During the fall and winter seasons, especially on the winter solstice, the older generation of Cantonese must make a pot of glutinous rice with preserved flavor to warm up and replenish energy. My Cantonese colleague told me that her family's tradition of eating glutinous rice with preserved flavors on the winter solstice has continued since she can remember, and has never been interrupted. Just as people in the north must eat dumplings on the winter solstice, Cantonese people have a longstanding obsession with eating preserved glutinous rice on the winter solstice. That's why since last week, Uncle has been preparing the ingredients for making Cantonese style preserved glutinous rice (in fact, it's just missing a good preserved sausage!) The recipe was officially started on Tuesday. I just want to say: the taste is simply amazing. If you've never had the classic Cantonese style sticky rice, please make it for yourself. Although it's a traditional food for Cantonese people, the taste is absolutely delicious in both North and South. Don't look at the long list of ingredients, but it's actually very easy to make.

When the cicadas were chirping, I would go to the lower reaches of the Xin'an River with my buddies to catch golden turtles in the trees, and then tie a thin cotton thread around its back, and I would grab this end of the thread as it flew, a pleasure that I don't quite understand now. Anyway, in those years, not one day did my clothes come home clean. Grandma never said anything about me, or maybe she did at the time, but I don't really remember. I only remember that every day I would come home with a bowl of lean pork stir-fried just for me. Tender, lean meat that had been thickened with gravy. I could eat two bowls of rice just by huffing and puffing over the meat.?

1, first of all, wash the glutinous rice, soak 3, 4 hours in advance, add water into the rice cooker, open the cooking mode, diced pork, directly into the pan frying oil, fried to golden brown after the lard residue and lard separated from serving can be;?

2, and then a few sesame seeds into a dry pan on medium-low heat slowly frying incense, peanuts peeled, jujube core cut, open fire to put lard, pour sugar, add a little water so that all the sugar melting can be;?

3, and finally poured into the peanuts, chopped jujubes, lard residue, stir-fry, pour in boiled glutinous rice and sesame seeds, turn off the heat, stir all the ingredients evenly out of the pot on the table to eat ~?

Aroma, easy to do the glutinous rice is done, like, you can do it yourself to try it ~?