Chinese Food
[steamed rice with vegetables and glutinous rice] - eat like this. It's like spring breeze
(74512 views)![[steamed rice with vegetables and glutinous rice] - eat like this. It's like spring breeze](https://cp1.douguo.com/upload/caiku/6/8/7/yuan_68842e2da753bd34d3d6ccf1d270ee17.jpg)
It's also a combination of vegetables and rice. The material is simple and healthy, but the taste is excellent. It was learned in douyou's spring of amu. She described that a few years ago, she had a green vegetable and glutinous rice meal in the hometown of Liu Sanjie, a beautiful scenery. It was served as the main food at the banquet. It's different from the usual two-color steamed bread. One end of this dish is immediately attracted by its gorgeous green color. It's pinched and chewed. It's made of QQ glutinous rice. It's chewy. The soft glutinous fragrance of mungbean kernel and glutinous rice are perfect match. The moisture of peanut oil and the salty silk of salt flower are fresh. The simplest taste gives the most abundant taste space to the tip of the tongue. There's a thin layer of lettuce outside. It's crisp and crisp It's sweet and greasy. You can eat it one by one. It's because of this sharing that we can taste different tastes. It happens that there are all kinds of materials at home. So I immediately made them. Responsibly say - delicious. Very delicious. It's a kind of freshness
Cooking ingredients
Cooking Steps
Step1:Material - main material - glutinous rice 150g, peeled mungbean 50g (the proportion of glutinous rice and peeled mungbean is better controlled below 3-1). Proper amount of lettuce seasoning - peanut oil 1tsp, salt 3
Step2:Soak glutinous rice and peeled mung beans overnight.
Step3:Steam for 15 minutes and simmer for another 5 minutes.
Step4:The steamed rice is slightly cooled.
Step5:Mix in peanut oil.
Step6:Add a little more salt.
Step7:Mix well.
Step8:Use the method of kneading sushi to knead the glutinous rice into small balls. It's better to knead the taste tightly (pat some cold boiled water on your hand to avoid touching the rice grains).
Step9:Wash the lettuce. Scald it with boiling water. Immediately remove the supercooled water (lettuce is very soft and rotten, so scald it. Supercooled water can keep the leaves green).
Step10:Just drain the leaves and roll up the glutinous rice balls.
Step11:It's delicious even when it's cold
Cooking tips:It's better to soak glutinous rice mungbean kernel overnight. When steaming glutinous rice mungbean kernel, control the water content. Otherwise, the taste is not good enough for q-bombs. It's better to mix peanut oil. Other oil is not so fragrant. Of course, if it's not, it's OK. There are skills in making delicious dishes.
