Minimalist Soaked Rice and 3 Rice Recipes

Ancient food is cool.

Hello, all fan pages

It's officially the beginning of summer. Our house is hot weather. It's not a joke. It can make people fall sick and die. Today, there is a hot menu. I've been practicing "soaking rice" for a while to make the family, especially the elderly, eat to cool down.

"Soaked rice" is an ancient food that takes a lot of time to do, and it also requires skill and sleepiness to do. I choose to cook rice with soaked rice. The three favorite things are septum balls, sweetened chipo heads, and peppers.

There are many textbooks of soaked rice, such as palace soaked rice, diamond soaked rice, and Mon soaked rice. There are many kinds of soaked rice, so today we present "minimalist soaked rice" that suits the younger generation's limited-time lifestyle, but I want to try it myself.

Making soaked rice may not be as difficult as I thought, but I have to plan a good job. Last week, the flowers I planted in the front garden started flowering at the same time. There were jasmine and jasmine flowers. I took both kinds of flowers to make floating water and left the candle smoke overnight. The morning was filtered with a thin white cloth and put them in a bottle. I didn't have time to soak rice, so I put the refrigerator in the freezer first because sometimes I had time and opportunity to soak rice, but there was no flower for soaking rice.

A week later,

I'm ready to do soaking rice myself. Start with making basin first because it can be stored for a long time. "Basil" is the centerpiece of soaking rice. It's hard to say, it's easy to say. The recipes I made taste the way I like. I studied many ancient Thai cookbooks together and tasted it. Based on the experience of eating soaked rice as it contains.

Pepper ball recipe

Ingredients

Sheep roast catfish keeps 100 grams of meat

Roasted coconut 20 grams

Well, 20 grams of paste.

50 grams of freckles.

50 grams shallots

10 grams of Thai garlic

10 grams of lemongrass

Kha, 10 grams.

Bergamot skin 5 grams

5 g coriander root

10 Black Pepper

¼ teaspoon ground salt

Coconut sugar 120 grams

Coconut milk, 120 grams.

1 Duck Egg for Fry Plating

Oil for frying

How to do

1. Sheep grilled catfish, but only meat, not leather and cocked, and pounded the meat to fluffy, and set it aside.

2. Pepper pounding, bergamot skin, lemongrass, kha, coriander root, garlic, shallots, freckles, roasted coconut and coconut paste, respectively, pounded thoroughly. If inconvenient, the pounding can be spun on the generator. Bring the fish meat to pounded together with the mixture again.

3. Set a central fire pan, add the coconut milk, simmer until it is broken. Bring the mixture down, stir in the pan, season with coconut sugar and salt. Taste the taste to sweeten the lead. Salty along. Then reduce the light. Stir the mixture in the pan to dry until it can be molded into a lump. Lift it down from the stove. Set it to cool.

4. Mold the ball into an orb and press it slightly flat. When eating, bring it to the egg, yellowish the middle light, and scoop it up from the pan and hold the oil.

* The ball can be prepared in advance, kept for a long time.

Sweet stir fried head recipe

Ingredients

200g Strand Shittle Head

50 grams of coconut sugar

20 grams of water

Jiao Fragrance Oil or Jiao Garlic Oil 10 Grams

Hand-picked salt meal

How to do

1. Wash the head of many water to clean, squeeze to dampen.

2. Set an oil pan, use a central fire, stir the turret well, then use a soft fire, add coconut sugar, salt meal and clean water to it, slowly stir the sugar into the turret, stir until the shadow line is clear, lift it down from the stove, set it to cool.

* Sweet stir frying head can be made pre-prepared and kept for a long time to eat.

Incandescent pepper recipe

Ingredients

7 pretty straight long peppers

100 grams of minced pork meat

70 grams of chopped white shrimp meat

2 coriander roots

1 teaspoon garlic

15 black pepper

Numbers 2 1 Chicken Egg

½ teaspoon salt flower

2 teaspoons fish sauce

½ teaspoon granulated sugar

..........

1 chicken egg

1 duck egg

For sprinkling into nets

Vegetable oil

How to do

1. Pounce the rootstock of coriander, garlic and pepper thoroughly. Set aside.

2. White shrimp, sheep the shell, and cut the middle, pull out the black line in the middle of the back, wash it clean, desiccate, and then grind or chop it thoroughly.

3. Mix the ground pork and crushed shrimp together. Add 1 egg, coriander root, garlic and pepper pounded. Seasoned with fish sauce, sugar and salt blossom. Taste it to mellow. Soak it in the fridge for 1 hour to marinate it to taste better.

4. Wash the bell pepper and use a T-shaped slit knife to remove the filling and pellets, then scoop the filling mixture into it, fill it up, and then steamer for 10 minutes until cooked, so that all the water in the bell pepper will flow out.

5. Set an oil pan. The amount is the same as when to make a crispy omelette. Whisk together chicken eggs and duck eggs into a bowl. Dip the eggs with your hands and sprinkle them on the oil into strands like a net. Then put the steamed bell pepper on the raft. Roll the egg around the chili pellets. Then scoop it up and place it on the grill to clean the oil.

Soaking rice cooking

2 cups of rice

How to do

1. Wash the rice thoroughly, boil it to cook, but do not cook it very much, leaving a little kidney in the middle.

2. Rinse the water out and wash it with several clean water. Prepare a bamboo eye grill, put it on the mouth of a pot or a mixed tub with water. Scoop the rice on the grate. Use your palm to scrub the rice gently against the grill until the soft part outside the grain falls out with the water. Then wash the water until the clear water does not see the turbidity of the grain. Then put it on the grill to scoop the water.

3. Prepare the crate to set the fire. Pave with a thin white cloth. Put the polished rice in and spread it throughout. Leave a hole in the middle for steam to come up. Steamed for 10 minutes for the rice to be cooked. But be careful not to overcook until the grain is blooming. Leave it to cool. When you eat, scoop the rice in a cup, add jasmine floating water, and sprinkle a little crushed ice. Serve with the rice prepared above, including shrimp balls, sauté and bell peppers.

Vegetables eaten with soaked rice

- Raw mango.

- Scallion.

- Freckles.

- Cucumber.

Carved to be beautiful.

A day earlier.

After my minimalist little soaked rice deck was completed in the late afternoon, it was a pivotal time to taste my hands. The weather was very hot. Eating cold soaked rice relieved the heat very well. It was the wisdom of the ancients.

Please follow the next episode.

"Ant."

# Trending# Food is cool# Summer# Thai food# Cooking# Food# Soaked rice# Rice soaked in the palace# Teaching cooking# Food menu