Secret rice powder
By VicentaLakin
The rice powder still needs to be eaten, and this is our secret juice. It's a hard summer to watch the cold food series for the World Cup and for the fans of the chef。
Recipe Recommendations
- dry rice flour
- black bean tooth half a catty
- red pepper a
- yellow pepper a
- mature vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Korean hot sauce appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- oyster sauce appropriate amount
- hot and sour
- cook
- half an hour
- simple
Steps for Secret rice powder
1
I used dry powder on the market. It was like a powder bar. It was like a guillin and a Yunnan line. I've also bought a shopping bag with "Simmy Powder"。
2
Put it on a few hours early. It'll be cooked faster
3
The rice powder boiled and watered
4
Take it easy
5
Black bean sprouts take off their roots, they're green. Seen black bean skin in the root of the bean。
6
Clean
7
Black bean teeth and cold water
8
The peppers are cut to the end. Just a little bit
9
The proportions of vinegar, raw, wine, platinum oil, Korean spicy sauce, white sugar to juice are relatively large, without salt, and the acid is spicy and sweet。
10
Come on in the spoon. Put it in the peppers. Hana
11
Pippai, bowls
12
The rice powder, the plate
13
That's a three-man score
14
Let's get ready for the juice
15
Sweat it. Smells good
16
Let's eat