Steamed glutinous rice (1 000g),1old duck (over two years old), 5 mushrooms, 80g of canned Polygonatum odoratum,10g of shallots, 2 small rapeseed and 5 zongzi leaves are used as raw materials for the farmhouse wooden bucket meal. Seasoning salt 10g, monosodium glutamate 3g, sugar 5g, soy sauce 8g, Lee Kum Kee oyster sauce 6g, corn flour 5g, seasoning package (fennel 15g, cinnamon 25g, fragrant leaves 10g, dried tangerine peel 15g, tsaoko15g. Make 1, add 2000 grams of water to the pot, add seasoning packets and slaughter the washed old duck, and simmer 1 hour for 20 minutes until it is rotten. 2. Tear all the skin and meat of the duck into small pieces for later use. 3. Cut the mushroom and magnolia buds into cubes 1 cm square and mix in the steamed glutinous rice. 4. Cut the Ye Xiu soaked in warm water into the size of the bottom of the barrel, put it into the barrel, add the mixed rice, and then add duck meat and duck skin. 5. Put the barrel into a steamer and steam for about 15 minutes. Take out the wooden bucket and put in two small rapeseed blanched. Mix the brine of marinated duck with clear soup according to the ratio of 1: 4, put it in a pot, add salt, monosodium glutamate, sugar, soy sauce and Lee Kum Kee oyster sauce, simmer with low fire, cover with rice soup, pour the juice into a wooden bucket after serving, and stir evenly with a spoon before serving. Features This dish is full of fragrance and mellow taste. Wooden bucket meal is a very oriental cooking method. Generally, other foods are added in wooden barrels. It is not only attractive in appearance, but also delicious. It is a very common cooking method of staple food in China. Wooden bucket meal reflects the fragrance of wood and bamboo, and there are generally the following methods (taking natural wood as an example): 1. Appearance: barrel appearance. Cook the cooked rice in a steamer or rice cooker, steam it and put it in a delicate wooden barrel (it is easier to shape it by steaming in a metal cup). 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. Second, the fragrance type: use the fragrance of wooden barrels. 1, big wooden bucket meal: Material: Generally, wooden bucket materials 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 meal: small wooden bucket meal is a relatively delicate wooden bucket, and there is usually a metal cup in the middle to hold rice. Material: special wood or bamboo, wooden barrels are generally not sealed, because the glue used for sealing will produce toxins at high temperature. 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.