The fragrance rice
By VicentaLakin
In the spring, everything recovers, and there is a green bud on the trees, and there is a bud that tastes uniquely, and that makes a variety of dishes. Its leaves are so thick and red that they are like Manau and emerald, and their scent is uniquely radiant. The leaves can be eaten and dried up into fine powder, and they can be used as spices. The sprouts are not only nutritious but also of medicinal value. The time available to eat is very short, with only one year before or after the spring rain, and now the incense is nearing its end, and it is fast grasping its tail. Today, at noon, one person will eat, of course, quickly and deliciously. How about a sauerkraut rice omelet
Recipe Recommendations
- rice a cup
- toona sinensis 50-60 grams
- Hymie appropriate amount
- sesame oil 1 scoop
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for The fragrance rice
1
One, the incense is clean and starting to burn for a minute。
2
Two, pick up the fragrance, dry the moisture, and cut it。
3
Three, the fragrance is loaded into the bowl, salt is added, and the soy oil is fully modulated。
4
Four, the sea rice is washed and the oil is cut down。
5
Five, pour the fragrance and the seameat together into a cooked hot meal。
6
Six, make the meal your favorite size。