One Piece of Food

Chapter 137 BBQ Bamboo Rice

The steps of cooking rice in bamboo tubes are quite simple. First, use a saw to saw the bamboo tubes with bamboo knots at both ends.

A big bamboo has quite a lot of knots, but Rao Mingyang only needs 4 bamboo tubes.

After sawing the bamboo tubes, use a sharp knife to spin a hole on one side of each bamboo tube. Later, through the holes in the bamboo tubes, rice, water, seasonings, and side dishes will be filled into the bamboo tubes.

Use a flashlight to check the holed bamboo tube. If there is no abnormality, you can put it aside for later use.

Some bamboos have cracks that cannot be seen by human eyes, and the inside of the bamboo tube will rot. Such bamboo tubes cannot be used.

Normal bamboo tubes do not need to be washed and remain 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 level.

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

Rao Mingyang bought carrots, chicken, sausages, bacon, lettuce, etc. as side dishes for bamboo rice this afternoon, all of which are common ingredients.

Dice the carrots and chicken, cut the sausage and bacon into small pieces, 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 bamboo knot holes.

After the preparations were done, Rao Mingyang started to light the fire.

Charcoal is easy to ignite, and it is easy to start a fire. Rao Mingyang lit a charcoal fire in the brazier within a few minutes, and then put the grill on the brazier.

When grilling rice in bamboo tubes, the end with holes in the bamboo joints should be tilted slightly upwards to prevent the water in the bamboo tubes from overflowing.

Therefore, when Rao Mingyang put the barbecue grill, he placed two broken tiles under the two feet on the same side, so that the side of the grill was slightly inclined upwards.

After the charcoal fire ignited and the fire became uniform, Rao Mingyang began to wash the rice.

Clean the rice, then pour the rice and water into the bamboo tube through the bamboo joint hole in proportion, add a little lard and salt, and then add the diced carrots, diced chicken, sausage, bacon, lettuce and other side dishes prepared just now. Inside the bamboo tube, stir it with chopsticks, and finally plug the opening of the bamboo joint with washed lettuce, and then put it on the barbecue grill to burn.

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

Because bamboo is raw, even if it is burned on a charcoal fire, under normal circumstances bamboo will not ignite.However, steam and firewood smoke are unavoidable.That's why Rao Mingyang couldn't cook this bamboo rice in Yipinju restaurant.

However, although bamboo is not easy to burn, it does not mean that people can leave.

The procedure of this bamboo tube rice is quite simple, but in order to cook a chef-level taste, in addition to the ratio of rice, water, condiments and side dishes, the control of the heat and the timely turning of the bamboo tube on the grill must be paid attention to place.

The size of the fire was controlled by Rao Mingyang holding a pair of tongs in his right hand.Seeing that the charcoal fire was getting bigger, I took away two pieces of charcoal.Seeing that the fire is small, add two pieces of charcoal to it.

In the first ten minutes or so, the fire should be strong, and the water in the bamboo tube should be heated up within ten minutes to cook the rice.

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

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

Therefore, while controlling the fire, Rao Mingyang also turned over the four bamboo tubes on the grill.

Because the bamboo tube is roasting on the charcoal fire, not only there is carbon ash, but it is also very hot.Therefore, when the bamboo tube rolled, Rao Mingyang put on a glove on his left hand and quickly flipped the bamboo tube.

After more than ten minutes of high-fire grilling, the appearance of the bamboo tube has turned slightly yellow, and Rao Mingyang has already smelled the aroma of rice wafting from the hole in the bamboo joint.

During the more than ten minutes of grilling on this high fire, the frequency of rolling the bamboo tube is quite high. The bamboo tube cannot be scorched, and only the yellow color of the bamboo after most of the water has evaporated can be considered a success.

If the outer surface of the bamboo tube is burnt, it will not only easily cause cracks to cause the failure of the bamboo tube rice, but also greatly affect the deliciousness of the bamboo tube rice.

Just imagine, the smell of burnt bamboo mixed in the originally fragrant and soft rice in bamboo tubes, what a disgraceful thing it would be.

Therefore, during the more than ten minutes of grilling on a high fire, the rolling of the bamboo tube must be very diligent.Even if the charcoal fire burns people, there is only patience.

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

After grilling on medium heat for a few minutes, let the rice in the bamboo tube be cooked thoroughly, then reduce the charcoal and turn it to a low fire, and cook the rice on the charcoal fire at a slower speed.

After simmering for two or three minutes on low heat, even the bamboo knot holes filled with lettuce leaves can no longer block the aroma of the bamboo tube rice, and the bamboo tube rice is considered a preliminary cooking success.

The entire grilling process is only 20 minutes, which is much less than the five hours it takes to make boiled cabbage, and it is not complicated.

However, this bamboo tube rice is different from ordinary delicacies.

Originally, it was impossible for people to eat the grown bamboo.However, the ancestors of those ethnic minorities showed their wisdom and used bamboo as a pot for cooking, but they still gave full play to the fragrance of bamboo.

After Rao Mingyang's bamboo tube rice was cooked, even though the lettuce that blocked the opening of the hole hadn't been pulled out, the strange rice aroma was completely unblocked by the lettuce, and came out from the bamboo joint hole, making Rao Mingyang's index finger twitch. I can't wait to eat it right away.

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

Moreover, as long as the bamboo tube rice cooked in this way is not pulled out of the vegetable leaves blocking the hole, it will not be cold even if it is left for an hour or two, and there is no rush to eat it.

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

For rice in bamboo tubes, the bamboo tube should be used as a bowl, and you can eat directly in the bamboo tube without pouring it out.

However, bamboo tubes that have been grilled over charcoal fire will inevitably have a layer of carbon ash. If they are eaten like this, they will be unclean and must be disposed of.

Therefore, Rao Mingyang dipped some water with a steel wool ball and brushed the outside of the bamboo tube several times to remove the carbon dust.Then, wipe it clean with a wet towel, so that the outside of the bamboo tube is as clean as new, and you can directly hold it with your hands without dirtying your hands.

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

Inside the bamboo, there is a layer of bamboo membrane.This layer of bamboo film is the key to bamboo rice.

Therefore, this layer of bamboo film must be attached to the rice to make the rice in bamboo tubes more delicious.

To do this, certain skills are required.

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　　——Mingqiao/2016.12.6
　　
　
(End of this chapter)