Flavor type: Sweet aroma
Cooking: Steaming/
Characteristics of the dish: the juice color is crystal clear, sweet and sticky
Ingredients: glutinous rice
Accessories: honey cherry, dense jujube, melon strip, dense orange, amaranth, mustard, lily, lotus rice
Seasoning: sugar, water, lard
Production process
1, wash the glutinous rice into the pot of boiling water< the water should be wide > boiled to 8 to 9 minutes cooked with small white dots fished out, drain the water into the basin, lotus rice with boiling water to expand to remove the lotus heart, with the seed, the mustard, the lily, the steamed rice out with 4 kinds of dense and shallow < peeled and peeled, there is black to black >, cut into mung bean-sized granules into the cooking material, add sugar, lard and evenly, put into the steam bowl smeared with lard, sealed with plastic wrap, basketed with high flame vapor steam to remove the back buckle into the plate.
2, clean pot mixed with the appropriate amount of water, put sugar or rock sugar, simmer on medium-low heat until thick< scoop up the sugar liquid and pour it into a line >, the sugar liquid is drizzled on the raw materials. < can also be boiled with water and sugar to make a >.
Notes:
1, wine rice should not be boiled too much.
2, Cooked glutinous rice needs to pass through cold water once.
3, in the steaming process, it is required not to close the fire and close the steam in the middle.
4, If the guest feels too sweet, reduce the amount of white sugar, hook up the pot.
