How to make glutinous rice rolls, how to make glutinous rice rolls video

6 answers

Anonymous users2024-02-07

How to make glutinous rice rolls: a, glutinous rice, green bean kernels wash and clean, cut ham, shiitake mushrooms and ginger into minced pieces, and set aside with spring roll skins.

b. Add an appropriate amount of water to the glutinous rice and cook it in an electric pot.

c. Stir-fry in a pan with 2 tablespoons of oil, add ham, shiitake mushrooms, minced ginger and green beans for 1 2 minutes.

d. Then, add glutinous rice and seasonings to dress well.

Finally, roll up the glutinous rice wrappers one by one with spring roll wrappers, and then fry them in hot oil until golden brown.

Tips: When frying glutinous rice rolls, the oil only needs to be about 5 minutes hot, and the heat should be turned off so that the spring roll skin will not be scorched.

The materials for making the Chao style glutinous rice rolls:

Ingredients: 1 piece of fermented dough, 3 4 cups of rice (half of rice and half of glutinous rice), water, 1 sausage, 1 handful of dried shrimp.

Chao style glutinous rice roll method.

1.Wash the sausages and dried shrimps.

2.Put the rice in a pot, put the sausage and dried shrimp on top of the rice, add water and cook together.

3.Take out the sausage and dried shrimp and cut into cubes.

4.Roll out the leavened dough into a rectangle as much as possible, about one centimeter thick.

5.Spread the rice along the long side of the dough, about two inches wide.

6.Sprinkle the minced sausage and dried shrimp evenly over the rice.

7.Roll the dough from one side of the rice to the other like sushi rolls, and roll it as tightly as possible.

8.Turn on high heat, bring water to a boil, and steam the glutinous rice rolls for 20 minutes.

Takeaways:1You can soak the rice for 2 hours beforehand.

2.Don't cook the rice too badly.

3.After the rice is cooked, stir it to dissipate heat, and then wrap it when it is cold.

4.You can cut the sausage vertically and divide it into two parts, and then cut each part into two parts. Mix four portions of sausage side by side and chop them horizontally.

5.If the glutinous rice roll is too long, it can be divided into two sections.

6.This time, I put wax paper under the glutinous rice roll, and the paper stuck to the surface. Next time you use cabbage leaves, it should be much better.

7.If the glutinous rice rolls are thick, they may need to be steamed a little longer.

Shrimp glutinous rice rolls.

Ingredients: tofu skin, pineapple, shrimp, sticky rice.

Method: 1. Cut the tofu skin into a rectangle. Finely chop the pineapple.

2. Slappe the shrimp one by one with the back of a knife. (Don't cut, pat it, so that the gelatinous texture of the shrimp meat can come out) Add the shrimp puree to the pineapple, salt, cooking wine, pepper, chopped green onion to taste, then add 2 drops of oil and stir to strengthen.

3. Soak the round glutinous rice in water for 2 hours and steam it. Loosen the steamed rice, pour the pineapple juice and a little white vinegar evenly over the rice, and mix well.

4. Put a piece of tofu skin on the cutting board, spread the rice evenly from top to bottom, put a long strip of pineapple and shrimp filling on the rice, gently roll it up, pinch and set.

5. Put it on a plate and steam it for 10 minutes, wait for it to cool, take it out, dip some water on the knife, get the knife down, and see it into sections.

Give it a try.
Anonymous users2024-02-06

Ingredients: 100 grams of glutinous rice flour, appropriate amount of water, 20 grams of cooked peanuts, 2 tablespoons of brown sugar, 2 tablespoons of water.

Method: 1. Add an appropriate amount of water to the glutinous rice flour, knead it into a smooth dough, it should be dry but not wet, wake up for more than ten minutes, and roll out the peanuts.

2. Knead the glutinous rice dough into several small doughs, which should be one or two circles smaller than the usual stuffed rice balls, and it is more delicious to rub them smaller.

3. After the water is boiled, boil the glutinous rice dumplings until they float, take them out and put them in cold water for later use.

4. Put brown sugar and water in a pot and boil for about 2 minutes to form brown syrup; Add the glutinous rice dumplings and shake the small pot.

5. Simmer for a few minutes. Turn it over and sprinkle with chopped peanuts.
Anonymous users2024-02-05

Teach you to make delicious glutinous rice rolls with sweet potatoes.
Anonymous users2024-02-04

Materials.

Steps. 1. Glutinous rice is boiled in a rice cooker, just wait for tripping, cut the pork leg into cubes, marinate the socks with Lee Kum Kee barbecued pork sauce, soak the dried shrimp, cut into cubes, fry it with the barbecued pork, and mix it into the glutinous rice. Sprinkle with chopped green onions.

2. Auntie used the remaining flour, cold water, and a small dough (soaked in water) that had been fermented overnight, kneaded this together, and let it stand. I think I might just use a bread maker to make the dough, but I do have to wait, it's a bit time-consuming.

3. Put sugar in it, knead it into a smooth dough repeatedly, don't be too hard, knead it a few times, and eat it looser.

4. Before making glutinous rice rolls, my aunt pinched a dough and steamed it directly in the pot, saying that she would try the taste of the dough and then make adjustments, and then make glutinous rice rolls. A master has to try the finished product first, I have to admire!

5. Roll out to thickness, cut the glutinous rice into a rectangular strip, spread it on the dough, roll up a layer, cut off the excess skin, and seal it on both sides.

6. Put the whole strip on a plate, boil the water and steam for 11 minutes.

7. Out of the pot, cut it when it is slightly cool, and smear a thin layer of peanut oil on the surface, it is estimated that it will not stick to the knife, and the skin is not dry, complete, perfect!

8. The rest of the dough, my aunt directly broke it into pieces of dough, did I say don't shape it? Auntie said, just look at the effect.

9. Steam for 7 minutes after the water is boiled, wow! Flowering steamed buns.

Nutritional benefits of flour.

It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. The small raid destroys the wheat with a sweet taste, cool nature, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat, quench thirst; It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.
Anonymous users2024-02-03

Chocolate glutinous rice rolls.

Ingredients: glutinous rice, milk, glutinous rice flour, sugar, chocolate, condensed milk.

Method: 1. Soak glutinous rice in milk with an appropriate amount of sugar for 24 hours, and then steam it into soft glutinous rice.

2. After glutinous rice flour is added with chocolate condensed milk and formed into dough, do not put water, and completely use condensed milk.

3. Spread a layer of plastic wrap on the cutting board and spread the glutinous rice evenly.

4. Roll the glutinous rice flour and dough into long strips and put them on top of the glutinous rice.

5. Roll up the glutinous rice inside and outside like wrapping rice balls, or roll up the glutinous rice inside and out.

6. Pinch the whole long strip of glutinous rice roll tightly through the plastic wrap.

7. Steam in a pot. Cut into small pieces and arrange on a plate.
Anonymous users2024-02-02

The practice of bean paste glutinous rice rolls.

Ingredients: 100 grams of glutinous rice flour.

Cornstarch 25 grams.

Water 150 grams.

20 grams of sugar.

Salad oil 20 grams.

Red bean paste 140 grams.

Desiccated coconut method.

Put glutinous rice flour, corn starch, sugar, water, and salad oil in a large bowl, stir well until there is no particle, and it is a very thin batter.

Pour the batter into the container, I used an 8-inch pizza pan. Steam over medium heat for 20 minutes.

Spread a layer of plastic wrap on the cutting board, divide the slightly cold glutinous rice dough into two parts, (smaller dough is better shaped) pick up a dough and put it on the plastic wrap, spread another layer of plastic wrap on the dough, and roll the dough into a rectangle with a rolling pin.

Remove the rolled dough, sprinkle a layer of desiccated coconut on the cutting board, remove the plastic wrap from the dough, and place the dough on top of the dececrated coconut.

Roll the bean paste into round strips and place them on the long side of the dough sheet.

Then just wrap it tightly with your hands, it's completely non-sticky.

Then cut it into small pieces, so that the method of wrapping the grated coconut will not stick when rolling, and it will not stick when you put it on a plate. The same is true for the other dough.

Immediately after the completion of each glutinous rice roll wrapped in plastic wrap, just like a candy, can be kept for a little longer, but overnight will still be completely hard, in the microwave for ten seconds to soften.

Tips: 1.The whole dough can be made into 14 bean paste glutinous rice rolls.

2.I recommend Wang Zhi and red bean paste, the taste is very good.

3.Cornstarch is not corn flour, it is a type of cornstarch.

4.Try to choose a light-colored salad oil, the finished product will be whiter.

5.The bean paste should not be too thin, otherwise it will not form when cut out, and it will stick to the knife, pollute the finished product, and lower the appearance.

6.As for plastic surgery, you can cut it with a kitchen knife, but the kitchen knife should be sharpened quickly! When you cut it out, it will definitely be flattened a little, so you can bring it together with your hand to make it round.