The practice of bamboo tube rice, as the name implies, is to cook rice with bamboo tubes instead of pots. At first, ethnic minorities in mountainous areas went to work in the mountains. For the sake of simplicity, they never brought cookers and cookers, only rice. When cooking, use local materials, that is, cut a bamboo tube, add appropriate amount of rice and water, and bake it on the fire. When the surface of the bamboo tube is burnt, the rice in the tube is cooked immediately, which is bamboo tube rice.

Bamboo tube rice, because of different regions and customs, there are many kinds of bamboo tube rice. Bamboo rice is more common in southern China and Taiwan Province Province, that is to say, bamboo rice can be found everywhere where bamboo is produced.

Throughout the ages, cooking with bamboo tubes has a long history. The farthest written record can be found in Jia Sixie's History of Qi Yao Min Shuba in the Northern Wei Dynasty. The dish of "tube baking" is baked with meat stuffing on a bamboo tube with an open flame.

In Song Dynasty, Fan Chengda wrote a bamboo kettle in Guihaiyu: "Used by Yao people. Cut a big bamboo tube to make a tripod. When it is cooked, the bamboo is not bright, and the cover physics is the same. "

The custom of using bamboo kettles was still very popular in Qing Dynasty. In the Qing Dynasty, Chen Ding recorded in Travel Notes of Yunnan that there were few iron leaps, and the natives cut it with bamboo, which was really rice, fearing fire, and the bamboo was cooked and very fragrant, so it was called bamboo kettle.

There is "Crab Nine" in Zhu Yizun's "The Secret of Eating Fresh Flood" in Qing Dynasty, which is made by boiling crab balls in a bamboo tube.

As we all know, bamboo has the effects of diuresis, liver protection and eyesight improvement. Li Shizhen wrote in Compendium of Materia Medica that bamboo can benefit qi, promote intestinal qi, clear heat and resolve phlegm for a long time.

Today, the ethnic minorities in Yunnan still retain the traditional cuisine of bamboo tube cooking, which is related to the "bamboo roots all over the mountain" and inexhaustible bamboo, and has been circulated for a long time because of the fragrance of bamboo tube dishes.

Bamboo rice has a unique flavor and diverse tastes. Like rice, glutinous rice cooked with glutinous rice fragrant bamboo is soft and delicious at the joints of green bamboo, with flexible taste, glutinous rice fragrance and bamboo fragrance, and excellent taste. ...

The method is as follows: soak japonica rice for 20 minutes and glutinous rice for 4 hours. 2. Slice the sausage, wash and dice the mushrooms.

3. Put the soaked japonica rice and glutinous rice into the pot, add water and cook for 2 minutes.

4. Take out the cooked rice, pour it into the pot, add corn kernels, peas, carrot kernels, sausage slices and mushroom slices, mix well, wash the bamboo tube, and steam the mixed rice in the bamboo tube for 30 minutes before eating.

Cooking skills 1, various ingredients can be matched according to your own preferences.

2. The steaming time depends on the size of the bamboo tube.