condiments

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400 grams of sorghum rice.

condiments

peanut

40 grams

kidney bean

40 grams

Practice of steaming sorghum rice

1.

This is the sticky sorghum rice left by Bao jiaozi, which has been soaked all afternoon and needs to be eaten immediately.

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2.

It is also leftover peanuts and kidney beans cooked intermittently in jiaozi. Add some water to the pot, a little more water, and make a wide soup of rice. Add peanuts and kidney beans to boil first, and continue to cook for about 5 minutes.

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3.

Add the soaked sorghum rice, boil the water and continue to cook until the rice is cooked.

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4.

Take it out directly after cooking and put it in a thin pot, which is beneficial to subsequent steaming. This rice soup is especially delicious, sticky and fragrant.

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5.

I put the fished rice in a thin stainless steel pot, add some water to the pot, and steam the rice in the pot for about half an hour.

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6.

The pot is out. The characteristics of this kind of rice, such as rice flavor, soft and waxy taste, are better than zongzi.

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Finished product map of steamed sorghum rice

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Cooking tips

The so-called steamed rice in a big pot means that the rice is first cooked in a wide soup, then taken out and steamed in a drawer. This process depends on the variety and time of rice, just cook it well. Be careful not to overcook it, or you won't take the rice out of the soup.