Black rice round
By VicentaLakin
Bamathem, rich in trace elements such as manganese, zinc and selenium, from the long-lived countryside, is of extremely high nutritional value and long-term human consumption can prolong life. And even a daughter who doesn't like to eat coarse food has a softer mouth and tastes salty black rice fragrance... When I was a child, my mother only made this meat round for the rest of the year. It was replaced with rice, commonly known as "stabbing the hairs."。
Recipe Recommendations
- black rice 100 grams
- lean meat 200 grams
- chives 3 trees
- water chestnut of 5
- salt 3 grams
- starch 2 tablespoons
- soy sauce 2ML
- water 2ML
- cooking wine 1ml
- salty and fresh
- steamed
- an hour
- simple
Steps for Black rice round
1
Material preparation
2
Black rice is pre-immersed in dry water
3
The meat clots cut off the onion, added salt, wine, starch, raw smoke, a little water even
4
It's a meat pack
5
It's all right
6
I'm going to make it black
7
It's half an hour of steam on the plate
8
Put the plate out
9
Completed Chart
10
Completed ChartBlack rice round Make Tips
Black rice needs to be immersed early。