Does the bud wood decolor in the water?How is the steamed rice in the spring bud barrel red

Sprouts may lose color in water. The reason why steamed rice is red is because in the process of steaming rice, the natural pigment of the rice will be released into the water to form natural red water, so that the steamed rice will appear red.

The following is a list of ingredients and production steps for the preparation of steamed rice in wooden barrels

Ingredient list: 2 cups brown rice.

1 bud tree.

Water to taste. Salt to taste.

Production Steps:1Rinse the brown rice with water and set aside.

2.Put the sprouts in a pot, add enough water and salt to taste, and cook for 2 hours until the water turns red.

3.Pour the boiled water into a clean bucket, and then put the brown rice into the bucket to soak, so that the rice grains can fully absorb the red pigment of the sprout wood.

4.Put the soaked brown rice in the steamer together with the sprouts and steam it according to the normal rice steaming procedure.

5.The steamed rice can be eaten directly or seasoned with an appropriate amount of seasoning according to personal taste.

It is important to note that the natural pigments of the wood may give the rice a different color, but this is for human consumption. If you want to remove the color of the wood, you can steam the rice several times until the color becomes lighter.

It usually doesn't bleach when soaked in water, but it does when boiled. In the past, the spring bud wood steamed rice in my hometown was newly bought to cook rice, and the water in the pot was red. After boiling for a month or two, there is no color.

If there is no special substance in it, the water is red and you can eat it.

The aquatic plants in the Chunyang barrel are yellow, so they should be edible, but they can't be eaten too much.

I haven't seen this red water, well, if it doesn't work, you don't want to eat it, see if it's bad.

This should be normal, because he had to blanch the water before, and when he blanched the water, it contained a large amount of this Anyan, so this situation occurred.

The Tsubaki sprout tree is originally red when boiled, and the red one is the Tsubaki sprout tree, (some people can't buy it if they want to buy it) The rice steamed out of the Tsubaki sprout tree is good to eat.

As a household material toon wood known as "Chinese mahogany" title, because people frequently pick leaf buds, thus inhibiting the growth of toon trees, the real success of the toon tree is few, and toon wood material strength is average, very corrosion-resistant, can avoid insects, so it is particularly precious.

In fact, the Tsubaki bud tree has medicinal value, and it is used for steaming rice, which is very good, such as: it has the effect of clearing heat and detoxifying, strengthening the stomach and regulating qi, moisturizing the skin and brightening the eyes, killing insects, astringency and stopping dysentery, and stopping collapse;

It is mainly used to treat sores, hair loss, eye redness, pulmonary fever and cough and other diseases;

It can also be used for long-term diarrhea, hemorrhoids, blood in the stool, collapse and leakage, treatment of sores and ringworm, scabies and other diseases.

These functions are known to the old Chinese medicine practitioners.

It is very beneficial to eat the steamed rice of the Tsubaki bud tree.

It should be the problem with the wood of the green onion tree, because if you steam it with it, the rice will turn red.

Spring sprouts are meant to be eaten, generally green soup, red may be the color of the skin on the outside of spring sprouts, but the premise is that you are sure that you are eating spring sprouts.

You should buy fir wood made of toon tree is not very good, the wood is not good, although it is poisonous and does not kill people, but it should have a smell, and the wooden fingernail can sink into it.

Xiangchun Miao is a kind of food, which is very delicious for scrambling eggs, and Xiangchun Wood is a kind of Qiaoguan deciduous wood, which is used to make wooden barrels for steaming rice, which will not affect physical health, and there is a kind of spring seedling fragrance, but this kind of wood is very rare now.

The tree of the Tsubaki bud tree is used to make wooden barrel rice, that is, as a steamed rice barrel, and the effect is used: strengthen the stomach and spleen, promote metabolism, nourish the stomach and digest easily, enhance immunity, and supplement vitamin CBeauty, lubrication, etc.

Toon buds also have rich nutritional value, and have a therapeutic effect, mainly for the treatment of external cold, rheumatism, stomach pain, dysentery, etc.

The water used to steam rice in a barrel made of sycamore wood is yellow, which may be related to the color of the sycamore.

I think your cask is definitely new and won't be this color after a few uses.

I am a chef, the dishes are the same fried, oil, vegetables, seasonings are the same under the condition that different people fry the taste is not the same, and the tools for stir-frying at home are not the same as the restaurant, such as the stove, the restaurant is a high-pressure stove, the heat of the stir-fry is very important, and it is very important to master the heat. Net adoption!

This method involving dishes and the like is generally not told to you, it is recommended that you go to a chef school to learn it, and the relevant recipes will be taught.

The production process of "wooden barrel rice" is simple and unique, using the ancient original cooking method more than 2,000 years ago, using high-quality rice, with selected high-quality condiments, placed on lotus leaves, wooden barrel bones, using modern environmentally friendly steam technology to cook, after multiple processes, cooking with a faint wood fragrance, lotus fragrance of the color and fragrance of the wooden barrel steamed rice. The original steamed rice produced in this way retains the nutritional essence of rice and protein, and is loved by customers.

How do you make it authentic?

1. Large wooden barrel rice: Generally, the wooden barrel material is made of special wood or bamboo, and the wooden barrel is generally not sealed and waterproof, because the high temperature of the sealing glue will produce toxins.

Method 1: When steaming rice, you can scoop up the boiled half-cooked rice, then put it in a wooden barrel, and then put it in a large steamer basket and steam it, so that the steamed rice has a natural wood fragrance, and you can also add some natural spices such as lotus leaves to the water to increase the aroma of rice.

Method 2: Use a rice cooker or other method to make rice, put it in a clean large wooden barrel while it is hot, and keep it warm outside, so that it can also produce a natural wood fragrance.

2. Small wooden barrel rice: special wood or bamboo material, wooden barrels are generally not sealed, because the high temperature of the glue used for sealing will produce toxins.

Method: Put the rice and water in a metal cup in proportion, put it in a small wooden bucket, and put it on the steamer together with the wooden barrel. The steamed rice in this way has a strong natural aroma, but the natural flavor of the barrel will also be weakened after long-term use.

There is a variety of menus for barrel rice:

Stir-fried eggplant rice, eggplant meat foam rice, fish-flavored shredded pork rice, snow pea bacon rice, wild pepper beef rice, shredded cabbage rice, cold melon scrambled egg rice, smoked bamboo shoots and pork sliced rice, lettuce bacon rice.

Spicy chicken rice, sour and spicy Chinese cabbage rice, red meat foam rice in the snow, dried bean and bacon rice, fried pork rice with garlic, braised pork ribs rice, green bean shredded pork rice, bacon fried rice, sour and hot potato shredded rice.

Fragrant and dry pork rice, bacon rice with smoked bamboo shoots, egg fried rice, bean sprout pork sliced rice, green bean back pot meat rice, tofu roasted fish rice, green bean carob meat foam rice, potato back pot meat rice, braised fish rice.

The correct way to cook rice in wooden barrels is to put the right amount of soaked rice in a wooden barrel, add a small amount of water, and steam it in the steamer for about 20 minutes! When the rice is steamed to 9 years old, add your marinated ingredients "chicken, beef, lean meat, fish pieces, pork ribs, etc.", cover and continue to steam for about 8 minutes, and it is done! You can put whatever ingredients you want to eat!

Palm oil is used, and the oil in a very large barrel is that smell.

Can you add those dishes to the wooden barrel rice? Can you learn the technique of barrel rice?

1. The master of the canteen.

bai is practiced out du, people may fry hundreds of dao dishes a day, and they feel there; Expert.

2. The fire at home is not the same as the fire in the canteen, and the fire used in the canteen is sharper;

3. It seems that if you open such a fast food restaurant, they will put specific seasonings when they stir-fry, and they will not buy it at home;

4. It's good that the taste is acceptable, after all, you have to eat a little healthier.

The taste may be because of the complex.

The reason for the seasoning is also the heat, sometimes the ingredients will also affect the taste, look at you in the picture is celery shredded meat, shredded meat can be marinated first with cornstarch and egg white, if you pursue tender taste, you can put a little tender meat powder but it is not recommended to put more, celery can be blanched to keep bright green, red should be chopped pepper, you can go to the supermarket to buy chopped peppers, take an appropriate amount of chopped peppers before stir-frying, heat and fry the chopped peppers. Next, you can fry it as you usually stir-fry, just pay attention to the heat, because celery is blanched, itself is a little cooked, and the basic shredded meat can be cooked out of the pot, and the taste is salty and depends on yourself!

ps: Pour the hot oil on the chopped pepper, don't put the chopped pepper in the pot and fry it will become black and black, it is not good-looking, the shredded meat can be put into the pot first, the egg white must be in moderation, otherwise the shredded meat will become slippery under the pot, although the taste is also good, the ratio of cornstarch and egg white is controlled by yourself, and the pure cornstarch that is not good can also be marinated, and the pickling time can be extended a little.

That's because you're not good at cooking.

Generally, the stir-fry in the snack bar will add some sauces, or bean paste, or soybean paste, etc.! So it tastes rich in sauce and is different from the family's! So if you want to make a wooden barrel meal, let's go and learn more!

You're wrong. Wooden barrel rice is actually the inside of the dish. It's all over the fire in a pot, or half-baked. Then put it in an earthen bowl and steam it.

That's why the taste of the dish is so flavorful, and it's very juicy.

Ingredients: 250 grams of glutinous rice (Thailand).

Adjuncts duck legs. 2 shiitake mushrooms.

6 bamboo shoots. 50 g baby cabbage.

6 red peppers. Half a dumpling leaf.

10 tablets of seasoning.

Salt to taste. Appropriate amount of chicken bouillon.

Appropriate amount of water starch.

1 bowl of brine. 1 tablespoon chicken juice.

60 ml of water.

1 teaspoon sugar.

The practice of rice in wooden barrels of farmhouse.

Material Collection Diagram:

1.Soak the glutinous rice overnight.

2.Steam in a pot.

3.Soak the leaves thoroughly and soak them.

4.Marinate the duck legs in the brine sauce.

5.During the marinating process, dice the shiitake mushrooms and bamboo shoots.

6.Mix together the two types of sticky rice.

7.Lay the leaves on top of each other in a wooden bucket.

8.After filling the glutinous rice, trim the leaves to the same height as the wooden barrel.

9.Separate the braised duck leg bones.

10.Steak the duck on top of the sticky rice.

11.Steam the rice in a large pot for 15 minutes.

12.During the steaming process, take 25ml of brine juice, add Ingredient B (1 teaspoon of Lee Kum Kee oyster sauce, 1 tablespoon of chicken juice, 60ml of water, 1 teaspoon of sugar, salt, appropriate amount of chicken essence, appropriate amount of water starch), and mix well in a small bowl.

13.Heat the mixture in a small saucepan until thick.

14.Blanch the bok choy in boiling water for half a minute.

15.Place the baby cabbage and red pepper on top of the steamed rice in a wooden barrel and drizzle with the sauce from step 13.

Cooking skills. 1. It is not difficult to make a pot of marinade, the key is the preparation of spices, there are actually a lot of spices needed, but the average family can choose five or six kinds of collocation, but cinnamon and star anise are must-have: 15 kinds of spices and other seasonings are used in this pot of marinade for birds, and the specific method is here.

2. I usually put the brine juice in the refrigerator to freeze, and it is also very convenient to take it to the refrigerator one night in advance to thaw it when I use it. If you make a brine juice and throw it away, it is also more wasteful. Use it a few times to see if you want to pour it out, and there are many exclusive secret recipes for old juice and soup, all of which have been boiled for decades, hehe.

3. I ordered a wooden barrel at the place where it was purchased, like a large supermarket such as Metro or some grocery stores also sell it, you might as well try it, it is very delicious.

Additives, such as hot pot flavoring agent, make you think twice after eating it once, and think about it n times after eating it twice.

Nutritionally, the method of using oil is Du scientific, and the bones are washed100 grams of ginger slices 4, scoop up all the ingredients, and the second pot is called broth.

back, at room temperature, the soup recipe will not be bad for a long time).

Big bone stock. Large bone broth ingredients (100 kg).Carrot 500 grams 7, the human tongue can actually distinguish the taste only a few simple tastes of sweet and sour, bitter, spicy and salty, for some foods. 8000 grams of bone2, especially sticking to the skeleton of the viscera to remove.

Although the dishes at home are not very tasty, they are not enough to add water to make up for it; Salt 100 grams.

The process of making the fresh broth of the fish bones、To the impurities of the white foam, it is easy to make the flavor of the ingredients volatilize).4This is inexpensive).b.100 g of ginger slices 5 until gone (i.e. do not use them.)

The ingredients are steamed.

1,000 grams of glutinous rice, 1 duck (duck more than two years old), 5 shiitake mushrooms, 80 grams of canned magnolia bamboo shoots, 10 grams of chives, 2 small rape, and 5 zongzi leaves.

Seasoning: 10 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of sugar, 8 grams of soy sauce, 6 grams of Lee Kum Kee oyster sauce, 5 grams of corn starch, 200 grams of clear soup.

Spice packets (15 grams of fennel, 25 grams of cinnamon, 10 grams of bay leaves, 15 grams of tangerine peel, 10 grams of grass fruit, 8 grams of white cardamom, 15 grams of red yeast rice, 10 grams of cloves, 15 grams of licorice, 15 grams of star anise, 20 grams of ginger, 20 grams of green onion).

Method 1: Add 2000 grams of water to the pot, put in the spice bag and kill the washed duck, boil over low heat and simmer for 1 hour and 20 minutes until rotten.

2. Tear off all the skin and meat on the duck into small pieces for later use.

3. Cut the shiitake mushrooms and magnolia shoots into small cubes of 1 cm square, and mix well with the steamed glutinous rice.

4. Trim the rice dumpling leaves soaked in warm water to the size of the bottom of the bucket, put them into the bucket, put in the mixed rice, and then put the duck meat and duck skin.

5. Put the bucket into the steamer and steam it for about 15 minutes, take out the wooden barrel, and put in two blanched rape. Mix the brine and clear soup of the braised duck into the pot at a ratio of 1:4, add salt, monosodium glutamate, sugar, soy sauce and Lee Kum Kee oyster sauce and bring to a boil over low heat, hook the rice soup, pour the juice into the wooden barrel after serving, stir well with a male spoon and put it into everyone's bowl to eat.

The main reason is the existence of spice packets, which makes the barrel dishes taste fragrant, and as for the seasonings, they are all commonly used by us. Just pay attention to the proportion of the pot.