Ingredients:

An appropriate amount of fragrant rice, an appropriate amount of mushrooms, an appropriate amount of sausage, an appropriate amount of salt, a small amount of sesame oil, soy sauce, and several green bamboo tubes

Method:

1. Choose bamboo joints (bamboo is one-year-old Hsinchu, don’t consider it if it is more than two years old. Hsinchu has more moisture and is more resistant to burning, so the cooked glutinous rice will be more fragrant). The length should not exceed 25 cm and the diameter should not be more than 6 cm. For the left and right bamboos, cut them into single sections with a length of 5 cm at both ends, and then drill a small hole in one end.

2. Pour the fragrant rice into an iron pot, wash it, and soak it in water for 1-12 hours to make the glutinous rice absorb water and taste better.

3. Clean the inner wall of the green bamboo tube with boiling water, rinse out the bamboo chips inside, then clean the outside of the green bamboo tube with clean water, and place it on the picnic cloth

4. Soak the bamboo tube Cut the cooked mushrooms into shreds or thin slices, and cut the sausage into thin slices. Add an appropriate amount of salt and a small amount of sesame oil and soy sauce, mix well with the soaked fragrant rice, and slowly pour it into the prepared bamboo tube with a spoon. (Note: Don’t fill the fragrant rice too full. Lay the bamboo tube flat so that it takes up about two-thirds of the space, and then pour in mountain spring water (clear water is also acceptable).)

5. Put it in place Shake the bamboo tube of fragrant rice gently to make the gap between rice larger.

6. At the opening of the bamboo tube, use the original sawed bamboo piece to return it, and cut a bamboo stick to nail it into the gap of the opening, so that the opening bamboo piece can be fixed and not easy to fall off. After it's done, gently shake the bamboo tube evenly.

7. Place all the bamboo tubes on the stove accordingly, add charcoal to make a fire. During the process of burning the fire, if the fire is strong, the frequency of rotating the bamboo tubes will be correspondingly higher until the appearance of the bamboo tubes turns yellowish. It's fine when it's soft. (Note: During the burning process, because the bamboo tube is very hot, you must wear gloves when turning the bamboo tube.)

8. After the bamboo tube is burned, use a knife to gently split the bamboo tube until it reaches the node. When the time comes, lay the bamboo tube flat and slowly open it with a knife, or hold one end of the bamboo tube and slowly open the other end with your hands, and then you can have a delicious meal.

Bamboo tube rice introduction:

Bamboo tube rice is made from Shanlan rice (a kind of upland rice) "fragrant rice" and meat, and is then sawed into fresh pink bamboo or mangosteen. In the bamboo tube, add an appropriate amount of water, then seal the mouth of the bamboo tube with banana leaves, and burn the green bamboo in the charcoal fire.

The cooking method of bamboo tube rice is quite characteristic of picnics, that is, cut off a bamboo tube, put an appropriate amount of Shanlan rice and water, and bake it in a fire. When the surface of the bamboo tube is burnt, the rice will It's done. Split the bamboo tube, and the rice is wrapped in bamboo film. It is soft and delicious, with the fragrance of fragrant bamboo and the fragrance of rice. When eating, break open the bamboo tube and take out the rice. This is the famous "bamboo tube fragrant rice". If lean pork is mixed with fragrant glutinous rice and an appropriate amount of salt, put it into a bamboo tube and bake it into fragrant glutinous rice, which will be fragrant and fragrant. It is a precious delicacy for entertaining distinguished guests.