In addition to frying and eating, what are the other very characteristic ways to make Ziba?

Glutinous rice is a very popular specialty food, and many people like to eat it fried. But I prefer to stir-fry the glutinous rice cake with the back pot pork, which is a very special local delicacy in our place, with a salty and fragrant taste, do you want to learn it?

If you also like to eat glutinous rice cakes, then follow me today to take a look at the specific preparation method of this delicacy! I've been doing it for many years, and every time I make a taste, it's very popular with my family, and I've put all the skills here, so don't regret it if you don't learn it.

Ingredients: garlic, chopped green onion, ginger, cooking wine, pork belly, chicken essence.

Sugar, glutinous rice cake, garlic sprouts, pickles, bean paste, Sichuan peppercorns.

1) First of all, we need to prepare a small piece of pork belly, first put it under cold water into the pot, and then add some green onions, ginger, peppercorns and cooking wine to the pot, and boil it over high heat. When the scum from the pork belly has been cooked, we need to remove the foam, then add some radish to it, and then continue to boil all the ingredients on high heat for about 20 minutes.

2) Prepare a small piece of glutinous rice cake, we need to cut it into pieces for later use. Then prepare some winter tips, which is what we often call pickles, you don't need to prepare too much pickles, just a little, chop them into minced pieces and put them in a bowl for later use. Finally, we need to prepare some garlic sprouts, clean them, and cut them into segments for later use.

Garlic sprouts can be prepared more, so that the food will taste more fragrant.

3) After the pork belly and radish are cooked, we should remove the pork belly from the pot and let it cool slightly, and then cut it into large slices with a knife. When cutting the pork belly, be sure to cut it thin and evenly, so that the taste will be delicious. Then prepare an iron pot, add an appropriate amount of cooking oil to the pot, wait for the oil temperature to become 5 hot, add the glutinous rice to the hot oil, fry until foamy, and remove the oil for later use.

4) Then you don't need to leave any bottom oil in the pot, directly add the boiled pork belly to the pot, stir-fry it over low heat, fry the fat in the pork belly, and fry the meat until it is slightly rolled. Next, we need to add an appropriate amount of tempeh and bean paste to the pot, and fry it over low heat to make the red oil. Then put the pickles into the pot and stir-fry evenly, add sugar, chicken essence, appropriate amount of seasoning, and finally add the glutinous rice and garlic sprouts to the pot, stir-fry evenly over high heat, and the food can be eaten out of the pot.

The above is today's food sharing, the meat slices made in this way not only taste salty and fragrant, but also the taste of glutinous rice is also very delicious. If you still want to learn more about local specialties, remember to pay attention to Sister Rong, who will bring you a variety of food preparations every day. When making this dish, the radishes that we cook by the way can be eaten with meat, which can play a good role in relieving grease.

You can put some vinegar soy sauce and chili oil in the bowl, and stick the glutinous rice cake into this condiment to eat, it will taste very delicious. It can also be served cold. At the same time, it can also be eaten stir-fried with other dishes.

1.Brown sugar glutinous rice cake is a very famous snack, 2Steamed glutinous rice cakes, steamed glutinous rice cakes are eaten with a soft and glutinous sweet taste, 3

Sweet wine glutinous soup, you can add Qiao cake to cook together, 4Roasted glutinous rice cakes, you can eat them while roasting when you roast the fire in winter, 5Honey osmanthus glutinous rice cake, fried glutinous rice cake with sugar osmanthus flowers, sweet and delicious.

You can make rice wine egg drop boiled glutinous rice dumplings, first prepare to cut the glutinous rice dumplings into small pieces. Then boil the water in the pot and put it into the glutinous rice cake, add sugar after cooking, then pour in the egg liquid and stir it into frangipani with chopsticks, then add rice wine and stir evenly, a delicious rice wine egg drop soup glutinous rice cake is ready.

The glutinous rice can be roasted and eaten in the fire, and when cooked, some sugar is put in it, and it is also delicious to eat, or it can be fried with oil, salt, and chili peppers as a dish.

Ingredients: 500 grams of glutinous rice flour, 400 500 grams of boiling water, appropriate amount of corn oil.

Filling: 100 grams of fried peanuts, 100 grams of fried sesame seeds, 100 150 grams of brown sugar, appropriate amount of minced coconut (optional), anti-stick hand powder: cooked cake powder (stir-fried) & minced coconut.

Method: 1. First of all, prepare the cooked cake powder, that is, put the glutinous rice flour into the pot and stir-fry it over low heat until it is cooked, and the cooked cake powder is slightly yellowed. Let cool and set aside.

2. Set aside the fried cooked cake powder and set aside.

3. Pour 500 grams of glutinous rice flour with 500 grams of boiling water, stir quickly with chopsticks, don't use your hands, hot! Then use a silicone spatula to mix the glutinous rice dough well, put it into a shallow dish, and put the shallow plate on the silicone oil paper to prevent sticking, then press the glutinous rice dough flat, and then poke some holes on the surface with your fingers, which can be better cooked.

4. After the water in the steamer is boiled, put in the glutinous rice dough and steam for 20 to 30 minutes, the time depends on the thickness of the glutinous rice dough.

5. The cooked glutinous rice dough can be seen to bulge obviously.

6. You can use chopsticks to turn the bottom of the glutinous rice dough upside down, and the transparent color like the surface is ripe.

7. Put the glutinous rice dough into the kitchen machine or bread machine, add an appropriate amount of corn oil, and stir for about 10 minutes to increase the toughness, the purpose is to make the glutinous rice dough more tenacious and tasty.

8. After whipping, cover with plastic wrap to prevent air drying, and wait for cooling.

9. The glutinous rice dough can be shaped and stuffed in a warm state of hand, the size is arbitrary, the filling is 2 tablespoons, and the fried cake powder is used as hand flour to prevent sticking, the dough is very sticky, and it can also be wrapped with desiccated coconut to prevent sticking.

10. Just like wrapping buns, tidy up the shape after wrapping and wrap it with cooked cake powder.

11. The white fat man is soft and tough, and the taste is sweet and not greasy!

12. Finally, the packaging should be sealed, or packed in a fresh box to prevent air drying and hardening, and eat it at room temperature for 2 days!

Main materials; 200 grams of glutinous rice flour and 50 grams of corn starch.

Excipients: 200 ml milk, 15 grams of sugar, 50 grams of butter, 10 oranges, 3 small strawberries, 50 grams of dececrated coconut.

1. Weigh the ingredients used well, and pour the sugar and milk cornstarch glutinous rice flour together.

2. Stir into a paste.

3. Put on the pot and steam in boiling water for about 20 minutes.

4. Remove and add butter while hot.

5. Stir until butter melts.

6. Peel the oranges, wash the strawberries in advance, and prepare the dececrated coconut with moisture.

7. Bring disposable gloves, take a small piece and flatten it, put it into the desiccated coconut, and stick the dececrated coconut on both sides.

8. Wrap small oranges, the same as buns.

9. Roll it in the grated coconut after wrapping.

10. Put it in a container.

11. Cut the strawberries in the same way as with a knife from the middle.

12. Glutinous rice balls.

When frying glutinous rice dumplings, you should use a hot pan to cool oil, and it is best to use low heat to fry slowly.

When making fried glutinous rice dumplings, you first need to prepare the dried glutinous rice dumplings and then cut them into small cubes of equal size. Then pour in half a pot of oil and heat it over high heat. When the oil temperature is 60% hot, it can be changed to a low fire, and then a piece of it is put into the glutinous rice.

When one side changes color, you can turn it over and continue to fry it, and then turn it over again, and you need to keep turning it over. In this way, both sides of the glutinous rice can be evenly heated, and the oil temperature should not be too high.

In this way, the surface of the glutinous rice will not blister, and it can be scooped up when both sides are fried to a golden brown. Strain the oil, put it on a plate, sprinkle with sugar while it's hot, and serve. You can also try to leave a small amount of base oil in the pot, and at the same time, you need to add two tablespoons of sugar, a small half bowl of water, and pour the fried glutinous rice into the pot.

After stirring and boiling until soft, it is made into a syrupy glutinous rice cake like cotton, and the taste and texture are still very good.

Ingredients:

When frying glutinous rice dumplings, be careful to put the peanut kernels in a wok, store them and heat them over a slight heat. At the same time, when baking, stir-fry at the same time. When the red coat of the peanut skin begins to peel off completely, the color of the peanut kernel will also begin to turn yellow.

At this time, you can rub off all the red coat of the peanut skin, and then put the peanut kernels into a grinder and beat them into peanut flour.

Peanut flour doesn't need to be very delicate, in fact, it's perfectly fine to be rough. The soybean flour also needs to be put into the wok, and while heating the wok over low heat, it needs to be stir-fried constantly. When the soybean flour turns yellow and discolored, put the peanut flour and soybean flour together in a large bowl and mix well.

1.First prepare an appropriate amount of glutinous rice to wash it, then add an appropriate amount of water, soak it for one night, then take it out after soaking, put it in a steamer that can leak water, and flatten it in a steaming drawer, and poke some small holes on the glutinous rice for ventilation, so that it can be cooked faster.

2.Then prepare an appropriate amount of mung beans to wash them, add water, soak them for one night, control the water to dry, put gauze in the steaming drawer, put the mung beans in the gauze and spread them flat, and poke a few small holes on them to ventilate, so that they can cook faster.

3.Put more water in the steamer, put the mung beans on the lower layer, then put the glutinous rice on the top layer, cover the pot, steam for 30 minutes after steaming, add a bowl of boiling water on top of the glutinous rice and mix well, then cover the pot and steam for 20 minutes. (The purpose of adding boiling water is to allow the glutinous rice to absorb water and steam it out softer and more glutinous.)

4.After steaming, put the glutinous rice into a larger basin and beat it vigorously with a rolling pin to beat the glutinous rice into glutinous rice paste. This step must be started while the glutinous rice is hot, the glutinous rice will be hard when it is cold, and it will be particularly difficult to beat.

After beating into a paste, smear a layer of oil on your hands to prevent adhesion, take an appropriate amount of glutinous rice paste into a circle, and then put it in a basin and cover it to keep warm.

5.Pour the steamed mung beans into a larger basin, add an appropriate amount of salt and pepper powder to taste, and then beat the mung beans with a rolling pin, and then press it tightly with a spoon so that it will not fall apart when wrapping.

6.Take a glutinous rice ball, knead it into the shape of a nest head, and then wrap an appropriate amount of mung bean puree, put it on the cutting board and press it into a circle, and the raw embryo of a fried rice dumpling is ready.

7.Add an appropriate amount of rapeseed oil to the pot, cook the oil first, and then cool the oil to 70% hot, put in the raw embryo of fried ba, fry for about seven minutes, fry until the appearance is golden and crispy, first remove the oil, and then put it on a plate, and it is delicious.

How to fry the glutinous rice dumplings:

Quasi-search for spare materials: 200g of glutinous rice, 50g of brown sugar, appropriate amount of oil, appropriate amount of water.

1. A piece of brown sugar, set aside.

2. Put the brown sugar and water into a bowl, melt in the microwave, and let it cool and dip it in the glutinous rice cake.

3. Ready-made glutinous rice dumplings are ready for use.

4. Rub a little oil on the bottom of the pot.

5. Put the glutinous rice into the frying pan that has been warmed up and start frying.

6. Fry one side until golden brown, and the glutinous rice cake is fried, take out Shilu regret and put it on a plate.

7. Serve on the table and sprinkle the plate with brown sugar solution.

Ingredients: 300 grams of glutinous rice flour, 100 grams of peanut flour, 30 + 20 grams of caster sugar, appropriate amount of water, a little oil (for wiping dishes).

Method 1: Mix 30 grams of sugar and glutinous rice flour evenly, pour in water a little bit, mix thoroughly, and mix into glutinous rice milk.

2. Rub a thin layer of oil on the plate with a paper towel, then pour the evenly mixed glutinous rice milk into the plate and put it on the steamer to steam for 15 minutes, 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 add 20 grams of sugar and mix well for later use.

4. Cut the slightly cooled glutinous rice cake into small pieces with scissors and put it in peanut flour, and wrap the whole body in peanut flour to serve on a plate.

Tip 1: Peanut flour can be bought ready-made in the supermarket, if not, remove the red peanuts and fry them 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.