Rhubarb rice:
1. Pour the rice into the rice cooker, add appropriate amount of water and soak for at least six hours (I make it before going to bed at night and make it in the morning).
2. Pour rice beans into a bowl, add appropriate amount of water, and soak for the same time as rice.
3. Wash rhubarb rice and rice beans, pour them into the rice cooker, and simply stir them.
4. Plug in the power supply, press to cook, trip for about 30 minutes, stir for 5 ~10 minutes.
5. all right
Laba porridge
1. First separate the beans from the rice and clean them.
2. What I bought is packaged separately, so that it can be soaked according to the needs of the ingredients themselves.
3. Add water to the beans, if you have time, you can soak them overnight, if you don't have time, you can soak them for 4 hours.
4. Continue to add water to rice. I have time to soak for half a day, but I have no time to soak for 2 hours.
5. First put the beans in the pot and cook for about 20 minutes, then pour the soaked rice and cook for about 45 minutes.
6. When the porridge is slightly thick, add candied dates and continue to cook for a while before leaving the fire. Add rock sugar and it will be practical.
In addition, you can also make sticky bean buns in the northeast, which are made of rice, sugar and rice beans.
Similarly, the production method is to wash the yellow rice, soak it for 6 hours, air-dry it, grind it into flour, mix it with cold water, and then ferment it like making white flour steamed bread. When it becomes sour, start kneading the flour by hand until the sour taste disappears.
Stuffing: Cook the rice beans (do not boil and break the skin), mash them into bean paste stuffing, add sugar, and knead them into a dumpling the size of a nuclear head for later use.
Wrap the bean paste stuffing in the kneaded rhubarb rice flour, put it into a bean bag, steam it for 20 minutes, and then take it out of the pot.
When eating, you can dip in sugar and eat it sweet and sticky. Can also be made into small round cakes and fried to eat, taste its crispy taste, very delicious!
Besides, it can also be made into cut cakes. The method is to wash the yellow rice, soak it for 6 hours, dry it in the air, grind it into flour, then steam it in a pot, sprinkle it with bean paste stuffing, candied dates and preserved fruits, cool it and cut it into cut cakes. It's delicious.
You can also make sticky bean buns in the northeast, which are made of rice, sugar and rice beans.
Similarly, the production method is to wash the yellow rice, soak it for 6 hours, air-dry it, grind it into flour, mix it with cold water, and then ferment it like making white flour steamed bread. When it becomes sour, start kneading the flour by hand until the sour taste disappears.
Stuffing: Cook the rice beans (do not boil and break the skin), mash them into bean paste stuffing, add sugar, and knead them into a dumpling the size of a nuclear head for later use.
Wrap the bean paste stuffing in the kneaded rhubarb rice flour, put it into a bean bag, steam it for 20 minutes, and then take it out of the pot.
When eating, you can dip in sugar and eat it sweet and sticky. Can also be made into small round cakes and fried to eat, taste its crispy taste, very delicious!
You can also cook eight-treasure rice: the method is to wash the rice, soak it for 6 hours, then steam it like steamed rice in an electric rice cooker, take a large bowl with a little oil, first put a layer of preserved fruit, then a layer of yellow rice, then a layer of red bean paste, then a layer of yellow rice, and then a layer of preserved fruit, and so on, fill the bowl all the time.
In addition, it can also be used with rice beans, preserved fruits, candied dates, whole grains, etc. In short, it adds up to eight things to cook eight-treasure porridge, which is delicious!
More ways to eat, find out for yourself ~!