Glutinous rice is also one of the staple foods in Wenzhou, especially breakfast. However, Wenzhou people's love for glutinous rice has made the glutinous rice business in many places full-time. Tangyuan is a popular breakfast in Shanghai, and rice is a traditional breakfast in Shanghai. In Jiangnan water town, there is a custom that on the night of the winter solstice, the whole family get together to eat red beans and glutinous rice. Glutinous rice includes steamed glutinous rice with red dates, colored glutinous rice with flowers, jiaozi, eight-treasure rice, rice cakes for the Lantern Festival, pillow-shaped and triangular zongzi for the Dragon Boat Festival, Qingming group worship and Qingming Baba. Various flavors of glutinous rice are popular in Guizhou province, and various sweet, salty and sour practices of glutinous rice emerge one after another.
Chinese name: glutinous rice English name: sticky rice Ingredients: glutinous rice taste: aromatic technology: steamed vegetables features: simple and nutritious processing methods and practices, ordinary glutinous rice, pork ribs glutinous rice, pineapple glutinous rice, raw fried glutinous rice, tomato glutinous rice, seedling glutinous rice, glutinous rice, eight-treasure rice, pea glutinous rice, black glutinous rice, bean skin glutinous rice and red bean glutinous rice. According to legend, there was a man named Gong Gong, whose son died on the winter solstice and became a plague after his death, which continued to harm the people. However, this epidemic ghost is most afraid of red beans, so people cook red bean rice from winter solstice to drive away the epidemic ghost and prevent diseases. Glutinous rice practice ordinary glutinous rice ingredients prepare appropriate amounts of adzuki beans, coix seed, glutinous rice, melon seeds and diced cucumber. Production steps 1: Wash adzuki beans and coix seed with clear water, then steam in a pot for 20 minutes. 2. Then add a little glutinous rice and melon seeds and steam them in water. Sprinkle diced cucumber after serving. Spare ribs and glutinous rice food preparation Spare ribs, mushrooms, lotus roots and glutinous rice production steps 1, steamed glutinous rice for later use. Soak the mushrooms for later use. Wash the lotus root. Steamed glutinous rice with abalone ribs II. Sliced mushrooms. 3. Braised pork ribs (slightly braised process), be careful not to collect juice, and the heat can be tender. 4. take out the ribs for later use. 5. Pour the mushrooms into the juice just used for braised pork ribs and stir fry, so that the mushrooms can eat enough juice. Don't finish the juice. 6. Chop the lotus root and mix it with steamed glutinous rice. If there is still sauce in the pot, pour it together and mix well. 7, plate, steam on the pot. After smelling the fragrance, turn off the fire for 5 minutes. Preparation of pineapple and glutinous rice ingredients Steps for making fresh pineapple and glutinous rice 1. Remove the stalks and excessively long sharp leaves of pineapple, then cut off a petiole tip as a cover and chop the pineapple meat. 2. Soak the glutinous rice in water and then steam it. Mix a lump of glutinous rice with chopped pineapple, fill it in the hollowed pineapple, add a lid cut in advance, and steam it in a wooden steamer once until the pineapple is cooked. Pineapple rice, the appearance is a complete pineapple, and the appearance is beautiful and generous. Inside the pineapple shell is a soft rice ball, which is closely combined with pineapple meat and glutinous rice. The rice has obvious pineapple flavor and is a kind of food with unique flavor. Raw fried glutinous rice is made of 1 cup glutinous rice, 1 root Cantonese sausage, 15g onion, 6 water-soaked mushrooms, 10g shrimp skin, 5g onion and 5g coriander. Production step 65,438+0. Soak glutinous rice in cold water for 4 hours, put it in a steamer and cover it for 30 minutes. Fried glutinous rice II. Soak the mushrooms and shrimps in cold water 10 minute, then soak them in a little warm water for about 30 minutes after cleaning (warm water for standby). Cut onions, sausages and cooked mushrooms and shrimps into small pieces, shallots and coriander. 3. Heat vegetable oil and sesame oil in the pot, add chopped green onion and stir-fry until slightly burnt. 4. Add mushrooms, sausages and shrimps and stir-fry until fragrant. 5. Add steamed glutinous rice and pour a small amount of water soaked in mushrooms. (Add it several times, don't make the rice too soft) 6. Stir-fry the rice, add all seasonings and shallots, and stir-fry the chopped coriander until the water in the rice is dry. Precautions 1. Pour the water soaked in mushrooms and shrimps into rice, which tastes more fragrant. So you have to soak it twice when you soak it. The first soaking time should not be too long. After a little soaking, the water poured out. Soak in a small amount of water for the second time. 2. the rice will form a ball when it falls, and it will disperse after adding water. Because sausages and shrimps are salty, only soy sauce is added, and no salt is needed. Preparation of tomato and glutinous rice ingredients: the preparation steps of tomato and glutinous rice 1. Soak glutinous rice. 2. Dry the soaked glutinous rice and steam it in a steamer for 40 minutes. 3. During this time, prepare small tomatoes. 1/4 or so, and then dig out the inner core. 4. Take out the steamed rice, mix it with white sugar, then pour it into olive oil and stir well. 5. Pour the mixed rice into the small tomato cup just now. 6. Drain the water in the pot, then add sugar, boil it on low heat, and pour it on the small tomato to eat the Miao glutinous rice. Glutinous rice is one of the staple foods of Miao people, which occupies an important position in their lives and is deeply loved by men, women and children. Gifts for visiting relatives and friends and staple foods for various festivals (Sister's Day) are mostly various foods made of glutinous rice. There are colorful steamed glutinous rice, colorful colored glutinous rice, pillow-shaped and triangular zongzi, glutinous rice cakes, wine makers, people who travel long distances or work in the mountains, and most of them are carried around in bamboo boxes. When the new daughter-in-law meets Weng Gu for the first time and the son-in-law meets Zhang Yue for the first time, the glutinous rice gift mentioned above is a necessary gift. So the proportion of glutinous rice is very large. Miao people in the county generally cook glutinous rice by steaming in wooden retort and boiling in pot. Most of them rely on rice to drain water without filtering rice soup. People call it "soup rice" and Miao people call it "Gaoweng River". This food is neither light nor nutritious. The glutinous rice is soaked in cold water first, then filtered, steamed on a wooden steamer, and then eaten in a wooden basin. Glutinous rice or glutinous rice is usually eaten once a day all year round. It is believed that the rice cooked now will nourish people, and the rice left for a long time is old rice, but it will not nourish people. There are two kinds of grain processing tools: stone tablet and water mill, which have a long history and are necessary for every household. Water milling and rice milling (commonly known as water milling) has a history of 300 years, and it is said that it was introduced from foreign countries. Every village near the water has one or several water mills, which are only used in the busy farming season. The drought mainly depends on stone chips and rice. Processing method: put the rice dried in a roasting cage or in the sun into a stone mortar, step on the back end of the hammer to make the hammer rise and fall, tamp the rice with the falling force, and sieve the husk after cooking to get clean rice. Five-color glutinous rice, ginger juice, beef lung, glutinous rice, ingredients, beef lung, 150g, and appropriate amount of glutinous rice. Production steps: cook the rice with slow fire. After cooking, add15ml ginger juice and stir well. Medicinal value is mainly used to treat chronic bronchitis with deficiency of lung and spleen: cough with white and thin phlegm or foam, spontaneous sweating, shortness of breath, anorexia, loose stool, listlessness, low voice and laziness. Every cough or wheezing attack is aggravated by cold, with pale tongue, white fur and weak pulse. Prepare 500g glutinous rice, candied jujube slices 10g, longan slices, shredded red and green melons, candied lotus plums (half slices) and green plums, 25g kumquat and diced salted oil, 5g melon seeds, white sugar bean paste 150g and 50g lard. Processing steps of lard sand eight-treasure rice 1. Put the glutinous rice in a container, soak it in cold water for 2-3 hours, take it out, put it in a steamer (with gauze under it), spread it out, cover it tightly, and steam it for about 20 minutes (when the rice is cooked). 2. Pour the rice into a porcelain basin, add sugar and lard and mix well. 3, a big bowl, coated with cooked lard (anti-sticking), put longan meat, candied dates, red and green melons, melon seeds, sugar plums and green plums, showing a variety of bright and beautiful patterns; Then pry up a part of glutinous rice and spread it out, spread it into a bowl, and spread it out with lard and bean paste (mixed with oil ding) in the middle; Then pry up the glutinous rice, cover it tightly, paste it, put it on the drawer and steam it through with great fire; Steam until the oil, sugar and rice are mixed together and then come out of the cage; Steaming in a cage the next day; After steaming for three times, when the rice turns red, cover it on the plate and take off the buckle bowl to eat. Flavor features: beautiful graphics, soft and sticky, sweet but not greasy, oily but not greasy. If you pour orange powder (or fresh orange peel) with sugar, water, a little starch and essence, it will be more sweet and sour. Glutinous rice Fresh glutinous rice is soaked in clear water for about three hours, and then steamed in a steamer covered with gauze. The traditional Wenzhou glutinous rice soup is made by chopping three layers of meat (pork belly), chopping mushrooms, adding water in a pressure cooker, adding wine and salt, monosodium glutamate, ginger and fennel, and cooking. The fritters need to be re-soaked, that is, the fritters are soaked twice. Some people want onions and shrimp, others don't, and they have to be put at the end. The ingredients of the eight-treasure rice are as follows: glutinous rice 125g, uncooked rice 750g, shrimp 15g, ham, cooked duck (chicken) meat, cooked pork belly, ginkgo, water-soaked mushrooms 35g each, peanuts 60g each, clean winter bamboo shoots, Shaoxing wine 500g, and white soy sauce 650. Production steps 1: add appropriate amount of water to glutinous rice and steam it into rice. In addition, ginkgo biloba and peanuts (shelled and clothed) are steamed in cages. Dice ham, pork belly, duck, mushrooms and winter bamboo shoots, and chop onion and ginger; Wash shrimps, slice them in boiling water, steam them in a cage, and grow hair for later use. Eight-treasure rice II. Add Ginkgo biloba, peanuts, mushrooms, winter bamboo shoots, ham, pork belly, duck meat, shrimp skin, lard, miso and Shaoxing wine into glutinous rice, mix well and put in a bowl. 3. Shell the calf, cut it into 12 pieces, code it on glutinous rice, add onion and ginger, cover it and put it on the steamer. Take it out after steaming in the fire. Boil the chicken soup, season it with vegetarian and white soy sauce, and pour it on the meat. Flavor characteristics: It is a crab, rich in protein, fat, inorganic salts, nicotinic acid, vitamin A, B 1, B2 and other nutrients. Eight-treasure rice is red and white, soft and delicious, and can be used as a feast. Peas and glutinous rice ingredients: glutinous rice, fresh peas, bamboo shoots, fresh mushrooms, bacon 1. Wash and drain glutinous rice, wash and dice bacon, bamboo shoots and mushrooms, and wash peas. Peas and glutinous rice II. Stir-fry the diced bacon thoroughly in the oil pan, and stir-fry until it is fragrant. 3. Pour in diced bamboo shoots and fragrant mushrooms, add a little cooking wine and fry for one minute. 4. Add peas and glutinous rice and stir-fry until the rice is dry. 5. Drain the water until all the materials have just passed and boil. 6. Pour into the rice cooker, plug in the electricity, press the cooking button, wait until the cooking button jumps, stew for 10 minutes, and prepare high-quality glutinous rice 1.5 kg and black rice leaves 1 50 g. Production steps1:Wash the black rice leaves, and add water to boil for 30 minutes. 2. Soak glutinous rice in black rice leaf juice for 4 hours, and turn beige and black, then use it for steamed rice or braised rice. Flavor characteristics: Unomi's eating method maintains the simple style of Hunan, Jiangxi, Jiangsu and Anhui, and it is beige, black and shiny, with a unique flavor. Long-term consumption can strengthen the body and improve eyesight. Prepare (make 5 portions) 500 grams of glutinous rice, 300 grams of indica rice, 200 grams of mung beans, 25 eggs, 25 grams of chopped green onion, refined salt and 250 grams of cooked lard. Production steps 1: Wash and grind mung beans, shell them, and soak them in clear water for about 8 hours (about 6 hours in summer). Soak indica rice and glutinous rice at the same time. Then the indica rice and mung beans are ground into paste together. Bean skin rice II. Put the wok on low fire, spread the glutinous rice and mung bean paste into a thin skin of 10, put the soaked glutinous rice in a cage, steam it with strong fire (sprinkle cold water once before cooking), take it out, let it cool, and divide it into 5 parts. Divide chopped green onion, salt and cooked lard into 5 parts. 3. Put the wok on a small fire, spread a thin layer of skin, pour the beaten five eggs into a bowl, stir evenly, spread evenly, add the steamed rice, sprinkle with salt and chopped green onion, and pour in the cooked lard (50g). After mixing evenly, cover it with 65,438+0 thin skin and put it on the other side of the kang. When the kang becomes Huang Shi, take them out and put them on a plate. The other four parts were prepared in the same way. Flavor characteristics: yellow skin, slightly crisp; Rice is fragrant, tender outside and unique in flavor. Red beans and glutinous rice ingredients prepare glutinous rice and red beans in moderation. Production steps 1. Put adzuki beans in a boiling water pot (the ratio of adzuki beans to water is about 1: 5. Boil until medium-cooked, and take out. Red bean glutinous rice II. After washing the glutinous rice, soak it in the soup cooked with red beans overnight. The next day, stir the glutinous rice and red beans evenly, steam them in a steamer for about 40 minutes, and serve. Flavor characteristics: adzuki bean (also known as adzuki bean) belongs to Leguminosae. According to Compendium of Materia Medica, "adzuki bean can promote fluid production and diuresis, promote diuresis and ventilation, and strengthen the spleen and stomach." Red bean glutinous rice is ruddy in color, fragrant with red beans, rich in nutrition, and has the effects of stimulating appetite and strengthening body. Nutritional value 1. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, vitamin B2, nicotinic acid and starch. It is a kind of warm and strong food, which has the effects of tonifying the middle warmer, invigorating the spleen and nourishing the stomach, and stopping sweating deficiency, and can relieve the symptoms of spleen and stomach weakness, loss of appetite, abdominal distension and diarrhea to some extent. 2. Glutinous rice has astringent effect and has a good therapeutic effect on frequent micturition and night sweats.