What form does wooden barrel rice take?

Wooden barrel rice is a delicious Han snack. It was originally a very oriental 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.

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 defeated Xiang Yu's army in Gaixia (now Guzhen, Anhui). surrounded. 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 would eat 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.

Two wooden barrel rice cooking

First generation: appearance type

Use steaming or rice cooker method to cook rice, steam it and put it in Just put it into a small delicate wooden barrel (it is generally easier to shape it by steaming it in a metal cup). During the steaming process, natural spices, such as lotus leaves, can be added to increase the natural aroma.

Features: Rice steamed at high temperature is placed in a metal container and wrapped in a wooden barrel. It looks high-end, clean and hygienic without losing the natural taste. It should be noted that the barrels should be cleaned and disinfected regularly.

The second generation: scented type

1. Large wooden barrel rice: Generally, wooden barrels are made of special wood or bamboo materials. The barrels are generally not sealed and waterproof because the sealing glue is used. High temperatures can produce toxins.

Method 1: When steaming rice, you can pick up the half-cooked rice, 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 cook 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 produced.

Features: Strong natural wood fragrance, reflecting traditional craftsmanship. It should be noted that in the first method, the barrel must be replaced regularly, because the natural smell of the barrel will become less and less after the barrel reaches high temperature. In the second method, if the rice is in direct contact with the barrel, the barrel must be cleaned and disinfected and replaced regularly.

2. Small wooden barrel rice: special wood or bamboo material, wooden barrels are generally not sealed, because the glue used for sealing will produce toxins at high temperatures.

Method: Put the rice and water into the metal cup according to the proportion, put it into the small wooden bucket, and put the wooden bucket together into the steamer. The rice steamed in this way has a strong natural aroma, but with long-term use, the natural smell of the barrel will also weaken.

Features: Strong fragrance, high temperature steaming wooden barrel is clean and hygienic. It should be noted that if there is no metal pot and you use wooden barrels to serve rice directly, food and oil stains will soak into the wood, making it difficult to clean. Long-term use of the wood will cause deterioration and discoloration. It is also impossible to replace wooden barrels regularly. Therefore, this approach is incorrect.

If you have a metal cup, you should also clean and disinfect the wooden barrel.