Cook eight-treasure rice directly with a rice cooker. Many people usually like to cook eight-treasure rice. Eight-treasure rice is also a must-have food for the Spring Festival dinner every year. It is usually made into a circle. The ingredients are mainly glutinous rice and various dried fruits. Let's take a look at cooking rice with rice cookers directly.

Cooking directly with a rice cooker 1 1. Boiled glutinous rice:

Wash the round glutinous rice, put it into the rice cooker, add water as usual, and select the "cooking" function. (This is the general operation method of the rice cooker, and the amount of water is about the first knuckle of the ring finger. ) If you use the "health steamed rice cooker for removing sugar from rice" like me, the water volume can be slightly higher than the water surface, because this rice cooker has rice-soup separation technology.

Cooked rice is cooked and steamed, so it doesn't need much water. Moreover, it is necessary to choose the "miscellaneous grains rice" function on the rice cooker to cook glutinous rice, and the taste will be softer. In addition, if the basic rice cooker is used and the cooking time is short, it is recommended to soak the glutinous rice for 2 hours before cooking, and the effect is better.

Second, mix glutinous rice:

After the glutinous rice is cooked, put it all into a large bowl, add a tablespoon of lard or butter and stir well.

Third, prepare "eight treasures"

1. Prepare some dried fruits. I used dates, raisins and lotus seeds. You can also add colorful preserved fruits and candied dates, mainly for decoration.

2. Take a small bowl and brush it with a layer of oil, which is more sticky with lard. Then cut the red dates and put raisins and lotus seeds into the flowers at the bottom. You can also put some on the side according to your preference.

3. Put the glutinous rice mixed in front into a small bowl. Glutinous rice is sticky. You can stick it easily with some water on your hand.

4. Sprinkle a layer of brown sugar or white sugar on the glutinous rice. Pure brown sugar is darker in color and white sugar is lighter in color. My favorite thing is to sprinkle white sugar first, and then sprinkle a little brown sugar. The color is white and red, which is very beautiful.

Fourth, steamed glutinous rice:

Cover the glutinous rice prepared in the last step with a lid or oil paper to prevent water vapor, and then steam it in a steamer for about 20 minutes. Friends who use the "True Mead Sugar Health Rice Cooker" can directly put glutinous rice into the rice cooker and select the "nutrition steaming" function.

Five, take out the inverted buckle ~ complete!

Beautiful and delicious, sweet and soft, not worse than the chef's cooking.

Say a few more words:

1, glutinous rice can be divided into round glutinous rice and long glutinous rice. Round glutinous rice is recommended for cooking eight-treasure rice. Sticky glutinous rice tastes better, long glutinous rice is harder, and the taste is not as sticky as round glutinous rice.

If there is no lard, you can use butter instead. If there is really no lard, you can use vegetable oil at home, but it is really not as fragrant as lard, and its luster is not so beautiful (it is enough to buy meat in the New Year and fry a little fat).

Glutinous rice is actually cooked after adding sugar, but it must be steamed in a steamer. The mixture of sugar and oil will slowly penetrate into the rice grains, and the taste is really unique ~

Rice cookers are directly used to make eight-treasure rice 2: glutinous rice, rock sugar, peanuts, water, jujube, almonds, walnuts, green raisins, medlar, black raisins, lotus seeds and fresh orange peel.

Practice steps:

Step 1: Wash the glutinous rice and soak it in water for 30 minutes!

Step 2, prepare ingredients, such as jujube, medlar, peanuts, lotus seeds, green raisins, almonds, walnuts and black raisins, and just wash them!

The third step, cut the jujube into powder, crush the walnuts and almonds with a knife, and add the right amount of rock sugar!

Step 4: Cut the orange peel, put all the ingredients into the pot and stir well with a spoon! Cooked! The smell is overflowing!

Step five, finished product!

Step six, finished product!

Cooking eight-treasure rice directly with a rice cooker 3 The first type: glutinous rice eight-treasure rice.

Prepare glutinous rice, sugar, hawthorn cake, candied dates, ginkgo fruit and raisins. Then soak the glutinous rice for more than 4 hours, and drain the water after soaking. Then soak the steamer cloth, wring out the water, spread the glutinous rice on the steamer cloth, and steam for 20 minutes on high fire. After steaming, take out the steamed glutinous rice, add sugar and mix well. Then take a big bowl.

Put the prepared dried fruits in order. Spread glutinous rice, then spread a layer of dried fruit, then spread the remaining glutinous rice in the bowl and flatten it. Now put it in a steamer and steam for about 30 minutes. Take out the bowl while it's hot and pour it on the plate. Put ginkgo around, set fire to the wok, hook starch, put some sugar and pour it on the eight-treasure rice.

The second kind: eight-treasure rice

First prepare glutinous rice, sugar, fresh dates, lotus seeds, coix seed, fresh walnuts, raisins, peony bark and longan, and then clean all the ingredients. Wash the tears from work and put them on the plate until the right amount of water is soaked. Wash the lotus seeds and soak them for ten minutes. Soak Job's tears and lotus seeds and steam them in a pot until they bloom.

Then wash the glutinous rice and put it in a porcelain bowl, add appropriate amount of sugar and water and mix well, then steam it over high fire until it is cooked and take it out. Take out the steamed glutinous rice, stir well, wash the barley lotus seeds after they come out of the cage, and drain the water. After washing jujube, remove the core and cut into small pieces, wash raisins, cut peony bark into small pieces, and cut longan meat into fruit.

Brush the bowl with oil first, and spread all the pulp and dried fruit just prepared to the bottom of the bowl. Then evenly spread a layer of coix seed on it. Put half of the steamed glutinous rice into a bowl and flatten it with a spoon. Sprinkle the remaining lotus seeds, add walnut kernels and the other half of glutinous rice, press them with a spoon, steam them in a steamer for another half an hour, take them out and buckle them on a plate.

The third kind: automatic fast food eight-treasure rice

Prepare glutinous rice, dried mango, dried cranberry, black sesame, jujube, cashew nuts, dried longan, raisins and cooked peanuts. Soak glutinous rice in clear water for more than three hours. Then put the soaked glutinous rice on the steamer, pile it up, poke a few holes and steam it for half an hour. And when steaming, open the lid and pour boiling water twice, and pour half a small bowl at a time.

Then prepare your favorite pulp preserved fruit, take a suitable small basin to conduct heat, coat it with salad oil, and put the ingredients such as red dates and dried fruits into it first. Then put the steamed rice in and compact it gently, then put a layer of pulp and preserved fruit, then spread a layer of rice, compact it gently, and finally get some water on it without leaving gaps.

Then put it in a pot and steam it for about 20 minutes, so that the rice and fruit can be mixed. After steaming, take out the rice and buckle it into the plate.