Chinese Food
[stir fried glutinous rice in Cantonese style] warm your heart in the cold winter
(88370 views)![[stir fried glutinous rice in Cantonese style] warm your heart in the cold winter](https://cp1.douguo.com/upload/caiku/4/5/a/yuan_454691be1f58457bbe805d85e794186a.jpg)
Recently, there has been a large-scale cooling in China. It snowed even in Guangdong. It's really a millennium. Although it is said that the temperature in Guangdong will not be as low as that in the north, it's really deadly when it's cold. The children's shoes in Guangdong must have deep experience. In winter, we all like to eat the food called warm Li in Cantonese. It's the food you haven't eaten yet. It's very warm when you look at it. And fried glutinous rice must be one of them.. However, the process of fried glutinous rice is more complicated - the glutinous rice should be soaked overnight before being fried, and then drained before being fried. Because we need to fry the glutinous rice slowly. So we need to water the rice while we fry it. Only in this way can the rice not be cooked or too soft. In this way, we need to fry it for a long time. So now many restaurants want to save time, cost and labor. They don't want to spend time to stir fry. They all use cooked rice to do stir fry. However, the taste is totally different. So you can try to do it yourself
Cooking ingredients
Cooking Steps
Step1:I usually bubble the glutinous rice the night before. Soak for at least 4 hours. Otherwise it's hard to cook. Prepare the materials. Soak the mushroom in water. Keep the water for future us
Step2:Bacon (I baked it myself.) Dice, dice mushroom and shrimp. It's just a personal preferenc
Step3:First, fry the bacon over medium and low heat until the fat is transparent and oily (how beautiful it is). Smell the strong fragrance
Step4:Add mushrooms and shrimps and stir fry. The whole process takes about four or five minutes.
Step5:Stir fry until fragrant. Add the rice (without water). As shown in the picture.
Step6:Use chopsticks to break up the glutinous rice and stir fry it.
Step7:Add the mushroom water left before. Continue to break up and stir fry. Turn the heat down and cover the pot. This step should be repeated several times. After the mushroom water is used up, use clear water. Generally, open the lid and stir fry with chopsticks after a minute or two of stewing. Then add water and stir fry again.
Step8:Until the glutinous rice gradually becomes translucent. In order to make sure that the glutinous rice is ripe, you can take a bite. The amount of water should be controlled by yourself. You can only judge the number of times you repeat this step by adding water, stir fry and stew. Do not add too much water at one time. Because too much water will make glutinous rice too soft. There is no raw stir fry feeling. Inexperienced children's shoes may as well add a little. Add several times.
Step9:Until the glutinous rice is well done, stir fry it with soy sauce, salt and pepper to taste. Leave the pot and sprinkle with Scallio
Step10:I can't wait to have a few bites..
Cooking tips:I'm a bit lazy as a thief, because the authentic fried glutinous rice is not covered and braised. If you have time, you can really not stew. It will be more clear-cut when you fry it. It's more time-consuming. But I think there is another advantage of stewing. In the process of stewing, the fragrance of other materials can permeate into the glutinous rice. It's also very good. Besides some ingredients I use, we can add sausage, Yao Zhu and so on. But I don't have them on hand. So I didn't add them this time. Seafood and bacon can be used to cook delicious dishes.
