Wooden bucket meal embodies the simple wood fragrance. Due to the continuous development of catering consumption demand, wooden bucket meal group has experienced a process of continuous improvement and development of cooking methods. There are mainly two generations of cooking techniques: cooking rice in a steamer or rice cooker, steaming it and putting it in a delicate wooden barrel (generally, steaming it in a metal cup is easier to form). Natural spices, such as lotus leaves, can be added in the steaming process to increase the natural flavor.

Features: High-temperature steamed rice is placed in a metal container with wooden barrels outside, which looks high-grade, clean and hygienic without losing its natural taste. It should be noted that wooden barrels should be cleaned and disinfected regularly. 1, big wooden bucket meal: Generally, wooden buckets are made of special wood or bamboo, and wooden buckets are generally not sealed and waterproof, because sealant will produce toxins at high temperature.

Practice 1: When steaming rice, you can scoop up the half-cooked rice, then put it in a wooden barrel and steam it in a large steamer, so that the steamed rice has a natural wood flavor, and you can also add some natural spices such as lotus leaves to the water to increase the flavor of the rice.

Practice 2: Cook the rice in an electric cooker or other methods, put it in a clean wooden bucket while it is hot, and keep it warm outside, which can also produce a natural woody smell.

Features: Natural wood has a strong fragrance, which can reflect the traditional craft. It should be noted that the first method is to change the barrel regularly, because the natural smell of the barrel will be less and less after high temperature. In the second method, the rice directly contacts the barrel, so the barrel should be cleaned and disinfected and replaced regularly.

2, small wooden bucket rice: special wooden or bamboo materials, wooden barrels are generally not sealed, because the sealing glue will produce toxins at high temperatures.

Practice: put rice and water in a metal cup in proportion, put it in a small wooden bucket and steam it with the wooden bucket. The rice steamed in this way has a strong natural flavor, but the natural flavor of wooden barrels will be weakened after long-term use.

Features: strong fragrance, clean and hygienic high-temperature steaming barrel. It should be noted that if there is no metal cup and rice is served directly in wooden barrels, food and oil stains will be soaked in the wood, which will be difficult to clean, and the wood will deteriorate and change color after long-term use. Barrels cannot be replaced regularly. Therefore, this practice is not correct.

If there are metal cups, the cleaning and disinfection of wooden barrels should also be done.