Turn to low heat and continue to mix until most of the water is digested and absorbed, achieve your favorite viscosity, and remove from the heat. Mix with white sugar and serve. When I was a child, my mother would continue to put some boiled animal oil, which was fragrant, sweet, and delicious.

Nowadays, there is no animal oil, and it is delicious to put some white sugar.