Steaming method of wooden barrel rice: Method 1: When steaming rice, you can pick up the half-cooked rice, then put it in a wooden barrel, then put it in a large steamer and steam it until it is cooked. In this way, the steamed rice will be

It has a natural wood aroma, and you can also add some natural spices such as lotus leaves to the water to increase the aroma of the rice.

Method 2: Use a rice cooker or other methods to make the rice, put it into a clean large wooden barrel while it is hot, and keep the outside warm, so that the natural wood flavor can be released.

Introduction: Wooden barrel rice is a delicious Han snack.

It was originally a very oriental food cooking method introduced by the Wooden Bucket Rice Group, and gradually became popular.

Usually other delicacies are added to the wooden barrel, which not only looks good, but also tastes very delicious. It has now become a widely used and accepted method of cooking staple food in China.

Origin: There are different opinions about the origin of wooden barrel rice, but the most widely circulated one is that in the fifth year of Emperor Gao of the Han Dynasty (202 BC), Liu Bang launched a general attack on Xiang Yu and surrounded Xiang Yu's army in Gaixia (now Guzhen, Anhui).

At this time, the Chu army was exhausted and its morale was low.

At night, he heard the Han army singing songs of Chu from all sides again. Xiang Yu was shocked. He jumped on his horse and led a hundred cavalry to break out. In the end, only 28 people were left and fled deep into the mountains and woods. Xiang Yu was exhausted physically and mentally. He was dying without thinking about tea and rice for several days.

The soldiers looked heartbroken, and on a whim, they put a few rice grains into a barrel made of wood and added it to the barbecue to cook. The aroma suddenly overflowed, arousing Xiang Yu's appetite... But later because he felt shameless to see Jiangdong's elders again,

A few days later, Heng Jian committed suicide and died.

Later, because they missed Xiang Yu, their beloved generals served rice in wooden barrels with meat on this day every year to commemorate Xiang Yu.

This ancient wooden barrel rice cooked more than 2,000 years ago has been passed down to this day. It has been processed and improved by later generations to cook wooden barrel rice with meat. The rice is soft, highly nutritious, easy to digest, and good for the spleen and stomach.

It is non-greasy and refreshing, non-spicy and delicious, leaving a fragrant aroma on the teeth and cheeks after eating, with endless aftertaste. It is deeply loved by the general public, especially modern urbanites, and is indeed a beautiful scenery of the ancient Chinese catering culture.