When I was young, memories of steamed glutinous rice steamed jackfruit seeds

When I was young, memories of steamed glutinous rice steamed jackfruit seeds

Introduction:

"Remember when you were young, every time you ate jackfruit, the adults in your family would leave the seeds of jackfruit, then wash them and put them into the pot and cook them. Peel off the thin core skin and taste the mouthfeel, a bit like chestnut, and a bit like taro, powder, waxy and glutinous."

Production steps:

Step 1: prepare the materials

Step 2: Wash

Step 3: put water and stone in the rice pot and boil until the water boils

Step 4: pick up the core

Step 5: jump to the heat preservation position and continue steaming (stewing) instead

Step 6: steam the peel of the nut, and you can eat it

Step 7: the taste of pink glutinous and pink glutinous.

Materials required:

Water: moderate

Jackfruit core: right amount

Caution: [warm reminder] tried to make jackfruit's kernel as boiled as chestnut before, but the taste will not be as powdered and waxy as it is now. Once peeling and squeezing out a pool of water, I will try to stew jackfruit core for a long time after the experiment. It can be considered a bit longer and the taste will be more delicate. clean

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original