Glutinous rice is a common staple food material and one of the traditional staple foods in China. The main characteristics of glutinous rice are high viscosity and soft taste, which is suitable for making various snacks and staple foods. Glutinous rice is rich in protein, carbohydrates, vitamin B and other nutrients, and it is one of the indispensable ingredients in people's daily life.
Selection and purchase
When purchasing glutinous rice, you should choose glutinous rice with smooth appearance, full particles and natural color. The quality of glutinous rice mainly depends on the variety and planting environment of glutinous rice. Generally speaking, the better the variety of glutinous rice, the more suitable the planting environment and the better the quality.
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The storage of glutinous rice is very important. If it is not properly preserved, it is easy to get damp and moldy. Generally speaking, the storage temperature of glutinous rice should be lower than 20℃ and the humidity should be lower than 60%. It is best to put glutinous rice in a dry and ventilated place to avoid direct sunlight and humid environment.
Operating steps of glutinous rice
polished glutinous rice
The steps of making glutinous rice are as follows:
1. Wash glutinous rice, put it in a pot and add water. The amount of water is a little more, about 1.2 times that of glutinous rice.
2. Put the pot on the fire. When the fire boils, turn to low heat and cook slowly. Do not stir during the process.
3. When the water is almost dry, turn it gently with a shovel, then cover the lid and continue to stew for about 10 minutes until the glutinous rice becomes transparent and has no hard heart.
4. After turning off the fire, simmer for about 5 minutes to soften the glutinous rice. Finally, gently turn it with a shovel to loosen the glutinous rice and serve.
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The steps of making glutinous rice paste are as follows:
1. Wash glutinous rice, put it in a pot and add water. The amount of water is a little more, about 1.2 times that of glutinous rice.
2. Put the pot on the fire. When the fire boils, turn to low heat and cook slowly. Do not stir during the process.
3. When the water is almost dry, turn it gently with a shovel, then cover the lid and continue to stew for about 10 minutes until the glutinous rice becomes transparent and has no hard heart.
4. Pour the cooked glutinous rice into a large bowl, add a proper amount of water and stir evenly with a spoon until the glutinous rice becomes sticky.
5. Divide the sticky glutinous rice into small pieces, knead it into balls, and then roll it flat into pancakes by hand.
6. Add fillings (such as bean paste and sesame seeds). ) in the center of the cake-shaped glutinous rice, then wrap the glutinous rice and knead it into a ball.
7. Steam the dumplings in a steamer 15-20 minutes.
final result