You can cook eight-treasure rice.

Bazhen eight treasure rice

Recipe Name "China Yishou Recipe" Longevity Recipe (III) Strengthening Spleen and Stomach and Longevity-Eight-treasure Rice

Other cuisines belonging to this cuisine

Types of healthy recipes

Basic characteristics: invigorating spleen and stomach, tonifying kidney and eliminating dampness.

The basic materials are 50 grams of coix seed, 50 grams of white lentils, 50 grams of lotus seed meat (without kernel), 20 red dates, 50 grams of walnut meat (fried), 50 grams of longan meat, 25 grams of sugar plum, 500 grams of glutinous rice, and 0/00 grams of sugar/kloc.

Method: soak the first three ingredients, soak the red dates, fry the walnuts and steam the glutinous rice for later use; Take a large bowl and coat it with lard. Put plums, longan pulp, dates, walnuts, lotus seeds, white lentils and coix seed at the bottom of the bowl. Finally, cook the glutinous rice, steam it in a steamer for 20 minutes, put the eight-treasure rice in a big bowl, then add sugar and water to make juice.

Efficacy: spleen and stomach, kidney and dampness.

Usage: pour it on rice.

Application: Suitable for patients with weak spleen and stomach and thin stool.

Edited by Yu Xiaoping and Huang Zhijie.

Published by Science and Technology Literature Publishing House

manufacturing method

"Eight-treasure rice" originally came from Shaanxi, which is famous for its shochu and brown sugar cremation.

Ingredients: white glutinous rice 1 kg red beans 500g longan pulp 25g melon seeds 5g sugar lotus seeds 40g candied fruit 200g candied dates 75g osmanthus fragrans 5g sugar1.25kg lard 200g.

Production method: 1. Wash the glutinous rice, soak it in cold water for four or five hours, take it out and drain it, put it in a steamer with a wet cloth, leave it uncovered, steam it with strong fire until it is steaming, and sprinkle cold water on it when the rice grains are emerald-colored, so as to make the rice grains moist. Cover again and steam for about 5 minutes. When the top of the cage is steaming, pour the rice into the jar, add about 400 grams of white sugar, lard and boiling water (about 400 grams) and mix well.

2. Make red beans, sugar (350g) and osmanthus into bean paste stuffing; Tearing longan pulp into strips; Sugar lotus seeds are divided into two parts; Peel and chop the candied dates into mud, together with candied fruit and melon seeds, 30 portions each. Then put lard in 30 small bowls, arrange the above raw materials at the bottom of the bowl according to the pattern, thinly spread glutinous rice on it, and put bean paste stuffing in the middle. Put the glutinous rice flush with the mouth of the bowl and gently smooth it. Then put it in a steamer, steam it with boiling water until the lard has completely penetrated into the rice and turned red (about 1 hour), then take it out and cover it on a plate (if you don't eat it right away, you can steam it after cooling).

The product is bright in color, sweet and oily, sweet but not greasy, and has a unique taste.