Main ingredients of black rice eight-treasure rice: 100 grams of black rice, 100 grams of glutinous rice

Seasoning: 60 grams of white sugar, 40 grams of cooking oil

Accessories: according to the family Just customize the ingredients. I added red dates, raisins and peanuts.

Method:

1. Wash the black rice and glutinous rice, add cooking oil and white sugar and mix well, then mix in various accessories;

2. Take Use a bowl of suitable size, evenly apply cooking oil in the bowl, put the mixed rice into the bowl and spread it out, and pour an appropriate amount of water along the edge of the bowl;

3. Steam over high heat for an hour. Just invert the bowl onto a plate.

The second type is 50 grams of barley rice, 50 grams of white lentils, 50 grams of lotus seed meat (heart removed), 20 red dates, 50 grams of walnut meat (fried), 50 grams of longan meat, 25 candied green plums grams, 500 grams of glutinous rice, 100 grams of sugar.

Preparation method: Soak and cook the first three flavors, soak the red dates, stir-fry the walnut meat, steam the glutinous rice and set aside; take a large bowl and coat it with lard, and place green plums, longan meat, and dates on the bottom of the bowl. , walnut meat, lotus seeds, white lentils, barley rice, and finally the cooked glutinous rice, then steam it in a steamer for 20 minutes, put the eight-treasure rice in a large round plate, and then add sugar and water to boil the juice.

Shaanxi folk eight-treasure rice raw material formula: white glutinous rice 1kg red beans 500g cinnamon meat 25g melon seeds 5g sugar lotus seeds 40g candied fruit 200g candied dates 75g osmanthus 5g white sugar 1.25kg lard 200g

Preparation method 1. Wash the glutinous rice, soak it in cold water for four or five hours, take it out and drain it, spread it into a basket lined with damp cloth, do not cover it, steam it over high heat until it steams. When it turns jade color, sprinkle cold water all over to moisten the rice grains. Cover again and continue steaming for about 5 minutes. When steam comes straight from the top of the cage, pour the rice into the vat, add about 400 grams of sugar, lard and boiling water (about 400 grams) and mix.

2. Make bean paste filling from adzuki beans, white sugar (350g) and osmanthus; tear the cinnamon meat into long strips; divide the candied lotus seeds into two pieces; remove the pits of candied dates and chop them into puree, along with candied fruits, Melon seeds, divided into 30 portions each. Then use 30 small bowls, smear the bowl with lard, place the above ingredients on the bottom of the bowl in a pattern, spread glutinous rice thinly on top, put bean paste filling in the middle, and then put the glutinous rice to be level with the mouth of the bowl. and smooth gently. Then put it in a basket and steam it with boiling water over high heat until all the lard has penetrated into the rice and turns red (it takes about 1 hour). Take it out of the basket and cover it on a plate (if you don’t want to eat it immediately, you can steam it again after cooling). Serve.

Ingredients for Shanghai Assorted Eight-treasure Rice: 250 grams of glutinous rice, 15 grams each of walnut kernels, dried melons, raisins, hawthorn cake, and green plums, 10 grams of sugar roses,

150 grams of white sugar, cooked pig 25 grams each of oil and wet starch, 5 grams each of sweet almonds and sesame seeds, 50 grams of suet

Method: 1. Cut dried melons, green plums, and walnut kernels into small dices, and cut hawthorn cake and pork suet into strips ;

2. Boil 500 grams of water, add 75 grams of sugar and glutinous rice, simmer over low heat until the rice grains are no longer mixed with rice, remove from the heat and simmer for a while, add 20 grams of cooked lard and stir well;

3. Spread cooked lard on the bottom of a large bowl, place the suet sticks and hawthorn sticks into eight petals, place dried melon, walnut kernels, raisins, green plums, sweet almonds, sesame seeds, and sugar roses between the petals to form a pattern. Place the glutinous rice into a smooth surface, steam it in a basket for 40 minutes, then take it out and turn it over on a plate;

4. Add 100 grams of sugar to 150 grams of water, bring to a boil and dissolve, 25 grams of wet starch to thicken, and pour in Serve it over rice pudding.

Jiangnan Assorted Eight-Treasure Rice

Ingredients:

300 grams of glutinous rice, 250 grams of sugar.

Ingredients:

50 grams of sesame seeds, 25 grams of dates, 15 grams each of sweet almonds, walnut kernels, barley, lily, dried gourd melon, raisins, hawthorn cake and lotus seeds, cooked pig 25 grams each of oil and wet starch, 50 grams lard, and 50 grams bean paste.

Method:

1. First wash the glutinous rice, then soak it for 2 hours, pick it up and put it into a steamer covered with a cloth, steam it in the basket and take it out. When the glutinous rice is still warm, add 150 grams of white sugar and a small amount of lard and stir.

2. Wash the barley, lily and gorgon seeds. Divide into 3 small bowls, add a little water, steam for 20 minutes, take out and let cool. Cut the melon sticks, orange cakes, and candied dates into 0.5 cm dices. Honey cherries cut open in pairs. Wash the raisins.

3. Use a large bowl, apply a thin layer of lard in the bowl, then cut the jujube and hawthorn strips (cut into strips with a knife), spread them on the bottom of the bowl; place between the strips Dried melons, walnut kernels, raisins, lotus seeds, barley, lilies, gorgon seeds, sweet almonds, and sesame seeds are arranged in various patterns. Then cut all the remaining trimmings into dices of 0.5×0.5 cm, add glutinous rice, mix well, then gently place it into the bowl, and gently press and smooth it with your hands.

4. Steam in a basket for 40 minutes, then take it out and turn it over on a plate. Then put 100 grams of white sugar into the wok, add 150 grams of water, put it on the stove, stir continuously, and cook until it becomes sticky, then add 25 grams of wet starch to thicken it, pour it on the steamed glutinous rice, and it will be sweet and smooth. This is how the beautiful rice pudding is ready.

Assorted eight-treasure rice

Ingredients

1500g glutinous rice, 750g lotus seeds, 1250g red dates, 500g barley rice, 500g honey winter melon strips, 250 honey cherries grams, 250 grams of longan meat, 50 grams of melon seeds, appropriate amounts of sugar, lard, wet starch, and soda ash.

Production

1. Place the wok on a high fire with a bamboo skip inside. Add 1500 grams of water to boil, add lotus seeds and 35 grams of soda ash, and use a bamboo brush to Whisk constantly and peel (about 15 minutes), then remove and pour out the pot of water. Use the same method for the second time, add 1500 grams of water and 15 grams of soda ash and continue stirring in the pot until the lotus skin is removed (about 5 minutes). Take it out, rinse it with warm water, and use a thin bamboo skewer to remove the lotus skin. Core, put into a cage and steam over high fire for half an hour until cooked and take out;

2. Wash the barley rice and put it into a bowl, add 100 grams of water to soak it, steam over high fire for about half an hour until it blooms. After taking it out of the cage, wash it with clean water and drain it;

3. Wash the glutinous rice, put it into a porcelain bowl, add 500 grams of sugar and 1000 grams of water, mix thoroughly, put it in the cage and steam it over high heat for half an hour. Take out when cooked;

4. Wash and remove the cores of the red dates, cut them into 0.3 cm square pieces along with the honeyed winter melon strips and longan meat;

5. Take ten bowls, Place the lotus seeds, red dates, barley rice, honeyed winter melon strips, longan meat, and melon seeds in the bottom of the bowl in order, then put the cooked glutinous rice on top, put it in a cage and steam it over high heat for half an hour, and take it out;

6. Put the wok on high heat, add 2000g of water and 1000g of sugar, put the steamed rice pudding into the pot, stir together and bring to a boil, then add 75g of lard, use wet starch to thin and thicken, and remove from the pot Divide into ten bowls, sprinkle each with candied cherries and serve.

Bean Paste Rice with Eight Treasures

Ingredients

Glutinous rice, sugar, lard, boiling water, bean paste filling, osmanthus, candied dates.

Production process

① Steam the glutinous rice and mix it with sugar, lard and boiling water.

② When the candied dates, etc. are put into the bowl, they are arranged into a pattern, with bean paste and osmanthus in the middle, then covered with glutinous rice, flattened, steamed in a basket for an hour, and scooped out when eating.