The main ingredient of eight-treasure rice is glutinous rice, and the choice of glutinous rice is the best in new rice. New rice has high water content, beige color and good taste. There are two kinds of common glutinous rice, one is slender glutinous rice and the other is round glutinous rice. When we cooked the eight-treasure rice, my aunt suggested choosing round glutinous rice as the best choice. Although the viscosity of long glutinous rice is high, it tastes hard and is easy to grow again. If the reheating time is insufficient, it is easy to feel caught in the middle.
When choosing beans, you should also choose seasonal new beans, which are easy to soak, easy to cook and delicate in taste.
When selecting red dates, the varieties of red dates. Ziziphus jujuba has a soft taste and high sweetness. If you choose candied dates, it is a good choice because of its characteristics and high viscosity.
Brewing
When making glutinous rice and beans, they should be brewed in advance to make them soft and transparent. The soaking time of glutinous rice is preferably more than 4 hours, and glutinous rice can fully absorb water. Change the water frequently when brewing in summer to prevent the glutinous rice from turning sour after a long time.
The brewing time of beans should not be too short, so as not to mix the beans when steaming.
When steaming eight-treasure rice, glutinous rice and beans will become soft and glutinous after steaming for more than 40 minutes. In addition, it should be noted that in the process of steaming eight-treasure rice, do not open the lid all the way to prevent the formation of raw rice.
Let's talk about the specific steps of eight-treasure rice ~!
The practice of eight-treasure rice is relatively simple, and it is divided into several steps: brewing-first steaming-stirring-placing-second steaming. Specific practices are as follows:
[raw materials]
200g round glutinous rice, 3 red dates, 4 lard, red bean paste15g, 50g sugar, 20g raisin, walnut kernel10g and peanut10g.
[practice]
1, glutinous rice soaked in cold water for more than 4 hours, peanuts soaked in water.
2. Drain the soaked glutinous rice and steam it in a steamer for 20 minutes.
3. Add lard and sugar to the steamed glutinous rice while it is hot and stir well.
4. Put red dates, walnuts, peanuts, raisins, etc. In a small bowl.
5. Put the mixed glutinous rice into a bowl, leaving a gap in the middle, and add the bean paste.
6. Put the glutinous rice in a steamer and steam it for 40 minutes, then put it on a plate.
[hint]
1. The choice of ingredients can be adjusted at will as long as it does not affect the overall flavor and taste.
The purpose of adding bean paste is to make the taste more unique. If you don't want to add bean paste, you can also add soft red beans directly.
3. If you want to look good, you can add red dried cranberries, green dried kiwis, yellow dried bananas, or other preserved fruits, or you can add green and red silk.
4. Don't steam the sticky rice for the first time for fear that it is too sticky and inconvenient to stir later.
Beans need to be brewed in advance so that they can be steamed easily.