The preparation of yellow rice cold cake is actually not difficult, even Xu Zhuo himself thinks it is easier than he imagined.

Only two ...... need to be prepared

A rice cooker will do.

Maybe one can be fine, anyway, it is to put these two kinds of rice, which have been soaked for a day and a night, and put them in the rice cooker.

Add water in the normal amount of steamed rice, add some white sugar and stir it, and then press the braised rice button.

With such a simple approach, Xu Zhuo felt that even his own daughter-in-law could do it.

There are more rice cookers in the back kitchen, so Feng Weiguo used two pots at a time and steamed the rhubarb rice and glutinous rice together.

But if you do it at home, you don't have to be so arrogant.

All you need is a rice cooker, steam the glutinous rice first, and then steam the rhubarb rice.

The reason why it comes in this order is mainly because the shape of the dessert is glutinous rice on the bottom and yellow rice on the top.

After steaming, the glutinous rice can be poured directly into the mold, and after flattening, it can be sprinkled with cut red dates and raisins to make the filling. After the yellow rice is steamed, the glutinous rice is almost cooled and formed.

In this way, it is covered with a layer of yellow rice, and it will be served on a plate in no time.

If you want to steam the yellow rice first, you have to wait for the glutinous rice to be steamed before putting it into the mold.

It's not that no one has ever thought of putting yellow rice on the bottom and glutinous rice on top, but the final product is not satisfactory.

Although the taste is still the same, the appearance is a little worse.

Because yellow rice is not very good compared to glutinous rice, the molding effect is not very good, and it is easy to spread out.

Put the yellow rice underneath, and this yellow rice cold cake is not formed at all.

And the color is not as conspicuous as the yellow rice on it.

In particular, some osmanthus nectar is poured on the yellow rice, and there is no need to taste it at all, and this color alone is very gluttonous.

When steaming rhubarb rice, Feng Weiguo crushed the golden gourd that Xu Zhuo had steamed before into a puree and mixed it into the pot of steamed yellow rice.

In this way, the steamed yellow rice will be mixed with these gourd puree, and there is no need to stir it up.

- The steamed yellow rice is very viscous, comparable to glutinous rice, even if you want to stir, you can't stir it for a while.

After the rice was steamed, Feng Weiguo found a few deep trays, washed them, dried them, and then used a brush to brush them with a layer of peanut oil.

The purpose of oil brushing is, of course, to prevent sticking.

There is no special mold in the kitchen, so you can only use trays instead.

However, this tray is suitable for depth and large enough, so it is a good choice for molding.

The simmering time of glutinous rice and rhubarb rice is similar to that of steamed rice.

After all, this is completely soaked, and the rice grains have already absorbed water, so they can be simmered in a short time.

If the unsoaked rice is put in the pot and simmered, it will have to wait a while.

While waiting, everyone was not idle, first seriously discussed all aspects of making yellow rice cakes, and then discussed how to split these steps to facilitate the people in the dessert department to master.

While discussing these, Xu Zhuo looked at the red dates and raisins placed next to him, and asked Feng Weiguo on a whim: "Grandpa Feng, is it okay to smear red bean paste in the middle of this yellow rice cake?"

This question stopped Feng Weiguo at once.

He pondered it carefully, and then said: "It is indeed possible, not only red bean paste, but also mung bean paste, and even sweet potato puree, purple potato puree, black sesame paste and other fillings can be filled in." ”

Red dates and raisins are placed as fillings in the yellow rice cake, mainly to enrich the taste and add a more refreshing and sweet and sour flavor to this soft and glutinous snack.

If you change to other fillings, you can do it.

After all, glutinous rice and yellow rice have been pulped, with a faint sweet and sour taste, as long as you change another flavor of ingredients as the filling, you can make this yellow rice cold cake wonderful.

So you can use any filling.

"Ding, the host actively participates in the discussion of the improvement of the dish, triggers the [Touch Bypass] skill, and rewards the D-level signature dessert - Yellow Rice Cake, congratulations to the host. ”

？？？

Xu Zhuo's head was full of question marks.

What's the situation?

How did you discuss it and trigger the skill, and then somehow get the skill of this yellow rice cold cake?

As a party, I'm a little confused.

In fact, the skill of touch bypass was had when Xu Zhuo first got the system.

That was the first time he made spicy sheep's trotters in Xujia Restaurant, and because he was watched and learned by more than ten chefs, the system rewarded such a skill.

But after getting this skill, it hasn't been triggered again, and Xu Zhuo himself has forgotten the existence of this skill.

Now, the triggering of this skill made Xu Zhuo realize a problem.

"The introduction of skills says that when you make a certain dish, there is a chance that a derivative of that dish will be developed. ”

Literally, when you cook, it is possible to learn all the relevant dishes.

But in the real application, Xu Zhuo didn't trigger it once, but today he was idle and discussed the details of making yellow rice cold cakes with the chefs who were also idle, which triggered this skill.

"Does the system mean to discuss as many people as possible in the future?"

Xu Zhuo felt that he should pay more attention to this skill in the future, and if he used it well, it should be more powerful than being studious.

After the button of the rice cooker jumped, Feng Weiguo did not do it immediately, but sulked for about ten minutes before he lifted the lid of the glutinous rice pot and began to put it on the tray.

As soon as it was opened, a very nice sweet and sour smell wafted out of the pot.

This taste made several chefs who don't like desserts subconsciously swallow their saliva.

Feng Weiguo took the wooden spatula used to hold rice, first brushed a layer of oil on the surface, and then carefully put the sticky and soft glutinous rice in the pot into the tray.

Then use a metal spatula to patiently spread out the glutinous rice, and press it again to press the glutinous rice to half the depth of the tray.

After flattening the glutinous rice, bring it to the cold storage and start to cool down.

Wait until all the glutinous rice in several trays is ready, and then take it out of the cold storage in turn.

At this time, you don't need to wait for the glutinous rice to cool completely, but just lower the temperature slightly.

After the tray is brought out, sprinkle the chopped dates and raisins evenly.

You don't need to sprinkle too much, just a thin layer.

Then Feng Weiguo opened the rice cooker for steaming rhubarb rice, dug out the yellow rice inside with a spatula, spread it on the glutinous rice, and flattened it again, it is best to press it with a spatula, so that it is easier to form after it cools.

After all the yellow rice was dug out, Feng Weiguo asked Xu Zhuo and a few people to bring all these trays to the cold storage and start cooling.

Wait until the rice cake has cooled completely, and then you can eat it.

The so-called yellow rice cold cake is like this, it must be eaten cold to enjoy it.

An hour later, the rice cakes in the cold storage had completely cooled down.

Taking advantage of the fact that he was not too busy at this time, Xu Zhuo took out a tray from it, and used a kitchen knife to cut a few knives horizontally and vertically in it, and the whole piece of yellow rice cold cake was quickly divided into small pieces.

Then Xu Zhuo carefully put these yellow rice cold cakes on the plate.

Drizzle with some prepared osmanthus nectar.

Not to mention the taste, this appearance alone is enough to make people greedy.

The yellow rice cake is white glutinous rice underneath, and the rhubarb rice with distinct grains and golden color is on top.

On top of the rhubarb rice, there is honey mixed with dried osmanthus flowers.

This honey not only makes the rhubarb rice look crystal clear, but also the sweet and silky flavor that exudes it is enough to intrigue people.

This situation, in Shaanxi dialect, is:

Meidi is very, what a deal!