[cooked glutinous rice pounded into paste how is decoct delicious? ] how does _ do _ – net of people preserve one’s health

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Arrived to spend the New Year when, the person of a lot of places meets him to do cooked glutinous rice pounded into paste to eat, eat cooked glutinous rice pounded into paste to taking normally so year of thick flavour, outer hit the youth that go all out, the flavour of home town can remember when eating glutinous rice cake every time, the difference of cooked glutinous rice pounded into paste that the person of different place makes is very big, different condiment can be joined in the process that make, for instance of brown sugar and saccharic and so on, still can use additionally panbroil cooked glutinous rice pounded into paste will eat, the method of decoct cooked glutinous rice pounded into paste introduces below.

Cooked glutinous rice pounded into paste how is decoct delicious?

Cooked glutinous rice pounded into paste how is decoct delicious?

Chongqing becomes the custom of cooked glutinous rice pounded into paste: Be in normally the Mid-autumn Festival, guide the polished glutinous rice with ripe evaporate into stone dip in, the bamboo that use reed dolly of polished glutinous rice,

Polished glutinous rice is specific practice: Polished glutinous rice immerses one day above, filter does water, the evaporate in buy wood an ancient earthen utensil for steaming rise is ripe. Pour pestle of stone joint of bones to rot to glue shape thereafter, some of glutinous ground rice is aspersed on clean household utensils,

Cooked glutinous rice pounded into paste how is decoct delicious?

Rub, hold small group or cake record, still can imprint into all sorts of design with tailor-made mould, buy connects airing dry to be in dry in the shade. Can immerse after dry in the shade in water, can long period is saved. If rot pestle to colloid cooked glutinous rice pounded into paste takes the advantage of hot pressing to become big round cake, be about to be after refrigeration before long, with sharp kitchen knife will big round cake cuts small (2cm*6cm*10cm is controlled) . Because when refrigeration is cut, unfinished sticks a knife completely, refrigeration is too long too hard, when cutting very arduous. Be like the winter in chill, press round cake in the evening, can cut in the morning the following day. Edible method is very much, can panbroil, but water is boiled, but fire is baked, can be the same as rummy a boil adds candy.

Cooked glutinous rice pounded into paste how is decoct delicious?

Potato is specific practice: Blow a skin tomato patch, after be being cleaned clean, thoroughly cook with evaporate of steam box conflagration after rotting, place shady and cool and ventilated place to make the others gentle after vapor sends out, enter tailor-made stone chamfer quickly again in, use ligneous hammer to pound to artificially exquisite and even, a lot of bleb arise, use scoop to fill in the basin finally, according to the food of different area taste can put white sugar, sesame seed (southern) , a few places austral Shaanxi short for Shaanxi Province can tick off add to irrigate asperse juice of a few soup (northward) , taste bright slips, exquisite, absorb to be being digested more easily at polished glutinous rice, still can suck fat to reduce weight, it may be said is the world delicate.

Guilin

The craft of cooked glutinous rice pounded into paste that make is careful. superior polished glutinous rice after evaporate is ripe, exert oneself to do sth. beetle is hit, till complete be in harmony of meal of polished glutinous rice, resemble cotton conglomerate form, next reassume gives wad of glutinous oar make it, put steam box evaporate ripe and into. Water cooked glutinous rice pounded into paste is put more inside stuffing, wait like candy of sweet-scented osmanthus of Chengdu of fine bean mash, lotus, sesame seed, quality of a material is exquisite and withy, white brilliant is beautiful, when if take the advantage of,appearing reeky, wrap again go up bit of white sugar or ripe beans pink, it is lubricious delicate delicacy more, mouthfeel is slender ooze is sweet.

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