How to make dried glutinous rice cakes delicious, how to cook dried glutinous rice cakes

Dry pan-fried glutinous rice dumplings. Materials.

1 piece of glutinous rice cake.

Brown sugar water a little.

Olive oil is the preparation of dry pan-fried glutinous rice cakes.

Wash the glutinous rice cake and cut it into strips, without sticking to the pan, and preheat it on medium heat.

Turn the pan to the lowest heat, put the glutinous rice cakes into the pan one by one, and dry the surface moisture of the glutinous rice cakes with medium heat in the pan first. The glutinous rice dumplings may be a little sticky after drying and heating, so you can use an oil brush to brush a thin layer of oil on both sides of the glutinous rice dumplings.

When both sides are partially white, use chopsticks to erect the glutinous rice cakes, make cuts on both sides and stick them to the bottom of the pot, and fry them for a while. In fact, when the glutinous rice is fried until the surface is white, it will not stick to the pan, so you really don't need too much oil, unless you love oily children's shoes. Fry until the glutinous rice has become significantly expanded, and the whitish surface is slightly yellow, and you can put it out of the pot.

You will find that the glutinous rice cake at this time is not sticky at all, and you can rinse it after eating.

Brown sugar is best boiled in a saucepan with equal amounts of hot water to make a syrup. I'm lazy, just add a little hot water, take advantage of the glutinous rice cake to fry, and use the heat above the pan to melt the brown sugar, so I can eat some sugar grains when eating.

Exquisite children's shoes should be boiled in syrup. Substitute it with another dipping sauce you like, too.

Peel and cut the pumpkin into cubes and steam it in a pot.

Drain after steaming.

Press into a puree. Add a little frosting while hot (optional).

Add part of the glutinous rice flour, (the pumpkin puree has more water, no need to add water, and glutinous rice flour is constantly added in the process.)

Stirring with chopsticks, the pumpkin puree is too well hydrated, and I added glutinous rice flour several times and stirred.

After stirring, it is still a little sticky, continue to add glutinous rice flour and stir.

It's okay to know that the pumpkin puree is like cotton wool (so it won't stick to your hands and will make a good trip).

Knead the dough by hand, knowing that the glutinous rice flour absorbs evenly.

The kneaded dough is smooth and not sticky to your hands and not too dry.

Roll into long strips and cut into equal pieces, about 20-30 grams each

Take out a small agent and rub it round, press a small hole in the middle with your fingers, don't press through the bottom, and don't be too thin (you can jump to step 16 and put it in the steaming tray after you don't need to add filling).

Pinch the edge evenly with your hand to make it about the same thickness as the bottom.

Add the filling (personal preference, honey peas I added).

Stack the seals and pinch the openings. I continued to gently round it in my hand

Spread the steaming paper and put it in the steaming tray.

Boil water in a pot into a steaming tray.

Steam for 15 minutes and let it stand for 2 minutes before removing the pot (mine collapsed with filling, and it is possible that my dough is not dry enough to cause the shape to become a small round cake, I don't know if it will not collapse without filling.) Haha....But I think it's pretty good

Place a bowl of water, and it will be more convenient to take it off with some cold water on your hands after the glutinous rice is cold, and it will also make the outside stained with some water to stick to the desiccated coconut.

Wrap the glutinous rice cake in a circle of grated coconut

How to make glutinous rice cakes delicious.

1. Mix 30 grams of sugar and glutinous rice flour evenly, pour a little water into the water and mix it thoroughly, mix it into glutinous rice milk, 2. Wipe the plate with a thin layer of oil with a paper towel, and then pour the evenly mixed glutinous rice milk into the plate and put it on the steamer for 15 minutes and then take it out and let it cool slightly, 3. Pour the peanut flour into a non-stick pan and stir-fry over low heat for 5 minutes until fragrant, then put out and add 20 grams of white sugar and mix well for later use, 4. Cut the slightly cooled glutinous rice cake into small pieces with scissors in the peanut flour, and wrap the whole body with peanut flour to serve the dish and eat.

What should I pay attention to when making glutinous rice cakes?

1. Peanut flour can be bought ready-made in the supermarket, if not, the peanuts with red coat removed can be fried and beaten into powder.

2. This dim sum is actually very simple, the key lies in the soft and hard taste of the glutinous rice cake, so when adding water to adjust the slurry, the glutinous rice flour should be adjusted into rice milk, not dough.

3. Brush the plate with a thin layer of oil before steaming to make it easier to take out the steamed dough, the steamed dough is particularly sticky, and a bowl of water is missing when cutting scissors, so that it will not stick to the scissors.

4. Because glutinous rice is not easy to digest, don't be greedy for more food, otherwise the stomach will be very loaded.

Hello Qiba is a specialty of our Hunan, I generally like to do this, it is very delicious, the steps are as follows: 1. Cut into small squares of equal size with a knife; 2. Pour half a pot of oil and heat over high heat; 3. When the oil temperature is 60% hot, change the heat to low, put the glutinous rice cake into the cake piece by piece, fry it until one side changes color, turn it over and fry it again, and then turn it over, keep turning it over, so that the glutinous rice cake is evenly heated on both sides, and the oil temperature can not be too high; 4. When frying until both sides are golden brown, remove the drained oil and read the portions, put them on a plate, and sprinkle with sugar while hot; 5. Leave a small amount of bottom oil in the pot, add two tablespoons of sugar, add a small half bowl of water, pour in the fried glutinous rice cakes, stir them evenly and cook until soft, and make syrup glutinous rice cakes like cotton mud.

Cut thin slices, heat the pot (without oil) and fry slowly over low heat, fry until the glutinous rice cake becomes soft, put oil in the pot, add a spoonful of sugar, put it into the glutinous rice cake and fry it again after saccharification (pay attention to turning it over), pay attention to low heat, otherwise it is easy to stick to the pan, and the glutinous rice cake can be dipped in sugar juice on both sides to get out of the pot.

1. Salty glutinous rice cakes.

300 grams of glutinous rice.

2 shallots. Salt to taste 1

Prepare all the ingredients.

2.Wash the glutinous rice, put it in the rice cooker, and add an appropriate amount of water.

3.Cook into sticky rice and let it cool a little and set aside.

4.Cool sticky rice with salt to taste.

5.In addition to the chopped green onions.

6.Wear disposable gloves and mix the glutinous rice evenly.

7.Wrap the sushi roll over the wrap and put in the sticky rice.

8.Roll the sticky rice into long strips.

9.Then put in the refrigerator and freeze for 40-60 minutes.

10.Remove the sticky rice and cut into round slices.

11.Heat the oil in a pan and fry the glutinous rice cakes.

12.Yellowish shape and drain the oil.

13.Then blow it up again.

14.The outer skin is golden and crispy, and it is good to remove it and put it on the blotting paper.

Tips on how to make savory glutinous rice cakes.

The amount of water in sticky rice is slightly less than the usual amount of water, and glutinous rice is not very absorbent.

Roll the glutinous rice into long strips and freeze it in the refrigerator to set it until it is ready to cut.

Re-frying it again can make the glutinous rice dumplings charred on the outside and tender on the inside, and the taste is better.

2. Sweet glutinous rice cakes.

Glutinous rice to taste. Sugar to taste.

1.Soak the glutinous rice overnight, drain and steam, don't steam it thin, otherwise it will not be easy to form.

2.Steamed glutinous rice can be beaten with a rolling stick, rolled with a dough sheet, and rubbed by hand like laundry, the purpose is to rot the glutinous rice.

3. Make the shape of the glutinous rice cake.

4.Wrap it in sugar and fry it in a little oil.

Tips for making your own glutinous rice dumplings.

When you put a basin of water next to the glutinous rice, the glutinous rice will not stick to your hands when you wet your hands. After the glutinous rice is steamed, you can put some osmanthus sugar in it, that fragrant! It will make you stuff sticky rice into your mouth while carrying it, hoping that your friends will like it.

There are many ways to eat dried glutinous rice cakes. Steaming, boiling, and frying are all available. Here's a way to eat it;

1.Six pieces of dried glutinous rice slices.

2.Change the knife and cut into small squares of equal size (on average, one large piece becomes three small pieces) 3Pour half a pot of oil and heat over high heat.

4.When the oil temperature is 60% hot, change the heat to low, put the glutinous rice cake piece by piece, fry it until one side changes color, turn it over and fry it again, and then turn it over, keep turning it over, so that the two sides of the glutinous rice cake are evenly heated, and the oil temperature can not be too high, so that the surface of the glutinous rice cake will not bubble.

5.When fried until both sides are golden brown, pick up and drain the oil, put it into the plate, sprinkle the sugar while it is hot, friends with bad teeth, you can leave a small amount of bottom oil in the pot, add two large spoons of sugar, add a small half bowl of water, pour the fried glutinous rice cakes, turn them evenly and cook softly, and make them into syrup glutinous rice cakes like cotton mud, which is another flavor.