Bamboo rice(zhu tong fan )

Bamboo rice

Introduction:

"When I went to my hometown, there was a bamboo forest. Suddenly, I wanted to make bamboo tube rice, so I found thicker bamboo. My father helped me make two old bamboos, one split in two, and three tender bamboos. The tender bamboos are very soft and can be pulled open by hand. I'm going to make a bamboo tube rice with these three tender bamboos."

Production steps:

Step 1: soak the glutinous rice for one night, dry it in water and wait for use.

Step 2: prepare ingredients, 4 mushrooms soaked in water, 1 cooked sausage and 2 ham sausages.

Step 3: chop the ingredients.

Step 4: stir the glutinous rice and chopped ingredients evenly.

Step 5: put a spoonful of sugar.

Step 6: add 2 teaspoons oyster sauce

Step 7: prepare dry red wine.

Step 8: add 3 teaspoons of wine.

Step 9: mix well

Step 10: put into the old bamboo, put in 100ml water, wrap two ends with Zongye, and tie tightly with rope

Step 11: put 2 old bamboos into the steamer, bring to a boil over high heat, and keep the medium heat for 1.5 hours.

Step 12: put 100 ml of water into the top pot of tender bamboo, put less water into the small bamboo, and wrap it tightly with rice dumpling leaves

Step 13: put some water into the electric pressure cooker, put in the tender bamboo rice, press for 30 minutes, keep warm for 30 minutes.

Step 14: This is a bamboo tube rice made of tender bamboo. I cut it into two pieces with a knife. Both pieces have rice.

Step 15: This is the bamboo tube rice steamed by the steamer. Only half of it has rice.

Materials required:

Glutinous rice: 250g

Ham sausage: 2 pieces

Sausage: 1

Mushroom: 4

Sugar: 1 teaspoon

Oyster sauce: 2 teaspoons

Soy sauce: 3 teaspoons

Dry red wine: 3 teaspoons

Salt: right amount

Note: 1. Glutinous rice can also put some peas, tremella, bamboo shoots, Yuzhu and so on. 2. Rice can also be used, but it must be soaked all night.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Tong Fan