Making glutinous rice is not complicated, just like cooking other rice, except that the raw material is changed into glutinous rice.

First, prepare a proper amount of glutinous rice for cleaning.

Then put it into the rice cooker, add a proper amount of water, start the rice cooker and cook it into rice.

Of course, in order to add flavor, you can put some red dates in it.

This will not only taste more fragrant, but also have higher nutritional value.

2. Characteristics of glutinous rice

The prepared glutinous rice is fragrant and delicious, and can supplement nutrition well.

Because glutinous rice is rich in protein and vitamins,

But also contains a lot of calcium, iron, magnesium, etc. Eating glutinous rice can supplement a variety of nutrients.

It can improve our physical fitness, strengthen our physique and enhance our immunity.

Therefore, if you often cook glutinous rice, you can not only taste the unique taste, but also increase nutrition and health care.

3. Pay attention to eating glutinous rice

Eating glutinous rice properly can really supplement a lot of nutrients and tastes great.

But everyone must pay attention to eating glutinous rice, and never eat too much, not because it is delicious.

High nutritional value, eating too much at a time, because eating too much glutinous rice,

It may increase the burden on the stomach and affect normal digestion.

Especially for people with weak digestive ability, we should pay more attention to eating glutinous rice.

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.

Sparerib, mushroom, lotus root, glutinous rice

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.

1. Remove the stalks and excessively long sharp leaves of the pineapple, then cut off a tip with a petiole as a cover and chop the pineapple pulp.

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.

Long glutinous rice 1 cup, Guangdong sausage 1 root, onion 15g, 6 water-borne mushrooms, water-borne shrimps 10g, chives 5g and coriander 5g.

Production steps

1. Soak glutinous rice in cold water for 4 hours, put it in a steamer, cover it and steam for 30 minutes.

2. Soak mushrooms and dried shrimps in cold water for 10 minute, then soak them in a little warm water for about 30 minutes after washing (warm water for standby). Cut onions, sausages, dried mushrooms and dried 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 saute until fragrant.

5. Add steamed glutinous rice and pour a small amount of water soaked in mushrooms. (Add it in batches. Don't make the rice too soft. )

6. Stir-fry the rice, add all seasonings and shallots, and stir-fry the chopped parsley until the rice is dry.