Can you grill bamboo rice over a fire?

The first step is to wash the glutinous rice (note that it will be more fragrant with glutinous rice, and it is not so delicious with ordinary rice) and soak it in water for 2 hours, so that it is easier to cook. Glutinous rice has a unique fragrance, and it is softer and sweeter, and it tastes better. It has both rice fragrance and bamboo fragrance, which is refreshing and delicious, and is very popular with people.

Bamboo rice is no stranger to me, and when I live in the south, I often see bamboo rice, which is made with glutinous rice, or ordinary rice, and of course it tastes better when mixed together.

After the <> shrimp are cooked, remove the ginger slices from the pot, and then mix the pickled vegetables and the shrimp that are now fried together and put them in the bamboo tube. (Note here that it must be mixed evenly.) You can cook at home yourself and friends like it.

First of all, the materials that need to be used, shiitake mushrooms, rice, corn, green beans, carrots, enteritis, light soy sauce, sesame oil, 13 spices, clear water monosodium glutamate, and the other is the bamboo tube bought online.

After pouring an appropriate amount of water, plug the mouth of the cylinder with fresh bract leaves. Then the firewood will be placed next to the fire to bake, and when the water vapor evaporates about the same time, the iron frame is placed horizontally on the bamboo tube, and the bamboo tube is constantly rotated, and the bamboo tube and the bamboo fragrance and glutinous rice fragrance are emitted, which makes people salivate! You can add seasonings according to your taste, I make Sichuan sausages, potatoes, shiitake mushrooms, peas, carrots, and add some cooking oil, oyster sauce, a little light soy sauce, salt, chicken essence.

Pay attention to leave some small holes to pass the air, the next is to burn the fire, the fire is burning, put the bamboo tube on the fire to burn, remember to rotate it every few minutes, after the water is boiled dry, and then continue to use a low fire, it is best to bake it over charcoal for a few minutes, so that the cooked bamboo tube rice will be very fragrant. Fresh bamboo tube 15 cm in sections, after preparing rice, sausages and bacon cleaned. Remember not to bake the vegetables on the bar, put them in a bamboo tube with the rice, and then add water without salt and oil.

When placed on the fire to roast. Half an hour.

Yes. The cooking method of bamboo tube rice has the characteristics of picnic, that is, cut a section of bamboo tube, fill it with an appropriate amount of Shanlan rice and water, and bake it in the fire, when the surface of the bamboo tube is burned, the rice is cooked. Split the bamboo tube, the rice is wrapped in bamboo film, which is soft and delicious, with the fragrance of fragrant bamboo and the fragrance of rice.

When eating, break open the bamboo tube and take out the rice, which is the famous "bamboo tube fragrant rice". If you mix the lean pork with fragrant glutinous rice and an appropriate amount of salt and put it into a bamboo tube to make fragrant glutinous rice, it is fragrant and fragrant, and it is a precious food for entertaining VIPs.

Yes, because bamboo is not flammable and bamboo is also moist, it can be grilled with a proper fire, but not for too long.

1. The hardness of rice grains is different.

Grilled bamboo rice: The rice grains are fluffy.

Steamed bamboo rice: The rice grains are soft and delicious.

2. The taste is different.

Grilled bamboo rice: pliable and mouthful, with a little sweetness.

Steamed bamboo rice: soft and delicious.

3. The smell is different.

Grilled bamboo rice: It has a special aroma of roasting.

Steamed bamboo rice: light aroma.

The fire roasts the fragrant. Because the oil and sugar in the bamboo tube are baked.

The steamed ones are not so strong. Of course, if it is not a new bamboo tube, there is none.

The aroma of the roasted bamboo is stronger than the steamed taste, and it is a little sweeter, but it can only come out when you taste it carefully, not the sweetness of starch and saliva. Try it yourself and you'll understand.

The roasted one is more fragrant than the steamed one, but the steamed one has a more textured ......

Fire-grilled bamboo rice is more flavorful.

1. The fire-roasted bamboo tube rice, because the oil and sugar in the fresh bamboo tube are baked, the taste is more delicious. Steamed bamboo rice does not have the same flavor as fire-grilled.

2. Bamboo rice is a meal cooked with rice and seasonings in a fresh bamboo tube, which is more than made in the mountains or grilled with charcoal at home (it can also be steamed in a high pressure pot). Use rice and meat as raw materials, put it into a fresh bamboo tube, add an appropriate amount of water and then use banana leaves to block the mouth of the bamboo tube, and the green bamboo can be scorched in the charcoal fire.

1. Select fresh Tingzhou bamboo tube and wash it.

2. Use a screwdriver to chisel a hole with a diameter of about 6mm. The size of the hole determines the tightness of the bamboo tube.

3. Wash the rice and soak it for half a day. The rice was stuffed into the bamboo tube with a bamboo skewer, and the hole was relatively small, and it took 90min to thread rice.

4. Shake the bamboo tube gently, and feel that the rice is about 5cm away from the full bamboo tube. Start filling with water until it's almost full.

6. Make a fire and put it on the shelf. Place the bamboo tube horizontally on the shelf, noting that the bamboo tube must be able to roll horizontally on the shelf. Note: A small amount of water will seep out of the bamboo tube at the beginning.

7. Keep rolling the bamboo tube. Note: Add firewood to an appropriate amount and keep the fire high.

8. The bamboo tube is not easy to burn at first, but it may be stained with ash, if you see an open flame on the bamboo tube, you must cover it with a wet rag to extinguish it.

After min, I smell the smell of rice. Check the plug tightness.

10. There may be gas overflow, don't panic. Just like cooking rice in a rice cooker, the bamboo tube needs to continue to roll over low heat for 7min, and the left slag cracks the right. If you want to eat the pot, you need to roll it for a long time.

11.Use tongs or a damp rag to remove the bamboo rice. Use a firewood knife to split two small openings at each of the symmetrical ends of the bamboo tube.

12.Break open the bamboo tube by hand. Succeed with flying colors. The bamboo rice should be eaten while it is hot, and the pot should be taken out as soon as possible, and the pot along with the bamboo clothes is very fragrant.

1. Ingredients: 1 kg of silk miao rice; 2 sausages; 1 partridge; Appropriate amount of boiling water (according to the amount of water used to cook rice); 1 fresh bamboo tube (try to take a slightly thicker one).

2. Open the lid of the bamboo tube, cut the meat and adjust the flavor for later use, wash and soak the rice for 15 minutes, and smile with Kaizhong.

3. Mix the silk miao rice with cooking oil and spread it evenly at the bottom of the bamboo tube.

4. Add meat, and then add an appropriate amount of boiling water, which must be boiling water, otherwise it is easy to get trapped. This is a trick passed down by a boss in the claypot rice business.

5. Cover the bamboo cover, tie it with iron wire, lead the charcoal, burn the fire, put the bamboo tube cover facing up on the barbecue grill, during which you will see the two ends of the bamboo tube steaming, and when the water is almost dry, turn both sides from time to time, slowly roast until the water is dry, and then flip the position of the top cover, at this time, it will continue to float to call bursts of bamboo fragrance, rice fragrance, meat fragrance, and roast until the ingredients are cooked thoroughly.

6. If the bamboo tube sometimes catches fire in the later stage of baking, just use a damp cloth to extinguish it.

Bamboo tube rice, the first time I saw it was in the episode of the rhinoceros monster in Journey to the West, at that time, Zhu Bajie ate a very fragrant one is the bamboo tube rice, the bamboo tube rice needs to prepare more materials, but it is really fragrant and delicious, we have to buy ready-made bamboo tubes, prepare glutinous rice, red beans, honey beans, red dates and other ingredients,This bamboo tube rice was first invented by ethnic minorities, sweet and soft glutinous, and the most important thing is that the bamboo fragrance is overflowing, eating into the mouth, glutinous and very sweet. Of course, there is also a common bamboo tube rice on the market, which is a kind of snack that uses a bamboo tube and is filled with rice, and a layer of barbecued minced meat and salad dressing is placed on top.

Ethnic style of bamboo rice, sweet and soft glutinous bamboo rice was invented by ethnic minorities at the beginning, because there are bamboos in some mountains and forests, and the bamboo tube also carries a faint bamboo fragrance, on the whole, it is very distinctive, when we want to make this pure bamboo tube rice, we can prepare some glutinous rice first, soak it in advance, let the glutinous rice and red dates, red beans into the bamboo tube, seal the lid, put it in the steamer to steam, let the glutinous rice absorb the fragrance of the bamboo. The steamed bamboo rice is fragrant and has a sweet taste.

Bamboo tube rice snacks, salty, fragrant and delicious in many stalls to eat bamboo tube rice, are the kind of authentic snacks, rice into the bamboo tube, is to make the rice with the fragrance of the bamboo, spread a layer of barbecue or chicken thighs, diced pork, put on salad dressing, tomato sauce, barbecue sauce, full of rice and meat, a bite is very enjoyable. Bamboo rice is now very common in various food streets, and it is cheap and delicious, so many young people like to use bamboo rice for lunch, which is full and fragrant.

I prefer pure bamboo rice, glutinous rice is sweet, coupled with the aroma of bamboo, a bite down glutinous and sweet, no wonder Zhu Bajie likes to eat it, I have eaten it a few times, and the taste is more delicious than zongzi. The bamboo fragrance is very strong, and it is glutinous, which is very in line with the taste of modern people. The snack bamboo tube rice is more fragrant, whether it is a snack or a pure bamboo tube rice, the production method is very simple.

Wash the prepared rice and soak it in warm water until the rice is soft. After soaking, drain the water, add some vegetables, mix well, and put it into a bamboo tube. Pick up some dry firewood from nearby and light a fire.

Seal the top of the tube with washed bamboo leaves or other things. Put it on a high fire and take it out when it smells fragrant. After cooling, cut the bamboo tube and serve.

Potatoes and carrots, peeled, washed and diced. Soak the dried shiitake mushrooms and cut them into small cubes. Dice the shallots.

Blanch the chicken breast, add cooking wine, soy sauce, oyster sauce, pepper and starch and marinate for a while. Heat the oil, add the potatoes, carrots, shiitake mushrooms and shallots and stir-fry until fragrant. Add the chicken breast and rice and mix well.

Put it into a bamboo tube, steam it in a pot, and boil water for half an hour.

Prepare a bamboo tube, wash it thoroughly, put rice, bacon, potatoes, taro, oil, salt, then seal it, put it on the gas and roast it over medium heat, turn it every 3 minutes, and you can eat it in about 20 minutes.

Charcoal-grilled bamboo tube rice is a delicious traditional Chinese dish with a fragrant taste and a great taste to eat. Now let's introduce how to make charcoal-grilled bamboo tube rice with the fragrance of bamboo at home.

First of all, the ingredients that need to be prepared are rice, pork, green onions, ginger and garlic, soy sauce, salt, pepper, red wine, bamboo tubes, and charcoal fire. Soak the bamboo tube in water for 30 minutes to remove the odor, wash the pork and cut it into small pieces, and mince the green onion, ginger and garlic for later use.

Next, wash the rice and put it in the rice cooker with an appropriate amount of water to cook. Pour the cooked rice into a large bowl, add a small amount of salt and red wine, mix lightly and set aside.

Now take a wide-mouthed container, put the pork pieces in it first, add a small amount of soy sauce, salt, pepper and minced green onions, ginger and garlic, stir well and marinate for half an hour.

Then, lay the wide-mouthed container of hail pants flat on a flat surface, put the marinated pork pieces into the container**, and then spread the rice on top of the pork pieces. Wash the bamboo tube and put it in a container**, so that the bamboo tube can directly hold up the pork and rice.

Finally, take an appropriate amount of charcoal and put it in a bamboo tube. You don't need too much charcoal, you just need to fill the bottom of the bamboo tube. The bamboo tube is then tilted and the charcoal fire ignites the rice and marinated pork, and the temperature and aroma of the charcoal fire will smoke the charcoal-grilled bamboo tube rice filled with the fragrance of bamboo.

When the charcoal-grilled bamboo tube rice is completely cooked, take out the outer layer of the bamboo tube and peel it off, and pound the charcoal-grilled bamboo tube rice into small pieces with a spoon hall Jane and mix well. For those who prefer a slightly spicy taste, you can add some chili oil or tahini paste to add more flavor.

This charcoal-grilled bamboo rice is not only full of flavor and aroma, but also very easy to make, suitable for DIY at home and sharing the fun of food with family and friends. Give it a try!

Charcoal-grilled bamboo tube rice is a very traditional Chinese delicacy that can be made at home. Here are the steps to make charcoal-grilled bamboo rice:

Material: Thick bamboo tube.

Glutinous rice. Chicken, sausages, greens and other side dishes.

Salt, light soy sauce, soy sauce, ginger slices, minced garlic, five-spice powder, Sichuan pepper powder.

Steps:1Soak the glutinous rice in water for at least 2 hours, then use a strainer to remove any excess water waste.

2.Cut the garnish into small pieces or shreds and marinate with salt, light soy sauce, soy sauce and a small amount of five-spice powder for 10-20 minutes.

3.Mix the pickled side dishes and glutinous rice together and stir well with an appropriate amount of ginger, minced garlic and Sichuan peppercorns.

4.Wash and dry the bamboo tube, then pour the mixed glutinous rice and side vegetables into the bamboo tube and fill it until it is seven or eight minutes full.

5.Roast the bamboo tube on a charcoal fire until it is slightly browned on the outside, and then take it out when it is gently knocked to make a hollow sound.

Tips:1You can brush a small amount of oil on the surface of the bamboo tube so that it doesn't stick to the bamboo tube when baking.

2.During the roasting process, water can be continuously sprayed on the bamboo tube to make it more uniform and avoid burning.

3.To make the charcoal-grilled bamboo tube rice more aromatic and tasteful, you can add some seasonings such as hawthorn, goji berries, and cinnamon to the glutinous rice.

4.After baking, the bamboo tube should be broken open, and the charcoal-grilled bamboo tube rice should be taken out and enjoyed.

To make charcoal-grilled bamboo tube rice with the fragrance of bamboo, you need to prepare the following materials and tools:

Materials: 1Cooked rice.

2.Pork, beef, or chicken.

3.Vegetables such as mushrooms, carrots, corn, green shoots, etc.

4.Condiments such as soy sauce, sugar, salt, garlic, etc.

Tools: 1Bamboo tubes or clay pots.

2.Water. 3.Charcoal or coal.

Steps:1Soak the bamboo tube or clay pot in clean water for about 1-2 hours to soften.

2.Wash the rice with water and soak for 30 minutes.

3.Cut the meat into small pieces and the vegetables into small slices for later use.

4.Mix the soy sauce, sugar, salt, garlic and other condiments and marinate the meat pieces for 15-20 minutes.

5.Drain the soaked bamboo tube or clay pot and bake it over a charcoal fire for about 10 minutes to dry.

6.Add the marinated meat and vegetables to the rice and prepare to mix the flavors.

7.Put the ingredients in a charcoal-grilled bamboo tube or clay pot.

8.Cover the top of the ingredients with a layer of rice, then pour in an appropriate amount of water, and gently shake the bamboo tube or clay pot to make the rice evenly spread out.

9.Close the mouth of the bamboo tube or clay pot tightly with a tin foil bag, and then cover it with a lid.

10.Put the bamboo tube or clay pot on the charcoal fire, do not burn too much, medium and low heat, and bake for about 50-60 minutes.

11.Take out the baked bamboo tube or clay pot, let it cool for a while, cut it with a knife, and eat.

Notes:1When baking bamboo rice, it should be grilled over a slow fire, otherwise it will be burnt or pasted.

2.Bamboo tubes or clay pots should be soaked in water before use to avoid cracking during baking.

3.Be careful of burns when cutting bamboo tubes or clay pots.

I wish you a delicious charcoal-grilled bamboo tube rice full of bamboo fragrance!