What is the home cooked practice of Jiangmi cake, the home cooked practice of Jiangmi cake

1. First of all, prepare 1 kg of Jiang rice, be sure to soak it overnight in advance (the weather is still relatively hot, so you must put it in the refrigerator when soaking Jiang rice) The soaked Jiang rice is to break it with a light twist of your fingers, so that you can, and then take it out and clean it, put it in a basin, flatten it, and then pour in clean water, according to your preferences, add an appropriate amount of sugar, the height of the water, half of the Jiang rice, and then put it in a pot of cold water, and steam it for 30 minutes after the water boils.

2. Then take two handfuls of jujubes, clean it, then use a straw to remove the jujube core, turn off the heat after 30 minutes, stuff the rice in the pot for another five minutes, and then take it out and stir it for it, then take a mold, smear a little oil at the bottom (if there is no mold, you can also use a stainless steel basin instead) first spread a layer of rice at the bottom, press it flat, and then put the pitted red dates inside, and then spread another layer of Jiang rice, and press it flat according to the same method, and then put in the red dates, that's it, and so on, a layer of red dates, a layer of Jiang rice, and finally press it flat, and steam it again for 15 minutes.

3. When the time is up, turn off the heat, take it out directly, spread a layer of oil paper or plastic wrap on the surface, and then put the inner liner of the rice cooker on it, and compact it to cool down.

4. About 3 hours this has been cooled (I put it in the refrigerator, so it cools faster) and the pressure is also very sincere, deduct it upside down, and when you eat it, you can cut it into small pieces according to your preferences, this red jujube river rice cake is done, not only strong and delicious, but also simple.

Ingredients: 1000 grams of glutinous rice, 1 bowl of red dates, 500 grams of bean paste filling.

1. 1000 grams of round glutinous rice, 500 grams of bean paste filling, 1 bowl of red dates.

2. The glutinous rice does not need to be soaked in advance, cleaned and put it in the rice cooker, add a little more water than the usual steamed rice, and press it with a pressure cooker for 25 minutes.

3. Take out the steamed soft red dates, remove the jujube kernels from the middle, and set aside.

4. After that, take out a part of the glutinous rice and spread it at the bottom of the box and press it tightly by hand, and the four corners should also be compacted to <>

5. Spread a layer of red bean paste in the same way.

6. Spread a layer of glutinous rice in turn, and press the glutinous rice tightly and compacted by dipping your hands in the same way.

7. Evenly stack a layer of steamed red dates.

8. After putting a layer of red dates, put a layer of glutinous rice and flatten it.

9. After all the yards are compacted, cover with plastic wrap, put it in the steamer again, and steam it on high heat to low heat for 30 minutes.

10. Take it out after steaming, cut it open after it cools and serve.

Auxiliary materials: 500 grams of glutinous rice, appropriate amount of red dates.

The method is as follows: 1. Wash the red dates and glutinous rice and soak them for about four hours.

2. Put a drawer cloth in the pot, spread the glutinous rice soaked in advance, and steam over medium and low heat for 20 minutes.

3. Pour the steamed glutinous rice into a basin, add boiling water that is flush with the glutinous rice, and put it in the pot again and steam for 20 minutes.

4. At this time, we take out the jujube core in half and put it aside for later use.

5. Take out the steamed rice cake, take another basin, put a drawer cloth in the basin, spread a layer of glutinous rice and a layer of dates, and then steam it in the pot for half an hour.

6. Put a layer of plastic wrap on top of the steamed rice cake, find a heavy object of about the same size and press it on it for about two or three hours.

7. The Jiang rice cake is very firm and not loose, and the taste is exactly the same as that sold outside.

8. After cutting into pieces, you can enjoy the deliciousness.

Description

1. Don't soak the glutinous rice for too long, otherwise the steamed rice cake will be as thin as the water blister.

2. The drawer cloth used for steaming glutinous rice is best made of this kind of silicone, which is easy to wash and non-stick rice.

The practice of Jiang rice cake is homely, soft and glutinous, sweet and delicious.

Jiang rice cake is glutinous rice cake, which is one of the traditional Chinese dim sum, with a soft and smooth taste, soft and sticky mouth. Below I will share with you the home-cooked method of Jiang rice cake, I hope you like it.

Materials. 2,800 grams of Jiang rice, 1,200 grams of japonica rice, 1,000 grams of red beans, 1,500 grams of sugar, and 50 grams of salted osmanthus.

Method. 1. Mix glutinous rice and japonica rice together, wash them, drain them, let them stand for 2 hours, sprinkle an appropriate amount of water, grind them into powder, add 1250 grams of sugar, add 1250 grams of water, mix well, and sieve.

2. Wash the red beans and put them in a pot and boil them with water. Wash the salty osmanthus and squeeze out the water.

3. Mix the cake powder with red beans, pour it into the steaming bucket and steam it thoroughly, sprinkle with sugar and salted osmanthus.

4. Put the cake dough into the mold frame, cover the cleaning cloth and flatten it by hand, remove the cloth, sprinkle with sugar, buckle out of the mold, and cut it into small squares with a knife.

Ingredients. 350 grams of rice noodles and bean noodles, 200 grams of red bean paste, 20 grams of cooked sesame seeds, 100 grams of sugar osmanthus, brown sugar, white sugar, and baking powder.

Method. 1. Take a bowl, add brown sugar, sugar osmanthus, and water, and mix it into osmanthus dipping sauce.

2. Take another bowl, add sesame seeds and white sugar, and mix into a sesame dipping sauce.

3. Fry the bean noodles over low heat until yellow-brown.

4. Take a bowl, put in Jiang rice noodles, baking powder, water and form a thin porridge, steam in a pot for about 7 minutes, take out, add boiling water and stir to strengthen.

5. Sprinkle a layer of bean noodles on the board, put in Jiangmi noodles, press into slices, sprinkle a layer of bean noodles, spread bean paste filling, roll up and cut into pieces.

Material. 750 grams of white radish, 100 grams of shallots, 350 grams of rice flour, 50 grams of corn flour. 10 grams of refined salt, 15 grams of sugar, 10 grams of monosodium glutamate, 5 grams of pepper, 50 milliliters of oil, and about 750 milliliters of water.

Method. 1. Put the two kinds of powder into a container, add about 350ml of water to make a batter for later use.

2. Wash the radish and peel it and cut it into shreds.

3. Put about 300ml of water in the pot, bring to a boil and add shredded radish to boil.

4. Cook until the radish turns brown, add all the seasonings and mix thoroughly.

5. Turn to low heat and mix while slowly pouring in the batter.

6. Thicken evenly into a half-cooked paste.

7. Scoop the half-cooked radish paste into a deep square dish lined with plastic wrap and brushed with oil and scrape flat.

8. After sprinkling with shallots, steam on high heat in a steamer for about 30 minutes.

9. Take it out and cool it after cooking.

Preparation materials: 100g of Jiang rice, 20g of dates, appropriate amount of water, appropriate amount of sugar, appropriate amount of minced coconut.

1. Prepare the ingredients.

2. Jiangmi should be soaked overnight in advance.

3. Find a container and put the river rice that controls the dry water into it.

4. Put the dates on the table again.

5. Add a little more water and flood the river.

6. Steam in the pot for about 20 minutes.

7. When it is warm, buckle it upside down and remove the mold.

8. Cut it open when eating, and sprinkle white sugar and desiccated coconut on the surface.

1. Ingredients: 1000g of Jiang rice, appropriate amount of red dates.

2. Wash the rice with water.

3. Wash the jujube and set aside.

5. Spread the clean Jiang rice evenly on the cloth drawer, and leave a gap between the range of the rice and the edge of the pot, so that the heat runs upwards and the rice can be steamed.

6. After paving the rice, evenly spread the red dates on the rice, and then press it with your hands.

7. Spread another layer of Jiang rice on the jujube and press it solidly.

8. Continuous above actions, it is best to have three layers of river rice and two layers of jujubes.

9. After that, use a cage drawer cloth, press one by one, wrap it, so tight, and press it tightly.

10. Wrap tightly and stuff the corners.

11. Put in a bamboo grate.

12. Buckle a Zen soup plate upside down, and press it with a heavy object.

13. Pour water into the pot, and the water should be covered by the plate.

14. Adjust the center of gravity so that it does not deviate, and turn to low heat for 40 minutes after boiling on high heat.

15. Turn off the heat and take the steamer to a safe place to find a heavy trace of dust and press it.

16. After a night of soaking and pressing.

17. Cut into small corners, cut into pieces and dip in sugar.