Name: Grape Bean Paste and Eight Treasure Rice Prince's Eight Treasure Braised Suckling Pigeon "no Need to Cook and Then One Pot Stew"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Glutinous rice; Some Red bean paste; 1 squab; 6 quail eggs; Some chestnut; Some ginkgo; Some White lentils; Some Soybeans; Some Edamame; Some Taizishen; Some Astragalus; Some Polygonatum; Some Orange peel; Some Red dates; Some Wolfberry; Some raisin; Some Tangerine peel; Some Chives; Some ginger; Some Cinnamon; Some star anise; Some pepper; Some salt; Some MSG; Some Cooking Wine; Some Soy sauce; Some White sugar; Some olive oil

Grape Bean Paste and Eight Treasure Rice Prince's Eight Treasure Braised Suckling Pigeon "no Need to Cook and Then One Pot Stew"

1. Choose larger raisins and wash them with water for later use.

Grape Bean Paste and Eight Treasure Rice Prince's Eight Treasure Braised Suckling Pigeon "no Need to Cook and Then One Pot Stew" recipe

2. For the crispy skin, you can choose the finished product "Nine-made tangerine peel", and choose the larger one and cut into orange peel for use.

3. After washing the glutinous rice, soak it in clean water overnight, steam it in a pot, then add an appropriate amount of white sugar and olive oil, mix well and set aside.

4. Take a suitable size bowl and place the pattern on the bottom of the bowl with raisins.

5. After the pattern code is placed, spread the processed glutinous rice evenly on the bottom of the bowl, leaving space for storing the fillings, and then compact the glutinous rice.

6. Sprinkle appropriate amount of raisins and orange peel on the compacted glutinous rice.

7. In the space of the eight-treasure rice, fill the space with finished bean paste, and sprinkle an appropriate amount of raisins and orange peel.

8. Cover the bean paste with a layer of glutinous rice, then sprinkle excess raisins and orange peel, and compact them to make the "Grape Bean Paste Eight Treasure Rice".

9. Place the "Grape Bean Paste Eight Treasure Rice" upside down in the steaming dish.

10. Just remove the bowl holder.

11. Process the pumpkin with the skin into a diamond shape of the same size.

12. Use diamond shaped pumpkins around the sides and set aside.

13. The chestnuts are peeled and washed for later use.

14. After the ginkgo is peeled and washed, soak in boiling water and peel off the coat for later use.

15. Soak the white lentils in water overnight, wash and set aside.

16. Soak the soybeans in water overnight, wash and set aside.

17. Wash edamame and set aside.

18. Soak the red dates in warm water, rinse and set aside.

19. Soak the wolfberry in warm water, rinse and set aside.

20. Clean up the ginseng, astragalus, polygonatum, orange peel and set aside.

21. The quail eggs are cooked and shelled for later use.

22. The squab is washed away with blood.

23. Change the pigeon into big pieces.

24. Add a large piece of pigeon to green onion, ginger, cooking wine and appropriate amount of water.

25. Put the pigeon into a microwave oven to remove blood water.

26. Put the pigeon into a microwave oven to remove blood water.

27. Rinse with clean water and set aside.

28. Place the processed ingredients in the side dish for later use.

29. Clean the spices such as pepper, cinnamon and star anise.

30. After no-fire, boil the pot on the stove and preheat it, pour in an appropriate amount of olive oil and stir fragrant ginger, green onion, cinnamon, star anise, and Chinese pepper.

31. After the spices are fragrant, add the processed ingredients and stir-fry until the color changes.

32. Pour in an appropriate amount of cooking wine and soy sauce and stir fry to create a fragrance.

33. Add ginseng, astragalus, polygonatum odoratum, orange peel and appropriate amount of water, cover the pot, bring to a boil over high heat and turn to low heat for about 10 minutes.

34. Season properly after 10 minutes.

35. Add "Grape Bean Paste Eight Treasure Rice" steaming plate.

36. Cover the pot and bring to a boil over high heat.

37. Cover the heat preservation pot.

38. Turn to simmer and simmer for about 10 minutes.

39. After simmering and simmering, put the non-fire reboiler into the heat preservation pot.

40. Then put it in a heat preservation bag, let it off the heat and simmer for a while.

41. Boil the pot again without fire, take out the pot, open the heat preservation pot cover, let the inner glass pot cover cool down for a while, then take out the steaming pan. Fire-free re-cooking delicious delicacies one-pot stew: 1. "Grape Bean Paste with Eight Treasures Rice" 2. "Prince Eight Treasures Braised Pigeon"