The veal of the rice

1

One or two days ago, the rice was immersed in cold water, and the water was changed half a day; the second and the ribs were rinsed one day earlier, so it tasted better

2

Salt, sugar, pepper powder, starch and wine, to be picked with the hand and ploughed into the refrigerator

3

When cooking, mix all of the ribs and millet with a large bowl or disk

4

Water insulation evaporates for approximately 12-15 minutes, depending on the size of the raisins and the total amount of material, and the size or volume of the raisins is larger, the length of the raisins is longer, as much as possible flattening the ribs, making it easier to be cooked, adding a few drops of perfume to mix and then eating directly, and if it is not salty, considering a little bit of raw and evenly mixed。

1. Glutinous rice needs to be soaked overnight so it is easier to cook when steamed; 2. Do not scrub the millet vigorously when washing, as this will cause the nutrients to be lost with the water. The millet also needs to be soaked overnight; actually, millet is harder to cook than glutinous rice, so the steaming time should be slightly longer; 3. If sesame oil or vegetable oil is added during the marinating of the ribs, it should be omitted, as there is a concern that it will prevent the rice grains from sticking to the ribs; 4. Steam over high heat. To prevent condensation from dripping onto the ribs, you can cover the surface with a steamer-safe film or use a dome-shaped lid. Because the top of the dome-shaped lid is curved, the water vapor will slide down along the walls, so it will not drip directly onto the food being steamed.