What are the ways to eat glutinous rice?

Ingredients: adzuki bean, coix seed, glutinous rice, melon seeds and diced cucumber.

Practice: Wash adzuki beans and coix seed with clear water, then steam them in a pot for 20 minutes, then add a little glutinous rice and melon seeds and steam them with clear water, and finally sprinkle with diced cucumber to serve.

Efficacy: It has the effects of invigorating spleen, promoting diuresis and reducing weight.

2. Miao glutinous rice

As one of the staple foods of Miao people, it plays an important role in their lives and is a favorite food for men, women and children. People think that glutinous rice is not hungry and tasteless, and it is not as delicious as glutinous rice. You can eat without vegetables or chopsticks.

It's convenient to eat with your hands pinched. 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 release water without filtering rice soup. The masses call it "soup rice", and the Miao language calls it "telling Weng He". 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.

Method for making various glutinous rice

Ribs and glutinous rice

Ingredients: ribs, mushrooms, lotus root, glutinous rice.

Output: 1. Steamed glutinous rice for use. Soak the mushrooms for later use. Wash the lotus root.

2. Soaked mushroom slices.

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.

Pineapple glutinous rice

It is not only a staple food, but also a dish, made of fresh pineapple and glutinous rice.

To cook pineapple glutinous rice, take a fresh pineapple and appropriate amount of glutinous rice. Remove the stalks and long sharp leaves of pineapple, then cut a piece at the tip of petiole to make a cover, and the pineapple meat will be finely chopped. Soak glutinous rice in water, wash and steam. 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.

Beef with ginger sauce and glutinous rice with lung.

Cuisine Chaoshan Cuisine Name: Ginger Beef Lung Glutinous Rice Ingredients: Beef Lung150g, and appropriate amount of glutinous rice. Method: Cook with slow fire. After cooking, add15ml ginger juice and stir well. Medicinal value: It is mainly used to treat chronic bronchitis with deficiency of both lung and spleen: cough with white and thin phlegm or foam, spontaneous sweating, shortness of breath, anorexia, loose stool, listlessness, low voice, lazy speech, cough with phlegm or wheezing aggravated every time it meets cold, pale tongue, white fur and weak pulse.

Fried glutinous rice

Fried glutinous rice

Vegetarian staple food raw glutinous rice 8 two Hong Kong sausages 1 Hong Kong sausage 1 shrimp skin 1 diced mushrooms 1 minced red onion 1 chopped egg br minced coriander 1 teaspoon soy sauce 1 teaspoon sesame oil 1. Hong Kong sausage and Hong Kong liver and intestines diced for later use. 2. Heat the oil pan and cook glutinous rice with shrimp, diced mushrooms and red onion tomatoes: soak the glutinous rice and steam it in a steamer for 40 minutes. During this period, prepare the small tomatoes, cut them with a knife around 1/4, then dig out the inner core, take out the steamed rice, mix it with olive oil, stir it evenly, pour the mixed rice into the inner pot of the small tomato cup, and then drain the water.

Laozheng rice

Production method: the ratio of rice to water is about 1: 5. Boil the water first, then pour in the washed rice and boil it. When the rice grains swell and the rice soup turns white, immediately pick up the rice, drain the rice soup, and steam it in a steamer or retort with high fire. Flavor characteristics: the rice is soft and delicious. Nutritional evaluation: steamed rice loses a lot of nutrients because rice is cooked first, then fished and cooked again. According to the analysis, the preservation rates of thiamine, riboflavin and nicotinic acid in steamed rice are 17~33%, 50% and 2 1~24% respectively. At the same time, a lot of protein, fat and carbohydrates are dissolved in rice soup when cooking, and rice soup is often discarded, which is a pity. Note: All kinds of "rice" in the following section [Method of Making] are washed rice.

Canned rice

Production method: put rice and water into a steamer or bowl. The ratio of rice to water is about 1∶2, which is directly steamed in a cage or boiled in a boiling water pot. Flavor characteristics: Rice is moderate in hardness and strong in stickiness. Nutritional evaluation: the preservation rate of thiamethoxam in pot steamed rice is 62%, which is 2~3 times that of steamed rice; The preservation rate of riboflavin is almost 100%, which is twice that of steamed rice. The preservation rate of nicotinic acid is 30%, which is higher than that of steamed rice. In terms of nutritional value, canned steamed rice is better than steamed rice.

Double steamed rice

Production method: pour rice into a steamer and steam it with high fire. After exposure to the atmosphere, steam for another 20 minutes, then take it out and spread it out to dry. Put the steamed rice into a bowl according to the required amount, add about 2 times of water and steam 1 hour. If there is too much rice in the dining hall, pour the steamed rice into a bucket, add 1 liter of boiling water for every 0.5 kg of rice, stir evenly with a spatula, cover the lid and stew for half an hour, put it in a steamer after all the water is absorbed, stir with a spatula and steam for half an hour. Flavor characteristics: high rice yield, soft and delicious rice quality. Nutritional evaluation: Double steamed rice has high nutritional preservation rate, and has the advantages of both fish steamed rice and pot steamed rice.

Stewed rice

Production method: (1) Cooking method: add about 2 times the weight of rice in the pot, add rice after boiling, cover the pot and stew until boiling, and then simmer with low fire; After smelling the fragrance, anneal and stew for a few minutes. (2) Cold water rice washing method: put rice and appropriate amount of cold water into the pot at the same time. After the fire boils, simmer it with a small fire, and the firepower is even. After smelling the fragrance, anneal for a few minutes. Flavor characteristics: the rice is soft and delicious. (Braised rice has a kind of crispy rice, the thickness of which depends on the firepower. Nutritional evaluation: when stewing rice, rice starch is fully gelatinized, which is beneficial to digestion and absorption and has a high nutritional preservation rate. But if the temperature is not well controlled, it is easy to cook.

Bone soup braised rice

Production method: Add ginger, pepper, onion, salt and yellow wine into the meat and bone soup, and boil it to remove seasoning and impurities. Then put the rice in the soup and stew it. Flavor characteristics: Rice tastes fragrant, soft and rotten. Nutritional evaluation: It contains protein, amino acids, fat, carbohydrates and various vitamins, and is also high in calcium, phosphorus and iron, especially suitable for the elderly and children.

Braised rice with milk

Production method: Put milk or water, milk mixed with rice into the pot at the same time, stew over medium heat, and simmer for 30 minutes after boiling. Flavor characteristics: white and soft rice grains and rich frankincense. Nutritional evaluation: According to the analysis, 100g milk contains about 87g of water, 3. 1g of protein, 3.5g of fat, 6g of carbohydrate, 0/60mg of calcium, 90mg of phosphorus, 0. 1mg of iron, 0.4mg of thiamine and 0. riboflavin. Milk has certain medicinal value. According to "Notes on Materia Medica", "yellow milk ... and garlic are fried for three or five times, which is mainly used for cooling, curing scabies and fighting epidemics." Herbal medicine in southern Yunnan said: "buffalo milk can tonify deficiency and quench thirst, nourish the heart and blood, treat nausea and benefit the large intestine." "Rihuazi Materia Medica" said: Milk "moistens the skin, nourishes the heart and lungs, and clears away heat and toxic materials." Stewed rice with milk can treat fatigue, deficiency of qi and blood, moist skin, nausea and fever, constipation and thirst quenching. Nutritional flavor rice eating rice alone can't meet the human body's needs for various nutrients, and it must be supplemented by other foods. Neijing, an ancient medical masterpiece in China, put forward the dietary principle of "five grains for nourishment, five animals for benefit, five vegetables for filling and five fruits for help". This principle completely conforms to the basic theory of nutritional complementarity and nutritional balance in modern nutrition. Rice cooked with meat, fish, vegetables and rice is rich in nutrition and has different flavors, which is widely known. Therefore, this kind of rice is called nutritious flavor rice. People in many countries in the world are also good at making all kinds of rice with unique flavor, which is introduced here as follows.

Pork and rape rice (Shanghai flavor)

"Pork rape rice" is a popular rice deeply loved by the masses in the south of the Yangtze River. 19 15 At the beginning, a woman surnamed Wu, who lives near Shanghai Zhixinqiao, improved the traditional practice of cooking with green vegetables in rural areas in the south of the Yangtze River. It is very popular to send it to places where rickshaw workers gather. Later, many shops scrambled to copy. By the eve of liberation, there were about 400 or 500 shops in Shanghai dealing in pork, rape and rice. The ingredients and production method of pig rape rice in "Delicious Zhai Hotel" on Fuzhou Road, Shanghai are introduced as follows. Main raw materials: 2.5 kg of rice, 65438+ 0.5 kg of fresh vegetables, 500 g of high-quality cooked lard, 35 g of salt, a little monosodium glutamate, proper amount of water and gravy. Production method: (1) Wash and drain rice, wash vegetables and cut into 3cm sections. (2) After the lard is boiled, put the dishes into the pot once, stir-fry for a few minutes, add salt, monosodium glutamate and water, and boil over high fire. Then put the rice into the pot and gently stir it along the bottom of the pot with a rice shovel; When the water in the pot gradually decreases, the stirring speed will increase and the firepower will decrease. Don't stick to the pot. After the rice is mixed with water, smooth the rice, poke several air holes from the surface of the rice to the bottom of the pot with chopsticks, cover the pot tightly, and simmer for about 10 minutes. (3) When eating, pour thick marinade. Flavor characteristics: the rice is crystal clear, the vegetables are green and the taste is fragrant and delicious. Every 250g of lard rice contains 480kcal calories, 2g of protein, 24g of calcium, 6mg of iron and 45mg of phosphorus, which is more than the same amount of rice. At the same time, the contents of various vitamins have also increased, especially carotene and ascorbic acid.

Lotus leaf rice (Guangdong style)

Lotus leaf rice

Lotus leaf rice is a folk food with a long history in the south of the Yangtze River. According to "Guangdong Xinyu" in the late Qing Dynasty, "Dongguan is famous for its fragrant japonica miscellaneous fish and miscellaneous meat, steamed with lotus leaves, and fragrant inside and outside. So the folk song says: Lotus leaf rice is more fragrant than flowers. " Lotus leaf rice is a summer food. In midsummer, the weather is hot and people lose their appetite. If you open a bag of lotus leaf rice, the fragrance of lotus leaves will follow the fragrance of food and increase your appetite. Main raw materials: 500 grams of rice, 75 grams of vegetable oil, 2 eggs, barbecued pork, lean meat, shrimps, mushrooms, a little soy sauce, salt, sugar, spices and 2 pieces of fresh lotus leaves. Production method: (1) Put the rice into a lunch box, add 500ml water and 25g vegetable oil, steam it with strong fire, take it out, let it cool and mix well. (2) Cut the barbecued pork, lean meat and shiitake mushrooms into fine powder, and add soy sauce, salt, sugar and spices to fry until cooked; In addition, fry and chop the eggs and mix well together. (3) Take the evenly stirred vegetables as stuffing, wrap them with rice twice, wrap them with washed fresh lotus leaves, put them in a steamer, and steam them for 20 minutes on high fire. Chinese medicine believes that lotus leaf tastes bitter and flat, and has the effect of clearing away heat and relieving summer heat. Lotus leaf rice is not only delicious and nutritious, but also a good diet to prevent heatstroke.

Babao rice (Fujian flavor)

It is a fat and delicious sea crab. Babao rice is a delicious food with Fujian flavor. If not, you can use Portunus instead, but the taste is not so good. Main raw materials: glutinous rice 125g, uncooked rice 750g, shrimp 15g, ham, cooked duck (chicken) meat, cooked pork belly, gingko, water-soaked mushrooms each 35g, peanut kernels, clean winter bamboo shoots, Shaoxing wine each 60g, chicken soup 500g and white soy sauce 65438. Production method: (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. (2) Add ginkgo, peanuts, mushrooms, winter bamboo shoots, ham, pork belly, duck meat, shrimp skin, lard, monosodium glutamate and Shaoxing wine into glutinous rice, mix well and put in a bowl. (3) Shell and calf, cut into 12 pieces, code on glutinous rice, add onion and ginger, cover and put on a steamer. Take it out after steaming in the fire. Boil the chicken soup, season it with monosodium glutamate 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 fleshy, and can be used for banquets.

Sausage rice in casserole (Shanghai flavor)

Glutinous rice is a popular winter food. Yunnan ham, Jinhua ham, Cantonese sausage, etc. It is a well-known bacon flavor in China. The rice system made of bacon and rice is called preserved rice. The casserole introduced here is the best of all kinds of bacon rice. Main raw materials: 750g of japonica rice, 200g of cured duck, 10g of cured meat, sausage, duck liver gizzard100g, 250g of Chinese cabbage, 25g of white soy sauce, 5g of salt and 75g of cooked pork. Production method: (1) Put the japonica rice with proper amount of water into a casserole, bring it to a boil over high fire, pour in the preserved duck, bacon, sausage and duck liver gizzard, move it to low fire until the water is basically dry, and stew it out. (2) Take the cured duck and bacon out of the casserole, cut into pieces, and cut the liver into pieces. (3) Add cooked lard (50g) to the wok, heat it, stir-fry the Chinese cabbage thoroughly, add salt, put it on a plate, and cover the cut bacon on the Chinese cabbage. (4) Rice mixed with cooked lard (25g) and served with bacon, Chinese cabbage and white soy sauce. Flavor characteristics: original flavor, sweet sesame oil, delicious.

Assorted fried rice (Yangzhou flavor)

The assorted fried rice introduced here has exquisite materials and unique methods, and is full of the characteristics of Yangzhou cuisine. Main raw materials: 250g of japonica rice, 50g of diced cooked ham, 50g of diced cooked chicken gizzard, 20g of diced mushrooms, 20g of diced cooked bamboo shoots, 20g of mung beans and Shaoxing wine, 8 eggs, 2.5g of salt, 4g of monosodium glutamate, 5g of chopped green onion150g of cooked lard150g. Production method: (1) Put the japonica rice into a small pot, add a proper amount of cold water, steam it in a cage (the rice is slightly hard), take it out and mix well. (2) Blanch the green beans with boiling water (put a little alkali in the water), soak them in cold water and let them cool thoroughly. Knock the eggs into the bowl and break them. (3) Put the wok on a big fire, slide the wok with lard, add cooked lard (75g) and switch to low fire, then pour the eggs into the wok and stir fry. When the egg liquid is almost dry, add rice, stir constantly, add salt (2g), monosodium glutamate (2g) and chopped green onion, stir well and divide into two plates. (4) In the wok, add cooked lard (75g), stir-fry shrimps and shredded pork until the growth stops, then add diced ham, diced chicken, diced chicken gizzard, diced mushrooms, diced bamboo shoots, green beans, salt (1g), monosodium glutamate (2g) and Shaoxing wine. Flavor characteristics: Rice is bright in color, red, yellow, green and white, with various auxiliary materials, rich in aroma and delicious.

Fried rice with Toona sinensis eggs (classical flavor)

Toona sinensis is a tree of Meliaceae. In early spring, the tender buds of Toona sinensis are crisp and full of fragrance. China people have the custom of "tasting spring" and "eating spring" since ancient times, and the delicious food of tasting spring is fried rice with Toona sinensis eggs. Main raw materials: 250g of Toona sinensis shoots, 4 eggs, shredded lean meat 100g, 300g of white rice, a little yellow powder, cooking oil and salt. Production method: (1) Pork slices are mixed with starch, refined salt (a little) and egg white (one). Stir the eggs with salt (a little). Wash and dice Toona sinensis buds. (2) Shred the lean meat with hot oil, add the eggs and Toona sinensis buds, and stir fry over high fire. Toona sinensis buds are easy to get old if they are fried slowly or too much. (3) Stir-fry the rice with oil and a little salt, then add the fried Toona sinensis, shredded pork and eggs, stir quickly and mix well. Flavor characteristics: fragrant and attractive, with a long aftertaste.

Five glutinous rice (Anhui flavor)

Black glutinous rice is also called polished rice. In the ancient books of Tang and Song Dynasties, Taoism recorded that dyed rice leaves were used as green rice for health preservation. Li Bai, a great poet in the Tang Dynasty, once wrote a poem "Without polished rice, I benefited from color". Tao's seclusion "Registration" records: "On April 8, the vulgar temples dyed rice and asked, and their fashion was ancient." At present, people in some areas of China still have the custom of picking black rice leaves (also known as black palm leaves, which are oval and purple wild woody plants) and dyeing them with rice for cooking in Tomb-Sweeping Day. Main raw materials: high-quality glutinous rice 1 .5kg, black rice leaves150g. Preparation method: (1) Wash black rice leaves, add water and boil for 30min, remove leaves and dregs, and take juice for later use. (2) Soak the glutinous rice in the black rice leaf juice for 4 hours, and it can be used for steaming or stewing rice when the beige color turns black. 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.

Si Xi rou lai fan (Suwei)

Sixi paella is a delicious fast food which combines rice, meat and vegetables. It is deeply loved by the masses. Main raw materials: (20 parts) 2kg of polished rice, 25kg of green vegetables1.25kg of thin-skinned pork belly, 20g of sugar100g, 27g of salt, 280g of soy sauce, 50g of Shaoxing wine, 0g of cinnamon and anise, 0g of onion and ginger. Production method: (1) Wash and drain japonica rice for 8 hours. Remove the old leaves and old terrier from the vegetables, wash them, cut them into 2.5cm long sections, and drain the water. (2) Put the cooked lard into a wok. When it is half cooked, add vegetables and stir fry for about 4 minutes. Add 25 grams of salt and 2000 ml of water. After boiling, add japonica rice and gently turn it along the wall with a rice shovel. With the gradual reduction of water in the pot, the rotation speed is gradually accelerated and the firepower is gradually weakened. When the rice grains are mixed with water and swell, smooth the rice, insert chopsticks into the bottom of the pot, poke a few holes and cover it; When it comes out of the atmosphere, stew it with low fire 15 minutes or so, and it will become vegetable rice. (3) unhairing pork, cleaning, cutting into strips with a width of 5cm, adding 1.3l water, boiling 15min, taking out and cooling, and cutting into pieces with a width of 1.5cm and a length of 8cm. (4) Skim the soup, leave 750g of soup in the pot, then pour in the cut meat, add soy sauce, cinnamon, star anise, sugar, onion, ginger and Shaoxing wine, turn the meat up and down after boiling, and simmer with low fire for about 1 hour every 30 minutes until it is cooked, that is, "Sixi Meat". When eating, add a piece of Sixi meat to each bowl of vegetable rice. Flavor characteristics: green, white, oily, soft, ruddy, crisp but not rotten, fat but not greasy, delicious. This meal is nutritious and suitable for all ages.

Fried ribs and vegetable rice (Shanghai flavor)

Main raw materials: (20 parts) polished rice 1 kg, vegetables 1.3 kg, ribs 1.5 kg, sugar 25 g, salt 25 g, soy sauce 250 g, Shaoxing wine 40 g, spiced powder 1 g, and onion/kloc. Production method: (1) Wash and drain japonica rice for 3 hours. Remove the old leaves and stems of vegetables, wash and cut them into 2 cm long sections, and drain the water. (2) Add cooked lard into the wok, when the wok is heated to 60%, add vegetables, stir fry for about 4 minutes, add 25 grams of salt and 2000 ml of water, add japonica rice after boiling, and gently turn it along the wall of the wok with a shovel. The speed gradually accelerated and the firepower weakened. When the rice is mixed with water and the rice grains swell, smooth the rice, poke a few air holes in the bottom of the pot with thick chopsticks and cover it; When it comes out of the atmosphere, stew it with low fire 15 minutes or so, and it will become vegetable rice. (3) Wash and drain the ribs, remove the fat, chop them into about 20 pieces weighing 75g, loosen the bones and meat with the back of a knife, and then pat them flat with a knife. Then put it into a bowl, add soy sauce, Shaoxing wine, sugar and chopped green onion, mix well in Jiang Mo, marinate for 30 minutes, take it out, drain the sauce and wait for frying. (4) Add peanut oil to the pot, heat it to 80% with high fire, add ribs, and take it out when it is fried to golden brown (don't fry it). Drain the oil, put it on a plate, pour in Chili oil, sprinkle with spiced powder and serve while it is hot. When eating, put a rib in a bowl of vegetable rice. Flavor characteristics: the dishes are green, the rice grains are white, the oil is moist and fragrant, the ribs are golden in color and the meat is crisp and tender.

Longfeng fried rice (Shandong flavor)

Main raw materials: (10) 750g of steamed rice, prawns100g, 5 eggs, chicken breast and raisins150g, 25g of starch and Shaoxing wine, 0/5g of salt/kloc, and 0/.5 of monosodium glutamate. Making method: (1) Spread the rice on a plate and let it cool. Break all the eggs in the bowl, pour out some egg whites and shrimp, and break the rest. Slice the chicken breast and cut it into 1.5 cm long silk. Mix clean shrimp with egg white and wet starch to make a paste, and add salt. Wash raisins and dry them. (2) Put the wok on a high fire, add lard and heat it to 60%, pour in the shrimps, spread them out and take them out. In another wok, add scallion oil, pour in eggs, stir-fry and mash, then add rice and a little salt, monosodium glutamate and Shaoxing wine, and stir-fry over low heat. When the rice is fried thoroughly, add shrimp, shredded chicken and raisins, stir well and divide into 10 small bowls. Flavor features: the rice is bright and translucent, the chicken breast and shrimp are tender and refreshing, and the raisins are sweet.

Gold and silver rice (Shandong flavor)

bullion rice

Main raw materials: 750g of rice, 5 eggs, 0/5g of salt/kloc-,3g of onion, 3g of Jiang Mo, and 0/50g of lard/kloc-. Method of making: (1) Spread the rice and let it cool (no rice balls). The eggs were knocked into the bowl and scattered all over the floor. (2) Heat lard in a wok, add shallots and Jiang Mo to stir fry until fragrant, add eggs, stir fry into golden granules with low fire, pour rice, stir fry evenly, sprinkle with salt at the same time, and stir fry until the rice is completely heated. Flavor characteristics: golden eggs, silvery white particles, yellow and white, good color and fragrance.

Eight-treasure rice with lard and sand (palace flavor)

Eight-treasure rice is a sweet food, which originated in Xinjiang and Tibetan minority areas. Since the Yuan Dynasty, it has been popular all over the country. There are many ways to make eight-treasure rice, such as "Persuade Eight-treasure Rice" in Jingzhou, "Preserved Eight-treasure Rice" in Beijing and "Hundred Fruits Eight-treasure Rice" in Suzhou. The "eight-treasure rice with lard and sand" introduced here was once included in the menu of the Qing court and is said to be one of the favorite meals of Empress Dowager Cixi. Main raw materials: 500g of glutinous rice, candied jujube slices, longan slices, shredded red and green melons, sugar lotus plums (half slices), green plums10g, kumquat and diced rapeseed oil, 5g of melon seeds, white sugar bean paste150g, and 50g of lard. Production method: (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, steam it over high fire for about 20 minutes (when the rice is cooked), and take it out. (2) Pour the rice into a porcelain basin, add sugar and lard and mix well. (3) Large bowl coated with cooked lard (anti-sticking), with longan meat, candied dates, red and green melons, melon seeds, sugar plums and green plums, showing various 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.

Hexiang eight-treasure rice (Zhejiang flavor)

Main raw materials: (10) 2kg of japonica rice, 50g of cooked sausage, dried shrimps and water-soaked mushrooms, 20g of egg soup and cooked bacon, 0/00g of cooked bamboo shoots, onion10g of fresh lotus leaves, 0/0g of salt10g of monosodium glutamate. Production method: (1) Soak japonica rice in clear water for about half an hour, filter off the water, mix well with shrimp skin, and steam in a cage. (2) Cooked sausages, water-soaked mushrooms, cooked bamboo shoots, cooked bacon and custard are all cut into "nail slices". Cut the onion into powder. (8) Divide the rice and other ingredients into 10 parts and stir them evenly. Then put it on the front of the washed fresh lotus leaf with a diameter of 33 cm, fold it on all sides, and steam it in a cage for about 10 minute. Flavor characteristics: Rice has lotus leaf fragrance, delicious taste and convenient carrying, and can be used as picnic food. (custard: steam the broken eggs in a proper amount of water cage. )

Red bean glutinous rice (classical flavor)

Some places in China have the custom of eating red beans and glutinous rice on the first day of October in the lunar calendar, which is called "eating Redmi". In Japan, red bean glutinous rice is called red bean rice, which is a necessary meal for happy events and birthdays. On birthdays, the whole family will eat "red bean rice" to celebrate their longevity. Main raw materials: glutinous rice and adzuki beans. Production method: put adzuki beans into a boiling pot (the ratio of adzuki beans to water is about 1: 5. Boil until medium-cooked, and take out. In addition, after washing the glutinous rice, soak it in the soup boiled with red beans for one night. The next day, after mixing glutinous rice and red beans evenly, put them in a steamer and steam for about 40 minutes, and then 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.

Bean skin rice (Hong Kong-style)

Main raw materials: (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 method: (1) Wash and grind mung beans, wash and 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. (2) Put the wok on low fire, spread the paste of indica rice and mung bean into a thin skin of 10, put the soaked glutinous rice into 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 five eggs stirred in the bowl on the skin, spread them evenly, add steamed rice, sprinkle with salt and chopped green onion, and pour in boiled lard (50g). After stirring evenly, cover with 1 thin skin and put it on the other side. 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.

Egg beef rice (Guangdong style)

Main raw materials: 200g of tender beef, 8 eggs, chopped green onion10g, a little tender tendon and tender ginger, 50g of bean flour10g, peanut oil, a little monosodium glutamate, white soy sauce and refined salt. 6 bowls of rice. Production method: (1) cut beef into pieces, add tender tendons, tender ginger powder and a little water and stir; After about 10 minutes, add bean flour and white soy sauce and mix well. Before frying, add a little cooked peanut oil and stir well again. Beat the eggs into a bowl, add salt, chopped green onion and monosodium glutamate and stir well for later use. (2) Heat the frying spoon, pour in peanut oil, stir-fry the beef with warm oil for a few times, pour in the eggs, then pour back the frying spoon, stir-fry it for a few times with high fire, and pour it into 6 bowls of rice respectively. Flavor characteristics: Beef is tender and smooth, which is a Cantonese fast food that Hong Kong residents love to eat.

Chicken rice curry (Cantonese style)

Main raw materials: 65,438+0 washed fat chickens (weighing about 750g), 200g onion, 250g potato and tomato, 65,438+000g carrot, 65,438+00g curry powder (wetted with two tablespoons of water), 65,438+00g salt, 70g peanut oil and 70g peanut oil.

Preparation method: (1) Chop chicken; Peel potatoes, cut half into oblique blocks and half into small slices; Blanch tomatoes in boiling water, peel and slice them, and slice onions and carrots. (2) Put the frying spoon on the fire, add 35g of oil, add the chicken nuggets when it is 80% hot, and fry thoroughly before eating. (3) Stir-fry onion in oil, add curry powder, stir-fry for a while, add chicken nuggets, carrots, tomatoes and potatoes, stir-fry, put them in a small aluminum pot, simmer for about 65,438+0 hours, add salt, stew for 30 minutes, and then pour them on each bowl of rice. Flavor characteristics: it has the aroma of curry and chicken, and belongs to a kind of fast food rice in western food.

Wenzhou glutinous rice

1. Soak fresh glutinous rice in water for about three hours, and steam it in a steamer covered with gauze. 2. The traditional broth is chopped with three layers of meat, chopped mushrooms, and then put into a pressure cooker to add water, with wine and salt, monosodium glutamate, ginger and fennel, and cooked. 3. The fritters should be re-soaked, that is, the fritters should be soaked twice. Some people want onions and shrimp, others don't, and they have to be put at the end.