First, Laba miscellaneous grains rice

Ingredients: 300g rice;

Accessories: corn residue 80g, millet 60g, red bean 60g, mung bean 60g, mung bean 60g, soybean 60g, flower milk bean 60g, glutinous rice 80g and proper amount of peanut oil;

1. Preparation materials: fine corn residue (coarse is better), millet, red beans, mung beans, mung beans, soybeans, milk beans, glutinous rice and white rice.

2. Soak all the above materials except white rice and millet.

3. Put the white rice, millet and soaked miscellaneous grains together.

4. Drop a few drops of peanut oil (which can make rice more fragrant) and cook it in an electric pressure cooker.

Second, Sichuan style laba rice

It belongs to the menu of Beijing cuisine, and its main raw materials are rice, Mi Dou and red beans. The process is steaming, which is difficult to make;

Laba rice's raw materials: rice, Mi Dou and red beans;

Laba rice's ingredients: jujube, raisins, skin and white meat, medlar, dried fruit;

Seasonings in laba rice: white sugar, crystal sugar water and lard.

La Paz's method:

1, glutinous rice, Mi Dou, red beans; Soak five or six hours in advance, preferably one night in advance, and soak red dates and raisins for two hours. Red bean paste stuffing = red bean+white sugar+rock sugar water;

2. Put the soaked red beans into the pressure cooker, add a proper amount of water to cook, add a spoonful of sugar, and melt the rock sugar with water (be careful to be sweet, you can taste it with your mouth).

3. Mi Dou and a small amount of red beans are also steamed in another pot. These are for posing.

4. Slice the white meat with skin and put it in a wok and simmer.

5. When the meat slices turn yellow, squeeze the meat slices with a spoon and squeeze out the oil as much as possible. Oil is yellow when it is still hot and white when it is cooled.

6. The steamer drains more water and wets the drawer cloth.

7. Spread the rice evenly into the steamer and spread it about three centimeters away from the edge of the pot (the edge of the pot is too full, so don't take the rice too well).

8. Boil the water for 20 minutes, turn on the steamer, sprinkle a small bowl of warm water on the rice, and turn the rice over, so that the rice will be more glutinous and soft after it is out of the pot (be careful of steam).

9. Steam the rice on the pot for 35 minutes, and then take it out. While it is hot, add 2 spoonfuls of sugar and a small piece of lard and mix well.

10, wipe the bowl with cold lard, and arrange the prepared materials according to your favorite shape.

1 1. After setting, carefully spread a layer of rice on the bottom of the bowl. The movement should be particularly light, and the rice should be compacted as much as possible.

12. Spread a layer of bean paste on the rice, sprinkle some raisins and medlar, and add as you like.

13. Cover the stuffing with rice, seal it, and slowly compact it.

14. Sprinkle some favorite ingredients on it and steam in the pot for 10 minute (to blend the sweet and sour taste of lard, sugar and dried fruit).

15, gently circle the bowl with a sharp knife, find a beautiful plate cover and turn it over.

16. Heat the remaining crystal sugar water for making bean paste stuffing and pour it on the prepared laba rice.