Muddy waters packed with rice dumplings
The people of Chongqing call corn "Bao Gu". In the past, before and after the Dragon Boat Festival, it was the time when the tender bun valley was listed (now due to the popularization of the southern greenhouse technology to have the tender bun valley all year round), everyone in urban and rural areas has the habit of eating the tender bun valley, and the eating method of the tender bun grain is many, which can be boiled, steamed, fried, and roasted, and the most characteristic may be the "bun valley climb" made after grinding the tender bun grain into a pulp, and its fragrant and sweet taste makes people relish it.
Baogu rice dumpling is a flavorful snack made with fresh corn every year during the corn ripening season. It is simple to make, has a fresh taste, and is especially sweet and nutritious
Royalties
Tender grains 500 g, edible alkali 2 g
Refined salt 10 g, monosodium glutamate 10 g
Chicken essence 10 g salad oil to taste
Preparation method
1. Wash the tender grains, grind them into a pulp with stone, add refined salt, monosodium glutamate, chicken essence and edible alkali to the pot and heat them over low heat, stir into a thick paste and set aside.
2. Put the pot on high heat, boil with water, smear the salad oil, and immerse the bun grain paste in boiling water one by one to cook.