CN103190564A - Method for making bacon sticky rice - Google Patents

Abstract

The invention relates to a method for making bacon sticky rice. The method comprises the steps of putting pig bone into boiling water for stewing, firstly boiling for 10 minutes with big fire, removing foam on the surface, adding a proper amount of white vinegar, then stewing with small fire until the soup inside a pot becomes white liquid to form white soup, and naturally cooling to room temperature; after mixing sticky rice and rice according to a weight ratio of 6: 1, soaking in the white soup for 2 hours; draining the white soup from the mixture of sticky rice and rice after soaking, putting into a steamer and steaming for 5-10 minutes with big fire; chopping up bacon, mushrooms, carrot and ginger, and putting steamed mixture of sticky rice and rice; then putting proper amounts of pepper, eggs, salt and monosodium glutamate, and then stirring at uniform speed, and shaping into blocks; and putting the shaped bacon sticky rice into the steamer and steaming for 25-35 minutes with small fire, and then removing the bacon sticky rice from the steamer. The bacon sticky rice made by using the method is delicious and tasty and full of nutriments, and stimulates the appetite.

Description

A kind of bacon mochi preparation method

Technical field

The present invention relates to food processing field, relate in particular to a kind of bacon mochi preparation method.

Background technology

Contain multiple materials such as protein, fat, starch, sugar, calcium, phosphorus, iron in the glutinous rice, be strengthening spleen and nourishing stomach, the strong food of temperature compensation.Contain materials such as fat, protein, phosphorus, potassium, sodium in the bacon, but appetite-stimulating indigestion-relieving.At present, mostly be about bacon mochi preparation method and wrap up in one deck glutinous rice outside bacon, mouthfeel and nutrition are all relatively poor.

Summary of the invention

At the above-mentioned defective that exists in the prior art, the present invention aims to provide a kind of bacon mochi preparation method, the bacon mochi that adopts this method to make, and mouthfeel is better, and nutritious.

For achieving the above object, the present invention is by the following technical solutions: be made by the raw material that comprises following main and batching: major ingredient: glutinous rice, rice and bacon, batching: pig bone, light-coloured vinegar, mushroom, carrot, ginger, Chinese prickly ash, egg, salt and monosodium glutamate, preparation method is as follows:

(1) pig bone is put into boiling water and boil, boiled 10 minutes with big fire earlier, remove the foam on surface, add an amount of light-coloured vinegar, the soup that boils in pot with little fire becomes white liquid then, forms plain soup, naturally cools to room temperature;

(2) glutinous rice and rice after the weight ratio mixing according to 6:1, were soaked 2 hours in plain soup;

(3) glutinous rice and the rice meal after will soaking drains plain soup, puts in the steamer and steams 5 ~ 10 minutes with big fire;

(4) bacon, mushroom, carrot and ginger are minced, put into glutinous rice and the rice meal of having steamed;

(5) put into an amount of Chinese prickly ash, egg, salt and monosodium glutamate again, at the uniform velocity stir then, be shaped to bulk;

(6) the bacon mochi that is shaped is put in the steamer with little fire steaming 25 ~ 35 minutes, can be played pot.

With the bacon mochi that the inventive method is made, tasty, spleen benefiting and stimulating the appetite, nutritious.

The specific embodiment

The invention will be further described below in conjunction with specific embodiment, and its method is as follows:

(1) 0.5 ~ 1.5 kilogram pig bone is put into 3 ~ 4 kilograms boiling water and boiled, boiled 10 minutes with big fire earlier, remove the foam on surface, add 50 gram light-coloured vinegars, the soup that boils in pot with little fire becomes white liquid then, forms plain soup, naturally cools to room temperature;

(2) rice of 1.2 kilograms glutinous rice and 0.2 kilogram is mixed after, in plain soup, soaked 2 hours;

(3) glutinous rice and the rice meal after will soaking drains plain soup, puts in the steamer and steams 5 ~ 10 minutes with big fire;

(4) bacon of 300 grams, the mushroom of 120 grams, the carrot of 80 grams and the ginger of 50 grams are minced, put into glutinous rice and the rice meal of having steamed;

(5) put into the Chinese prickly ash of 20 grams, the egg of 100 grams, the salt of 20 grams and the monosodium glutamate of 15 grams again, at the uniform velocity stir then, be shaped to bulk;

(6) the bacon mochi that is shaped is put in the steamer with little fire steaming 25 ~ 35 minutes, can be played pot.

Claims (1)

1. bacon mochi preparation method, it is characterized in that: be made by the raw material that comprises following main and batching: major ingredient: glutinous rice, rice and bacon, batching: pig bone, light-coloured vinegar, mushroom, carrot, ginger, Chinese prickly ash, egg, salt and monosodium glutamate, preparation method is as follows:

(1) pig bone is put into boiling water and boil, boiled 10 minutes with big fire earlier, remove the foam on surface, add an amount of light-coloured vinegar, the soup that boils in pot with little fire becomes white liquid then, forms plain soup, naturally cools to room temperature;

(2) glutinous rice and rice after the weight ratio mixing according to 6:1, were soaked 2 hours in plain soup;

(3) glutinous rice and the rice meal after will soaking drains plain soup, puts in the steamer and steams 5 ~ 10 minutes with big fire;

(4) bacon, mushroom, carrot and ginger are minced, put into glutinous rice and the rice meal of having steamed;

(5) put into an amount of Chinese prickly ash, egg, salt and monosodium glutamate again, at the uniform velocity stir then, be shaped to bulk;

(6) the bacon mochi that is shaped is put in the steamer with little fire steaming 25 ~ 35 minutes, can be played pot.