Duck stand soup
By VicentaLakin
Recipe Recommendations
- duck rack soup appropriate amount
- rice
- glutinous rice
- salt appropriate amount
- coriander a little
- oatmeal three teaspoons
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Duck stand soup
1
The ratio of rice to rice is two to one. I'll take two of the rice, and I'll make two bowls of porridge
2
After washing the two-mixed rice, you're about half an hour immersed in an earlier set
3
It's the size of rice that's immersed enough time
4
When the water turns, the fire starts to murmur
5
It's about 10 minutes to boil, and when you grow up, you can get into the next step
6
The caps are shut down for up to 10 minutes because the casserole is warm enough to have enough temperature inside to boil the rice。
7
TEN MINUTES LATER, IT'S CLEAR THAT THE GRAIN IS FULLY SCALDED
8
Add three spoons of oatmeal, mix it evenly with spoons, slow-cooked with a little fire. Bottom
9
It's about two minutes from now
10
Add the pasta, turn off the fire and cover the table
11
It tastes so salty, and once the lids are opened, the smell of rice is mixed with the smell of duck stand soupDuck stand soup Make Tips
1. The casserole is warm and the cooking materials do not change the taste of the food itself too much. 2. The cooking function of the casserole with which the casserole is used reduces the pain of the potter and the viscos. 3. The porridge approach and taste are more South-oriented, and the tastes are more visceral, and the addition of oatmeals has two effects, increasing nutrition and increasing viscosity。