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What are the homemade rice jelly tutorials to share?

1. Rice soaking: wash the rice in advance and then soak it in clean water. Generally, you need to soak for more than 6 hours, or you can soak overnight to ensure that the rice fully absorbs water and expands. Grinding: remove the soaked rice, drain the water, and then grind the rice into a delicate paste with a stone mill or household mixer.

2. Peel the corn without washing, peel out the corn kernels, pack them in food fresh-keeping bags, seal and freeze. Take whatever you want. Remove and thaw in cold water. Can make all kinds of salt and pepper corn, sweet corn, pizza is very good. Quick-frozen corn, generally using immature sweet corn as raw material, has a moisture content of 72% and 74%.

3, rice jelly production good late rice 1500 grams soaked in water overnight, remove and drain, mix water 3500 grams to grind into a slurry, and then add 5 grams of salt, 10 grams of cooked lime dissolved in 100g water solution, stir evenly. Pour the rice milk into a cauldron and cook in the stove over medium heat.

How do you cook frozen corn?

1. It depends on the situation. If cooked frozen corn, wash and put into the pot, pour water into the pot, boil over high heat, then cook for about 10 minutes; if raw frozen corn needs to be cooked for about 20 minutes. Corn is an annual herb of Gramineae. Also known as bract grain, bract rice stick, maize, pearl rice and so on.

2. If it is raw frozen corn, it can be boiled directly without thawing; if it is cooked frozen corn, it is best to thaw it in a cool place for ten minutes before cooking, and boil for about ten minutes after boiling over high heat.

3. Pressure cooker cooking: put the thawed corn into the pressure cooker, add enough water, and then boil for 10-15 minutes. This method can cook corn quickly and keep its taste fresh and tender. Traditional cooking method: add enough water to an ordinary pot, boil the thawed corn and cook for another 15-20 minutes.

4. For frozen white corn, we can soak it in cold water first, which helps to restore its brittleness. Then put it into the pot, add the right amount of water, and then add a spoonful of white vinegar, white vinegar can make the white corn more white and tender when cooked.

5. if it is raw frozen corn, you can cook it directly without thawing; if it is cooked frozen corn, it is recommended to thaw it in a cool place for ten minutes before cooking, then put it into the pot and boil it for about ten minutes after boiling. Corn is an annual herb of Gramineae.

The practice of yellow rice jelly

Rice jelly production good late rice 1500 grams soaked in water overnight, remove and drain, add 3500 grams of water to grind into a slurry, and then add 5 grams of salt, 10 grams of cooked lime dissolved in 100g water solution, stir evenly. Pour the rice milk into a cauldron and cook in the stove over medium heat.

First stir-fry mushrooms, cabbage, chili and other accessories in the pan, and then pour in the stock. When boiling, pour in sliced rice jelly, or add some seafood to extract fresh food. After boiling, add salt, monosodium glutamate, light soy sauce and other seasonings. A rice jelly with delicious nutrition and enough fresh ingredients in the soup will be ready.

Step to prepare yellow rice noodles, pour it into the plate and add a small amount of lukewarm water to mix noodles, not too wet, easy to get soft like this can be steamed, can knead, put down into powder. This is the best state, neither soft nor hard. Soak the steamer cloth and put it in the steamer.

[yellow rice cake] 400 grams of rice, 60 grams of red beans, 300 grams of red dates, 300 grams of red sugar, the right amount of water: big yellow rice is not millet, they are different: big barren rice is made from millet (millet) peeled. It is rich in unsaturated fatty acids.

The practice of Qingtian Rice Jelly

1. To make frozen rice, you must choose early (indica) rice, soak it in clear water for one night, remove it and drain it, then add water to it, grind it into pulp with stone mill, and at the same time add selected locust seeds or Huangzhi that can benefit the liver, clear heat and detoxify. For example, in farmers, there is good well water, and the taste of rice jelly is more tender and slippery.

2, rice jelly production good late rice 1500 grams soaked in water overnight, remove and drain, mix water 3500 grams to grind into a slurry, and then add 5 grams of salt, 10 grams of cooked lime dissolved in 100g water solution, stir evenly. Pour the rice milk into a cauldron and cook in the stove over medium heat.

3. First stir-fry mushrooms, cabbage, chili and other accessories in the pan, then pour in the broth, boil to the boil, pour in the sliced rice jelly, or add some seafood to extract fresh food, wait for the water to boil, add salt, monosodium glutamate, light soy sauce and other seasonings, a nutritious delicious, soup fresh enough boiled rice jelly will be ready.

4. Direct freezing method, direct freezing method means that the peeled edamame beans are directly packed in fresh boxes or bags, and then put into the frozen layer of the refrigerator. Usually this method of preservation is a little longer than the normal room temperature preservation method.

5. If the frozen corn kernels are taken out of the refrigerator, it is not recommended to stir-fry them directly. After the quick-frozen corn is refrigerated, the corn will be knotted together in large chunks. If you put it directly into the pan, it will make it inconvenient to stir-fry, and it will also make the corn cut open in the pan, which will lead to uneven heating and inconvenient taste.

6. Excipients: appropriate amount of white sesame, dried grape, peanut, 60g honey, 50g sugar, appropriate amount of edible oil. The baking pan is filled with a plate of rice. See below: put a small amount of corn oil in the pot and add two tablespoons of sugar. See the picture below: add another tablespoon of honey.

What is the common practice of rice jelly?

1. Cut into pieces: take the solidified rice jelly out of the mold, cut it into small pieces or strips, and adjust the size according to personal preference. Seasoning: put the chopped rice jelly into a bowl, add soy sauce, vinegar, chili oil, chopped peanuts, coriander and other seasonings according to your taste, mix well and serve.

2. Flour 1 cup, sugar production process: 1. Mix the dry yeast powder with 4 cups of warm water of 40C, then add 1 teaspoon sugar and let stand for 10 minutes. if the mixture becomes larger, the baking powder will ferment. two.

3. The rice jelly entrance is tender and soft, and the light rice aroma and seasoning flavor are mixed in the mouth. Although the method is simple, the aftertaste is endless. Naturally, people in Youxi will not let go of rice jelly so easily. There are more elaborate ways to make rice jelly more delicious, and fried rice jelly is also a simple choice.

4. In the process of production, beans and dried fruits such as mung beans, red beans and peanuts need to be selected as ingredients to increase the taste and nutrition of rice jelly. Secondly, the production process of Fujian rice jelly is unique, which is divided into many steps, such as soaking, grinding, filtering residue, cooking, cooling and so on.

5. To make frozen rice, you must choose early (indica) rice, soak it in water for one night, remove it and drain it, then add water to it, grind it into pulp with stone mill, and at the same time add selected locust seeds or Huang Zhi, which have the effect of promoting liver, clearing heat and detoxification. For example, in farmers, there is good well water, and the taste of rice jelly is more tender and slippery.