The six best ways to eat glutinous rice flour are glutinous and glutinous, sweet but not greasy.


Summer is here, the weather is hot, do you want to eat some refreshing and delicious desserts?Then try all kinds of delicious dishes made with glutinous rice flour!Glutinous rice flour is a powder made of glutinous rice, which can make many different foods.At the same time, glutinous rice flour is also a very nutritious ingredient. It is rich in carbohydrates, protein, vitamins and minerals, which helps enhance physical fitness and resistance.

The food made with glutinous rice flour tastes soft and sweet, which is very suitable for summer.And the food made with glutinous rice flour is not only delicious, but also many benefits!For example, it can help digestion, intestinal laxative, nourishing blood nourishment, increased satiety, etc.There are also many ways to make glutinous rice flour. You can match different ingredients and seasonings according to your preferences and tastes.Below Rong’er will teach you the six best methods of glutinous rice flour, glutinous and glutinous, sweet but not greasy, the children on the table are rushing to eat!

1. Glutinous rice cake

List of ingredients: 50 grams of flour, 250 grams of glutinous rice flour, 30 grams of sugar, 220 ml of room temperature water

1. 50 grams of flour, 250 grams of glutinous rice flour, 30 grams of sugar, 220 ml of room temperature water. My glutinous rice cake here is made by my mother. It is not very delicate. We cover the lid for 10 minutes.After 10 minutes, get started with rubbing noodles.You can rub it by pressing, rub it for a while, the cake made will be softer, and you can rub it into a soft and delicate dough.

2. Prepare your favorite stuffing, bean paste, or brown sugar sesame, choose according to your personal taste.

3. Dry the flour to prevent sticking to the cutting board because the dough is particularly soft.

4. After taking it out of the dough, rub the growth strips, divide into small noodles, do not need to knead, use both hands to make it round, and then pinch into small cakes with thin edges in the middle, wrap the bean paste, the tiger mouth is clustered, pinching tightly, tightly tightEssence

5. Continue to make a small ball, and then gently press it into a small cake with the palm. Remember to sprinkle the flour on the cutting board. I made two flavors, because someone at home does not like to eat bean paste.It’s right.Preheat the oil in the pan, put the noodle cake with medium heat.

6. Burn until one side turns the other side. If you turn it a few more times, you will be golden on both sides, and the cake will slightly rises, so that you can get out of the pan. The outer layer is crispy and soft and sweet.

7. Don’t believe you, super soft and waxy. My bean paste is the cranberry flavor. It doesn’t look particularly red, but the taste is good. If you like it, like it and follow me!

2. Broad bean cake

1. 200 grams of fresh broad beans bought back, peel off the shell first, and then peel off the epidermis. The epidermis is the thin layer of soft shell.After peeling, pour it into two petals, then clean it and put it aside for later use.

2. Prepare another bowl, add 300 grams of glutinous rice flour, open 200 grams of boiling water, and stir while adding it. There is no dry flour.Then pour the broad beans and start rubbing the noodles, knead evenly, and then move to the cutting board.

3. After finishing the long strips, then you can start cutting. Use a knife to cut into thin slices, and the raw embryo is completed.

4. Preheat oil brushing oil for electric baked pan. Put the oil in an appropriate amount. Put the cut glutinous rice cake in and place them together.

5. Open a small fire, one side is cooked until the color is golden, and the other side is turned on the other side.

6. Dip some sugar when eating, super sweet.The delicious broad bean glutinous rice cakes are ready, the taste is soft and glutinous, the taste is fragrant, and the taste of spring.

3, salty dumplings

List of ingredients: old pumpkin, glutinous rice flour, pork, eggs, dried shiitake mushrooms, corn, green beans,

1. First prepare a piece of pork, clean it and cut it into small pieces, then put it in the meat grinder to make meat mud.

2. Prepare 5 dried shiitake mushrooms to warm the blisters.

4. Half the corn root, cut the corn grain down.

5. Prepare a pair of green beans and wash it after peeling.

6, boil the water, boil the water, add two oil, then pour the green beans and corn, simmer the water for 2 minutes, remove it, drain the water for later use, and then put it aside first.

7. At this time, the shiitake mushrooms are soaked, squeeze the water first, and then cut it into a small ding.

8. Finally, cut the green onion ginger and garlic, cut the ginger and garlic, cut the green onions.After cutting all, pour all the ingredients into the meat filling, and then start seasoning. Salt, chicken essence, raw soy sauce, oyster sauce, pepper, starch water, and then enter an egg.Then use chopsticks to stir in one direction and set aside. After the meat filling part is adjusted, we put it aside first.

9. Then prepare an old pumpkin, remove the seeds and cut the small pieces, and the net weight is 200 grams.After putting it in the plate, put it in a steamer and steam on high heat, and it is completely cooked in about 10 minutes.

10. Take it out after turning off the heat, pour it into a large bowl while it is hot, press the fork to make a mud and add 300 grams of glutinous rice flour. Add it a little bit, and stir it while adding it.After having dry powder, you can knead the noodles, and you can rub it into a smooth dough.

11. Take it out and move it on the cutting board, rub it, rub the long strips, and then divide it into a small noodle. After the division is divided, rub them round, and then wrap them with a plastic wrap to avoid air drying.Take out one when you do it, press it with your fingers, and then use the rotary to turn out a small nest, and put a spoonful of fillings in the middle.

12. Use the tiger’s mouth to slowly gather, and pinch into a small pointed at the close, and our handmade dumplings are ready.After all are done, sprinkle a layer of corn starch in the plate, put it in the dumplings and roll it, so that the dumplings are wrapped with a layer of dry powder, so that it will not stick together.The freezing is saved, just take it out next time and cook it.

13. Let’s cook the dumplings below. After the water in the pot is boiled, then add the dumplings, and gently push it a few times with a shovel to avoid sticking to the pan.Then cook on high heat for 3-5 minutes, and cook until the dumplings are all drifting.

The salty fresh meat dumplings are ready.The soup base can be added with shrimp skin, seaweed and green onions.It’s still the taste of pumpkin. The color is very beautiful. If you like spicy food, you can also mix it with chili oil directly.

4, yam glutinous rice bar

List of ingredients: yam, sugar, milk, glutinous rice flour, brown sugar, water, pueraria powder

1. Prepare two yam first, peel the peel after washing, and when dealing with yam, we remember to bring gloves to avoid allergies after contacting mucus.

2. After cutting, cut into small circles, then steam it directly. It is cooked in about 20 minutes of high heat. It can be easily discounted with chopsticks.

3. After turning off the heat, pour it into a large bowl and add 10 grams of sugar while it is hot.Then add 150 grams of milk and 250 grams of glutinous rice flour, stir first, and then knead the noodles without hot hands.You can knead it into a soft and hard -to -middle dough. If you feel dry, add an appropriate amount of water, and add a little glutinous rice flour.

4. After rubbing the dough, move it to the cutting board, rub the growth strips first, and then divide into small noodles with the same size. It does not need to be particularly large. It is enough to be about 25 grams.

5. After the area is divided, remember to cover the plastic wrap to avoid the water from being blown, otherwise it is easy to crack. Take out a small noodle and rub it into a small long strip of an oval.The plastic wrap is prevented from air drying.

6. After all are done, then boil the water, boil the water in the pot, then add the glutinous rice strips, and gently push it with a shovel while cooking to avoid sticking to the bottom.

7. Boil the glutinous rice bars on the high heat. It is almost the same. At this time, continue to cook for 3 minutes to get out of the pan.

8. Then add 60 grams of brown sugar in the pot, 120 grams of water, boil the medium and medium heat slowly, and boil brown sugar first.

9. At this time, let’s adjust a water, 10 grams of pueraria powder, 50 grams of water.

10. After stirring evenly, pour it directly into the boiled brown sugar water, stir while adding it, and cook until the brown sugar water becomes thick and it can turn off the heat.

11. Then pour the boiled brown sugar water evenly on the glutinous rice bar, and finally sprinkle some dry osmanthus.

The delicious brown sugar yam is ready, soft and glutinous, and the taste is very sweet.This yam glutinous rice bar is actually the yam cricket we usually say, but the shape we make small long strips.

5. Cold shrimp

List of ingredients: consumption of lime, water, glutinous rice flour, rice flour, brown sugar, rock sugar

1. Prepare 10 grams of lime and 400 ml of water, stir well and settle down;

2, 100 grams of rice soaked in water for 30 minutes, drain the water and add 300 ml of water to make delicate rice slurry, and it is more delicate after screening;

3. 100 grams of glutinous rice flour and 50 grams of rice flour. The clarified lime water pour in and mix well. Add 600 grams of water in the pot.

4. Boil medium heat and stir with a rolling pin

It will become thick in about 3 minutes.

5. Prepare the colander and ice water. After pouring into the batter, it will leak down along the holes to form a beautiful small tail, and the cold shrimp will be done;

6. Boil brown sugar water now, 100 grams of brown sugar, 50 grams of rock sugar, 220 grams of water, cook on high heat until the brown sugar melts, there is a dense small bubble, turn off the fire and pour out the refrigerator to refrigerate, the taste will be better;

7. The cold shrimp on our side is installed with a cup, a cup of 4 yuan, and a small bowl is installed at home. Put the brown sugar water after refrigerated, sprinkle some nuts.The shrimp is ready!

Nuts are crispy, brown sugar fragrance, and soft and waxy, all of which are in this bowl, and the teeth are sweet and sweet. It is really a good drink to relieve heat.

6. Xue Mei Niang

List of ingredients: peaches, sugar, boiling water, milk, corn starch, glutinous rice flour, glutinous rice flour, butter, cold water, whipped cream,

1. Three peaches (about 800 grams), washed and peeled, peach skin and wait for a moment, so it is necessary to install it;Put the refrigerator for 1 hour after mixing it for an hour, this time we just come to be a dough;

2. 55 grams of white sugar first boiled with 20 grams of hydration and turned into sugar water. Add 200 grams of milk and pour it into a larger bowl, because it is more smooth to wait for the flour to be sieved;

3. 35 grams of corn starch, 125 grams of glutinous rice flour, stir and mix, and continue to sieve after without flour particles. Remember to cover the plastic wrap and tie some small holes before steaming.When we fry a little glutinous rice flour;

4. Add 60 grams of glutinous rice flour directly to the clean pot. Fry it with low heat first. After the color becomes slightly yellow, you can clearly smell the flavor to turn off the heat.of;

5. Take it out immediately after steaming the dough and add 25 grams of butter while it is hot. At this time, it is really hot with my hands, so I use the shovel directly and mix it until the butter is completely melted;

6. Put the dough on a kneading pad and sprinkle with the just -fried glutinous rice noodles to prevent sticking. In fact, there are still a bit hot when kneading, but it is quite much better than just now.The smoother and delicate, this state is almost the same; let’s have some pink color to continue rubbing. This is the skin of the girl’s heart!Cover the plastic wrap and refrigerate for 2 hours after the refrigerator;

7. Taozi just takes it out and cooks. Cook 300 ml of cold water with low heat.After the peach is added, it is not red at all, so I added a drop of pigment, and then it was particularly red.

8. Now let’s get cream, 150 grams of whipped cream, 10 grams of white sugar, and you can always send a small sharp corner to mention it. In fact, I played it twice.There is no way to remedy the state of complete separation, so I played it for the second time; after putting in the decorative bag, be sure to put it out before using it to ensure that the cream will not melt;

9. After the dough is refrigerated, take it out, sprinkle a little cooked glutinous rice flour, continue to knead, divide into a small noodle agent of 30 grams.The big facial skin is fine.Then find a small bowl, first put the noodles up, cream, add a spoonful of peach stuffing, squeeze a circle of cream, pinch it, pour it out, then sort it out.Press, finally use this mint leaves to decorate, and Xue Mei Niang is done!

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