In the past, in some remote areas, such as Yunnan, Guizhou and other areas, many people regard baogu rice as a staple food, and in today's society, people living in the city rarely eat bud grain rice.
In Yunnan Zhaotong, baogu rice is one of the important staple foods, and baogu rice is very nutritious, some outsiders will not be accustomed to eating, bud valley rice is not like rice is one by one, so some people will say that baogu rice is full of mouth drills.
The base of bud valley contains plant protein, ao substance, unique collagen and vitamin E, B2 and other essential nutrients. For urbanites who are worried about high blood lipids and pursue beauty, bud valley rice is undoubtedly an attractive food.
In the past, people ate bud grain rice every day because of the underdeveloped economy, and now life has improved, and few people eat bud grain rice, but bud grain rice has become a popular food.
Today, I'm going to start with the budding grain noodles and steam the rice by hand!
The production of bud grain rice: The bud grain rice is carried to the street, beaten into flour by a machine, and carried home to steam the rice to make the bud grain rice.
I carried the bud valley back to the polished place on the street
Scoop the water to wet the bud valley and pick out some weeds and rustles inside
Take a handful of rice to carry the bract valley into the grinding machine, this is the first time to beat, the bottom side of the machine comes out of the broken bud rice, the other side out of the bud chaff, you can take it back to feed the pigs.
I took my eye pocket and packed the bran and then took the bran rice to another machine to beat it into the bract noodles.
After the bud noodles came out, I sifted them again with xx.
This is the last process of beating the bud grain noodles.
Eliminate the larger particles or rustle in the surface of the buds, and then you are done.
When I got home, it was time to prepare the steamed rice.
And water: Scoop a few bowls of bud noodles in a dustpan, spread out, scoop a little water evenly on top with a scoop, mix and stir, and mix with water to form a wet and not thin condition.
Just wet the bud noodles.
There is no gap between the buds and valley noodles with too much water, the water vapor cannot come up, and the steaming is not cooked, but if the water is too little steamed, the bud rice is very dry and stiff.
Steamed rice: Put the koshiki (wooden steamer) in a pot with water, and when the water is boiling, put the prepared bud noodles into it and cover it with a lid.
After the saic, that is, after seeing the hot air coming out of the town cover for about half an hour, the first process is completed, and the bud noodles at this time have been glued together to form a lump, with 8 maturity, looking at the almost time, then we are going to start "sharing the meal".
Lift the koshiki and pour the bud rice into the dustpan (pay attention to prevent the water vapor handle from scalding), sprinkle some water again, stir evenly, pay attention to the fact that there can be no large bud valley noodles, this time the sprinkling is slightly more than the first time.
Steaming two rice: After completing the first process, the water in the pot is no longer enough for the use of the next process, at this time you can add water to the pot. Leave the well-stirred bud rice stall for about 10 minutes, see the water boiling in the pot, and then pour the divided rice into the koshiki (wooden steamer) again and steam it again.
After about 20 minutes, the rice is steamed.
Bud grain rice is steamed and eaten, with a slightly fresh and sweet taste. When cooked, it is fresh, sweet and chewy.
Hello everyone! I am Xiao Xiaowei, bud valley rice plus sauerkraut soup is the most delicious, next I want to fry sauerkraut, ready to make red bean sauerkraut soup, like friends remember to pay attention to me Oh!