Mango and glutinous rice recipe-Chinese Food-best chinese food recipes-cooking food

Mango and glutinous rice

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Nuomi Zi is a traditional snack in Fujian Province. The taste of nuomi Zi is soft. The main ingredient is nuomi. In fact, the method of nuomi Zi is super simple. Stir the flour and milk evenly. Then steam it in a pot. Then add some butter. The steamed nuomi is sweet and soft. After adding butter, it is fragrant and full-bodied. There are two methods of super delicious nuomi Zi in soft QQ. One is similar to making tangyuan A small part of the glutinous rice flour is blanched in hot water. The remaining glutinous rice flour and corn starch are stirred evenly with water. After that, two kinds of dough are mixed. They are kneaded evenly together. They are wrapped with stuffing. They are wrapped with coconut and steamed. This method is more suitable for wrapping things like bean paste and jam. The other method is to mix the materials first. They are steamed together. After that, they are wrapped with cooked flour and rolled flat and wrapped with fresh fruit. Then they are rolled with coconut Both methods are super simple. The glutinous rice special q-pop soft glutinous rice

Cooking ingredients

glutinous rice flour:70g

coconut:moderate amount

mango:1

Cooking Steps

Step1:First add rice flour, corn starch and sugar into the containe

Step2:Add milk and stir with egg. Mix the ingredients evenly. The batter is fine. Just melt the sugar

Step3:In order to make the batter more delicate, you can pour the batter on the screen again and sift it

Step4:After the batter is sifted, cover it with a fresh-keeping film. Use a toothpick to make several holes on the surface of the fresh-keeping film. This can prevent the temperature in the bowl from circulating with the temperature in the pot. When the fresh-keeping film shrinks, the water vapor in the pot will drop on the surface of the sticky rice batter. Many small holes will be formed. The batter is not delicate enough

Step5:Put a proper amount of water in the WanMu elevating hot pot. Boil it over high heat. Then put the bowl in. Steam it over medium heat for 20 minutes. Steam the glutinous rice. The surface color of the cooked liquid becomes transparent. Cut it with a scraper. The batter inside is also transparent. There is no white batter. If there is white inside, it can be proved that the batter is not fully cooked. Take out the steamed glutinous rice for a while Remove the preservative film. Use a scraper to mix the batter for several times. Let the batter cool dow

Step6:Then put the butter in. The temperature of the batter will melt the butter. Then use a scraper to stir it slowly and evenly

Step7:When you stir the butter, it must be slow. At the beginning, the butter is melted into liquid. It is difficult to stir. Stir for a while more. Let the butter melt into the glutinous rice dough. Until the butter is all melted into the glutinous rice dough, it is OK. Then put the glutinous rice dough aside to cool down

Step8:Put a proper amount of glutinous rice flour in the non stick pot. Heat it up on a low heat. Fry the glutinous rice flour slowly. When the color of the glutinous rice flour turns slightly yellow, you can turn off the heat and cool it down

Step9:Mango peeled and cut into piece

Step10:At this time, the glutinous rice dough is also cool. Divide the dough into five parts. Put the glutinous rice dough into the cooked flour and wrap it with a layer of cooked flour. The glutinous rice dough wrapped with the cooked flour is not sticky. It is more convenient to operate

Step11:Roll the glutinous rice dough lightly with a rolling pin. Then wrap it with mango. Tighten the mouth

Step12:Rub the glutinous rice dough into a round shape and roll it into a layer of coconut. The simple and delicious mango glutinous rice can be eaten