Glutinous rice products are very popular. Glutinous rice is called jiangmi in the north. It is mainly sweet food. The most common ones are Babao rice, zongzi, Ciba and Tangyuan, which I love very much. It is salty and delicious, such as glutinous rice chicken, glutinous rice dumplings, and fried rice. However, if you want to make the glutinous rice tasty, you should make preparations in advance. There are also some matters needing attention when making glutinous rice products. I'll make it up for you today.
1. Soak glutinous rice in advance, it is softer. If you like to eat rice with clear grains, you can choose to steam it for about 15 minutes after soaking, and spray water once or twice to prevent over drying.
2. Worry about bad digestion, you can mix a certain proportion of rice as needed.
3. Cook bacon half an hour in advance to remove excess salt and oil.
4. When frying bacon and sausages, if there is too much oil, you can take some and throw it away.
5. Cantonese sausage itself has a heavy wine and sweet taste, because there is no need to add cooking wine and sugar.
6. When shaping glutinous rice, try to squeeze it tightly. If it is too loose, you can use plastic film to help shape it. Wrap it tightly and put it in the refrigerator for a while to shape it. However, you must remember to put it to room temperature first, otherwise it will affect the second awakening.
7. The outer skin should not be too thick or too thin. In any case, the thickness is moderate.
8. When wrapping glutinous rice rolls, try to tighten them. You can pull the noodles and wrap them at the same time, so as to prevent leakage of stuffing after steaming.
9. Glutinous rice rolls and Shao Mai are delicious. Don't eat too much at once.