Chinese Food
Glutinous rice with taro sauce in Thailand
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Last spring, I ate the colorful glutinous rice made by my Zhuang friends in Guangxi. It's transparent in color, natural in fragrance, and I like it. After that, I studied the history and production of colorful rice. I made it four or five times. Before the Qingming Festival this year, I began to prepare colorful glutinous rice again. The meal shared is based on traditional innovation. individual portion. Note: 1. Bluefinch or sauced tofu should not be too much 2. After steamed glutinous rice ⚠️ Food must be hot.
Cooking ingredients
Cooking Steps
Step1:Taro paste and taro granule production - take appropriate taro peeled and cut into pieces and steam. Grain - Take 100g taro and cut into grains. Sauce - mix the remaining taro with sugar and some water to make sauce.
Step2:Ingredients fried mungbean kernel production - cooked mungbean, peeled and preserved kernel. Dry with paper towel and fry in small pot for a while. Take it out and put it on oil absorption paper for standby.
Step3:Blue glutinous rice - add water to boil bluefinch for 5 minutes, then soak the glutinous rice in juice for 23 hours. White glutinous rice - water and glutinous rice for 23 hours.
Step4:Steamed glutinous rice - steam for 25 minutes. Heat up first. Boil the water and then heat up. ⚠️ Food must be hot.
Step5:Dish loading - press the plastic wrap into a beautiful shape while it's hot, then put in the taro seeds, pour on the hot taro sauce, climb on the fried mung bean and enjoy.
Cooking tips:There are skills in making delicious dishes.
