Chinese Food
A must for Jiangxi New Year's Eve dinner
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Yellow sticky rice was called Ji in ancient times. It is the oldest crop in China. It originated in the north of China. It is the main grain and brewing crop in ancient China. It is listed as one of the five grains. Yellow sticky rice grain is bigger than millet. It is golden yellow and has a high viscosity. According to the analysis - every 100 grams of yellow rice contains 9.6% protein, 09% fat, 16.3% sugar, 1515 kilojoules of heat, as well as a variety of vitamins needed by the human body. It can be used not only as food but also as medicine. It is listed as a kind of food with therapeutic value in traditional Chinese medicine. Traditional Chinese medicine believes that - yellow sticky rice has the functions of nourishing kidney yin, invigorating spleen and promoting blood circulation, as well as the functions of treating stick sore pain and thrush in children. In addition, yellow sticky rice is the best raw material for making yellow wine. To sum up, it is not difficult to see that yellow sticky rice is rich in nutrition. The yellow sticky rice fruit made by the industrious and intelligent Gannan people is a kind of glutinous, tough, fragrant and refreshing food. It can be steamed, boiled, fried and roasted; it can be sweet
Cooking ingredients
Cooking Steps
Step1:1. So wash and cut the ingredients.
Step2:2. Heat up the oil pan. Stir in the onion, red pepper and carrot.
Step3:3. Add yellow sticky rice fruit, sprinkle some water, stir fry until soft.
Step4:4. Add cabbage, onion and soy sauce. Stir fry for a while.
Step5:5. A dish of glutinous, tough, fragrant and refreshing hometown rice fruit appeared. It's delicious.
Cooking tips:There are skills in making delicious dishes.
