Chinese Food
Purple rice with soymilk
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My hometown, Mojiang, Yunnan, is rich in purple rice. Purple rice with soymilk is one of the characteristics of Mojiang breakfast. It's also the flavor I remember. Away from home. Often miss the familiar taste. At first, I just wanted to make my own local food to relieve my homesickness. I didn't plan to upload the recipe, so I omitted a lot of photos and didn't take them. I have a chance to make them up later.
Cooking ingredients
Cooking Steps
Step1:Prepare a handful of purple rice. Soak in water for the night.
Step2:Prepare a handful of soybeans. Soak them in water overnight and make them into soymilk with a soymilk machine for standby.
Step3:Use the steamer to boil the water and heat the air, then put on the drawer cloth (gauze is OK). Filter the rice and dry it, then put it on the drawer cloth. Steam for about 20 minutes.
Step4:Serve a bowl of steamed purple rice. Pour on the self-made hot soymilk. Season it with sugar according to your taste. A bowl of soymilk purple rice is finished
Cooking tips:Purple rice must choose the old variety of Mojiang in Yunnan Province to have the taste of glutinous rice. There are skills in making delicious dishes.
