Soak long glutinous rice in water for one night in advance, and then drain. Put enough water in the steamer, put the cage cloth on the drawer, put the glutinous rice on the cage cloth, stick it down deeply with chopsticks, put some air holes, and steam it over high fire. Enlarge the container, while smashing rice, while emitting hot air. Speaking of mash, I naturally think of glutinous rice balls that Nanjing people often eat. It is also called jiaozi, and different places have different names. A bowl of warm and sweet glutinous rice balls, glistening soft glutinous rice balls, accompanied by a touch of wine, is full of sweet taste.
Milk and egg paste is a special snack in Lanzhou. Its milk is smooth, the egg fragrance is rich, the faint wine fragrance is mixed with milk fragrance, and there are tender egg flowers and slightly solidified milk fragrance, which has a strong sesame fragrance, which can quench thirst and feel full. Fermented grains (fermented grains) are sweet, slightly bitter, pungent and hot; Heart tropism and liver meridian. Eating it has the functions of stimulating appetite, helping digestion, eliminating muscle fatigue, strengthening the body and eliminating diseases. Regular and moderate consumption can help blood circulation, promote human metabolism, and has the functions of relaxing muscles and tendons, promoting blood circulation, strengthening body constitution and beauty beauty.
First, pour the glutinous rice bought in the supermarket into a basin, soak the glutinous rice in clear water for 65,438+0 to 2 hours, clean the glutinous rice and steam it in a steamer, then take the steamed glutinous rice out to cool, put some water in the glutinous rice and spread it out to prevent it from sticking to your hands, and then find a basin without water or oil. You can add some glutinous rice balls, some beer and some oranges to cook glutinous rice. It can also relieve cough. It is especially delicious in winter.