The 24th day of the lunar calendar is a small year in the south. The elders say that off-year is a year spent by friends in a small basin. When I was a child, my family would prepare new clothes, fireworks, red envelopes and a table of delicious home cooking. In 2008, life became simpler and simpler. The older you get, the less you expect when you are young. Life used to be ordinary and boring, but now the only thing that is indispensable is a family dinner. I can't say that every day is different, but I still hope that some days in my life are worth looking forward to. This day is different from other days, and this moment is different from other moments, so I will feel happy in the process of waiting. Customs are weakening, and the taste of the year is fading, but there is always eight-treasure rice at the annual New Year's Eve dinner. This sweet and round dessert used to be the main course. However, I used to buy it directly outside. When I wanted to do it this time, I found that I couldn't buy red moss for the time being, so I didn't take a real picture. This recipe relies on hand drawing. According to Liang Shiqiu, the practice of eight-treasure rice is actually very simple.
The most important treasure of babao guomi is lard! It can make glutinous rice crystal clear and taste sweet and delicious ~ some ingredients can also be replaced by walnuts and melon seeds. Although sugar and heavy oil are a little heavy, it is still a favorite dish for the elderly every New Year.
material
Soak glutinous rice, red dates, orange cakes, candied white gourd, heart-removed white lotus, raisins, Lycium barbarum, dried longan, red silk, green silk, cooked lard, white sugar, crystal sugar and rose sugar for 2 hours, steam in a pressure cooker, and heat the lard to melt. Red dates, orange cakes and candied winter melon are diced about 0.5 cm, white lotus is soaked in boiling water, and raisins, medlar and longan are slightly soaked.
Pour the steamed glutinous rice into lard, eight treasures, white sugar, rock sugar and rose sugar, mix well, then put it in a bowl for compaction and steaming, and then put it upside down. Soak glutinous rice for 2 hours, steam in pressure cooker, and heat lard to melt. Red dates, orange cakes and candied winter melon are diced about 0.5 cm, white lotus is soaked in boiling water, and raisins, medlar and longan are slightly soaked. Steamed glutinous rice is mixed with lard, eight treasures, white sugar, rock sugar and rose sugar, and then put into a bowl for compaction and steaming, and then put it upside down after taking out of the pot.