Variety glutinous rice dim sum

        This issue introduces four kinds of snacks with the theme of "round glutinous rice" - "niuwenshui", "Tangyuan", "Hakka salted Tangyuan" and "Ma Dan". As long as you learn the basics, you can give full play to your creative ideas and add your favorite fillings to meet the taste buds of the whole family.

        Nuomi primary school

        There are traces of "glutinous rice" in traditional dishes such as miyue oil rice, Babao porridge, hemp cake or sweet rice cake. Its biggest feature is that its amylose value is relatively low, its amylopectin value is high, its viscosity is high after cooking, and its taste is slightly harder than white rice, which is easy to lead to indigestion. Therefore, it is not suitable to eat too much. It is mostly used to make rice products for Spring Festival, Here are four common types of glutinous rice and their application areas:

        1 Round glutinous rice: it is easier to boil or rot than long glutinous rice. After cooking, it has higher viscosity, brighter luster and obvious sweetness. It is often used in desserts, such as alkali Zong, Babao porridge, New Year cake, red turtle, hemp, niuwen water, Tangyuan, etc. it is also the main raw material for making wine.

        2 Long glutinous rice: after cooked, it tastes hard and has low viscosity. It is mostly used to make salty rice food, such as oil rice, zongzi, pearl balls, rice balls and rice cakes.

        3 Black glutinous rice: it is a kind of long glutinous rice. Because the rice bran layer contains natural anthocyanins, the appearance is purple black, but the inner rice grains are still white. When cleaning, the anthocyanins on the rice bran layer are easily soluble in water. It is recommended not to scrub too hard so that nutrients will not be lost. Due to its hard taste and low viscosity, it needs more water and a long time to cook. It is often used in rice balls or Babao rice. It is worth noting that black glutinous rice is a high GI food. If you eat too much, your blood sugar will rise too fast. If you eat too much, it is easy to have indigestion. Therefore, you must eat it as appropriate.

        4 Red glutinous rice: also a kind of long glutinous rice, which has attracted much attention in recent years. It is rich in natural anthocyanins. The taste is similar to that of brown rice, but it is softer. It is recommended to soak it for 2 ~ 3 hours before cooking. It can be used with white rice or white glutinous rice to cook glutinous rice, or used to make wine and mash it into hemp.

        Niu Wenshui

        Niuwenshui is a traditional snack for Hakka people when they are farming and resting. Because it is placed in black sugar ginger juice, it looks like a farmer putting a buffalo in a river for summer vacation and a cow lying in muddy water. Therefore, it extends the name of cow playing with water (niuwenshui). If you put longan with blood tonifying into black sugar ginger juice and boil it together, you can not only add flavor, but also improve the taste level.

        [material]

        135g glutinous rice flour, 150g black sugar, 895cc water, 50g dried longan, 80g granulated sugar, 30cc ginger juice and an appropriate amount of peeled hard peanuts.

        [practice]

        Add the glutinous rice flour into 95cc cold water and knead it into glutinous rice balls. Take about 5% of the glutinous rice balls and put them into boiling water and cook them into a transparent shape (as "yinniang" for standby).

        After kneading the raw glutinous rice ball, divide it into 30 grams each, knead it into a circle, press out the groove in the middle, and set aside.

        Add 800cc water to boil black sugar, pour ginger juice into it, cook it into black sugar ginger juice, add dried longan and two granulated sugar, and continue to cook until it thickens to make it more fragrant.

        After boiling, add glutinous rice balls, cook until floating, remove them, put them into a water bowl, pour in the boiled black sugar ginger juice, soak them for a period of time, and the flavor and taste will be better.

        Roll the peanuts and chop them up for later use.

        Take a container, scoop black sugar ginger juice to lay the bottom, put niuwen water, and finally sprinkle with broken peanuts.

                Hemp (electric cooker version)

        [material]

        250g glutinous rice flour, 350CC warm water, 15cc salad oil or peanut oil, 60g sugar, 20g corn flour, 100g peanut powder and 50g sugar powder.

        [practice]

        First put a layer of oil on the inner pot of the electric pot, and then put glutinous rice flour, salad oil and corn flour into the inner pot.

        After the sugar is dissolved in warm water, pour it into the inner pot powder and stir evenly.

        Put the inner pot into the electric pot and pour a cup and a half of water into the outer pot until it is steamed.

        Take out the steamed glutinous rice ball, put it into the plastic bag, add a tablespoon of salad oil, roll the glutinous rice ball with a rod face stick across the plastic bag until it is smooth and elastic; Or apply salad oil directly on the steamed glutinous rice balls, first wear heat resistant gloves, then put on plastic gloves, and then knead directly in the pot.

        Divide the glutinous rice balls into bite sized mashed rice balls, and coat them with peanut powder and powdered sugar.

                Colorful dumplings

        [material]

        600g glutinous rice powder, 420cc water, 30g salad oil, 3G yam powder, 3G Monascus powder, 3G Matcha powder, 3G bamboo charcoal powder, 3G purple potato powder and 3G pumpkin powder.

        [practice]

        Pour salad oil and water into glutinous rice flour and mix it into glutinous rice balls first.

        Take about 5% of the glutinous rice balls and put them into the boiling water. Scald them into transparent diced Niang.

        Mix in the remaining glutinous rice balls and knead well.

        Divide the glutinous rice into 6 equal parts, mix in 3 grams of yam powder, 3 grams of Monascus powder, 3 grams of Matcha powder, 3 grams of bamboo charcoal powder, 3 grams of purple sweet potato powder and 3 grams of pumpkin powder. When kneading the dough, keep your hands clean to avoid affecting the color of the dumplings.

        Knead the 6 powder balls into the softness of earlobes, knead them into strips, and then cut them into small balls (raw glutinous rice balls).

        Boil another pot of water. After the water boils, put in raw dumplings and cook until it expands and floats.

        Pick up the dumplings and put them into the red bean soup, which is the finished product.

                Hakka salted dumplings

                [material]

        An appropriate amount of colorful dumplings, 2 tablespoons of salad oil, 200g of minced pork with five flowers, 2 tablespoons of shrimp, 2 mushrooms, 6 liang of chrysanthemum, an appropriate amount of celery, 1000cc of stock.

        [seasoning]

        1 and 1 / 3 tbsp salt, 1 tbsp chicken powder, a little white pepper, 1 tbsp scallion oil and an appropriate amount of sesame oil.

        [practice]

        After the water boils, put in the glutinous rice balls and cook until they float. Set aside.

        Shred mushrooms and celery. Set aside.

        Pour salad oil into the frying pan, stir fry shredded mushrooms, shrimps and minced meat in sequence, and then add high soup to boil.

        Finally, add Tangyuan and chrysanthemum to boil, sprinkle with celery, chicken powder, white pepper, salt, scallion oil and sesame oil.

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