How to steam rhubarb rice into sticky rice, how to steam sticky rice

People in North China, near the New Year, will use small yellow rice to make some bean buns mung bean cake such special delicacies, if you want to make delicious bean buns and mung bean cakes, there is a certain emphasis on steaming small yellow rice, only after the small yellow rice is mellow to a certain level, steamed out will be sticky, so how to steam small yellow rice will be sticky?

If you want to steam the small yellow rice to be sticky, you need to put it in cold water for six to seven hours before steaming the small yellow rice, because the small yellow rice itself tastes sticky, so it is not a problem to ensure this. When we usually steam small yellow rice, we can spread it and hot pot side dishes such as jujube on top of the steamed rice, and then cook it over a fire.

Small yellow rice is also known as summer millet, millet, millet, yellow millet, it originates in North China, is a very key crop in the ancient Weihe River Basin, many people are mistaken with millet, but in fact its size is larger than millet.

If you want to steam the sticky yellow rice, you need to soak the small yellow rice in cold water for six to seven hours in advance. Since the little yellow rice itself is a sticky thing, it is very simple to ensure this.

If we like to eat small yellow rice, we can usually make our own steamed rice at home, and we only need to spread the soaked small yellow rice on top of the steamed rice slices, and then add jujube and other hot pot side dishes to the rice according to our own taste, and finally cook it with fire.

Rhubarb rice doesn't just steam rice, it's so delicious that it will be snatched out of the pot!

Rhubarb rice doesn't just steam rice, it's so delicious that it will be snatched out of the pot!

In our hometown in Hebei, there is a delicacy that can only be eaten during the New Year, that is, sticky cakes made of rhubarb rice noodles, steamed first and then fried, particularly delicious, in our place, it has an exclusive name called "New Year Rolls", similar to rice cakes. I remember when I was a child, every family would steam New Year's rolls, and after steaming, they would be stored until the fifteenth day of the first lunar month before eating, which is our custom there, and I don't know why. Since I joined the work in 08, I have rarely eaten New Year's papers, because I have to return to work before the eighth day of the first month.

I remember one year when I went home for the Spring Festival, I especially wanted to eat New Year's rolls, and my father was afraid that I wouldn't be able to eat when I went back, so he made an exception for me to eat in advance. Later, when I got married, my in-laws didn't use it to make New Year's rolls, but I really missed the taste, and I didn't buy rhubarb rice noodles here. Later, I thought about it, isn't there a wall breaker here, so I came back to grind a few catties of rhubarb rice by myself, not to mention, the taste of the product is the same as that of my hometown.

Rhubarb rice is not only steamed rice, it is particularly delicious to do this, and the child will grow up after eating calcium! The steps to make the New Year's paper are written below, and interested friends can try it.

Ingredients for production: rhubarb rice, red bean paste.

Operation steps: Step 1: Prepare an appropriate amount of rhubarb rice according to personal needs, if there is rhubarb rice noodles better, this step can be omitted!

Step 2: Grind it into rice noodles with a wall breaker.

Step 3: Filter out the coarse particles.

Step 4: Wet the noodles with warm water, you can knead them into a ball, don't put too much water, otherwise it will be too thin and affect the taste.

Step 5: Shape the dough into a nest and steam in a pot for 15 minutes.

Step 6: After steaming, take it out and knead it into a small basin.

Step 7: Knead the dough into long strips and cut into several equal sized pieces.

Step 8: Reunite the agent, flatten and roll it into a cake shape, wrap it with red bean paste filling, close it, and then press it into a cake shape, so that the green billet is ready.

Step 9: Put an appropriate amount of oil in the pot, fry the green billet slowly over low heat under the heat of the oil, and fry until golden brown on both sides.

Master these two tricks, glutinous rice is steamed at one time and super sticky! Don't miss the Q bomb is sweet.

Many people love to eat glutinous rice, but there are also many people who can't do it well, today I will teach you a secret recipe that has been hidden for many years, two tips, to ensure that the sticky glutinous is delicious! You can do it right the first time! If you like to eat sticky rice, don't miss it!

Ingredients: 200 grams of glutinous rice.

Red dates 20 pieces.

Goji berries 10 capsules.

8 pieces of brown sugar.

Step 1: Soak the glutinous rice in advance, wash the red dates and prepare them, wash the wolfberries and control the water, and prepare the brown sugar.

Step 2: Remove the pits and cut the dates.

Step 3: Take a rice bowl that you usually use, spread it with plastic wrap, put red dates and wolfberries on the bottom, and put three pieces of brown sugar.

Step 4: Spread a layer of glutinous rice on top. Then spread a few pieces of brown sugar on top. If using powdered brown sugar, sprinkle evenly in one layer. Brown sugar is best made from pure sugarcane juice.

Step 5 Spread another layer of glutinous rice on top and pour hot water into the bowl. Because hot water can make glutinous rice gelatinize quickly, the more it is steamed, the more sticky it is, remember to use boiling water in the pot, do not need to buckle things at the top, and steam on high heat for about 50 minutes.

Step 6 After steaming, let it cool for a while before taking it out and putting it upside down on a plate.

After the glutinous rice is steamed, don't turn it upside down when it comes out of the pot, and be sure to wait until it's not hot, at this time the glutinous rice will be glued and will not be deformed.

Tips: If you want sticky and glutinous rice, you must keep these two points in mind:

1.Glutinous rice must be soaked! The longer the glutinous rice is soaked, the more sticky and glutinous the glutinous rice will become. The glutinous rice steamed out of rice soaked for one day is definitely not the same as the rice steamed after soaking for three days!

2.Hot water should be used to fill the bowl with water, and the pot should be boiled with water, which can make the rice grains gelatinize quickly, and the more steamed they are, the more sticky they become.

There's no good solution for rice that's too sticky, but you can put the rice in the fridge for a while to make it a little harder. Or simply add too sticky rice to water and cook it into porridge, which is a good choice.

1. Before steaming rice, the bottom of the pot should be cleaned inside and out, especially the outside of the bottom of the pot and the heating plate at the bottom of the pot should be wiped with a dry cloth. There must be no clutter. 2. If you are next to the rice when steaming, you should unplug the power supply when it jumps off automatically and let it simmer on its own for 10 to more than 20 minutes.

3. If there are other things that need to be left when the time is tight, when the rice is cooked and jumps off automatically, it will stick to the bottom of the pot a little after entering the state of keeping warm for a long time. 4. In order to completely solve the problem is a very professional job, it is necessary to adjust the gap of the bimetallic contacts of the insulation circuit, and adjust the control temperature lower, generally about 50--60. That's how my rice cooker was cured.

First, boiling water to cook rice can shorten the steaming time and protect the vitamins in the rice. Since starch granules are insoluble in cold water, only when the water temperature is above 60, the starch will absorb water and expand, crack, and become a paste.

Rice contains a lot of starch, and when cooked in boiling water, the temperature is about 100 (the boiling point of water), which can make the rice cook quickly, shorten the cooking time, and prevent the vitamins in the rice from being destroyed by long-term high temperature heating. Second, boiling water can volatilize the chlorine in it and avoid destroying vitamin B1, which is the most important nutrient in rice.

The tap water we usually use is chlorinated, and if we use this water to cook rice directly, the chlorine in the water will destroy a lot of vitamin B1 in the rice. When cooking rice with boiling water, more chlorine has evaporated with water vapor, which greatly reduces the loss of vitamin B1 and other B vitamins.

Materials needed:

Glutinous rice, dried shiitake mushrooms, eyebrow peas, chicken breast, shallots, garlic, five-spice powder, oyster sauce, sugar, light soy sauce, pepper, soy sauce, oil, corn flour, salt, etc.

1.First, wash the glutinous rice, soak it in water for 4 hours, and then drain it.

2.Secondly, wash the eyebrow peas, soak them until soft, and then cook them over low heat until they are soft, and set aside.

3.Then cut the dried shiitake mushrooms and chicken breast into small cubes, then marinate the chicken breast with sugar, light soy sauce, pepper and corn flour, stir-fry the chicken breast slightly, then add the diced mushrooms and stir-fry until fragrant. Then chop the shallots and garlic, stir-fry in oil until fragrant, then add the drained glutinous rice and other seasonings to stir-fry out of the pot.

4.Finally, prepare a large steaming tray, smear it with oil, and then mix the glutinous rice, mushrooms, diced chicken and eyebrow peas out of the pot, pour them into the large steaming tray, and steam them out of the pot.

2. How to increase the flavor when steaming glutinous rice?

How to steam sticky rice.

When steaming glutinous rice, in addition to the need to pay attention to the three major parts of washing rice, soaking rice, and the proportion of water and rice, it is also necessary to increase the flavor, and the common flavoring methods are steaming rice with vinegar, steaming rice with oil and steaming rice with tea.

1.Steamed rice with vinegar.

When making glutinous rice, it is necessary to pay attention to the cooked rice can not be left for too long, when steaming rice, put some vinegar in a certain proportion, not only can make the rice not spoiled but also facilitate the storage of rice, and the steamed rice will not have a sour taste and will make the rice more fragrant.

If we use aged rice when steaming glutinous rice, after the two steps of washing and soaking rice, we can add a small amount of refined salt or add cooked and cooled peanut oil to the pot when steaming rice, and the old rice can also be steamed to bring out the taste of new rice, and the rice taste is also very fragrant.

3.Steamed rice with tea.

Most families have the habit of drinking tea, and steaming rice with its practical tea is also a trick to enhance the flavor.

The method is: take a small amount of tea leaves, soak them in boiling water, filter them out of the tea residue, and then pour the filtered tea water into the washed rice and steam them.

How do you make sticky rice delicious? You cook sticky rice. Wild rice.

You can cook dry rice or porridge and drink. It can also be powdered. Pack.

Dry snacks. You can wrap sticky fire spoon can wrap. The infusion of the infusion is good.

But how to do it is delicious, you can also wrap zongzi during the Dragon Boat Festival? Sticky rice is also very simple to cook rice, and the normal stuffy rice is almost a little more water than the water used to cook rice.

1. If you want to steam the sticky yellow rice, you should soak the yellow rice in the boiling water of the jujube for six to seven hours in advance. Because yellow rice itself is a sticky thing, it is relatively simple to do this.

2. If we like to eat spring yellow rice, we can usually make our own yellow rice steamed rice at home to eat, and we only need to spread the soaked yellow rice on top of the steamed rice slices, and then add red dates and other side dishes to the rice according to our own taste, and finally steam it over high heat.

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.