Chinese Food
Fortune eight treasure rice
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When I was a child, one of my favorite dishes was Fuyun Babao rice. All kinds of ingredients were mixed together. It was very eye-catching, soft, waxy and sweet. When I was a child, my mother always filled Babao rice with lard. After eating, there will be a bowl of bottom oil left. I don't know why I only remember sweet at that time. I don't feel greasy at all. Now I reduce a lot of lard consumption by myself. It seems that I have no taste of childhood. At that time, raisins were always added. But I always thought that the grapes would be soft and soft when they were steamed. I didn't like them. They were removed. The most indispensable red and green silk can't be found. Forget it, it's OK. Here are two ways to do it. The first is to create your own way. The second is when you are a child.
Cooking ingredients
Cooking Steps
Step1:Wash 400g white glutinous rice, 100g purple glutinous rice and 20g white lotus seed for more than 6 hours. Take out 50g white glutinous rice and soak separately.
Step2:Put drawer cloth or silica gel pad on the steamer. Pour the soaked glutinous rice and lotus seeds into the pan and smooth them. Steam for 30 minutes after the heat is turned off and cool down. Steam the white glutinous rice separately in a small bowl.
Step3:When waiting, take a big bowl and brush 15g lard.
Step4:Cut the red dates into strips after removing the core (65g after removing the core). Take some of them and put the word Fu on the bottom of the bowl.
Step5:Take out 50g white glutinous rice steamed separately. Add 30g cold white rice and mix well. Spread it on the word Fu carefully. Take some steamed lotus seeds and decorate around.
Step6:Take out the steamed glutinous rice (cool it to a temperature not too hot). Add in the shredded jujube and lotus seeds left by the pendulum. Then, mix 20g walnut kernel, 20g dried longan, 15g peanut, 20g pine nut kernel, 200g cold boiled, 50g lard and 80g crushed sugar.
Step7:It's better to grasp the disposable gloves.
Step8:Spread half of the bowl carefully. Add 200g of water to wash the red bean paste. (this kind of water washed red bean sand is the same as that of mung bean cake and Ciba
Step9:Carefully spread the remaining Babao rice (the big bowl is 20cm in diameter and 7.9cm in height, just full).
Step10:Steam again for 40 minutes. The taste is moderate at this time. If you like the taste of soft glutinous food, it's better to steam it in a pressure cooker with water separated. Steam for 15 minutes after steaming. Then it's soft glutinous. (the finished product is usually 1700g. It's more than three jin. My family likes it. Generally, we can eat two meals. If there are few people, we can reduce the quantity.)
Step11:Dig chopsticks from top to bottom. It's oily and sweet. It's very soft and waxy.
Step12:When I was a child, I used to steam all the two colored glutinous rice together. The difference is that when I put the word Fu , I filled the gap of the word Fu with steamed lotus seeds and peanuts (if I didn't fill it, then I couldn't see the word Fu after steaming).
Step13:This is the effect of steaming.
Cooking tips:There are skills in making delicious dishes.
