Fried blood glutinous rice

Fried blood glutinous method:

Raw materials for making fried blood glutinous rice

There are 100g blood glutinous rice, 150g white glutinous rice and 150g soft white sugar, 10g dried green plum and 10g red green melon silk, 15g honey dates, 15g longan meat and 15g wet starch, 100g cooked lard and a little sweet osmanthus.

Processing steps of fried blood glutinous rice:

1. Wash the blood glutinous rice and white glutinous rice, soak them in clean water for one or two hours, put them into a container, add about 50 grams of water, steam them in the cage for 30 minutes until they are cooked, take them out and cool them. You can also add appropriate amount of water into the pot, cook hard rice (rice grains should be loose and hard, do not paste rotten), take out and cool.

2. Wash and heat the frying pan, add 75 grams of cooked lard, add about 50 grams of boiling water, add sugar to dissolve, add wet starch to thicken, pour the blood glutinous rice into the frying pan, and finally add green plum, red and green melon shreds, dates, longan meat, sweet osmanthus, stir fry and even, pour 25 grams of cooked lard, start the pot and pour into the soup plate.

Characteristics of fried blood glutinous rice:

Bright color, blood waxy tough, white waxy soft run, sweet and delicate, rich flavor.

Attention should be paid to making fried blood glutinous rice

Changshu blood glutinous rice is an indica rice, which is not glutinous enough. It must be cooked with white glutinous rice to make it soft and glutinous. Before cooking in the next pot, first thicken the sugar and oil juice, then stir fry the glutinous rice thoroughly, and add the ingredients out of the pot. Be careful not to scorch.

Fried blood glutinous rice

Fried blood glutinous, a traditional famous point, is purplish red, rich in nutrition, soft and sweet, which is a famous point for the banquet. The production method is more special. It needs to be cooked specialty duck blood glutinous rice and white glutinous rice. The blood glutinous rice is soaked in advance, and then steamed with white glutinous rice at a ratio of 3:7. It is fried with sugar and oil, and sprinkled with sweet scented osmanthus. It has complete color, fragrance and taste. This variety has been listed in Jiangsu Province.

There are 100g blood glutinous rice, 150g white glutinous rice and 150g soft white sugar, 10g dried green plum and 10g red green melon silk, 15g honey dates, 15g longan meat and 15g wet starch, 100g cooked lard and a little sweet osmanthus.

brief introduction

[dish name] fried xuenuo [cuisine] Jiangsu cuisine

[Characteristics] it has bright color, tough blood glutinous, soft white glutinous, sweet and delicate flavor.

raw material

There are 100g blood glutinous rice, 150g white glutinous rice and 150g soft white sugar, 10g dried green plum and 10g red green melon silk, 15g honey dates, 15g longan meat and 15g wet starch, 100g cooked lard and a little sweet osmanthus.

Production process

1、 Wash the blood glutinous rice and white glutinous rice, soak them in clean water for one or two hours, put them into a container, add about 50 grams of water, steam them for 30 minutes until they are cooked, take them out and cool them. You can also add appropriate amount of water into the pot, cook hard rice (rice grains should be loose and hard, do not paste rotten), take out and cool.

2、 Wash and heat the frying pan, add 75 grams of cooked lard, add about 50 grams of boiling water, add sugar to dissolve, add wet starch to thicken, pour the blood glutinous rice into the frying pan, and finally add green plum, red and green melon shreds, honey dates, longan meat, sweet osmanthus, stir fry and even, pour 25 grams of cooked lard, take the pot and pour into the soup plate.

Grasp the key

① Changshu blood glutinous rice is a kind of (Mishan) rice, which is not glutinous enough. It must be cooked with white glutinous rice to make it soft and glutinous.

② Before cooking in the next pot, first thicken the sugar and oil juice, then stir fry the glutinous rice thoroughly, and add the ingredients out of the pot.

③ Be careful not to scorch

Other introductions

Fried blood glutinous rice, also known as blood glutinous rice, is a unique variety of wangsi restaurant in Changshu. Fried blood glutinous purple red, fat run Ying mouth, rich in nutrition, soft and sweet, for the feast point. The production method is more special. It needs to be cooked specialty duck blood glutinous rice and white glutinous rice. The blood glutinous rice is soaked in advance, and then steamed with white glutinous rice at a ratio of 3:7. It is fried with sugar and oil, and sprinkled with sweet scented osmanthus. It has complete color, fragrance and taste. This variety has been listed in Jiangsu Province.

Longitude: 104.06573486

Latitude: 30.65946198