Bamboo tube rice

1. Material selection 1. Choose bamboo joints (bamboo is one-year-old Hsinchu, don’t consider it if it is more than two years old. Hsinchu has a lot of moisture and is resistant to burning. The glutinous rice is also more fragrant) The length of the bamboo should not exceed 25 cm and the diameter is about 6 cm. Leave 5 cm long at both ends and cut into single sections, and then drill a small hole in one end. (The length should not exceed 25 centimeters to consider the heating area. Leave 5 centimeters at both ends to facilitate loading of rice, so that there is enough heating area in the middle when burning bamboo tubes; the size of the small holes depends on your patience in loading rice. It can be large or small. , one section is 25 centimeters long, 6 centimeters in diameter, and the hole is 1 centimeter. It takes about 1 minute to load the rice. After loading the rice, it is best to plug the hole with an apple or something. The larger the hole, the worse the sealing. , it can be as big as a one-yuan coin)

2. Soak glutinous rice for more than 12 hours. (It is recommended to wash the glutinous rice before soaking. After soaking for a period of time, stir the glutinous rice after it swells to make the glutinous rice absorb water evenly)

3. Ingredients: You can add some sausages, bamboo shoot tips, etc. according to personal preference. Bacon, white fungus, pickles, etc. You can cut the bacon into fine pieces in advance and mix it with glutinous rice, such as meat rice dumplings; you can also cut it into small pieces and add it in the right amount at the right time.

2. The key is to control the amount of water and heat when cooking bamboo tube rice.

1. Add water. Taking a bamboo tube with a length of 25 cm and a diameter of 6 cm as an example, it is better to add 100 ml of water. (Equivalent to one-sixth of a bottle of Wahaha purified water. A bottle of Wahaha purified water is 596 ml. Because water dissipates quickly when cooking bamboo tube rice, if less water is added, the cooked bamboo tube rice will be hard)

< p>2. Heat. 15 minutes on high heat, 5 minutes on medium heat, and 3 minutes on low heat. (The fire must be burned for fifteen minutes. The longer it burns, the harder it is to rotate the bamboo tube. Although it is smoky and scorching, you still have to persevere. It only takes about twenty minutes. If it burns out, The color of the bamboo clothes is slightly yellow, soft, and does not feel burnt.

Notes:

1. Do not fill the glutinous rice too full, leaving a space of two to three centimeters. Shake it before cooking to make the gap between the rice larger.

2. When cooking rice in bamboo tubes, be sure not to let the bamboo tube catch fire. You must rotate the bamboo tube appropriately, because the bamboo tube is very hot, so prepare a pair. Gloves are necessary to prevent your hands from getting dirty. The glutinous rice sticks to the bamboo clothing, and the cooked bamboo tube rice is wrapped in the bamboo clothing and can be picked up completely.

3. Be careful when breaking the bamboo tube. Be careful not to cut it in half like chopping firewood. This will easily cause the bamboo tube rice to fall to the ground. I have encountered several people in the past, and it is a pity that the fruits of hard work were wasted. To split, wait for one knot to split, place the bamboo tube horizontally on the ground, and use a knife to expand it; or split one knot and then split another knot in the same part. Be gentle when splitting, and split the knot. Just open it, then lay it horizontally on the ground and pull it open with your hands.