How to steam glutinous rice, how to steam glutinous rice

Whether it is new rice or old rice, it can be steamed to produce fragrant and beneficial rice, and there are four secrets here! As long as you memorize these four secrets, you will surely steam sweet and delicious rice.

First, we measure the amount of rice in a container.

The first big cheat - washing rice:Do not wash the rice more than 3 times, if it is more than 3 times, a lot of nutrients in the rice will be lost, so that the aroma of the steamed rice will also be reduced. Remember not to wash rice more than 3 times.

The second big cheat - bubble rice:Soak the rice in cold water for 1 hour. This allows the rice grains to absorb enough water. This way the steamed rice will be plump.

The third cheat - the ratio of rice to water:When steaming rice, the ratio of rice to water should be 1:. There is a particularly simple way to measure the amount of water, put the index finger into the rice water, as long as the water extends beyond the first joint of the rice index finger.

The fourth cheat - fragrance:If the rice at home is already old rice, it doesn't matter, the old rice can also be steamed to give the taste of new rice. That is, after the first three processes, we add a small amount of refined salt or peanut oil to the pot, remembering that the peanut oil must be cooked and cooled.

Just add a little to the pot. Now, plug it in and start steaming. After steaming, the grains are crystal clear and full, and the rice is fragrant.

Steamed rice with vinegar:

Cooked rice should not be left for a long time, especially in summer, when the rice can easily become rancid. If you put some vinegar in the ratio of 2-3 ml of vinegar per kilogram of rice to 2-3 ml of vinegar when steaming rice, it can make the rice easy to store and prevent rancidity, and the steamed rice has no sour taste, on the contrary, the rice has a stronger aroma.

Steamed rice with aged rice is not as delicious as new rice, but as long as you change the method of steaming rice, it will make old rice taste as good as new rice.

The method is: soak in clean water for two hours, remove and drain, then put it in a pot with an appropriate amount of hot water, a tablespoon of lard or vegetable oil, boil it over a high fire and simmer for half an hour. If using a pressure cooker, simmer for 8 minutes and cook.

Steaming rice with salt method:

This method is limited to the amount of leftover rice that is re-steamed. If you can't eat the leftover rice, you need to re-steam it, and the re-steamed rice always has a flavor, which is not as delicious as the freshly steamed. If you add a small amount of salt water when steaming leftover rice, you can remove the odor of rice.

Steamed rice with tea:

Steaming rice with tea can make the rice colorful, fragrant and nutritious, and has the benefits of removing greasy, cleansing, detoxifying food and providing vitamins.

The method is: according to the amount of rice, take grams of tea leaves, soak in 500-1000 ml of boiling water for 5 minutes, then filter out the tea residue, pour the filtered tea into the washed rice, and steam it in the pot according to the routine.

Put the glutinous rice in the fruit and soak it for a while in advance, and then put it in a pot and steam it in a steamer, or you can steam it directly in a discharge pressure cooker.

You need to soak it overnight in advance, and you can steam it directly on the steamer after soaking, or you can boil it, but you also need to soak it.

Glutinous rice is milky white, opaque, translucent, sticky, divided into two types: indica glutinous rice and japonica glutinous rice: indica glutinous rice is made of indica-type glutinous rice, and the rice grains are generally oblong or elongated; Japonica glutinous rice is made from japonica glutinous rice, and the rice grains are generally oval. In southern China, it is called glutinous rice, while in the north it is mostly called jiangmi.

Glutinous rice is the main ingredient for making sticky snacks, such as zongzi, eight-treasure porridge, rice cakes and other desserts, and glutinous rice is also the main ingredient for brewing rice wine in the southern region of mash (sweet rice wine). Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch.

Traditional Chinese medicine believes that glutinous rice is warm and sweet, enters the lungs and spleen meridians, has the functions of replenishing deficiency, replenishing blood, strengthening the spleen and warming the stomach, and is a mild tonic. There are two types of rice: indica glutinous rice and japonica glutinous rice. Glutinous rice is the rice from which glutinous rice has been hulled, and it is called glutinous rice in southern China, while it is mostly called jiangmi in northern China.

Glutinous rice is also called Jiang rice, which is thin in shape and is one of the grains that are often eaten at home. Because of its fragrant and sticky taste, it is often used to make flavored snacks, such as rice cakes, lantern festivals, zongzi, etc. Glutinous rice is waxy white, opaque or translucent.

It has low water absorption and swelling, large post-viscosity, smooth taste, and is difficult to digest and absorb. Long glutinous rice is indica glutinous, with slender grains, pink and white color, opaque, and strong viscosity.

There is another kind of round glutinous rice, which belongs to japonica glutinous, the shape is round and short, white and opaque, the taste is sweet and greasy, and the viscosity is slightly inferior to that of long glutinous rice. It is suitable for making zongzi, wine, glutinous rice balls, rice, etc. Long glutinous rice is grown in the south and can be harvested two or three times a year due to the climate.

Round glutinous rice grows in the north, and the climate is colder, so it can only harvest single-season rice.

Prepare a few small bowls, spread raisins, dried plums, green beans, corn, put a layer of red dates on the edge of the bowl, then put the glutinous rice in, spread the surface flat, sprinkle with a layer of white sugar (you can also put brown sugar), put it in the pot and steam it for 30 minutes, when the time is up, it is out of the pot, upside down on the plate, so that you can eat.

1 bowl of glutinous rice (250g).

2 tablespoons (30g) of bean paste

1 tablespoon (15g) lotus seeds

Red dates 1 tablespoon (15g).

Raisins 1 tablespoon (15g).

Chestnut 1 tablespoon (15g).

1 tsp (5g) of pork lard

1 teaspoon sugar (5g.)

1.Soak the glutinous rice in water for 6 hours, wash it, remove it, and drain it. Put a thin cloth in the cage drawer, loosely put the glutinous rice into the cage drawer, and steam it for 30 minutes over a strong fire to make medium-rare glutinous rice.

2.Pour the glutinous rice into a larger container, add white sugar and lard and stir well for later use.

3.The lotus seeds go bitter, washed, and boiled for 30 minutes in advance until six ripe. Soak the jujube in warm water for 30 minutes and remove the pit. Chestnut peeling to leave the pulp.

4.Take a large bowl with an open mouth and grease the inner wall of the bowl (to prevent the bowl from sticking). Put the processed lotus seeds, jujube flesh and raisins regularly.

Spread on the bottom of the bowl. 5.Then add a layer of mixed glutinous rice and compact. Stack in another layer of bean paste and compact. Then put the chestnut meat into several pieces, and finally yard.

Add a layer of mixed glutinous rice and seal with the edge of the bowl.

6.Put the packed large bowl of glutinous rice in the steamer and steam over high heat for 40 minutes. After letting it cool slightly, first buckle it on the bowl with a large flat plate, and then carefully turn it over.

, put the eight treasure rice upside down in a large flat plate.

Glutinous rice can be cooked in the same rice cooker as rice, it is recommended to mix a certain proportion of rice with lz, and the soaking time can be used, and the principle is that the longer the soaking time, the less water is put into the same cooking.

Glutinous rice is still dry and hard, so it is better to put less water than more, and if you feel too hard later, you can adjust it by steaming it again. What comes out is the effect of the rice in the Eight Treasure Rice.

This is my experience, LZ can try it

How to cook sticky rice? The glutinous rice is spread out in the pot and steamed, the dried pork belly is stir-fried and the shiitake mushrooms are added, the cooking wine is lightly pumped, the chicken essence, and then put into the glutinous rice and stir well.

The glutinous rice method is similar to ordinary rice, but it is not easy to cook, it is best to soak it, but there are no strict rules for soaking rice, but if you soak it for too long, the rice will be relatively bad, and it will generally be OK overnight. If you cook it in a rice cooker, the rice will be stickier and not so loose. Steaming can be the same as ordinary steamed rice, but the amount of water should be controlled, on the one hand, the rice has been soaked and absorbed the water, on the other hand, the glutinous rice depends on what you are for, whether it is to make cold cakes or glutinous cakes, or to eat directly or make rice wine, the requirements are different, but if it is not extremely demanding on food, it is not so strict.

Tips for steaming glutinous rice: The home-style method of glutinous rice is crystal clear, soft and glutinous and sweet.

Ingredients: 200 grams of glutinous rice, appropriate amount of fresh dates.

Excipients: appropriate amount of water, 10 grams of peanuts, appropriate amount of sugar.

Specific steps: 1. Prepare the ingredients.

2. Soak glutinous rice for 2 hours in advance and soak jujube peanuts for 10 minutes.

3. Remove the pitting of jujubes.

4. Put it in a pot and boil.

5. Put the glutinous rice in the rice cooker and steam with water for 30 minutes.

6. Spread the peanuts and dates at the bottom of the bowl.

7. Take out the steamed glutinous rice, add some lard, mix well, and then spread it in a jujube bowl.

8. Flattening. 9. Steam in a rice cooker for 30 minutes.

10. Take out the upside-down buckle and sprinkle some sugar on the plate to eat.

Prepare a few small bowls, spread raisins, dried plums, green beans, corn, put a layer of red dates on the edge of the bowl, then put the glutinous rice in, spread the surface flat, sprinkle with a layer of white sugar (you can also put brown sugar), put it in the pot and steam it for 30 minutes, when the time is up, it is out of the pot, upside down on the plate, so that you can eat.

Ingredients: A: 4 cups of long glutinous rice, water cups.

b: 2 tbsp sesame oil, 1 tbsp minced ginger, 2 tbsp dried shrimp, 3 4 shiitake mushrooms, 2 tbsp shallots.

Seasoning: 1 tablespoon soy sauce, appropriate amount of salt, 1 teaspoon white pepper Vegetarians can skip dried shrimp.

Method: Wash and drain the glutinous rice, add a cup of water, put it into the rice cooker and cook it in the general cooking style until it jumps, and simmer for another 10 minutes.

2.Stir-fry the minced ginger with sesame oil, then add the soaked dried shrimp and shiitake mushrooms and stir-fry, then add seasonings and stir-fry slightly, and finally pour in the cooked glutinous rice and stir-fry well, that is, sesame oil glutinous rice.

3.Spread the soaked soft lotus leaves in a large bowl, fill it with glutinous rice, wrap the lotus leaves, seal the bowl mouth with heat-resistant adhesive film, move it into the electric pot and steam it for 10 minutes before eating, until the lotus leaves are flavorful, take out the buckle plate, and then cut the lotus leaves to eat.

The secret to steaming sticky rice.

When steaming glutinous rice, you have to wash the glutinous rice first, soak it in water, so that the glutinous rice can receive enough water, and then after drying the water, add a little refined salt and raw oil, mix well, and steam for 20 minutes, so that the processed glutinous rice will be bright and smooth in the mouth.

The most traditional eight-treasure sticky rice.

Ingredients: 200 grams of glutinous rice, 200 grams of water, 200 grams of bean paste, 30 grams of sugar, 10 grams of oil, dates, cranberries, raisins, a little lotus seeds, a little osmanthus sauce.

Method: 1. Wash the glutinous rice and put it on a plate, then add an appropriate amount of water;

2. Steam over medium heat for 20 minutes until cooked;

3. Add sugar to the cooked rice;

4. Stir until the sugar melts;

5. Take a container and brush the oil with a brush, so that the rice will not stick to the container when you take it out;

6. Put the equal dates, cranberries, raisins, etc. on the plate;

7. Put half of the rice in a container;

8. Press flat by hand;

9. Add the red bean paste;

10. Put the remaining rice into the flat;

11. Put it on the steamer again and steam over medium heat for 15 minutes;

12. After steaming, put it upside down on the plate, and pour osmanthus sauce on it A little Note: 1. The ratio of rice and water is generally one to one.

2. Sugar and candied fruit are based on each person's taste.

3. The characteristics of eight treasure rice: sweet and not greasy, bright color.

1. Ingredients: 100 grams of glutinous rice, 3 red dates, 10 grams of peanuts, 5 grams of sugar.

2. Soak glutinous rice for 2 hours in advance and soak jujube peanuts for 10 minutes.

3. Remove the pitting of jujubes.

4. Put it in a pot and boil.

5. Put the glutinous rice in the rice cooker and steam with water for 30 minutes.

6. Spread the peanuts and dates at the bottom of the bowl.

7. Take out the steamed glutinous rice, add some lard, mix well, and then spread it in a jujube bowl and flatten it.

8. Steam in a rice cooker for 30 minutes.

9. Take out the upside-down buckle and sprinkle some sugar on the plate to eat.

Ingredients: 200 grams of glutinous rice, appropriate amount of fresh dates.

Excipients: appropriate amount of water, 10 grams of peanuts, appropriate amount of sugar.

Specific steps: 1. Prepare the ingredients.

2. Soak glutinous rice for 2 hours before sleepiness and soak jujube peanuts for 10 minutes.

3. Jujube to remove the cryptospinal nucleus.

4. Put it in a pot and boil.

5. Put the glutinous rice in the rice cooker and steam with water for 30 minutes.

6. Spread the peanuts and dates at the bottom of the bowl.

7. Take out the steamed glutinous rice, add and scatter some lard, mix well, and then spread it in a jujube bowl.

8. Flattening. <>

9. Steam in a rice cooker for 30 minutes.

10. Take out the upside-down buckle and sprinkle some sugar on the plate to eat.

Soak the glutinous rice for more than 2 hours, drain the soaked glutinous rice, steam it in the steamer for 1 hour, mix it and let it cool after steaming, chop the shallots, dice the mushrooms, dice the sausages, soak the dried scallops in cold water to soften, chop the celery stalks, add water and steam for 20-25 minutes after the scallops are soft, then tear them into shreds, pour oil into the pot and heat them, put the shallots and stir-fry until fragrant, and then add dried shrimp and shiitake mushrooms. Put the sausage and continue to stir-fry, then add dried scallops and stir-fry well, and finally add glutinous rice and stir-fry.

How to steam homemade sticky rice

Ingredients: 300 grams of long glutinous rice, 2-3 shiitake mushrooms, 2 sausages, 2 dried scallops, 1 celery stalk.

Ingredients: 1 shallot, 1 tbsp dried shrimp, 1 tbsp soy sauce, 1 2 tbsp oyster sauce, 1 2 tsp sugar, white pepper.

Preparation of sausage sticky rice:

1.Wash the glutinous rice and soak it in cold water for more than 2 hours for later use;

2.Drain the soaked glutinous rice, put it in a steamer covered with a steaming cloth, and steam it for 1 hour;

3.After steaming, mix with a rice spoon and let it cool;

4.Finely chop the shallots, dice the shiitake mushrooms, dice the sausages, soak the dried scallops in cold water until soft, and mince the celery stalks;

5.After soaking the scallops until soft, add water and steam for 20-25 minutes until soft, and then tear them into shreds;

6.Pour an appropriate amount of vegetable oil into the pot, add the shallots and stir-fry until fragrant, then add dried shrimp and shiitake mushrooms and stir-fry until fragrant;

7.Add the sausage and continue to stir-fry, then add the dried scallops and stir-fry well;

8.Finally, add the steamed glutinous rice and stir-fry;

9.Add the seasoning and stir-fry well, sprinkle with celery stalks and serve.

Tips:

1. It is best to soak the mushrooms and dried shrimp twice, the first soaking time should not be too long, pour the water, and add a small amount of water to soak it again for the second time;

2. Sausages and dried shrimps have a salty taste, so you can add no salt, or add a little salt.