Mermille
By VicentaLakin
There's a secret. Look at this. It'll be great next time! It's so delicious. It's always bad. It's bad. Then I found the trick. I'd like to keep an eye on those things if they're good. One is sugar, which means sugar is enough. The second is that there's enough time to cook, enough time to taste and taste. I tried a few times, with electric pressure, at night, to keep the temperature warm for one night, and it was absolutely beautiful. The second is that the materials can vary, and the filling of the rice can be enriched by the use of black rice or beans, and the soup can be supplemented by food such as red dates. That's what I'm talking about. I spent half the day on the rumours of balmami, which is a kind of gill rice, which tastes good and colours the lily. Materials: Litternium rice moths: sugar starch practices:
Recipe Recommendations
- lotus root appropriate amount
- white glutinous rice appropriate amount
- Momi appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- sweetening
- cook
- several hours
- ordinary
Steps for Mermille
1
, materials. Two metres ahead。
2
Lotus go to skin, rice go to water。
3
cutting from the head of the lichen usually cuts off the 37.5 px long, which is easy to load。
4
When the rice is packed, the part cut will be sealed by a toothpick attached to the lichen。
5
It's in the pressure table. There's no lot of water. (c) Start a meat program with pressure and do not break power after the program has been completed, leaving the pot more than five hours below temperature。
6
Let's eat the pot and get the urn。
7
Slice in。
8
Get a spoonful of soup, boil it with a little pot, pick it up on a cut-off lotion。
9
You can come to the table。Mermille Make Tips
1. The points made earlier in point need to be taken into account. Besides, it's good to eat it if you like it. 3 If you want to save yourself, it's great to have cinnamon or something。