【咸糍粑】【甜糍粑】
by 毛毛妈
咸糍粑，甜糍粑，你爱哪一款？记得小时候早餐能买个糍粑吃，就是不错的享受了。
用料:
1：糯米、大米各200毫升，水500毫升；
甜糍粑调味：
2：糖1/4杯（53克）；
咸糍粑调味：
3：盐1/3茶匙，葱花1大匙，姜末1/2茶匙；
其他：
4：玉米油或菜油3杯；
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将糯米和大米一起淘洗，沥水待用（图1），中号锅放入500毫升水煮滚，加入淘洗的米（图2），搅拌均匀，调最小火焖煮35分钟。
2、煮好的米饭分成2份，各放入一金属盆里。一盆米饭加2料（图3），另一盆加3料（图4）。用擀面杖的一头边舂边搅拌，舂至糯米饭粘和在一起，但还保持有部分米粒状即可（图5）。
3、拿两个干净的饭盒，底部四周涂点玉米油，分别放入甜的和咸的米饭团，手上涂点油压紧（图6、7）。盖上盖子，放冰箱冷藏4小时。
4、冷却后，将米团从饭盒中倒扣出，切成1厘米厚、4厘米长、3厘米宽的方块（图8）。起油锅开大中火，油热后分批炸成表面金黄色即可。这是甜糍粑，比较容易上色，注意油温不要太高。
这是咸的，味道和小时候吃的一样一样的。
Please let me know if you’re looking for a article writer for your site. You have some really good articles and I feel I would be a good asset. If you ever want to take some of the load off, I’d absolutely love to write some material for your blog in exchange for a link back to mine. Please blast me an email if interested. Kudos!
Awesome website you have here but I was wondering if you knew of any community forums that cover the same topics discussed in this article? I’d really love to be a part of online community where I can get suggestions from other knowledgeable people that share the same interest. If you have any suggestions, please let me know. Thanks a lot!
Respect to post author, some good selective information.
Hey! This post could not be written any better! Reading through this post reminds me of my previous room mate! He always kept talking about this. I will forward this page to him. Pretty sure he will have a good read. Thank you for sharing!