The method of bamboo tube rice is: use a section of afternoon bamboo or sweet bamboo, and dig one end through the rice to be filled. Most of the rice used for bamboo tube rice is Lu Daoxiang rice or purple rice (glutinous rice is also acceptable). After the rice is washed and soaked in water (nuts can also be added), it can be directly put into a bamboo tube and then plugged with a half-bamboo tube with sill leaves, or it can be wrapped with leaves and then put into a bamboo tube. After packing, put it on a warm fire and barbecue it (steam it in a pot at home). When the surface layer of the bamboo tube is burnt, the rice is cooked. After cutting it open, it is a delicious bamboo tube rice.

Ingredients: 1. Bamboo tube with knots at both ends, cut vertically. 2, half a catty of glutinous rice. 3, peas are three or two. 4, chicken legs are two or two. 5. Two or two Cantonese sausages. 6, two big tremella, soaked in warm water. 7. Four Dictyophora dictyophylla trees, which are opened with blisters. 8, bamboo shoots three or two, cook in boiling water for a few minutes. 9, a tablespoon of sugar. 1. Three tablespoons of dry red wine. 11. Two tablespoons of oyster sauce. 12, soy sauce three tablespoons. 13, a tablespoon of sweet noodle sauce. 14, salt amount.

Teach you how to cook bamboo rice, how to cook bamboo rice

1. Soak glutinous rice in clear water for more than four hours, add all seasonings and chicken, and marinate for more than half an hour; Cut bamboo shoots and sausages into coarse grains; Mincing tremella; Dictyophora transversally cuts the circle.

2. After half an hour, put all the materials in a bowl and stop them evenly.

3. Put the glutinous rice into the bamboo tube with no knots, and compact it slightly.

4. Cover the other half of the bamboo piece and tie it with cotton thread.

5. Steam in a steamer for two hours on low heat, take it out, cut off the cotton thread, and open the lid to serve.

supplementary answer: the practice of Lijia bamboo tube rice

Ingredients:

5g of Shanlan rice, 1g of lean pork, 1g of soy sauce, 3g of soy sauce, 5g of refined salt, 8g of monosodium glutamate, 5g of clear water, a little of refined lard and spiced powder, and 2 knots of fresh bamboo.

Practice:

1. After washing the yam rice, soak it for half an hour, take it out, add refined salt and monosodium glutamate and mix well.

2. Cut the lean pork into .3cm thick slices, marinate them with soy sauce, soy sauce and spiced powder, oil them in a hot pan, stir-fry the slices until cooked, take them out of the pan and let them cool, then cut them into .3x.3cm pieces for later use.

3. Take fresh bamboo (long pitch is better), cut off one end of each section, wash and dry, wipe the inner wall of bamboo tube with refined lard, evenly control the savory kaempferia rice and lean meat, add it into two sections of bamboo tube in two equal parts, add appropriate amount of water (about 25g per tube), then bind and block the mouth of bamboo tube with clean cloth strips, and bake it in an electric oven at 2 degrees for about half.

4. Take out the mature bamboo tube rice, remove the cloth strips, and saw it into several small sections (each section is 6 cm long).