A list of the contents of this article:

How to make juicy rice balls?

1. Prepare tofu, green vegetables, rice, carrots, chicken and eggs. Chop up the vegetables, carrots and chicken, put the eggs and tofu in a container. Add salt and chicken essence and mix well. Then turn the meat into balls and wrap it with rice. Steam in an electric rice cooker for 10 minutes. After steaming, leave it to cool and you can put it on the plate.

2. Steaming rice: steaming rice like steamed rice according to your own needs, steaming rice is also a key step, do not be too dry, otherwise the rice is not easy to stick together, just a little wet. And rice balls: put the steamed rice for a while, wait until it is not hot, and then start with rice balls.

3. Pour the steamed glutinous rice into a large basin while it is hot, mix and crush it with a spoon; turn and press the glutinous rice, repeatedly mash the glutinous rice into a ball, the rice ball will become very sticky, and there are no rice grains at all, make the basic rice dumplings; cover the basic rice cakes with a wet cloth soaked in hot water to prevent cooling and drying. Put the soybean powder into a clean wok, heat the wok over low heat, and stir until the soybean powder turns yellow and discolored. Put soybean powder and peanut powder in a large bowl, mix well and set aside.

4. Traditional snacks. The three cannons are a traditional snack in Chengdu, Sichuan Province, belonging to Sichuan cuisine; the snack is mainly made of glutinous rice, because when throwing glutinous rice balls, the three cannons make a "when, when, when" sound, divided into "iron cannon", "artillery", "gun", so the general name "three cannons".

5. The way to eat Zanba is as follows: bake Zanba. Put the Ciba on the fire and bake it until it is golden on both sides. Baked Zanba should be filled with stuffing, such as mung bean stuffing or sesame white sugar stuffing, which is delicious when baked. Especially the white sesame sugar stuffing, roasted on the fire, the white sugar inside melts, sesame gives off a fragrance, it is really delicious.

6. Production materials of beef tenderloin in straw mushroom oyster sauce: beef fillet, straw mushroom, chives, fungus, oyster sauce, water starch, salt, sugar cooking wine, pepper, soy sauce, eggs, ginger slices. Teach you how to make beef fillet in straw mushroom oyster sauce, how to make straw mushroom oyster sauce before beef is sliced and pickled, add soy sauce, salt, cooking wine, egg white, starch and marinate for 1 hour, then add cold oil to avoid adhesion.

How to cook black sesame dumplings and how to make them delicious?

1. Steps: Rice, black sesame, starch and a little oil are mixed evenly, kneaded into rice balls of suitable size, pressed and put into a pan of oil, fried over low heat, fried on one side first, and then fried on the other side after forming, which can be eaten directly or fried back to the pot.

Step 1 prepare ingredients: 200 grams of rice, right amount of oil, 1 teaspoon of salt and pepper, 1 teaspoon of pepper, 5 grams of black sesame. Step 2 beat the rice. Step 3 add a little oil, salt and pepper, pepper, black sesame seeds and mix well. Step 4 then put the rice into a plastic bag and knead it hard to make the rice sticky. Step 5 then put the kneaded rice into a baking pan and press it into thin slices with a spoon.

3. Break the sesame into the grinder, mix well with sugar and set aside. Pour out the shaped noodles and sprinkle with dry starch, cut into the square strips, deep-fry until yellowish and remove, then sprinkle the mixed sesame noodles on top. Three fresh ingredients: lean meat, straw mushrooms, celery, carrots, ham sausage, spring onions, garlic, sliced ginger, pot, light soy sauce, sugar, wine, salt, water starch.

4. Materials: 200 grams of rice, 10 grams of black sesame seeds, 1 egg, 5 grams of cumin powder, 1 tablespoon of seafood soy sauce, 5 grams of chili powder, 3 grams of salt, right amount of oil. Put the rice on a plate and let it cool (you can also use leftovers). Put the rice in a container and put an egg, salt, chili powder, cumin powder, black sesame and seafood soy sauce. Mix the ingredients and rice with a spoon and put the stirred rice in the plastic bag.

5. What does Guoba do? Stir the rice with salt and chicken essence 13 fragrant eggs, add two tablespoons of noodles and knead to the dough, roll flat and cut into pieces with a rolling pin, deep-fry over low heat and add cumin.

How to make creative rice balls? it tastes good and looks good, but it is easy to distribute.

Sliced Japanese radish, cut cheese, but not too thick; spread rice in the mold, add a little Japanese radish, salad dressing, cheese, tuna; finally spread rice, cover, and buckle on a plate; put the prepared rice balls into egg liquid and roll, both sides should be wrapped in egg liquid; pan, fry until golden brown on both sides.

Zongzi with green Reed leaves wrapped with pure white glutinous rice and red dates, cooked, peeled off the Reed leaves, only to see that the rice ball seems to be embedded with a few deep red agate, very good-looking. If you find someone who likes midnight snacks, you can feel at home in any city.

First of all, I put the leaves into the water to wash clean, put aside. Then wash the glutinous rice used to wrap zongzi in water and stir well with a little salt and soy sauce. Looking at the fresh meat and egg yolk to be wrapped in zongzi, I couldn't wait to roll up my sleeves and get ready to start.

What if you can't finish cooking too much rice? it's easy to turn it into a snack.

If you like, you can wrap a few more rolls in tin foil or plastic wrap. When and when to take out a roll and cut it open. You can eat it with mustard or any sauce you like. It is also a good way to deal with leftover rice.

If the rice can not be eaten, you can first use plastic wrap to put in the refrigerator for cold storage, and the phenomenon of echo of leftovers, you can add a little bit of water to make steamed rice soup. It tastes different and tastes different.

You can cook fried rice with eggs. Because when cooking egg fried rice, you need to put cold rice, clear particles, easier to stir-fry, generally just cooked rice humidity is too high, sticky, will stick together not suitable for egg fried rice, so leftovers happen to be the best choice for egg fried rice; you can make meatballs. Steaming the leftover cooked rice around the meatballs can increase the flavor and taste of the meatballs; it can be made into sushi.

It may be that he does not like rice, the rice is too hard, or he has a shadow about eating rice, whether he has been stuck by rice when eating rice, or other things related to rice, which have a great influence on him. You can try to communicate with him and ask him what's going on. Since he eats porridge, that means he also eats rice, but he doesn't eat rice. I hope I can help you.

How to fry glutinous rice balls without cracking?

1. Glutinous rice flour, mix noodles with cold water, then knead into a ball. After filling, you can stick sesame and shredded coconut on the outer layer. When you put it into a pan of oil, be sure to put cold oil into the pan, and then deep-fry it over low heat to foamy. Glutinous rice flour blisters when fried below 150 degrees. If the oil temperature is too high, the outer surface will be crispy. If you continue to fry, it will only crack and cannot rise evenly.

2. Pull the reconciled dough into small dough weighing 20 or 30 grams. Stick the dough with sesame seeds, rub it round with your hands, and put it on a plate for about 15 minutes. Put the oil in the third pot, heat it to 50% over low heat, and fry it in the next pan. Because the glutinous rice balls are easy to explode, it must be put into the balls at a low oil temperature.

3. In order to avoid bursting of the flax ball, we can take the following measures: control the moisture content in the stuffing and drain the stuffing as much as possible before wrapping the hemp ball. Use glutinous rice flour dough with appropriate thickness, and be careful not to roll the skin too thin when wrapping hemp dough. Before blowing up the hemp ball, control the oil temperature between 170 and 180 degrees Celsius. According to the size and shape of Fried Glutinous Rice Balls with Sesame, adjust the blowing time to avoid blowing too long or too short.

4. Knead it in place, knead the noodles with warm water when you wrap them, but the dough made of cold water and noodles is more smooth and glutinous rice flour. The dough made of glutinous rice flour has no toughness and will be separated by a gentle break.

5. The main reason is that the glutinous rice dough is not easy to mix with water in the process of mixing. After mixing the glutinous rice dough, the surface is very shiny, but the internal water is not easy to absorb, so I do not want the dough to fully absorb moisture. Therefore, it did not explode at the beginning after it was put into the oil pan, but began to explode after the glutinous rice dough slightly showed its color. It is due to the explosion caused by the combination of water loss and oil production in the glutinous rice dough.

The practice of frying pile in Hainan

1. Divide the glutinous rice flour into two equal parts, knead it round, flatten it, knead it into a hollow ball, leave a small hole, inflate it and seal it quickly, and form two fried blanks.

2. From time to time, use a shovel to push the explosion evenly, and when Fried Glutinous Rice Balls with Sesame floats slightly, he begins to press each Fried Glutinous Rice Balls with Sesame repeatedly with a shovel. Hollow essentials: the pressed Fried Glutinous Rice Balls with Sesame will soon bounce back, continue to fry over low fire, press repeatedly, until the surface is golden, and the round drum can be bulged. The practice is as follows: prepare materials: glutinous rice flour, white granulated sugar, warm water, white sesame, vegetable oil. Pour warm water into a bowl, add fine granulated sugar, stir and melt with chopsticks, prepare sugar water.

3. The production process of fried pile is very fastidious: soak the fresh glutinous rice for about 5 hours in advance, then beat the glutinous rice into flour, stir the rice flour and boiling water together to form a rice ball, wrap the stuffing made of peanuts and sugar, and then you can begin to shape the fried pile. "knead the rice balls into a circle, you can put them into the pot, and they will be fried in about 15 minutes." As she spoke, Aunt Chen kept turning the rice balls in the pot.