Main ingredients:
Huaihua: appropriate amount; Flour: appropriate amount.
Auxiliary materials:
Edible oil: appropriate amount; Scallion: appropriate amount.
Seasonings:
Salt: appropriate amount; Monosodium glutamate: appropriate amount; Vinegar: appropriate amount; Chili oil: appropriate amount.
Taste: light; Cooking method: steaming; Time-consuming: ten minutes; Difficulty: simple.
Detailed steps for cooking Huaihua Rice
Wash the Huaihua flowers several times until clean.
Put the Huaihua flowers into the steamer, add flour gradually while stirring with chopsticks.
Coat each flower evenly with flour, do not use too much flour, and avoid forming lumps.
Boil water in the steamer.
Place the steamer on top of the pot and steam for 8 minutes.
Cut some scallions during steaming.
After steaming, transfer the Huaihua Rice to a large bowl.
Heat the oil in a pan, add scallions and stir-fry until fragrant.
Pour the scallion oil over the Huaihua Rice.
Add an appropriate amount of salt to the Huaihua Rice and mix well. You can also make a vinegar sauce (salt, vinegar, monosodium glutamate, chili oil) and mix it with the Huaihua Rice according to personal taste. If you prefer a light taste, you can skip the vinegar sauce and enjoy the natural fragrance of the Huaihua Rice.
