Changshu Xuenuo was originally used to make snacks, such as "Xuenuo Babao Rice", "Xuenuomi Fermented Wine" and "Redmi Crisp". Later, Pu used it to make "fried glutinous rice with blood", which became a sweet and delicious meal at banquets and senior banquets. In recent ten years, many foreign guests visiting our country like this dish very much and praise it as "a unique delicacy in the world".
Raw materials: blood glutinous rice100g, white glutinous rice150g, soft sugar10g, dried plums and red and green shredded melons15g, candied dates15g, longan meat and wet starch100g.
Practice: Wash blood glutinous rice and white glutinous rice first, soak them in clear water for an hour or two, take them out and put them in a container, add about 50 grams of water, steam them in a cage for 30 minutes until cooked, and then take them out and let them cool. You can also add an appropriate amount of water to the pot, cook it into hard rice (the rice grains should be loose and hard, not burnt), and take it out to cool.
2. Clean the wok, ignite it, add 75g of cooked lard, pour in about 50g of boiling water, add sugar to melt it, add wet starch to thicken it, pour blood glutinous rice into the wok, fully stir, and finally add green plums, red and green shredded melons, candied dates, longan pulp and osmanthus flowers, stir well, pour in 25g of cooked lard, and pour into the soup plate.
Features: bright color, tough and hard blood, soft and moist white glutinous rice, sweet and delicate, and rich fragrance.
The key points are as follows: ① Changshu Xuenuo (Mi Shan) rice is not waxy enough, so it must be cooked with white glutinous rice to make it soft and waxy. (2) Before cooking, boil the sugar and oil juice, then stir-fry the glutinous rice thoroughly and put the ingredients into the pot. (3) Be careful not to stick to the pan and fry.