Bamboo tube fragrant rice
Common food of Li nationality. The manufacturing method is: cut off a bamboo tube (tender bamboo, straight and thick, with a knot scar at the bottom), add polished rice (preferably Shan Lan rice and glutinous rice), add a proper amount of water, and slowly burn it on the fire. After the water is boiled, seal it with a cork or leaves at the top of the bamboo tube, and continue to bake it on the fire with the edge turned up until it smells fragrant. After a while, gently break the bamboo tube with a knife and eat it. The rice grains are soft and delicious, with rice and bamboo. Li Bao called it "fragrant rice with bamboo tube".
If you add some game such as mountain pork, yellow skin meat and venison to the bamboo tube, and then add soy sauce or refined salt, the taste will be more delicious, which can be called Li family cuisine. It's refreshing and not greasy, which is good for all ages in Xian Yi. When Li Bao goes hunting or mountain cutting, he will cut bamboo and have a picnic on the mountain. Grilled bamboo rice has now become a tourist picnic in Hainan Island, attracting many Chinese and foreign tourists.
Materials: bamboo tube, rice, pickled or bacon, corn, mung bean, rice straw, flour, etc. Barbecue process: divide the bamboo tube with two closed ends into two parts and wash it with salt water (the bamboo tube can also be closed at one end and open at the other end). Pour rice, sauce meat (supplemented with supplementary food and seasoning according to everyone's taste) and water into a bamboo tube, and make it from the green straw and flour of that year (it is advisable to leave a gap to avoid the explosion of the bamboo tube). If the bamboo tube cracks, it needs to be tied tightly with thin iron wire or straw. The barbecue time is generally controlled at about twenty or thirty minutes.
Wooden bucket meal is simpler. Steamed rice in wooden bucket with vegetables on it.
The specific steps are as follows:
Materials:
250g glutinous rice (Thailand); 2 duck legs as accessories; 6 mushrooms; 50 grams of bamboo shoots; 6 Chinese cabbages; Half a red pepper; 10 zongzi leaves;
Seasoning:
Appropriate amount of salt; Appropriate amount of chicken essence; 1 teaspoon of oyster sauce; Appropriate amount of water starch; Saline 1 bowl; Chicken juice 1 tablespoon water 60ml; White sugar 1 teaspoon;
1. Soak glutinous rice overnight.
2. Steam in the pot
3. soak the leaves of zongzi thoroughly.
4. Marinate duck legs with salt and gravy.
5. Mushrooms and bamboo shoots are diced in the pickling process.
6. Mix two kinds of tintin with cooked glutinous rice.
7. Put zongzi leaves in a wooden bucket.
8. After the glutinous rice is filled, trim the leaves of zongzi to the same height as the barrel.
9. Separate the stewed duck leg from the flesh and blood.
10. Arrange duck meat on sticky rice.
1 1. Steam the wooden bucket meal in a cauldron 15 minutes.
12. When steaming, take 25ML of brine juice, add material B (Lee Kum Kee oyster sauce 1 spoon, chicken juice 1 spoon, 60ML of water, sugar 1 spoon, salt, chicken essence and water starch) and mix well in a small bowl.
13. Heat the prepared juice in a small pot until it thickens.
14. Blanch the cabbage in boiling water for half a minute.
15. Put the Chinese cabbage and red pepper segments on the steamed wooden bucket meal and pour the flavor juice of step 13.