What is Shannon?

Xiangnuo rice is a common staple food, which is mostly eaten by southerners in China. It tastes soft and waxy, and it's very delicious. Many people think that glutinous rice is a symbol of reunion, but we should pay attention to some cooking skills when making it, so as to make our own fragrant glutinous rice taste better, especially the cooking temperature.

Glutinous rice is one of the traditional staple foods in China, which plays an important role in the lives of people in southern China. It is a favorite food for men, women and children, and it is also the staple food of various festivals, with glutinous rice as the raw material.

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 the whole family get together to eat red beans and glutinous rice in the evening from winter to Sunday. 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.

Ordinary glutinous rice

Food preparation

Red bean, coix seed, glutinous rice, family melon seeds, 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 on the pot and serve.

Ribs and glutinous rice

Food preparation

Sparerib, mushroom, lotus root, glutinous rice

Production steps

1, steamed glutinous rice for later 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.