Glutinous rice(nuo mi fan )

Glutinous rice

Introduction:

"Guizhou special breakfast can be bought in every street before 10 am!"

Production steps:

Step 1: soak the right amount of glutinous rice in warm water or cold water for about an hour in advance, and then steam it in a steamer for about an hour. Those who like to eat soft glutinous rice will sprinkle water on the glutinous rice one or two times during the steaming process. Those who like to be popular and tough do not need to sprinkle water. If the steamer is suitable, steam the sausage together, which will not only save time, but also make the steamed glutinous rice very fragrant;

Step 2: while steaming the glutinous rice, wash the ear root, ham sausage, potatoes, carrots, cucumbers, mung bean sprouts, shredded kelp, lettuce, tomatoes, chives, etc. and cut them into foam, slices, and shreds. Then, blanch the blanching water and sprinkle the salt. Remember that these things should be eaten directly for a while;

Step 3: take the cold frying pan, put the rapeseed oil into it, put the peanuts under the cold oil, turn on the fire, turn off the fire when you hear the peanuts crackle, stir fry for a while with the remaining temperature, then take out the peanuts and drain them for standby;

Step 4: take out the peanut skin in the fried peanut oil, open the middle fire, pour into Ciba pepper, stir fry until the water is slightly dry, then turn off the fire, and use Yu Wenwei for a while, of course, if you want to save a little trouble, you can directly use Laoganma oil pepper instead;

Step 5: at this time, the glutinous rice has been steamed, the frying pan to open the fire, put in the appropriate lard (fried pepper is OK, if you mind, wash after use), put in the steamed glutinous rice stir fry for a while, and then sprinkle in the appropriate soy sauce (do not like soy sauce can not put), stir fry until the color is uniform, then turn off the fire out of the pot;

Step 6: slice the sausage steamed with glutinous rice;

Step 7: ready to start;

Step 8: put a food bag or fresh-keeping bag on the dishcloth and put it in your hand. First, spread a layer of glutinous rice, then put in chili and various small dishes according to your personal taste, then cover it with a layer of glutinous rice, and knead it into a ball with a towel.

Materials required:

Glutinous rice: 500g

Lard: 1

Rapeseed oil: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Ciba pepper: right amount

Cantonese sausage: moderate

Ham sausage: right amount

Ear root: appropriate amount

Mung bean sprouts: moderate

Peanuts: right amount

Potatoes: moderate

Carrot: right amount

Cucumber: moderate

Tomatoes: right amount

Lettuce: right amount

Kelp silk: appropriate amount

Chives: right amount

Note: ear root is very important in glutinous rice. The lack of ear root in Guizhou people's glutinous rice is equal to the lack of salt in cooking. White granulated sugar is a double-edged sword in glutinous rice. People who like it must put it. People who don't like it can try to put it. The taste is very special!

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Nuo Mi Fan