other Recipe
VicentaLakin
the homemade beet is made of 5 (500 g gram) round rice, 500 ml of mineral water, 2 hours (26° room temperature) of an electric meal with a sand cloth, 15 minutes of temperature protection after 20 minutes jump, 20 minutes of cooling off the power source, 200 ml of cooling water for 20 minutes, dispersing the rice with chopsticks to 35 degrees, cooling it down to 35 degrees, placing 2 g gram ange, or 1.5 g sichuan or 15 g high-seat or 2.7 g g guangxipama/sichonta, filling it with clean containers (remember that no oil should be stained), applying light pressure on the back of the hand, rubping the surface, smoothing the surface, poking a small pit in the middle. temperature 30 degrees, three days. it is then mixed once a day with a clean spoon to sink the rice into the water, and in five days it tastes better and is kept in the fridge. i made a video to introduce you
VicentaLakin
I think it's a small meal in Shanghai, once, I liked it, but I've always liked rice, but now I have a bad stomach and a little less. The reason I love this rice cake, in addition to being a rice make-up, is related to my childhood. When I eat when I'm a child, I have a headache, I eat very little, I don't eat at all, I always eat at all, so I set three turns for breakfast every morning, so if not for one of these three, I will never eat it, and my stomach will probably grow up. It's like one of the types I've designated for breakfast -- fried rice, the only difference is that we in Guizhou have fried rice, soy sauce, but it tastes like the shell of our fried rice, which I used to eat when I was a kid. So, I can't wait to try it when I look at the pastry, and it didn't disappoint me. It was kind of childhood。
