The steps of cooking bamboo tube rice are quite simple, first use a saw to see the bamboo tube with bamboo knots at both ends. Pen, fun, and www.biquge.info

A big bamboo, there are a lot of bamboo joints, but Rao Mingyang only needs 4 bamboo tubes.

After sawing the bamboo tube, use a sharp knife to spin a hole in the bamboo on one side of each bamboo tube, and then pass through the bamboo hole to fill the bamboo tube with rice, water, condiments, and side dishes.

Make a bamboo tube with a hole, shine it in with a flashlight to check it, and if there is no abnormality, you can put it aside for later use.

Some bamboos have cracks that cannot be seen by the human eye, and the inside of the bamboo tube will rot, and such a bamboo tube cannot be used.

The normal bamboo tube does not need to be washed, and it is kept natural. If you wash it, it will destroy the original natural taste of the bamboo tube, and the deliciousness of the bamboo tube rice will drop to a new level.

Putting aside the 4 bamboo tubes that were intact, Rao began to prepare the side dishes.

The side dishes that Rao Mingyang bought this afternoon to make bamboo rice include carrots, chicken, sausages, bacon, lettuce, etc., all of which are common ingredients.

Cut the carrot and chicken into cubes, cut the sausage and bacon into small slices, wash the lettuce and divide it into two parts, one part is torn into small pieces as a side dish, and the other part is used to stuff the bamboo holes.

After the preparations were made, Rao Mingyang began to light a fire.

Charcoal is easy to light and easy to start a fire, Rao Mingyang lit a charcoal fire in the brazier in a few minutes, and then placed the barbecue grill on the brazier.

In the process of grilling bamboo rice, the end of the bamboo with holes should be slightly tilted upwards to prevent the water in the bamboo tube from overflowing.

Therefore, when Rao Mingyang put the barbecue grill, he put two broken tiles under the feet of the same side, so that the side of the barbecue grill was slightly tilted upward.

After the charcoal fire was lit and the fire was even, Rao Mingyang began to wash rice.

Wash the rice clean, then pour the rice and water into the bamboo tube through the bamboo hole in proportion, add a little lard and salt, and then add the diced carrots, diced chicken, sausages, bacon, lettuce and other side dishes just prepared into the bamboo tube, stir it with chopsticks, and finally plug the bamboo hole with the washed lettuce, and you can put it on the barbecue grill to burn.

Put the 4 bamboo tubes on the barbecue grill, and Rao Mingyang began to cook the bamboo tube rice.

Because bamboo is raw, even if it is burned on a charcoal fire, it will not burn under normal circumstances. However, the heat and smoke of firewood are unavoidable. This is also the reason why Rao Mingyang can't make this bamboo tube rice in Yipinju restaurant.

However, although bamboo does not burn easily, it does not mean that people can leave.

The procedure for this bamboo tube rice is quite simple, but in order to cook the taste of the kitchen god, in addition to the ratio of rice, water, condiments and side dishes, the mastery of the heat and the timely rolling of the bamboo tube on the barbecue grill are all necessary to pay attention to.

The size of the fire was controlled by Rao Mingyang holding a pair of tongs in his right hand. When he saw that the charcoal was big, he took away two pieces of charcoal. When I saw that the fire was small, I added two pieces of charcoal to it.

In the first ten minutes, the fire is going to be big, and the water in the bamboo tube must be boiled within these ten minutes to cook the rice.

However, if the fire is big, it is necessary to prevent the bamboo from being burned. Even if the bamboo is raw and does not burn easily, if only one side is grilled by charcoal for a long time, it will still burn and burn.

Moreover, timely and regular tumbling of the bamboo tube is also conducive to the uniform heating of the ingredients in the bamboo tube and the full mixing.

Therefore, while controlling the fire, Rao Mingyang also had to roll over the four bamboo tubes on the barbecue grill.

Because the bamboo tube is grilled on the charcoal fire, it is not only soot, but also very hot. Therefore, the tumbling of the bamboo tube, Rao Mingyang put on a glove on his left hand and quickly turned the bamboo tube.

After more than ten minutes of barbecue, the appearance of the bamboo tube has become slightly yellow, and Rao Mingyang has already smelled the aroma of rice wafting out of the bamboo hole.

In the more than ten minutes of barbecue on this fire, the frequency of the bamboo tube tumbling is quite high, and the bamboo tube can not be scorched, only the yellow ~ color after most of the bamboo water is evaporated, which can be considered successful.

If the surface of the bamboo tube is burned, not only is it easy to crack and cause the bamboo tube rice to fail, but it also greatly affects the deliciousness of the bamboo tube rice.

Just imagine, what a sight-smear thing it must be to mix a burnt smell of bamboo in the originally soft and delicious bamboo rice.

Therefore, in the more than ten minutes of barbecue, the tumbling of the bamboo tube must be very diligent. Even if the charcoal fire is scorching, there is only patience.

After the fire cooked the rice in the bamboo tube, Rao Mingyang slowly controlled the charcoal fire, turning the fire into a medium fire, and the speed of the bamboo tube tumbling was also a little slower.

After grilling the rice on medium heat for a few minutes, the rice in the bamboo tube is thoroughly cooked, and then the charcoal is reduced to a low heat, and the final simmer is carried out on the charcoal fire at a slower speed.

After simmering for two or three minutes, even the bamboo hole plugged by lettuce leaves can no longer block the aroma of the bamboo rice, and the bamboo rice is considered a preliminary success.

The whole barbecue process is only 20 minutes, which is much less than the time it takes to make boiling cabbage more than 5 hours, and it is not complicated.

However, this bamboo rice is different from ordinary food.

Originally, it was impossible for people to eat the bamboo that grew up. However, the ancestors of those ethnic minorities used their wisdom to use bamboo as a pot to cook rice, but they still gave full play to the fragrance of bamboo.

After Rao Mingyang's bamboo tube rice is cooked, even if the lettuce that plugs the hole has not been pulled out, the strange aroma of rice has been completely unblocked by the lettuce, and it came out of the bamboo hole, which made Rao Mingyang's index finger move, and he couldn't wait to eat it immediately.

However, there is still some follow-up work to be dealt with, and it is not yet time to eat.

Moreover, as long as you don't pull out the leaves that block the hole, even if you leave it for an hour or two, it won't get cold, and you won't be in a hurry to eat it.

Rao Mingyang first picked up the four bamboo tubes and began post-processing.

For bamboo rice, you have to use the bamboo tube as a bowl and eat directly in the bamboo tube, and you can't pour it out.

However, the bamboo tube that has been grilled over a charcoal fire inevitably has a layer of soot, and if you eat it like this, it is not clean and must be treated.

Therefore, Rao Mingyang dipped a steel wool ball in some water, brushed the outside of the bamboo tube several times, and brushed off the soot. Then, wipe it clean with a damp towel to make the outside of the bamboo tube as clean as new, and you can directly hold it with your hands without getting your hands dirty.

In addition to cleaning the outside of the bamboo tube, the inside of the bamboo tube also needs to add a step to make the bamboo tube rice more perfect.

The inside of the bamboo is covered with a layer of bamboo film. This layer of bamboo film is the key to bamboo rice.

Therefore, it is necessary to let this layer of bamboo film adhere to the rice in order to make the bamboo tube rice more delicious.

To do this, you also need a certain amount of skill.

[This book is signed-about-first-sent-in-from-point-Chinese-text-network, if you want to see the latest chapter content for the first time, please come to the start-point-Chinese-text-network to support the author for genuine subscription, thank you! (To be continued.) )