Soak glutinous rice in clear water for 2 hours in advance. Pour glutinous rice into the rice cooker, add some salt and oil, stir well, drain the water (similar to rice, the steamed rice is rotten with too much water), and press the cooking button. Put the steamed glutinous rice into a deep vessel (iron plate for steaming rice cakes) and tamp it with a little force (the glutinous rice is not easy to disperse in the case of frying). After the glutinous rice is refrigerated, cut into small pieces. Put proper oil in the cold pot. When the temperature is about 50% hot, put the glutinous rice in, stir-fry it from time to time until the surface is golden and crisp, and pick it up and put it on the plate. Cooked glutinous rice can be added with Pleurotus ostreatus, ham sausage, green peas, corn and diced carrots to make a burning table, instant noodles or wake-up noodles. This is a sumptuous dinner.

After the cooked glutinous rice is dried, it is fried in a pot and golden. Rice porridge is delicious, rich in rice fragrance, invigorating spleen and appetizing, easy to digest and has the function of losing weight. Cooked glutinous rice can be made into rice balls. When I was a child, my parents would make some, which could contain winter beans, Pleurotus eryngii, minced meat, sausages and bacon sausages. It's delicious and can be made into Ciba. Every year during the Spring Festival, every household will make Ciba and fry it in animal oil until it is golden on both sides before putting it. You can also make a sweet dish and steam it with white sugar. No matter whether the design is very similar to steamed bread or not, there is another kind that you can add some red glutinous rice grains to it to build a house favorite. When the house is on the top floor, it will be beneficial to choose a red glutinous rice sweet plate.

There is also rice wine to make. It's delicious. The more you drink, the more you want to drink, but you can't be greedy for wine. After the glutinous rice is boiled, add other foods, such as boiled lotus root, chop the lotus root, mix with the cooked glutinous rice, add edible salt and stir thoroughly. Knead into balls of well-proportioned size, heat the oil to 70%, add glutinous rice balls, and fry them on slow fire until they are golden on both sides, which is especially crispy and delicious. Take the Spring Festival as an example. Every family in my hometown will fry glutinous rice balls, store them and steam them when eating. Prepare minced meat, Pleurotus ostreatus and onion in advance. Soak the glutinous rice for several hours, and then cook it in a cage. Weigh wheat flour, add boiling water, stir with chopsticks, add cold water, live out the batter, and let stand for 20min. Squeeze the steamed stuffed bun skin and cold rice noodles with your palm. Add oil to the pan, add meat foam and stir-fry until the color fades. Add Pleurotus ostreatus and pepper and stir fry together. Add soy sauce, salt and so on. Stir-fry the steamed glutinous rice until the juice is slightly dry. Wrap the stuffing with dough and steam 10 minutes.

In my hometown, glutinous rice Baba is usually made in the Mid-Autumn Festival. You must soak the glutinous rice for many hours in advance, and then put the soaked glutinous rice into a wooden steamer to cook. The glutinous rice has been steamed, so please ignore the previous process and make it later from now on. Pick out the red dates and dried blueberries on the surface of the glutinous rice, and then pour the glutinous rice into the stone. In (if there are no stones? , can be used to carry strong vessels). Knock hard with Arundo donax until all the glutinous rice is broken and there are no grains of rice (if there is no Arundo donax, you can use a rolling pin or other stick). The pulverized glutinous rice is very sticky, which is glutinous rice cake. Ciba can be taken immediately with white sugar, or cut into strips, cooled and fried, then dipped in white sugar or poured with aged brown sugar syrup.