Eight-treasure rice with lard and sand (palace flavor)

Eight-treasure rice is a sweet food, which originated in Xinjiang and Tibetan minority areas. Since the Yuan Dynasty, it has been popular all over the country. There are many ways to make eight-treasure rice, such as "Persuade Eight-treasure Rice" in Jingzhou, "Preserved Eight-treasure Rice" in Beijing and "Hundred Fruits Eight-treasure Rice" in Suzhou. The "eight-treasure rice with lard and sand" introduced here was once included in the menu of the Qing court and is said to be one of the favorite meals of Empress Dowager Cixi.

Main raw materials: 500g of glutinous rice, candied jujube slices, longan slices, shredded red and green melons, sugar lotus plums (half slices), green plums10g, kumquat and diced rapeseed oil, 5g of melon seeds, white sugar bean paste150g, and 50g of lard.

Production method: (1) Put the glutinous rice in a container, soak it in cold water for 2-3 hours, take it out, put it in a steamer (with gauze under it), spread it out, cover it tightly, steam it over high fire for about 20 minutes (when the rice is cooked), and take it out.

(2) Pour the rice into a porcelain basin, add sugar and lard and mix well.

(3) Large bowl coated with cooked lard (anti-sticking), with longan meat, candied dates, red and green melons, melon seeds, sugar plums and green plums, showing various bright and beautiful patterns; Then pry up a part of glutinous rice and spread it out, spread it into a bowl, and spread it out with lard and bean paste (mixed with oil ding) in the middle; Then pry up the glutinous rice, cover it tightly, paste it, put it on the drawer and steam it through with great fire; Steam until the oil, sugar and rice are mixed together and then come out of the cage; Steaming in a cage the next day; After steaming for three times, when the rice turns red, cover it on the plate and take off the buckle bowl to eat.

Flavor features: beautiful graphics, soft and sticky, sweet but not greasy, oily but not greasy. If you pour orange powder (or fresh orange peel) with sugar, water, a little starch and essence, it will be more sweet and sour.

Red bean glutinous rice (classical flavor)

Some places in China have the custom of eating red beans and glutinous rice on the first day of October in the lunar calendar, which is called "eating Redmi". In Japan, red bean glutinous rice is called red bean rice, which is a necessary meal for happy events and birthdays. On birthdays, the whole family will eat "red bean rice" to celebrate their longevity.

Main raw materials: glutinous rice and adzuki beans.

Production method: put adzuki beans into a boiling pot (the ratio of adzuki beans to water is about 1: 5. Boil until medium-cooked, and take out. In addition, after washing the glutinous rice, soak it in the soup boiled with red beans for one night. The next day, after mixing glutinous rice and red beans evenly, put them in a steamer and steam for about 40 minutes, and then serve.

Flavor characteristics: adzuki bean (also known as adzuki bean) belongs to Leguminosae. According to Compendium of Materia Medica, "adzuki bean can promote fluid production and diuresis, promote diuresis and ventilation, and strengthen the spleen and stomach." Red bean glutinous rice is ruddy in color, fragrant with red beans, rich in nutrition, and has the effects of stimulating appetite and strengthening body.