Scrambled rice
By VicentaLakin
The cabbage is turned to burn skin. Two points: first, the cabbage leaves are so thin that they can break open, so the water is flooded with prior salt. Put the leaves in a warm room, and the cabbage will become soft the other night. It's not gonna work. It's gonna take longer to flood the salt, and it doesn't seem easy to break it. It's even like, put salt on it, then heat the pot, and "suck" the cabbage, so it kills water faster. Two, the croquette, it's easy to break it. Finally, it's too much to talk about, Coke and fuel. A spoon of 10 spoons of coke? It's salty, it's sweet, it's sweet, it's salty, it's oily。
Recipe Recommendations
- cabbage leaves appropriate amount
- glutinous rice appropriate amount
- water starch appropriate amount
- oyster sauce appropriate amount
- Cola appropriate amount
- salty and sweet
- steamed
- ten minutes
- simple
Steps for Scrambled rice
1
Zirconium with appropriate water, bubbles overnight。
2
The cabbage, salting, flooding, killing water, it's almost not easy to crack。
3
The cabbage is packed with rice. If the leaves are still broken, it's all right。
4
A few seconds in hot water. Pull it out for use。
5
Seal the cabbage with pickles。
6
The water will burn, the cabbage will burn, and the fire will steam for 20 minutes. The rice is ripe。
7
Coke and platinum oil, powder, tonic juice。
8
Put the juice in the pot, burn it。
9
The juice is in the plate, the cabbage pack, it's fine。Scrambled rice Make Tips
1. Soak the glutinous rice thoroughly so it fully absorbs water, then steam it to avoid it being too dry.