Cooking rice with dendrobium and fine white rice is fragrant and delicious. When making rice, we have to beat the dendrobium fresh strips into juice first, and then in the hook on a certain amount of water, after pouring the dendrobium juice into the washed rice, we have to stir it to prevent the rice from cooking out unevenly. It is worth noting that the concentration of dendrobium juice should not be too high, if the concentration is too high, the cooked rice is full of dendrobium flavor and rice is easy to harden. Usually 1 times the dendrobium juice blended 20 times the water is ideal.

Use dendrobium to make pasta

It is more delicious to make steamed buns, flour cakes, and nests with some dendrobium juice. Using dendrobium and noodles to make steamed buns, buns and rolls can make the steamed buns fermentation effect is better, the texture is more fluffy, and the aroma is more rich.

Steaming egg custard with dendrobium

To steam egg custard with dendrobium juice instead of water, make sure to dilute the dendrobium juice and strain it. After adding dendrobium juice, the egg custard will be tender and smooth, more efficiently solidified, brightly colored and with a slight grassy aroma. Other seasonings can be added according to the habit of steaming egg custard on weekdays, you can add shrimp, mushroom strips, green onion, cilantro and other ingredients to beautify the garnish. It is important to note that the egg custard should be steamed slowly over low heat, so that the solidification speed is slower and the texture is delicate and even.

Using Dendrobium to Make Soup Soup

Dendrobium is actually suitable for making many light soups. For example, in fish soup, meat soup, hot pot soup, soup noodle, you can add dendrobium, so that the soup has a green color, so that the soup has a more delicious flavor, richer texture, and refreshing and not greasy. Adding dendrobium in corn soup and mash soup also has a different flavor.