The entire production process mainly uses high-quality Thai fragrant rice, which is moisturized by water and soil, soft and fragrant, and can withstand hunger and nourish people. First, chop the lean pork into small pieces, marinate with seasonings, stir-fry in a pot, take it out, and mix well with Thai fragrant rice. Then put them into the prepared bamboo tube, add an equal amount of water at the same time, and seal it with a cloth. At the same time, the inside of the bamboo tube is smeared with a layer of cooked lard, so that it is not easy to stick to the wall and has a natural and mellow aroma. Finally, put it in the oven and bake it before taking it out and eating it. It tastes soft and palatable, with a rich meaty aroma that leaves a fragrant aroma in your teeth and cheeks and whets your appetite.

Bamboo tube fragrant rice

A common food of the Li people. The method of making it is: cut off a section of bamboo tube (young bamboo, straight and thick, with knots left at the bottom), put in polished rice (preferably Shanlan rice glutinous rice), add an appropriate amount of water, slowly roast it on the fire, wait until the water After roasting and boiling, add a cork or leaves to the top of the bamboo tube to seal it, and continue to roast and turn it in the fire until you can smell a fragrance. Wait for a while, use a knife to gently break the bamboo tube open and eat. The rice grains are soft and have the delicious fragrance of rice and bamboo. Li compatriots call it "bamboo tube fragrant rice".

If you add some game meat such as wild boar meat, yellow cattle meat, venison, etc. in the bamboo tube, and mix it with soy sauce or refined salt, the taste will be more delicious. It can be called a Li family delicacy. It is a good treat for guests. It is refreshing but not greasy. , suitable for all ages. Li people go to the mountains to hunt or cultivate mountains, and they chop bamboo on the mountains for picnics. Grilled bamboo rice has now become a tourist-style picnic in Hainan Island, attracting many Chinese and foreign tourists.

Materials: Moso bamboo tubes, rice, sauced meat or marinated meat, corn, green beans, fresh straw, flour, etc.; Barbecue process: split the moso bamboo tubes closed at both ends in half and soak them in salt water. (You can also leave the moso bamboo tube closed at one end and open at the other end). Pour the rice, soy sauce meat (add complementary foods and condiments according to each person's taste) and water into the moso bamboo tube, and use the current year's green rice straw and flour to make a living (it is advisable to leave a small gap to prevent the moso bamboo tube from exploding). If it is split, it needs to be tied tightly with thin wire or straw. Barbecue time is generally controlled at about twenty to thirty minutes.

Wooden rice is relatively simple. Steam the rice in a wooden barrel and put dishes on it.

The specific steps are as follows:

Ingredients:

250 ??grams of glutinous rice (Thailand); 2 duck legs; 6 mushrooms; 50 grams of bamboo shoots; small 6 cabbage; half red pepper; 10 rice dumpling leaves;

Seasoning:

An appropriate amount of salt; an appropriate amount of chicken essence; 1 tsp of oyster sauce; an appropriate amount of water and starch; 1 bowl of brine; chicken 1 tablespoon of juice, 60 ml of water; 1 teaspoon of sugar;

1. Soak the glutinous rice overnight

2. Steam until cooked

3. Soak the leaves thoroughly

4. Marinate the duck legs in the brine

5. Dice the mushrooms and bamboo shoots during the brine

6 .Then mix the two types of dicing with the cooked glutinous rice

7. Overlap the rice dumpling leaves in the wooden barrel

8. After loading the glutinous rice, put the rice dumpling leaves Trim it to the same height as the wooden barrel

9. Separate the braised duck leg bones

10. Arrange the duck meat on top of the glutinous rice

11. Steam the wooden barrel rice in a large pot for 15 minutes

12. During the steaming process, take 25ML of the brine juice and add ingredient B (1 tsp Lee Kum Kee oyster sauce, 1 tbsp chicken juice, 60ML water, 1 sugar) small spoon, appropriate amount of salt, chicken essence, appropriate amount of water starch), put it into a small bowl and mix thoroughly

13. Put the mixed juice into a small pot and heat it until it becomes thick

14. Blanch the cabbage in boiling water for half a minute

15. Arrange the cabbage and red pepper segments on the steamed wooden barrel rice, and pour the sauce from step 13 on it