How to make white glutinous rice with glutinous rice, how to make glutinous rice and white glutinous

1.Prepare the glutinous rice.

2.Wash and soak in water for at least 4 hours.

3.The ginger-soaked glutinous rice is filtered through a sieve.

4.Pour into the prepared steamer.

5.It was steamed over high heat, and my family steamed it for almost an hour because of the large amount.

6.Steamed sticky rice.

7.Pour into a stone hole specifically for this.

8.Press it with the configured stick.

9.Then use this is also the configured one to beat that sticky rice.

10.Beat until the glutinous rice is all glued together, that is, you don't see the glutinous rice grains inside, and put it in a basin.

11.When the glutinous rice dumplings to be beaten are slightly cool, they can be wrapped, and a little flour is stuck on the hands, or they can be sticky rice flour.

12.Take a ball of glutinous rice balls.

13.Make it into a dough with your hands.

14.Add an appropriate amount of filling and wrap well.

15.Placed on a plate, because the steamed glutinous rice can be eaten directly after wrapping, or it can be fried or fried.

The method of using glutinous rice to make white glutinous rice is: the pure manual method is to wash and soak the glutinous rice overnight; secondly, the glutinous rice is steamed in the pot, and then the glutinous rice is put into a stone mortar for beating, beaten into a sticky shape and poured out; Finally, just make the sticky glutinous rice into white glutinous rice dumplings.

1. Ingredients: glutinous rice, salt, oil.

2. Wash and soak the glutinous rice for 4 hours, then steam it for 10 minutes.

3. Add salt to the steamed glutinous rice to taste and stir well.

4. Compact and flatten the glutinous rice and cut it into long cubes with a knife.

How to make glutinous rice and white glutinous rice dumplings delicious has been written down in detail, you can take a look.

Ingredients required: glutinous rice, warm water, cooking oil, black and white sesame seeds, brown sugar, white sugar

Production steps: Step 1: Put the glutinous rice in a bowl, add water to wash it, and then continue to soak the washed glutinous rice in clean water for two hours or overnight, and soak it until it is broken with a gentle pinch by hand.

Step 2: Take out the soaked glutinous rice, spread it evenly on the cage cloth, steam it in the pot for about 35 minutes, and steam the glutinous rice; Then pour the steamed rice into a large bowl, wear disposable gloves, and knead and grasp and kick it fully according to your preference. If it is too dry, you can add a little warm water in an appropriate amount, and if it is too sticky, add a little clear oil, knead it fully for about 10 minutes, and knead the glutinous rice into a delicate state; Finally, wrap in plastic wrap and set aside.

Step 3: Prepare a small handful of black and white sesame seeds in a small bowl, add water and wash well; Then pour it into the pan and stir-fry over low heat until the sesame seeds are beating in the pan; After letting cool slightly, put the sesame seeds in a plastic bag and roll them out with a rolling pin and set aside.

Step 4: Pour the rolled black sesame seeds into a bowl, then add an appropriate amount of white sugar and brown sugar according to your favorite sweetness, and stir well.

Step 5: Pull a piece of kneaded glutinous rice into a cake in the palm of your hand, then wrap it with sesame filling, and knead it directly.

Step 6: Preheat the pan or electric baking pan and brush the oil, then put the wrapped cake into the pan and thin it with a spoon; Fry until the bottom surface is yellow, then turn over, and continue to fry until both sides are slightly yellow, then remove from the pan and put on a plate.

The practice of white glutinous rice cakes.

Fry the sesame peanuts separately until cooked. Then mash the sesame seeds and peanuts separately. After the peanuts are fried, crush them with a hard object and remove the skin. Then mix the peanuts and sesame seeds together, add 250 grams of sugar and stir together, and the filling is ready.

Pour in 2 and a half catties of glutinous rice flour. With warm water and、It is best to add a little sugar to it、Make the skin have a faint sweetness。 Then put the remaining half a catty of glutinous rice flour in a dry pot and fry it over low heat, for fear that it will be mushy. (Stir-fry this glutinous rice flour and scatter it on top of the boiled glutinous rice flour.) Prevent sticky).

Knead the good glutinous rice flour into a small ball and press it into a cake shape, put it in boiling water to boil, wait for the glutinous rice cake in the pot to float on the water surface to indicate that it is cooked, and then take it out one by one and put it in the basin and, because the glutinous rice flour is more sticky, you need to work very hard and, it is best to have a wooden stick, used to pound. I used a spoon with a wooden stick and pounded it slowly.

After pounding, sprinkle fried glutinous rice flour on top of it, and remember to sprinkle it inside to prevent it from sticking.

It is best to knead the glutinous rice dough into small balls, wrap it like a bun and eat it directly. In order to prevent the wrapped glutinous rice glutinous rice from sticking together, it is best to sprinkle some cooked glutinous rice flour as well, and pat off the glutinous rice flour when eating.

Glutinous rice glutinous rice is one of the traditional Chinese delicacies, and it is also a must-have food for people in celebrations or sacrificial ceremonies such as weddings, birthday banquets, and festivals. Glutinous rice glutinous rice cake taste soft and glutinous, sweet and delicious, there are many different methods, today we will learn how to make dry glutinous rice flour into glutinous rice cake production method.

Material:

1. 500 grams of dry glutinous rice flour.

2. About 350ml of water.

3. 150 grams of brown sugar.

4. Appropriate amount of coconut flakes.

Directions:1. Pour the dry glutinous rice flour into a large bowl, brew with boiling water, and stir into a ball;

2. When the dough temperature is moderate, knead it into a smooth dough and divide it into small portions;

3. Dip the small dough in a small amount of dry glutinous rice flour, put it in a pot of boiling water and steam for 25 minutes, then take it out and let it cool;

4. Take the brown sugar and pour it into hot water and stir it into syrup;

5. Stick the coconut flakes and pour the syrup.

Notes:1. After the dough is done, it should be kneaded into a smooth dough while it is hot, so that the glutinous rice glutinous rice cake tastes softer;

2. Dip the small dough in dry glutinous rice flour to avoid glutinous rice cakes sticking together;

3. When steaming with hot water, keep a distance of at least 2 cm between the glutinous rice cake and the bottom of the pot to avoid the deformation of the glutinous rice cake.

The above is the method of making glutinous rice flour with dried glutinous rice flour, and you can match different seasonings according to your own taste. Patience and care are required in the process of making glutinous rice cakes, and only in this way can you make them soft and glutinous, sweet and delicious. The process of making it is also a gastronomic experience, which makes people feel extra happy.

In addition to making glutinous rice glutinous rice cakes, we also need to cherish this gastronomic cultural heritage and continue to innovate it in the future. I hope that everyone can taste more glutinous rice cakes with different tastes and feel the unique food culture.

Summary. Hello dear! It is recommended to add warm water to glutinous rice flour twice, a total of 50 grams of warm water, stir with chopsticks after adding once, add the remaining warm water, and finally knead it into a smooth dough without hot hands, and the dough is not sticky at all.

If you use other brands, it is recommended to add 40 grams of water first, and then adjust it with a little water.

Hello dear Trace! It is recommended that glutinous rice flour be added twice to hit the lead and add a pat, a total of 50 grams of warm water, stir with chopsticks after adding once, add the remaining warm water, and finally knead it into a smooth dough without hot hands, and the dough is not sticky at all. If you use other brands, it is recommended to add 40 grams of water first, and then adjust it with a little water.

Honey, 2, knead the dough into round strips, divide it into five parts, knead one for each town, and press the palms of your hands flat. 3. After dividing into five parts, press the flattened, do not need to be too thin, thick, put two spoons of oil in the pot Tongling, and after 20 seconds, put the glutinous rice cake into it and fry it over low heat until golden brown on both sides, remember to turn it over. 5. When one side of the glutinous rice is golden, turn it over and fry until both sides are golden brown.

6. Add brown sugar and white sugar to boiling water, stir and pour into the pot. 7, the big royal wheel flush the fire to collect the juice, thick can turn off the fire, dear, when frying glutinous cakes, it is not recommended to put too much oil, it is not healthy. If you add a lot of oil to your hungry pants, or even when it becomes fried, remember to pour out the extra oil after frying the glutinous rice until golden brown, and then add sugar water to collect the simple sauce.

Ingredients: a small pot of glutinous rice, some soybean brown sugar powder.

1. Clean the glutinous rice in a basin for later use, add more water (for cooking glutinous rice, so a little more) to heat and boil in a large pot, add spare glutinous rice and cook it casually, remember, glutinous rice cannot be cooked like rice, otherwise it will become thin.

2. Separate the boiled glutinous rice from the rice broth, the glutinous rice leaks excess water, and the glutinous rice is steamed in a wooden rice retort.

3. Pour the steamed glutinous rice into a pocket or trough, and beat it with a wooden hammer constantly, tumbling and beating until the glutinous rice is all stuck into a ball and is ready.

4. Pour the pounded glutinous rice dough into a clean container, knead the glutinous rice evenly into fist-sized glutinous rice balls with your hands, and place each glutinous rice ball at a distance to avoid sticking (the glutinous rice is still hot at this time, so it will stick).

5. It is best to eat it while it is hot, it tastes better when it is stained with soybean brown sugar powder, and the cooled glutinous rice cake needs to be heated and eaten, otherwise it will be hard.