Cooking Steps

1. 

   Step1:After soaking the glutinous rice for 4 hours, spread the rice on the bottom of the gauze pad and steam it in a steamer for 3040 minutes. At this time, spread the rice layer by layer, evenly and auxiliary. This is to keep the particles separate and non stick. Steam the rice until it is half cooked.

2. 

   Step2:Soak the red beans for 8 hours, then use the pressure cooker to cook and press them to rot, and use the juicer to press the pulp.

3. 

   Step3:Add 4 tbsp of lard into the hot pot, pour in the red bean paste, and boil it over high heat to make big bubbles. During this period, keep stirring to prevent the paste pot. Turn the heat to stir fry. I didn't stir fry very dry. If you want to put it for a long time, you can fry it more dry. Pay attention to adding more lard, and fry it into black granules.

4. 

   Step4:The prepared red jujube is cored and cut into strips, with wolfberry and lotus seeds placed on the bottom of the bowl with patterns. Pay attention to apply lard on the bottom and the edge of the bowl. Lard can fix the red jujube strips and play a decorative role.

5. 

   Step5:Fill the bowl. There are several layers in the bowl - the first layer at the bottom of the bowl is the pattern (you can design it yourself). The second layer is the steamed half cooked glutinous rice, which is concave (filling in the middle). The middle layer is filled with bean paste and sprinkled with lotus seed. Next to the bowl, decorate the medlar, and finally place the steamed glutinous rice, and then compact it. After steaming for 60 minutes, turn the plate upside down and you can see the pattern of food.