How to make glutinous rice flour with sausage, how to make glutinous rice sausage with ingredients

Ingredients: glutinous rice, sausage. Seasoning:

1 teaspoon light soy sauce and chopped green onion. Method: 1. Soak the glutinous rice in water overnight, then remove and drain, add a small spoon of light soy sauce, mix well, and then put it on a heat-resistant plate and spread it flat.

2. Slice the sausage, spread it on the glutinous rice Put an appropriate amount of water in the voltage pot, put it into the steaming rack, and then put it into the plate with the sausage glutinous rice, cover the pot, and choose to keep the pressure for 25 minutes; After the voltage cooker is depressurized, open the lid of the pot and sprinkle in an appropriate amount of chopped green onions, and then take it out: 1. The time for soaking glutinous rice should not be less than 6 hours. 2. I use a voltage cooker; If you are using a regular steamer, the time is about 50 minutes. 3. The selection of sausages is very important, it basically determines the taste of steamed glutinous rice!

So, be sure to choose your favorite quality sausages.

Process: Steaming. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Soak the glutinous rice in water overnight, drain it, add a teaspoon of light soy sauce, mix well and spread it out on a heat-resistant plate.

2.Slice the sausages and spread them flat on top of the glutinous rice.

3.Put an appropriate amount of water in the voltage pot, put it on the steaming rack, then put it in a plate with sausage glutinous rice, cover the pot, and choose to hold the pressure for 25 minutes; After the voltage cooker is relieved, open the lid of the pot and sprinkle an appropriate amount of chopped green onions.

Ingredients for glutinous rice sausages: two sausages and sausages, half a catty of glutinous rice, a pig intestine, a small intestine, garlic, soy sauce, peanut oil, toothpicks, funnel.

Step 1: Wash the casing and set aside.

Step 2: Stir-fry the chives, ginger and garlic, add the chopped onion, stir-fry evenly, add the glutinous rice, and stir-fry the diced sausages until fragrant.

Step 3: Stir-fry the glutinous rice sausage with ginger and pour it into the small intestine.

Step 4: The sausage is pierced with small holes to prevent it from swelling and breaking, and remember not to be too full when filling.

Step 5: It's done, and the taste is fragrant and glutinous.

Cooking skills of glutinous rice sausages: Pig intestines can be washed with flour and salt water, glutinous rice needs to be soaked for an hour in advance, and the sausages are air-dried by themselves and can be eaten in seven days.

Glutinous rice sausage is particularly delicious, and the soft glutinous meat is fragrant and nutritious. Its cooking method is as follows:

1. Ingredients: 500g glutinous rice, 1 casing, 500g minced pork, 2 shiitake mushrooms, 2 tablespoons of oyster sauce, 2 tablespoons of five-spice powder.

Second, the specific steps:

1. First of all, prepare the ingredients and soak the glutinous rice for two hours in advance.

2. Wash the casing and soak it in white wine before soaking it in water.

3. Slice the mushrooms into foam.

4. Put the mushroom five-spice powder into the meat filling.

5. Add oyster sauce, soy sauce and glutinous rice and mix well.

6. Wear the sausage garment on the enema.

7. Start pouring glutinous rice meat, only need to fill eight minutes full, because glutinous rice will expand when steaming.

8. Tie the knot with a rope to the pot, steam over low heat for one hour, and then take out the slices. The steamed casing must be on low heat, otherwise it will crack.

9. Finally, out of the pot, slice and plate, the taste is very good.

1. No, you cannot.

2. Glutinous rice is also called Jiang rice, and its color is red and white.

3. Due to its soft texture, the taste of the food made by using glutinous rice as raw material is relatively soft and glutinous, and it is often used by Sun Shuyuan to make zongzi, glutinous rice balls, rice cakes and other fragrant and sticky flavor snacks.

4. Therefore, the taste of rice noodles made with glutinous rice flour will be very sticky.

5. Different from rice noodles made of rice noodles, the taste is tender and smooth.

6. So generally no one uses glutinous rice flour to make rice rolls.

1. No, you cannot.

2. Glutinous rice is also called Jiang rice, and its color is red and white.

3. Due to its soft texture, the taste of the food made by using glutinous rice as raw material is relatively soft and glutinous, and it is often used to make glutinous snacks such as zongzi, glutinous rice balls, rice cakes, etc.

4. Therefore, the rice noodles made with glutinous rice flour will taste very sticky.

5. Different from rice noodles made of rice noodles, the taste is tender and smooth.

6. So generally no one uses glutinous rice flour to make rice rolls.

Ingredient list: [300 grams of glutinous rice, 2 catties of pork, refined salt, soy sauce, dark soy sauce, oyster sauce, red yeast rice noodles, MSG, green onions, ginger, tin foil].

1. The nutritional value of glutinous rice is very high, we should wash the glutinous rice in advance and soak it in water overnight. Here I used 2 bowls of glutinous rice. The state of soaking is to crush it with a light pinch of your hands, and then take it out and control the water for later use.

2. It is best to use 2 points of fat and 8 points of lean foreleg meat, first cut the meat into small pieces, and then stir the lean meat into a bit of granular meat filling, and the fat meat is stirred into meat puree, so that the taste is better and will not be greasy at all.

3. Cut the green onion into sections and slice the ginger, soak it in hot water for a while, and soak the green onion and ginger flavor down.

4. After the meat filling is stirred, pour the glutinous rice into it first, mix well and then season, add refined salt, soy sauce, dark soy sauce, pepper noodles, oyster sauce, MSG, red yeast rice flour and stir them clockwise, and stir vigorously to make the filling look very sticky, then filter out the green onion and ginger, and pour the filtered green onion and ginger water into the meat filling in 3 times, stirring clockwise each time until the meat filling completely absorbs the green onion and ginger water.

5. If you have a piping bag at home, you can use a piping bag, if you don't have it, just like me, use a plastic bag, put the meat filling inside, and then squeeze it with your hands, drain the air inside, and cut a gap with scissors on it!

6. Prepare a few sheets of tin foil, cut it into equal small rectangles, and then squeeze the meat filling directly to it, squeeze the thickness and length as evenly as possible, and then wrap the meat filling and tighten it at both ends.

7. Steam in a pot under cold water over medium-low heat for 1 hour.

8. After letting it cool slightly, you can remove the tin foil, it is really fragrant!

Our glutinous rice sausage is ready, it tastes glutinous and glutinous, and the meat filling is delicious, it is simply delicious, and the practice of this glutinous rice sausage is simple, you can do it without casing, it is highly recommended to everyone, you can try it when you have time!

2. The meat filling must be whipped vigorously, otherwise the steamed intestines will easily spread out.

When making 10 catties of glutinous rice sausages, it is enough to put five catties of glutinous rice.

Generally speaking, in the restaurant or family is to make glutinous rice, sausages, you need to pay attention to the weight ratio of glutinous rice and meat, according to the usual life experience, if you want to achieve the purpose of soft and glutinous taste and fragrant taste, the ratio of 2:1 is just right, according to the above method to calculate the time, the meat can put five catties of glutinous rice.

Notes on glutinous rice sausages

In general, the shelf life of sausages can be stored for about a week in the refrigerator or at a low temperature, and the time in the freezer will increase, in order to reduce the occurrence of nitrite in the freezer, and the taste in the refrigerator is not good, we can wrap the plastic wrap or wrap the plastic bag outside, which can greatly increase the preservation time of the sausage, but it is best to eat it within two months.

If there is a mold or odor during this period, we should throw it away immediately, in this case, it may even cause food poisoning, and we should try to eat fresh sausages for our own health.

3 catties of glutinous rice to make sausages with 2 catties of meat.

Three catties of glutinous rice with two catties of meat to make sausages is the best choice. The rice sausage in the Northeast generally chooses one catty of meat and three catties of glutinous rice, which is soft and delicious, not greasy, and has the best taste.

For the family members who love meat, choose a little more meat, add green onions, ginger, an appropriate amount of starch, grasp well, put in the glutinous rice soaked the day before, the glutinous rice is white and the fingers rub it is the best, stir evenly, pour it into the intestine and steam it for 30 minutes. The rice sausage produced in this way is glutinous and delicious.

Glutinous rice sausage:

Glutinous rice, wash and soak in water one day in advance. Glutinous rice is easy to cook when it is full of water, so be sure to be patient. This time, it was soaked for 30 hours, the pork was chopped and filled, all the seasonings were added, stirred in one direction, and then marinated for half an hour.

How much seasoning is added according to personal taste, and the heavy mouth must be added a little more, because the cooking time will lose some of the flavor, I am mixing the filling and licking the chopsticks to determine the sweetness and saltiness. The sheep casing can be washed while it is marinating. Add the soaked glutinous rice to the marinated meat filling in batches, and add it in batches to better stir evenly.

In the process of stirring in the same direction, if the filling is dry, add water in batches to make the filling softer, after all, glutinous rice still needs water to cook. **The black dot visible on it is black pepper, and you must not be stingy with black pepper, it is the key to enhancing the taste.

The finished sausage is frozen in the refrigerator, and when eating, it is taken out to fry in a pan or baked in the oven, the taste is the best, and the lazy person can steam and heat, but it will lose the crispiness of the skin. This is the effect of frying.