How to steam bamboo rice?

The practice of bamboo tube rice is: use a section of bamboo or sweet bamboo, and dig one end through the rice to be loaded. The rice used for bamboo rice is mostly fragrant rice or purple rice (glutinous rice is also acceptable). Soak rice in water (nuts can also be added) after elutriation, which can be directly placed in a bamboo tube and then plugged with a semi-bamboo tube with sill leaves, or wrapped with leaves and then placed in a bamboo tube. Put it on a warm fire and barbecue it (steamed in a pot at home). After the surface of the bamboo tube is burnt, the rice is cooked, and it is delicious after being cut open.

Making material of bamboo tube rice: main ingredient: 1, bamboo tube with knots at both ends, cut vertically. 2. Half a catty of glutinous rice. 3, peas are three or two. 4, chicken legs two or two. 5. Cantonese sausage. 6, two big tremella, soaked in warm water. 7. Four dictyophora trees, with blisters. 8, bamboo shoots three or two, boiled in boiling water for a few minutes. 9. One tablespoon of sugar. 10, three spoonfuls of dry red wine. 1 1, two spoonfuls of oyster sauce. 12, three spoonfuls of soy sauce. 13, a tablespoon of sweet noodle sauce. 14, salt content.

Teach you how to cook bamboo rice, how to cook bamboo rice.

1. Soak glutinous rice in clear water for more than four hours, add all seasonings and chicken, and marinate for more than half an hour; Cutting bamboo shoots and sausages into coarse grains; Chop tremella; Dictyophora transversally cuts a circle.

2. After half an hour, put all the materials into the bowl and stop evenly.

3. Put the glutinous rice into the bamboo tube, don't knock it, and compact it slightly.

4. Cover the other half of bamboo and tie it with cotton thread.

5. Steam in a steamer with low fire for two hours. Take it out, cut off the cotton thread, and open the lid to eat.

Supplementary answer: Li's bamboo rice practice

Materials:

Shan Lan rice 500g, lean pork100g, soy sauce10g, soy sauce 3g, refined salt 5g, monosodium glutamate 8g, clean water 50g, a little refined lard and allspice powder, and fresh bamboo 2 knots.

Exercise:

1. After washing yam rice, soak it for half an hour, pick it up, add refined salt and monosodium glutamate and mix well.

2. Slice the lean pork into thin slices with a thickness of 0.3cm, marinate it with soy sauce, soy sauce and spiced powder, put it in a hot pot for oil, fry the thin slices until cooked, take them out of the pot to cool, and then cut them into 0.3x0.3cm pieces for later use.

3. Take fresh bamboo (with a long pitch), cut off one end of each section, wash and dry, wipe the inner wall of the bamboo tube with refined lard, evenly control fragrant hills and lean meat, add it into two sections of bamboo tubes in two equal parts, add appropriate amount of water (about 250g per tube), then bind and block the mouth of the bamboo tube with clean cloth strips, and bake it in an electric oven at 200 degrees for about half an hour until it is cooked.

4. Take out the mature bamboo rice, remove the cloth strips and saw it into several small sections (each section is 6 cm long).