Eight treasures fragrant glutinous rice

Eight treasures fragrant glutinous rice

Raw materials for making Babao fragrant glutinous rice

Materials: 1.5 cup black glutinous rice, 10 red jujubes, 100g dried mango, 2 tbsp flour, 1 fresh lily, 5 black jujubes, 2 tbsp sugar crisp pine nuts, 7-8 sugar crisp walnut nuts, 2 pieces of bean skin (half moon type), 1 / 2 cup high flavor Changchun wine, 1 cup clear water, proper amount of peanut powder and sesame salt, 2 tbsp sugar.

Processing steps of Babao fragrant glutinous rice:

1. Put the red dates and black dates into a small bowl and steam them in the steamer over low heat for 15 minutes. Remove the core and chop the diced ones. Remove the head and tail of the lily and wash them one by one. Set aside with the diced dates.

2. Add the washed black glutinous rice, Changchun wine, granulated sugar and clean water into the electric pot and steam until soft.

3. Stir the steamed black glutinous rice in the same direction for 5-6 minutes when it is hot. When the black glutinous rice is sticky, sprinkle dried diced mango and mix well.

4. Pave a half moon type bean skin, spread the mixed Babao glutinous rice thinly on the bean skin, roll it into a bucket, and mix the flour paste to seal the opening.

5. Add oil into the pan and heat it over medium heat for 6 minutes. Deep fry the fragrant glutinous rolls until golden. Turn the fire to high heat and deep fry for about half a minute. Remove the remaining oil and put out the fire.

6. Drain the oil and cut into 1.5cm thick sections. Dip in peanut powder or sesame salt

The characteristics of babaoxiangnuo are as follows

Glutinous rice is soft and sticky.

Eight treasures fragrant glutinous rice

Babaoxiangnuo is a famous dish in Zhejiang Province. It is cooked with glutinous rice as the main ingredient. It has the characteristics of soft and sticky glutinous rice and fragrant teeth.

Recipe name

Eight treasures fragrant glutinous rice

Cuisine

Raw materials for making Zhejiang cuisine

1.5 cup black glutinous rice, 10 red dates, 100g dried mango, 2 tbsp flour, 1 fresh lily, 5 black dates, 2 tbsp sugar crisp pine nuts, 7-8 sugar crisp walnut kernels, 2 pieces of bean skin (half moon type), 1 / 2 cup high flavor Changbai wine, 1 cup clear water, 2 tbsp peanut powder, sesame salt, 2 tbsp sugar, respectively

Production process

1. Put the red dates and black dates into a small bowl and steam for 15 minutes over medium low heat. Remove the core and chop the diced ones. Remove the head and tail of the lily and wash them one by one. Set aside with the diced dates. 2. The washed black glutinous rice, Changchun wine, granulated sugar and clean water are added to the electric pot and cooked until soft. 3. Stir the steamed black glutinous rice in the same direction for 5-6 minutes when it is hot. When the black glutinous rice is sticky, sprinkle dried fruits and diced dices and mix well. 4. For sushi, spread a half moon shaped bean skin on the bamboo curtain, roll the mixed Babao glutinous rice on the bean skin into a barrel, and mix the flour paste to seal the opening. 5. Add oil into the pan and heat it over medium heat until 6 minutes. Deep fry the fragrant glutinous rolls until golden. Turn the fire to high heat and deep fry for about half a minute. Remove the remaining oil and put out the fire. 6. Drain the fragrant glutinous roll and cut into 1. 5 cm thick, dip in peanut powder or sesame salt.

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