Chinese Food
Black rice ball soup
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Cooking ingredients
Cooking Steps
Step1:Wash the black rice and soak it for more than 5 hours.
Step2:Put 5 bowls of water into the rice cooker. Pour the black rice and the water soaked in the rice into the rice cooker. Boil for about 30 minutes, and then put in the dates
Step3:There is still a lot of water at this time. You can open the lid of the pot and boil it. About 20 minutes. The water will gradually become less and the black rice will become more soft and waxy
Step4:Add brown sugar. Keep boiling for about 10 minutes. Don't put too much brown sugar at once when you're not sure. In case it's too sweet. You can pat it. Add it slowly. Gradually try the taste. Don't add it when it suits you
Step5:Turn off the fire when you see that the congee is thick and suitable for you. Pour the black rice congee out of the big bowl and let it cool
Step6:Clean the rice cooker, put in two bowls of water, boil it, pour in the balls and boil until all the balls float. The time depends on the size of the balls. When eating, spoon the balls into the glutinous rice soup. Purple black jujube black rice soup. It's covered with white snow like Q soft small glutinous rice balls. This kind of harmonious black-and-white match. I fell in love with it at a glance.
Cooking tips:Cooking tools such as pressure cooker or electric rice cooker that can be reserved at home are very simple. Put rice, dates and brown sugar into the cooker, add water, power on, open the lid and add glutinous rice balls to boil when it's time. There are many steps here, mainly considering that some friends don't have complete quick tools at home. Some friends or even an electric rice cooker are all kitchen cookers. This is mainly for them Written. Black rice and black rice include black glutinous rice. There are two types of black rice grain: indica and japonica. The grain quality is divided into two types: waxy and non waxy. It is black or dark brown. It is also called blood enriching rice and longevity rice. In ancient times, it was dedicated to the imperial court. It is a precious variety of rice. The inorganic salts such as manganese, zinc and copper in black rice are mostly 1-3 times higher than that in rice; iron, vitamin B1 and B2 are quite rich, and the special ingredients such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycoside that rice lacks are skilled in cooking.
