Production technology of rice ginkgo

Ginkgo, produced in Fujian, is a traditional local snacks in Fuzhou, Ningde and Putian. Made of high-quality japonica rice, it is still one of the staple foods in eastern Fujian during the Spring Festival.

raw material

750g of white glutinous rice, 50g of lean meat, 50g of oyster100g, 10g of shrimp skin10g, 30g of water-soaked mushrooms, 25g of soy sauce, 50g of Chinese kale125th, 50g of garlic green, 50g of leek, 5g of ginger, 5g of onion, 600g of bone soup.

prepare

1. Wash the white barnacles and cut them into half a centimeter thick barnacle slices with a knife. Wash lean meat and cut into thick slices.

2. Remove the shell residue of the insect generation, wash off the mud and drain the water; Wash kale and garlic moss and cut into 2 cm long sections; Wash leeks and cut into 3 cm long; Cutting ginger into powder; Cut the onion into small beads.

3. Put the wok on a big fire, add peanut oil and heat it, then boil it into ginger oil in Jiang Mo and put it into a bowl. Leave the remaining oil in the pot, boil the soy sauce, add the sliced meat, mushrooms, shrimp skin and bone soup, and boil. Put the cut white glutinous rice and fresh earthworm into the pot, cover the pot and stew for 10 minute, then add the Chinese kale and monosodium glutamate, stir well, then add the garlic green and leek, cover the pot and stew for a while until the soup is thick.

Features: The bread is soft, smooth and tough, the ingredients are fresh and tender, the taste is rich and mellow, and it is oily but not greasy.