Jiangmi noodles are also called glutinous rice noodles. Jiangmi and glutinous rice are actually the same thing. Due to the cultural differences between the north and the south, the north is called Jiangmi, while the south is called glutinous rice; the north is called noodles and the south is called noodles, but they are actually the same. Yes, they are just called differently.
What kind of noodles can be made with Jiangmi noodles (glutinous rice flour)?
When it comes to this question, you really asked the right person, because there are three generations of my family, including my grandmother and mother. We both love glutinous rice products, and the soft and glutinous texture is unforgettable.
Speaking of glutinous rice noodles, there are really many pastas. For example, glutinous rice cakes, rice cakes, donkey rolls, glutinous rice balls, pumpkin cakes, etc. in Chinese dim sum are all made of glutinous rice noodles; Mei Niang, glutinous rice chiffon cake and other delicacies are also made with glutinous rice noodles, which are very versatile. It can be said that it is a combination of Chinese and Western styles and is suitable for all ages!
The following is a sharing of 3 delicious snacks made with glutinous rice noodles and how to make them. It’s simple and can be easily held by novices. I hope everyone will like it!
Brown sugar glutinous rice cake - a traditional snack on the streets of Sichuan, which is endlessly memorable!
Ingredients:
< p>Glutinous rice flour: 150g, water: 170g, cooked soybean flour: 100g, fine sugar: 80g, brown sugar: 50g, water (boiled brown sugar): 50g.Preparation steps:
1. Pour the glutinous rice flour into a bowl, slowly add water and mix well until there is no dry powder. Finally, it will be thick like yogurt and the dripping marks will disappear immediately. Batter state.
2. Cover with plastic wrap, heat the steamer over high heat, steam until cooked (about 20 minutes), take out and let cool slightly.
3. Mix cooked soybean powder + fine sugar.
4. Sprinkle some soybean flour on the chopping board, take out the glutinous rice cake with a spatula, sprinkle some more soybean flour on the surface, and cut into 10 small pieces.
5. Roll the glutinous rice cake into a round shape, throw it into the soybean flour and roll it so that the surface is evenly coated with soybean flour.
6. Pour brown sugar + water into a milk pot and heat over low heat until the sugar is completely melted and becomes brown syrup.
7. Put the glutinous rice cake into a bowl, pour brown syrup over it while it is still hot, and it is ready to eat. The finished product is soft and glutinous and delicious, with a strong brown sugar flavor. Glutinous rice lovers must not miss it~
Tips: Check here for dry goods!
1. The recommended container for steaming glutinous rice cakes is Guangzhou Use a heat-resistant container to make it easier to steam and ripen. If it is a relatively deep container, you need to increase the steaming time appropriately, and adjust it according to the container used and the firepower of each stove. At the end, the glutinous rice paste is completely transparent, and if there is no flowing liquid between it, it is mature.
2. It is recommended that glutinous rice products be steamed in one go. If you often open the pot lid to check, it is easy to fail to steam, so it is better to steam for a longer time for the first time, and then adjust according to the situation.
3. Household steamers generally have poor sealing properties. Covering the steamer with plastic wrap or using it with a bamboo steamer are good choices.
4. You can buy ready-made soybean flour, or you can fry the soybean flour yourself over low heat.
5. Glutinous rice products will harden overnight, which is caused by the aging of starch. This is normal. It is recommended to eat it on the same day, or steam it again the next day to make it soft again.
Glutinous rice dates - the same style as "Heart is Too Soft", mom's favorite dessert
Ingredients:
Hotian dates: 15 pieces, Sanxiang glutinous rice Powder: 60g, water: 50g.
1. Cut the Hotan jujube in the middle (do not cut it off), remove the jujube core, and set aside.
2. Pour glutinous rice flour into a bowl, slowly add water, and knead into a soft dough that does not stick to your hands.
3. Take an appropriate amount of glutinous rice dough and knead it into the shape of a jujube core that is thin at both ends and thick in the middle.
4. Stuff the glutinous rice balls into the red dates to fill the vacancies in the red dates. It can be a little higher than the red dates. Finally, it will be steamed and plump, very cute!
5 , add an appropriate amount of water to the steamer, place a steamer covered with steamer cloth, and place the glutinous rice and dates on it one by one.
6. Pour cold water into the pot, turn on the high heat and continue steaming for 10 minutes.
7. The glutinous rice dates that become bigger when heated are chubby and very cute.
8. Try one while it's hot. The softness of the glutinous rice and the sweetness of the red dates complement each other. It's really enjoyable!
Brown sugar glutinous rice cake - a delicacy in childhood memories, revisited Delicious!
The ingredients are as follows:
Plain flour: 110g, glutinous rice flour: 15g, brown sugar: 15g, warm water (60℃): 100g, cold water: 25g, yeast: 2g, Dried cranberries: 10g.
Preparation work:
1. Mix and sift ordinary flour and glutinous rice flour, and pour into an eggbeater.
2. Prepare other materials.
1. Dissolve the brown sugar with warm water, and let the brown sugar water cool slightly until it is warm to your hands.
2. Pour cold water into the yeast, mix well after one minute and set aside.
3. In the egg-beating bowl filled with powdered materials, pour brown sugar water and yeast water in sequence, and stir evenly with a spatula until there is no dry powder. Finally, there is a relatively viscous cake batter.
4. Cover with plastic wrap and ferment in a warm place until it doubles in volume. In summer, ferment directly at room temperature.
5. Stir the batter slightly to deflate the air, and distribute it into a silicone mold that has been oiled in advance. Place dried cranberries on the surface, put it in a pot with cold water, steam it over high heat for 20 minutes, and simmer for 3 minutes. That’s it.
6. The homemade brown sugar glutinous rice cake is a little soft and glutinous, but not sticky to the teeth. It tastes great!
0 tips for failure: Check here for useful information!
1. The most important step in making hair cake is fermentation, which must be done carefully. In summer, attention should be paid to preventing excessive fermentation and observing the status. Fermentation will double the volume at one time and there are even holes inside, which means it has risen well. The time is not absolute and depends on the actual situation.
2. The cold water is boiled here. As the temperature rises, the yeast makes the final "sprint". In fact, this is also a secondary fermentation process, because the mold is relatively small and the fermentation is also very fast. , the water is boiled and the mold is basically full. Of course, you can also ferment at room temperature and then add hot water to the pot, which is also very convenient.
3. Apply oil to the mold in advance to prevent sticking and make it easier to demould.
4. If the sealing of the steamer is not good, it is recommended to use it with a bamboo steamer or wrap the steamer lid with a large piece of gauze to prevent water vapor from dripping and scalding the yeast, causing the cake to be unable to be fluffy and taste bad. exquisite.
Bingo, 3 delicious pastries made with glutinous rice noodles are ready. Have you learned them all? Which one is your favorite?
For glutinous rice noodles (Glutinous rice flour) This ingredient, what other delicacies have you made with it? Welcome to share your food experience in the comment area and show off your food creations.