Eclipse of the sun: eight treasures of rice × spring roll recipe-Chinese Food-best chinese food recipes-cooking food

Eclipse of the sun: eight treasures of rice × spring roll

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Childhood food. Is it really delicious? I have experienced it myself. In the past few years, I accidentally bought a very authentic eight treasure rice with red and green silk inlaid when I was a child. I missed it when I bought it. I can't wait to steam it when I go home. I hesitated after eating. I liked it so much at that time, but now I only think it's filled with heart. The taste of red and green silk is also cheap. If growing up makes taste buds picky, wouldn't it be nice to let food grow with us? This year's liuxinbabao rice is made with cranberry and green plum instead of red and green silk. Make the stuffing into salted egg yolk flowing heart stuffing. Dig a spoon lightly. The milk yolk flowing heart can surprise your heart. It drips into the glutinous rice. The dish is fragrant and smooth. The taste neutralizes the sweetness and makes the taste rich but not sweet. Take advantage of the steaming heat. Fill your mouth with orange filling. This new year's flavor makes people calm and soft. It also has the power to wait for spring.

Cooking ingredients

dried green plum:a few

melon seeds:a few

fresh bamboo shoots:40g

tenderloin:200g

salt:1 / 4 spoon

cooking wine:2 scoops

water lake powder:2 scoops

spring roll skin:moderate amount

Cooking Steps

Step1:Melt 112G butter in water. Steam 2 salted yolks. Crush and sift into salted yolks. Set aside.

Step2:Pour 55g of custard powder, 120g of sugar powder and 55g of milk powder into the cooking bowl. Add the melted butter. Mix well, then add 25g of milk into the bowl three times. Finally, add the salted egg yolk and stir well. Sieve again. Pour into the glass lunch box. Refrigerate for 1 hour.

Step3:About 250g glutinous rice should be washed and soaked in cold water overnight. When the water in the steamer boils, steam for 40 minutes.

Step4:Add 25g sugar and 25g lard to the steamed glutinous rice. Stir evenly (adjust according to your taste).

Step5:Coat the inner wall of the bowl with lard. Place jujube, walnut, cranberry, cashew nuts, dried green plum (diced) and melon seeds in turn. Put 150g sweet glutinous rice without decoration.

Step6:Take out the frozen cream and quicksand stuffing. First put in the glutinous rice, then fill in the 60g stuffing. Finally, put in the glutinous rice and cover it. Press it tightly. *Note - if too much force is applied, it may cause the position of the ingredients in the decoration part to move.

Step7:When the water in the steamer boils, steam it in high heat for about 20 minutes. Pour it out. *The rest of the milk yellow stuffing can also be made into five Babao rice. But the glutinous rice should be soaked about a Jin and a half in advance. The amount of each Babao rice is the same as the above steps. The prepared Babao rice can be covered with a fresh-keeping film. It can be frozen overnight in the refrigerator. The taste and shape will be better. It can be stored for up to one month.

Step8:Liuxinbabao rice completed

Step9:Cut the surface of a fresh bamboo shoot with a knife. Remove the coat of the bamboo shoot. Cut off the old skin at the bottom. Half everything. Put it into the pot. Add water until the bamboo shoot is almost gone. Bring to a boil. Cook for 10 minutes on medium low heat. Take out the bamboo shoot and cool it for standby.

Step10:Add 1 / 4 salt, 2 tablespoons cooking wine and 2 tablespoons water starch to 200g pork fillet shreds. Wrap the shreds evenly and marinate for 2 hours.

Step11:Cut 50g shiitake mushroom, 500g Chinese cabbage, 30g carrot and 40g fresh bamboo shoot for standby. Heat the oil in a hot pot. Stir fry the shredded pork until smooth. The shredded pork is almost white. Serve for later use.