Rice
By VicentaLakin
Liang is loved by many Chinese, not only because it smells delicious, but also because it is not dyeed because of its silt, and in many of China ' s poems it is a symbol of purity. Frequent use of it is very good for women, especially for better color. The rice is so sweet, the stew is so nutritious, it's a meal, and it's never a waste of good。
Recipe Recommendations
- lotus root one
- glutinous rice 90 grams
- brown sugar 80 grams
- Apple one
- jujube
- Shelled chestnut
- Stewed white fungus 80 grams
- sweetening
- braised
- an hour
- ordinary
Steps for Rice
1
Wash the rice, soak it all night。
2
Dry the water and leave the rice for use. Get a chopstick and some toothpicks。
3
It's going to wash off the skin and cut off the front cover。
4
Put the rice in the hole with chopsticks and fill all the holes。
5
The rice is not stuffed and is fixed with toothpicks to the knots that have been stuffed。
6
There's no water in the pot, and it's burning。
7
Prepare to go to the shears, red dates, apples。
8
Put 7 in the hot soup pan, add red sugar, burn the fire, boil the little flaming pot for an hour。
9
I'm going to find a softly boiled lotion
10
Sliced plates, with soup to eat。
11
A bowl of pre-cooked silver ears。
12
The silver ears will be added to the soup, the fire will open, and the little fire will be ready for dessert in five minutes。Rice Make Tips
Use chopsticks to stuff the glutinous rice into the holes bit by bit; it must be packed tightly. You can add any ingredients you like to the soup used to cook the glutinous rice, such as pears, lotus seeds, and lily bulbs.