1. Baozi rice

Ingredients: 3 cups of glutinous rice,

Seasoning: Cantonese sausage, chives, coriander, white pepper, salt, American pepper Extremely umami-flavored juice.

Ingredients:

1. Wash 3 cups of rice, add water, cover with rice, and soak for more than 8 hours.

2. Chop the chives and coriander and prepare.

Kitchenware: Steam colander

Method:

1. Place the soaked rice into the steamer and spread it flat.

2. Place the steamer on the six-liter soup pot used to make imperial concubine chicken. Wait until steam comes out from the edge of the pot over medium heat, then turn to medium-low heat for 28 minutes. Cook the ingot meat, imperial concubine chicken, and steamed cod at the same time. .

3. After the rice is out of the pot, stir in an appropriate amount of minced chives, minced coriander and Maggi umami sauce evenly. (If the saltiness is not enough, add a small amount of salt)

2. Red bean and acacia rice

Ingredients: 2 cups of rice and glutinous rice, 1 bag of red bean paste.

Method:

1. Wash 2 cups of rice and soak it for 20-30 minutes (for glutinous rice, put it evenly with water; for white rice, 1 cup of rice and 1 cup of water).

2. After the steam lock is formed, lower the heat for 5-10 minutes before stacking the pot.

3. After the rice is out of the pot, put it on a plate and pour the red beans on the hot rice.

Kitchenware: 1 liter steel pot with lid.

Remarks: Make 5 cups of white rice in a 3-liter steel pot with a lid. After the steam lock is formed, lower the heat for 8-10 minutes before stacking the pot.

3. Hainan Chicken Rice

Ingredients: 500 grams of small native chicken (female), Thai fragrant rice.

Seasoning: salt, cooking wine, onion, ginger.

Ingredients to prepare:

1. Wash the chicken and dry it out

2. Cut the onion and ginger into fine pieces

3. Mix together the seasonings, minced green onion, minced ginger, sesame oil, light soy sauce, vinegar, sugar and green pepper rings

Kitchen tools: 6-liter soup pot with lid and steam colander

1. Apply the chopped green onion, ginger, salt, and cooking wine evenly on the outside of the chicken

2. Put rice and an appropriate amount of water in a 6-liter soup pot

3. Place the seasoned chicken on the steaming colander

4. Place the steaming colander on the 6-liter soup pot, cover and light the fire

5. Cook the chicken for about 15-20 minutes After the rice is cooked, take out the chicken and chop it into small pieces and place it next to the rice

4. Eight-treasure rice

Ingredients: glutinous rice, red bean paste, walnut kernels, raisins, Candied dates

Seasoning: corn germ oil

Preparation:

1. Wash 2 cups of rice and soak for 20-30 minutes.

Kitchen utensils: 1 liter steel pot with lid, 1.4 liter frying pan.

Method:

1. Place a 1-liter steel pot on the stove.

2. Put the rice and water into the pot, and put the glutinous rice level with the water.

3. After the steam is locked in a row, simmer for ten minutes.

4. Place the 1.4L frying pan on the stove.

5. Add oil, red bean paste, walnut kernels, raisins, and candied dates and heat to mix.

6. After the rice is out of the pot, place it on a plate and pour the mixed red bean paste on the hot rice.