The venomed rice ribs
By VicentaLakin
For the first time, the fragrance of the fragrances was so fragrance, the hot steam came with the fragrance of the fragrance of the fragrances, the finely fragrance of the fragrance of the fragrances, the finely fragrance of the fragrance of the fragrance. I've got two questions. - Time and saltyness, for the first time I wasn't fertilized... and the sauce wasn't thick enough to be big enough, and a turquoise would say that next time I'm going to be a big fan of you for a lady's sake, and you're going to love this big, fat sauce, and you're going to have to pack it with a big, fat, fat-leaf market. I've got three pieces of this bag of rice, with six fragrances of fresh and fragrance and fragrance in it, and I've used a fine little steak of 30 pounds..
Recipe Recommendations
- lotus leaf a pack
- Exquisite Platoon art. 6
- glutinous rice 200g
- fragrant rice 50g
- chives 2 pieces
- coriander 1 bundle
- ginger a little
- oyster sauce 1 tablespoon
- salt appropriate amount
- seafood soy sauce 6 tablespoons
- white pepper appropriate amount
- sugar appropriate amount
- salty and sweet
- steamed
- an hour
- simple
Steps for The venomed rice ribs
1
Dry lobes with warm water
2
Rice and fragrance purified, immersed for more than 30 minutes
3
Preparation: ribs, onions, cuisine, ginger, clean-dry water reserve
4
Creambone in the big bowl. Ginger-cheese, onion-cut pickles
5
A PICKLED MEAT: ONE SPOON FOR OIL, TWO SPOONS FOR WINE, MIXED FOR MORE THAN 30 MINUTES
6
PUMPS OF DRIED WATER MIXED INTO B-RICE: SALT, SEAFOOD SAUCE, OIL CONSUMPTION, WHITE PEPPER POWDER, SUGAR, PICKLED FOR MORE THAN 30 MINUTES
7
Line 1 (white best)
8
The lobe spreads and lays the right grain of rice on one head9
It's on the grain
10
It's a grain of rice. Cover the ribs
11
Rolls, rolls, rolls... white wires
12
Steam: cold water pans, fire burst, fire evaporates for about 50 minutes (must be adjusted to fit size)