50 grams of coix seed rice, 50 grams of white lentils, 50 grams of lotus seed meat (heart removed), 20 red dates, 50 grams of walnut meat (fried), 50 grams of longan meat, 25 grams of sugar plums, 500 grams of glutinous rice, and 0/00 grams of sugar/kloc.

Production step

1, cook the first three kinds of soaked rice, soak the red dates, fry the walnut meat, and steam the glutinous rice for later use;

2. Take a large bowl and coat it with lard. Set the plum, longan, jujube, walnut meat, lotus seeds, white lentils and coix seed at the bottom of the bowl, and finally put the cooked glutinous rice;

3, then steam in a steamer for 20 minutes, buckle the eight-treasure rice in a big round plate, and then add water to the juice with white sugar. Food preparation

White glutinous rice 1 kg, red beans 500 g, longan meat 25 g, melon seeds 5 g, sugar lotus seeds 40 g, candied fruit 200 g, candied dates 75 g, osmanthus fragrans 5 g, sugar 1.25 kg and lard 200 g.

Production step

1. Wash the glutinous rice clean, soak it in cold water for four or five hours, take it out and drain it, and spread it into a steamer with a wet cloth without covering it. Steam it with strong fire until it is steaming. When the rice is jade-colored, sprinkle cold water all over it to make the rice grains wet. Cover again, and steam for about 5 minutes. When steam comes straight from the top of the cage, pour the rice into the jar, add about 400 grams of white sugar, lard and boiling water (about 400 grams) and mix.

2. Make red beans, sugar (350g) and osmanthus into bean paste stuffing; Tear longan meat into long strips; Sugar lotus seeds are divided into two points; The candied dates are peeled and chopped into mud, together with the candied fruit and melon seeds, which are divided into 30 parts each. Then use 30 small bowls, put lard in the bowls, arrange the above-mentioned raw materials at the bottom of the bowls in patterns, thinly spread glutinous rice on them, put bean paste stuffing in the middle, put glutinous rice even with the bowl mouth, and gently smooth it. Then put it in a steamer, steam it with boiling water until the lard completely penetrates into the rice and turns red (about 1 hour), then take it out and cover it in a plate (if it is not eaten immediately, it can be steamed after cooling).

matters need attention

1, glutinous rice should be added with appropriate amount of water and cooked, not too soft;

2, you can also fry the bean paste stuffing, a layer of glutinous rice with a layer of bean paste, preferably 3 ~ 4 layers;

3, use milk instead of water to thicken, which has a unique flavor. Food preparation

Glutinous rice, red bean stuffing, preserved fruit, red dates, melon seeds, walnuts, cooked lotus seeds and raisins (the dosage is determined according to the actual situation).

Production step

1, steamed glutinous rice into glutinous rice.

2. Coat salad oil or lard in the bowl to prevent the bowl from sticking. Put a lotus seed at the bottom of the bowl, put candied dates around it, then put the preserved fruit, with the face down, and then put other raw materials in turn, paying attention to color matching. Put it to the middle height of the bowl.

3. Spread the steamed glutinous rice at the bottom of the bowl without placing the raw materials. Add red bean stuffing, and then spread the broken lotus seeds and red dates along the bowl; Spread glutinous rice again, flush with the bowl, and press it tightly. Steam for 10 minutes, take out of the pot, cool for a while, and buckle in the plate. Food preparation

Yam10g, coix seed10g, white lentils10g, lotus meat10g, longan10g, red dates10g, chestnuts10g.

Production step

1, sliced yam, and peeled longan for meat.

2. Wash and steam yam slices, coix seed, white lentils, lotus meat, longan meat and red dates. Then wash and cook the chestnuts, peel off the chestnuts and cut them into pieces.

3. Wash the glutinous rice and steam it with water.

4. Coat lard in a large bowl, evenly spread mountain tablets, coix seed, white lentils, lotus meat, longan meat, red dates, chestnut slices, etc. at the bottom of the bowl, and cover the glutinous rice on it.

5. Boil water, sugar and osmanthus into sugar osmanthus water.

6. Put the big bowl into the steamer, put it on the cage, steam it for 20 minutes with high fire, take it out, buckle it in a disk, and pour it with white sugar and osmanthus water. Food preparation

250g of glutinous rice, 25g of walnut kernel, dried melon, raisin, hawthorn cake and green plum each15g, 0/0g of sugar rose150g of sugar150g, 25g of cooked lard and wet starch each, 5g of sweet almond and sesame each, and 50g of pig fat.

Production step

1. Dried melon, green plum and walnut kernel are cut into cubes, and hawthorn cake and pork suet are cut into strips;

2. Boil 500 grams of water, add 75 grams of white sugar and glutinous rice, simmer until the rice grains are not raw, simmer for a while, add 20 grams of cooked lard and stir well;

3. Spread cooked lard on the bottom of the big bowl, put the suet strips and hawthorn strips in eight petals, put dried melons, walnuts, raisins, green plums, sweet almonds, sesame seeds and sugar roses between the petals, put them in a pattern, smooth the glutinous rice, steam it in a cage for 40 minutes, take it out, and turn it into a plate;

4. Water150g, add sugar100g, boil and dissolve, thicken 25g of wet starch, and pour it on the eight-treasure rice. Food preparation

Red bean paste, lotus seeds, red dates, raisins, chestnuts, glutinous rice, pork suet and white sugar.

Production step

1.Soak glutinous rice in water for 6 hours, remove it after cleaning, and drain. Put a thin cloth in the cage, put the glutinous rice loosely in the cage and steam it for 30 minutes with high fire to make the rice with medium cooked glutinous rice.

2. Pour the glutinous rice into a larger container, add the white sugar and pig's fat and stir evenly for later use.

3. The lotus seeds are painstakingly washed and boiled for 30 minutes to six ripens in advance. Soak jujube in warm water for 30 minutes and remove the core. Castanea mollissima leaves the flesh.

4. Take an open bowl and apply a layer of oil on the inner wall of the bowl (to prevent the bowl from sticking). Spread the processed lotus seeds, red dates and raisins at the bottom of the bowl regularly.

5. Then add a layer of mixed glutinous rice and compact it. Add a layer of bean paste and compact. Then put the chestnut meat into several pieces, and finally put it into a layer of mixed glutinous rice, and seal it with the edge of the bowl.

6. Put the big bowl of glutinous rice into a steamer and steam it for 40 minutes with high fire. After a little cooling, first use a large flat plate to buckle it on the bowl, then carefully turn it over and buckle the eight-treasure rice upside down on the large flat plate.