Rhubarb rice:
1. Pour the rice into the rice cooker and soak it in water for at least six hours (I cook it before going to bed at night and in the morning).
2. Pour Mi Dou into a bowl, add appropriate amount of water, and soak for the same time as rice.
3. Wash the rice and Mi Dou, pour them into the rice cooker and simply stir.
4. Plug in the power supply, press cooking, and it will trip in about 30 minutes. Stirring and stewing for 5 ~ 10 minute.
Step 5: ok
Laba porridge
1. First, separate the beans from the rice and clean them.
I bought it separately, so that I can soak it according to the needs of the ingredients themselves.
3. add water to the beans, you can soak them for one night if you have time, and for four hours if you don't have time.
4. Continue to add water to the rice. I have time to soak for half a day, but I have no time to soak for 2 hours.
5. First put the beans in the pot and cook for about 20 minutes, then pour in the soaked rice and cook for about 45 minutes.
6. When the porridge is slightly thick, add candied dates, continue to cook for a while, and leave the fire. Adding rock sugar is practical.
In addition, you can also make sticky bean buns in Northeast China, which are made of rice, sugar and Mi Dou.
Similarly, the production method is to wash yellow rice, soak it for 6 hours, dry it, grind it into flour, mix it with cold water, and then ferment it like making white-flour steamed bread. When it turns sour, start kneading the dough by hand until the sour taste disappears.
Stuffing: Cook Mi Dou (don't break the skin), mash it into bean paste stuffing, add sugar, and knead it into jiaozi the size of a nuclear head for later use.
Wrap the bean paste in the kneaded rhubarb rice flour, put it in the bean bag, steam it for 20 minutes, and then take it out of the pot.
When eating, you can dip it in sugar, which is sweet and sticky. You can also make a small round cake and fry it. Try its crispy taste. It's very delicious!
In addition, it can also be made into cut cakes. The method is to wash yellow rice, soak it for 6 hours, dry it, grind it into flour, then steam it in a pot, sprinkle with bean paste stuffing, candied dates and preserved fruit, cool it and cut it into cakes. It is delicious.
You can also make bean paste buns in the northeast, which are made of rice, sugar and Mi Dou.
Similarly, the production method is to wash yellow rice, soak it for 6 hours, dry it, grind it into flour, mix it with cold water, and then ferment it like making white-flour steamed bread. When it turns sour, start kneading the dough by hand until the sour taste disappears.
Stuffing: Cook Mi Dou (don't break the skin), mash it into bean paste stuffing, add sugar, and knead it into jiaozi the size of a nuclear head for later use.
Wrap the bean paste in the kneaded rhubarb rice flour, put it in the bean bag, steam it for 20 minutes, and then take it out of the pot.
When eating, you can dip it in sugar, which is sweet and sticky. You can also make a small round cake and fry it. Try its crispy taste. It's very delicious!
You can also cook eight-treasure rice: the method is to wash the rice, soak it for 6 hours, then steam it in an electric cooker like steamed rice, take a big bowl, put a little oil, first put a layer of preserved fruit, then put a layer of yellow rice, then put a layer of red bean paste, then put a layer of yellow rice, then put a layer of preserved fruit, and so on until the bowl is full.
In addition, it can be matched with Mi Dou, preserved fruit, candied dates and whole grains. In short, add up to eight things to cook eight-treasure porridge together, delicious!
Eat more and explore for yourself ~!