<h1>Waxy sticky rice</h1>
Prepare ingredients, 100g glutinous rice / 20g dried shrimp / 50g sausage / 50g bacon / 1 spring onion / 1 tablespoon of oyster sauce / 5 dried shiitake mushrooms / fried peanuts / corn kernels / pea kernels to taste / carrot 1/10ml of cooking oil
Step 1: Wash the glutinous rice and corn together, add the right amount of water and press the cook button, pay attention to the water to be just flush with the rice.
Step 2: The shrimp and shiitake mushrooms are soaked in warm water and all the ingredients are cut and set aside.
Step 3: Heat the oil in the pan and sauté the sausage bacon until it is transparent and fragrant.
Step 4: Add diced carrots, chopped shrimp mushrooms and peas, add oyster sauce and sauté for another 2 minutes.
Step 5: After the corn glutinous rice is cooked, open the pot, add the flat sautéed sausages on top of the rice, cover the pot and simmer for another 5 to 10 minutes.
Step 6: Finally, uncover the lid and mix well to eat, remember not to add salt.
<h1>Cheese baked sweet potatoes</h1>
Prepare ingredients, 3 sweet potatoes / 30ml milk / 2 eggs / butter 15g / cheese 2 slices / honey 1 tablespoon
Step 1: Cut the cheese into small strips, wash and cut off a small piece of sweet potatoes and steam them in the pan.
Step 2: Dig out the sweet potato meat, taking care not to scratch the epidermis.
Step 3: Add butter, milk, beat in eggs, add honey and stir well in the dug sweet potato meat.
Step 4: Fill the mixed sweet potatoes with the sweet potato shell and press tightly.
Step 5: Place the cheese strips on top of the sweet potatoes, preheat the oven at 190 degrees, turn on the heat and bake for 15 minutes.
Step 6: Delicious and heart-warming cheese baked sweet potatoes are ready, and the baking time can be changed according to the temper of the oven.
<h1>Sauce roasted tempeh winter shoots</h1>
Prepare ingredients, 3 fresh winter shoots / one handful of rice / 2 green peppers / 2 red peppers / tempeh 2 tablespoons / 2 garlic / 1 spoonful of light soy sauce / 1 spoonful of dark soy sauce / salt to taste / a pinch of sugar / 3 tablespoons of cooking oil
Step 1: Wash off the fence of the winter shoots and cut two knives on both sides of the shoots.
Step 2: Add water to the pot without bamboo shoots, add salt and rice, and cook the bamboo shoots for about 20 minutes.
Step 3: The boiled bamboo shoots are fished out and put in cold water, the bamboo shoot shells are peeled off, and the old skin is cut off with a knife.
Step 4: Cut the red pepper, green pepper into circles, cut the garlic into garlic rice, and cut the bamboo shoots into thin strips and set aside.
Step 5: Relax the oil in the pot, fry the cut bamboo shoots in the pan and drain the oil.
Step 6: Leave the bottom oil in the pot, sauté the cut garlic rice in the pot, and pour in the soy sauce to make the sauce.
Step 7: Pour in the fried winter shoots and cook until they are colored, pour out and plate for use.
Step 8: Stir-fry the green and red peppers and tempeh in a frying pan, stir-fry the sugar and salt and stir-fry well, and drizzle on the winter shoots.
<h1>Tai Chi red bean sand taro puree</h1>
Prepare ingredients for seasoning, rock sugar taro 250g / red bean paste 250g / caster sugar to taste / lard 50g / small tomato garnish 2 pieces / tai chi mold
Step 1: Wash and cut the taro into thin slices, steam in a steamer for 15 minutes.
Step 2: Pour the steamed taro into a large bowl, add lard while hot, press into taro puree with a tablespoon, add fine sugar and mix well.
Step 3: Prepare a dinner plate, wash the mold and put it on the plate, and fill the red bean paste into the side of the mold to compact.
Step 4: The other side is filled with taro paste, and after filling it completely, cut the small pieces of the tail of the small tomatoes for decoration.
Step 5: Add water to the steamer and boil first, then steam the tai chi taro clay for 15 minutes to take it out and enjoy it.
<h1>Dendrobium yam duck soup</h1>
Prepare ingredients, duck 1200g / 1 iron stick yam / Dendrobium officinale strips 50g / Ginger to taste / Goji berries to taste
Step 1: Wash and chop the duck and soak it in water for half an hour to remove the blood.
Step 2: The duck is washed again, the yam is peeled and cut into pieces, the dendrobium is crushed into small pieces, and the ginger is sliced.
Step 3: Boil the water in the pot and put a few drops of cooking wine, put the duck meat in the pot and blanch the water again to remove the blood water, and then pick it up and put it in the stew pot.
Step 4: Put the duck in a saucepan, add boiling water to simmer, then add slices of ginger and cut dendrobium officinale together and simmer for about an hour.
Step 5: After the duck is stewed, put the yam and goji berries together in a saucepan and cook, and finally add the right amount of salt and serve it.
<h1>Rice cake</h1>
Prepare ingredients and spices, rice cake mix powder 400g / purified water 300ml / sugar 60g / a little black sesame seeds / steamer / hair cake mold
Step 1: Stir the sugar in pure water until it is completely melted, then add the hair cake mix powder.
Step 2: Stir well until the viscous is not granular, cover with plastic wrap and wake up at room temperature for 30 minutes.
Step 3: Boil water in the pot to heat up the washed steamer, pour the awakened hair cake pulp into the mold, and sprinkle a few black sesame seeds.
Step 4: Steam for 15 minutes on high heat to make it, delicious hair cake, fluffy and soft, worth tasting.
<h1>Sweet fruit porridge</h1>
Prepare ingredients, glutinous rice 300g / dried red dates to taste / 1 apple / corn 1/1/rock sugar to taste
Step 1: Wash and soak the glutinous rice for 1 hour, peel the corn into corn kernels, wash the dates and soak them in water to soften, and dice the apples.
Step 2: Prepare a casserole dish, put the soaked glutinous rice and corn into the pot, and boil in a ratio of 1:3 of rice water and add water to the heat.
Step 3: Bring the porridge to a boil over medium heat for about 15 minutes, then reduce the heat, then put the dates, diced apples and rock sugar together in the pot.
Step 4: Cook together until the rock sugar melts, and the dates are soft enough to be eaten, just as delicious as Laba porridge.
<h1>Lollipop chicken shreds</h1>
Prepare ingredients, 4 chicken thighs / 1 cucumber / 3 cloves of garlic / 2 shallots / 2 tbsp of tahini / soy sauce / minced garlic / sugar / balsamic vinegar / sesame oil / red oil
Step 1: Tahini, soy sauce, minced garlic, sugar, balsamic vinegar, sesame oil, red oil, spring onion cut together and mix well into a sauce for later.
Step 2: Put water in the pot to boil before the chicken thighs are cooked, remove them, and cut the cucumbers into strips and set aside.
Step 3: Wear gloves to tear the chicken thigh into strips and place the cut cucumber shreds.
Step 4: Drizzle the sauce on the shredded chicken and mix all the ingredients well before eating.
<h1>Fresh ginseng stewed chicken soup</h1>
Prepare ingredients, fresh ginseng 30g / 1 chicken 1500g / green onion white to taste / ginger to taste / goji berries to taste / red dates to taste / salt to taste
Step 1: Wash the casserole, cut the green onion into small slices of ginger, wash the whole chicken, and put the ginger slices in the pot to blanch the pot under cold water.
Step 2: Blanch the chicken with cold water and place the chicken in the prepared casserole.
Step 3: Add washed fresh ginseng, sliced ginger and dates, fill with water after putting all the ingredients.
Step 4: Cover the pot and bring to a boil over high heat, then change to medium heat and simmer for two hours, add a small amount of salt before cooking, and complete the fresh ginseng chicken soup.
<h1>Ham steamed tofu</h1>
Prepare ingredients, 250g of Norden ham / 300g of tender tofu / 1 red pepper / 1 tablespoon of light soy sauce / 2ml of sesame oil / 2 shallots / 2 cloves of garlic / 2 tablespoons of cooking oil
Step 1: Wash the shallots and red peppers, cut the shallots into green onions, cut the red peppers into circles, cut the garlic into rice, and slice the ham into thin slices.
Step 2: Wash and cut the tofu into cubes, add the sliced ham between each piece of tofu, sprinkle with red pepper rings and drizzle with sesame oil.
Step 3: Bring boiling water to the tofu ham and steam for 15 minutes, sprinkle with garlic rice and green onions, and finally pour hot oil on it.
<h1>Kikuko Monogatari</h1>
Today's big cold, but also the Lapa Festival, early in the morning to the downstairs to see that there is Lapa Porridge free distribution.
A bowl down, sweet and warm, a day to be happy.
In fact, in addition to Laba porridge, there are also sticky rice, chicken soup, winter shoots and other customs and delicacies.
It is also suitable for the whole family to taste in the cold season.
A bowl of duck soup, a hair cake, a mouthful of taro puree, life is sometimes so simple and warm.
Is there any must-eat food in your hometown during the Great Cold Festival? Welcome to leave a message in the comment area to share.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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