Cantonese glutinous rice
In Guangdong, glutinous rice must be eaten during the winter solstice, just as dumplings must be eaten during the winter solstice in the north, and Laba porridge must be eaten during the Laba Festival, which is an indispensable holiday food.1. the ratio of glutinous rice to ordinary rice is about 5:1. Ordinary rice neutralizes the stickiness of glutinous rice, making glutinous rice soft and elastic2. this is the portion of two meals for five adults3. there is no rigid stipulation on the type and quantity of materials in Chinese food. They are all based on habits and personal preferences, so we increase or decrease the materials as needed4. you can also fry it in an oil pan the next day. It tastes very crispy!
Step 1 . After washing the rice, cook it in two pots
Step 2 . Dice sausage, dried mushroom, horseshoe and turnip (soak dried mushroom and turnip in advance)
Step 3 . Put vegetable oil in the hot pot first
Step 4 . Put sausages, dried mushrooms, horseshoes and turnips in order; After each ingredient is almost cooked, add another ingredient
Step 5 . After the ingredients are fried, add an appropriate amount of granulated sugar and raw soy sauce, stir fry for a moment, and then turn off the fire
Step 6 . Pour the rice into the wok, mix it with the ingredients, and finally sprinkle with scallions (this mixing step is best done twice, because there is too much rice, which is difficult to operate)
Step 7 . Pour the mixed glutinous rice back into the rice cooker to keep warm. You can eat it at any time (usually for two days). When you eat it, sprinkle a few cashews or peanuts (fried) on it
Step 8 . Cashew nuts are crispy, glutinous rice is soft and glutinous, and the taste is rich
Step 9 . Take a bite and you'll enjoy it
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