Chinese New Year's Eve rice can not be less than the eight treasure rice, symbolizing the reunion is beautiful, good to eat and good to look at
My sister said that she ate bread every morning, and it was still a little greasy to drink milk, and she wanted to eat a little other type of breakfast. I thought about it, except for bread, then I might as well make a babao rice for breakfast. Because my sister has loved to eat sweet since she was a child, I added some brown sugar to her so that it would taste better.
It just so happens that there is purple rice and glutinous rice brought by my grandmother before, so I will use this purple rice and glutinous rice to make a purple rice brown sugar eight treasure rice for my sister. There are also many nutritional products bought before at home, such as what goji berries, raisins, walnuts, which can also be used as a decoration on it.
Not only that, these nuts are full of nutrients, and my sister can keep her physical strength sufficient for a day when she eats them. The purple rice brown sugar eight treasure rice that came out of this way was soft and sticky and sweet, and my sister could eat a large bowl every morning. Moms who have children going to school at home can make this meal for their children to eat, ensuring that the morning is full of motivation. And I think this kind of eight treasure rice old people should also like it very much, soft glutinous, sweet, good taste, good taste.
The meaning of the eight treasure rice is also very good, symbolizing the beauty of the group, sweet and sweet. At the New Year, you can also make this purple rice brown sugar eight treasure rice for relatives and friends to eat, so that our whole family can be sweet and sweet together in the new year, and reunion.
【Dish name】:Purple rice brown sugar eight treasure rice
【Ingredients required】:
200 grams of white glutinous rice Red dates, dates, goji berries, raisins, walnuts, etc. Appropriate amount of lard Appropriate amount of purple rice 50 grams of brown sugar powder
【Cooking process】:
1, first of all, we first wash the purple rice and glutinous rice with water, about three or four times to wash it is almost OK.
2. After being naughty a few times, we added water to the basin and soaked the purple rice and glutinous rice for about four hours or more. After four hours, you can try it out, and the glutinous rice and purple rice can be easily crushed by hand.
3: Then we prepare a small bowl, smear a layer of lard on the bowl, and put the dried fruit on top. After smearing the lard for a while, it is very convenient to remove the mold, and it can also fix the dried fruit.
4, next we put the soaked glutinous rice on the dried fruit, be careful not to destroy the shape of the dried fruit.
5: Then sprinkle a layer of brown sugar powder evenly on the laid glutinous rice.
6. Next, we repeat the previous steps, brown sugar continue to lay a layer of glutinous rice, and then sprinkle a layer of brown sugar powder, and then put dried fruit on top. Finally, the dried fruit is covered with a layer of glutinous rice.
7, add water to the bowl, probably a little higher than the glutinous rice. Add the right amount of water to the steamer, boil the water on high heat, and then put the bowl into the pot to steam, steaming in the water for about an hour or so. After steaming, we can take out the small plate and buckle the bowl on the plate, so that a bowl of beautiful and delicious eight treasure rice will come out of the pot. The plate I use is this kind of octagonal plate, so it looks very good, like a small starfish lying on the plate. The eight treasure rice that comes out of this is sweet and delicious, very soft and sticky, and everyone must not miss it.
【Cooking Tips】:
1, in the bottom of the bowl smeared with a layer of lard, so that the rice is not only more fragrant, but also easy to remove the mold.
2, the dried fruit used to make eight treasure rice is not fixed, everyone can use what they have.
3, when steaming glutinous rice, do not add too much water, a little higher than glutinous rice can be.
[Copywriting Editor]: Mu Hai Food Xiao Han