Raw materials: rice 1500g, and Mesona blume 500g, which is black Mesona blume made of fresh Mesona blume and dried Mesona blume.
Method:
1. Soak rice for 4 hours and grind it into rice paste for use.
2. First, soak Cao Xian in clear water. After washing, put down and add water to cook Mesona blume until soft.
3. After cooking, leave the juice in the pot for later use, and take the bean jelly grass out of the pot (when taking it out, put the gelatinous substance on the grass in the juice in the previous pot and then take it).
4. Take out Mesona blume, let it cool, and rub it out in clear water. The juice in grass is in water, and the jelly on bean jelly is the essence. ) Then the fairy grass can be thrown away.
5. Mix the second water with the juice left in the last pot and pour it together. Then use a bag to separate all the dregs in the juice, and finally there will be dregs left in the bag (it is useless to throw it away), and then you can cook the juice in a pot.
6. Boil the juice in the pot. Remember to keep stirring and never stick to the bottom.
7. When sticky rice noodles appear, open the sticky rice noodles with water, not sticky, but liquid. When the juice in the pot is almost cooked, pour it into the pot and keep stirring (back and forth).
8. There are big bubbles on the surface of the juice, which means it is ripe. If you want to catch bubbles, they are all dirty things.
9. Finally, pour the juice into the container, cool and solidify, and you're done. After thorough cooling, it is crystal clear and elastic dark green food, cut into small pieces. According to one's own taste, it is mixed with honey, white sugar or soy sauce and pepper water, which is smooth and refreshing, has a unique flavor, can quench thirst or satisfy hunger, and has the effects of clearing away heat and toxic materials, lowering blood pressure and resisting cancer after long-term consumption. Whether it is new rice or old rice, rice with good aroma and crystal grains can be steamed. Here are four secrets! As long as you remember these four secrets, you will steam sweet and delicious rice.
First, we measure the rice in the container. Next, the first secret-Taomi: Taomi must not exceed 3 times. If it exceeds 3 times, the nutrition of rice will be greatly lost and the flavor of steamed rice will be reduced. Remember not to wash rice more than three times.
The second secret-soaking rice: first soak rice in cold water 1 hour. This will make the rice grains fully absorb water. So that the steamed rice will be full.
The third secret-rice-water ratio: When steaming rice, the rice-water ratio is 1: 1.2. There is a particularly simple way to measure the amount of water. Put your index finger in rice washing water as long as the water exceeds the first joint of your index finger.
The fourth secret-flavoring: If your rice is old rice, it doesn't matter, old rice can also steam out the taste of new rice. That is, after the first three processes, we add a small amount of refined salt or peanut oil to the pot. Remember that peanut oil must be cooked and cooled. Just add some to the pot. Now, you can plug in the power and start steaming. After steaming, the grains are crystal clear and full, and the rice is delicious.