Does anyone know how to make glutinous incense

Glutinous Xiang Copying is a new era of urban breakfast varieties developed by Shenzhen exquisite trading company on the basis of traditional snacks, and the encyclopedia "Glutinous Fragrance Copying" entry has a detailed introduction to this, welcome to consult.

To make glutinous rice, the first thing is to make glutinous rice. Glutinous rice must be 100% processed with pure glutinous rice.

First of all, wash the appropriate amount of glutinous rice and soak it in water. After soaking for about a day and a night, the glutinous rice has fully absorbed the water, and the volume has increased slightly. Then put the soaked glutinous rice into the pot with water and bring it to a boil over high heat.

After boiling, the half-cooked glutinous rice is removed and transferred to the rice retort, and the glutinous rice is continued to be heated with high heat water steam until the glutinous rice is thoroughly ripened. The rice that meets the requirements is as follows: the grains are crystal clear, scattered and sticky, and the glutinous aroma is overflowing.

If this level is not reached, glutinous rice cannot be continued to be made by glutinous handicrafts.

Take a fresh lotus leaf and spread it out, then spread the sticky rice on top of the lotus leaf and flatten it slightly. Sprinkle an appropriate amount of ground rock sugar and sesame seeds evenly in the glutinous rice, then take a new fried dough stick, fold it in half and put it on top of the glutinous rice. Then roll up the lotus leaves so that the sticky rice completely wraps the fritters, and twist them a little harder, and finally add the lotus leaves.

In this way, a fragrant, sweet and delicious glutinous incense handmade is completed. . .

The spicy pot is a common dish in the recipe of the gourmet hot pot base recipe, the taste of the spicy pot belongs to the spicy taste, and the method belongs to the dry roast category, but how to make the spicy pot is the best, mainly depending on your own taste habits to adjust the details, let yourself follow the feeling to make this spicy pot The seemingly sumptuous dishes are actually simple but one. 1935

Main ingredients: sausages, sausages, two sections of glutinous rice, half a catty of glutinous rice.

Pig small intestine Pig small intestine 1 garlic.

Soy sauce Peanut oil.

Toothpicks, funnels.

Steps to prepare glutinous rice sausages.

1.Wash the casing and set aside.

2.Soak the glutinous rice for an hour, pick it up and dry it, and set aside! Put oil in the pot, fry the chives, ginger and garlic, add the chopped onion, stir-fry evenly, add the glutinous rice, and fry the diced sausages to make it fragrant!

3.Stir-fry the glutinous rice sausage after ginger and pour it into the small intestine! Then prick the hole with a toothpick! Put a steamer in the pot and gently put the filled sausages! Steam on high heat for 25 minutes, medium heat for 20 minutes!

4.Sausage piercing holes is to prevent him from swelling and breaking! Don't be too full when pouring!

Answer 1: 300g glutinous rice flour, 100g pork belly, 150g chestnut meat, 3g five-spice powder, 2 casings, 50g shrimp skin with sea rice, 80g peanuts, appropriate amount of oil, 1 spoonful of salt, 3 spoons of soy sauce, 20g of ginger, 10g of chicken essence.

2. Soak the casing in clean water for half an hour, then use running tap water to connect to one end, fill the casing with water, clean the inner wall of the casing, and wash it twice.

3. Soak the glutinous rice in water one day in advance, chop the soaked glutinous rice, chop the chestnut meat, clean the peanuts twice, cut the pork belly into diced meat, and chop the sea rice and shrimp skin.

4. Put oil in the pot, put chopped ginger, then put in the sea rice shrimp skin and stir-fry until fragrant, then put in the crushed chestnuts, peanuts, diced meat, glutinous rice, stir-fry, then add salt, cooking wine, soy sauce, chicken essence, five-spice powder, mix well and put it out as a filling, all the ingredients are still in a half-life state.

5. Wash the clean casing, drain the water, put the casing into the funnel, tie a dead knot at the end, start the enema, put the filling into the funnel with a small spoon, and then poke it down with chopsticks and fill it into the casing.

6. Slowly it will be filled into a sausage, the glutinous rice sausage that is filled, don't fill it too full, the glutinous rice will become bigger when steaming, and it will swell open if it is too full, put it in the steamer and steam it for 30 minutes, and then put it.

Hello, when I saw what you said about the need for dry red oil, I was already drooling, and now I'll tell you how to make it delicious. Prepare the condiments: ginger, garlic, green onion Chop the three things first Ginger and garlic are made according to your own taste Red oil chili pepper You go to the supermarket to buy one or two crushed chili noodles Heat the oil in the pot When you feel that the oil temperature has reached about 85, put the purchased chili noodles into a bowl without water or a small jar Wait the oil for a minute and then pour it into the chili noodles Use a spoon or chopsticks Stir gently so that the chili peppers will not be scalded If you want the chili oil to be more fragrant, you can put some dry fried shrimp noodles (the shrimp noodles should be made by yourself to be more fragrant) After cooking, drain the water Put it in a bowl (the bowl has been prepared ginger and garlic, soy sauce, sesame oil, and you can add Yibin's sprouts) and then put on the chili oil to see your own taste Stir well The method is similar to Yibin's burning noodles In addition, you can steam it and mix vinegar It is also delicious You can also fry it in oil It is fragrant and crispy The taste is also very good In Chengdu, Sichuan, there are fried dumplings called potstickers It is also delicious.

Seasoning of dry red oil: chili oil, monosodium glutamate, salt, sugar, minced garlic, peppercorn powder (oil). Cook it by hand and mix it with these spices.

The skin of crispy wontons is swallow skin, and meat swallow skin is a famous traditional food in Fuzhou with a history of hundreds of years.

The so-called meat bird's nest skin is refined with fine meat with starch and other auxiliary materials, the shape is paper-like, white, smooth and fine, exudes the aroma of meat, and it has a bird's nest flavor when eating, which is very refreshing, so it is known as meat bird's nest skin.

How to make it: 1.Selection: The selection of pork hind leg meat, to be slaughtered and used, and strive to be fresh.

2.Removing meat: The raw meat must be removed from fascia, broken bones, etc., and then the soft and hard pieces of fine meat are grouped (customarily called blanks), each blank weighs 750 1000 grams.

3.Pounding meat: Place the fine meat blank on the cutting board, beat it repeatedly with a wooden atmosphere, and add an appropriate amount of glutinous rice paste and plant alkali to enhance the viscosity.

4.Bird's nest making: Put the gelatinous meat puree on a wooden board, sprinkle the potato flour evenly, and gently pat and calender until it is formed, which is called fresh bird's nest.

5.Drying: Cut the fresh bird's nest into long strips with a width of 16 cm and hang it in a ventilated place to dry, that is, it becomes a dried bird's nest skin.

Product features Uniform thickness, less damage, no obvious wrinkles on the surface, nutritious, each kilogram of dried meat bird's skin can be cut into about 600 pieces of eight centimeters square. The skin is particularly tough, and if you don't eat it for a long time, it won't become mushy and rotten, and it's still very brittle. Bird's nest skin has a special processing technology and is a specialty.

Attached: Processed food with meat bird's nest skin.

1. "Meat Swallow" (also known as "Little Changchun"): It is to chop fresh fish and pork leg meat together into meat puree, chop dried shrimp and water chestnuts into a minced shape, add an appropriate amount of bone broth, egg liquid, monosodium glutamate, Shao wine, shrimp oil (or refined salt), and mix well with chopsticks for filling. Soak each dried meat bird's skin in water and put it into the filling.

Then pinch the middle of the bird's skin tightly, so that the edge is naturally bent into a long spring flower shape, so it is called "Little Changchun"; Put it in the cage drawer and steam it for 5 minutes, add it to a pot of boiling water, boil it over high heat, pick it up and put it in a soup bowl, and sprinkle with minced celery. Bring the bone broth to a boil, add an appropriate amount of shrimp oil (or refined salt), stir well with Shao wine and monosodium glutamate, pour it on the "Little Changchun", and then sprinkle with sesame oil.

2. "Swallow balls": The materials are similar to those of meat swallows. Chop pork and fish into meat puree, add monosodium glutamate, Shao wine, bone broth, minced celery (or minced green onion), shrimp oil (or refined salt), starch, and mix well with chopsticks.

In addition, cut the dried meat bird's skin into strips, knead the meat puree into a ball, roll it in the bird's nest silk, pinch it tightly with your hands, so that the bird's nest silk is evenly mixed into the meat mud ball, and then put it in the cage drawer, cook it with a strong fire, that is, it becomes a bird's nest ball. Put the bird's nest balls in a soup bowl, sprinkle with minced celery, etc., boil the bone broth in the pot, season and then rush into the bird's nest balls, sprinkle with sesame oil.

3. "Swallow silk": Cut the dried meat bird's skin into shreds, put it in boiling water and cook, pick it up and put it in a soup bowl, and sprinkle with minced green onions. Bring the bone broth to a boil, add an appropriate amount of condiments such as monosodium glutamate and shrimp oil (or refined salt), then rush into the swallow silk and sprinkle with sesame oil.

Ingredients: 1000 grams of duck paws.

Seasoning: 100g chili pepper, 10 grams of liquor, 5 grams of salt, 40 grams of rock sugar, 10 grams of green onions, 25 grams of ginger, 3 grams of fennel seeds [cumin seeds], 3 grams of fennel, 25 grams of cinnamon, 3 grams of licorice, 2 grams of Sichuan pepper, 1 gram of bay leaves, 1 gram of cloves, 3 grams of grass fruit, 50 grams of soy sauce, 1 gram of monosodium glutamate.

1.Put the pot on the stove, pour in water and bring to a boil;

2.Peppers, anise, cumin, cinnamon, licorice, bay leaves, peppercorns, cloves are crushed and wrapped in gauze together with grass fruits;

3.Put it into the pot, and at the same time, add the refined salt and cook for 1 hour;

4.Then add green onion knots, ginger slices, soy sauce, white wine, monosodium glutamate, and rock sugar and cook for a while to make red brine;

5.Peel off the yellow skin on the duck's feet, wash with water and drain the water;

6.Fill the pot with water, put it on the stove and boil, put the duck feet into the pot to simmer in the water;

7.Then take it out and put it in clean water to wash off the foam;

8.Put the duck feet in red brine, boil over a high flame and then switch to a simmer to continue cooking;

9.The cooking time is determined according to the age of the duck feet, which generally needs to be cooked for about 50 minutes;

10.After the duck feet are boiled, remove them, rub them with sesame oil, cool them and put them on a plate.

Learning Liangpi is only better, not the best. My suggestion is that you can go to a general place to learn the basics, and then understand and innovate yourself, and I think this is the best.