Hello everyone, this is Gao, today we are going to make Jing-Gao.
Although it is home made, we try our best to restore the original taste
glutinous rice 1 kg
Soak in water overnight.
Red kidney beans are hard to cook, also soak in water overnight.
The next day, the beans are ready.
Use pressure cooker cook for 20 minutes
Your purpose is to cook the beans, but keep their shape and not over cook them
Not because the long steaming process will not fully cook the beans
But in the process of steaming, the beans can not absorb enough water.
then It will taste very hard, not a soft taste.
Wash the jujubes and put them in the pan
The purpose of steaming jujubes is to remove the cores
after jujubes are steamed, and the core is easier to take out.
If you don't mind leave the core inside, you can omit this step.
The candied jujubes are too big, cut it small
There is also a core inside. You can steam with it, or you can take it out.
This rice is soaked, drain the water
The materials are all ready, we start steaming
Let me talk about the container first. The container used for steamed Jing-Gao in Xi'an is called Zeng
There are small holes at bottom of the Zeng, then use a steamer rack within the Zeng to steam
So try to choose a container which has holes at the bottom
Also try to use a better sealed cover because the steaming time is longer.
First lay a layer of jujubes
Because I plan to lay two layers, so I divide the rest of the ingredients into two.
Here is half of the glutinous rice
Then the cooked beans
Spread the candied dates
Beans and dates are put together, so the beans will be very sweet after steamed
Do you also pick the beans to eat first like me?
Finally, jujubes are laid.
Then lay the second layer in the same order
Glutinous rice, then put it on the steamer to continue
beans
Candied jujubes and dried jujubes
Then cover it with clothes, because I don't want the water dripping from the lid to dilute the taste of the jujubes.
First boil the water with a high heat, then add the first water
Here is 1/3 cup of hot water
Then turn to medium heat and steam for 30 minutes.
Then add the second water, which is also 1/3 cup of hot water.
Then turn low heat and steam for 4 hours.
In the middle, you must remember to add water to the pot
After four hours, reduce the heat to lowest, steam for two hours.
After turning off the heat, don't open the over until the next morning
the next morning, if it's summer, eat it directly.
If it is in winter, turn the heat on, and heat it up a little.
In Xi'an Jing-Gao is made the night before.
It is sold as breakfast the next morning, so it is cooked overnight.
If you sleep late, go to breakfast at noon, and the more hours are added to the cooking process
After a long period of steaming, the jujubes have been cooked completely soft.
fully blended with the taste of beans, and the taste of glutinous rice
The long waiting process is for the one bite of the most authentic hometown taste
I am Xiao Gaojie, thank you for watching. see you next time :)