Squirty-squirty rice

A few days ago, I made a pot of food that I couldn't help but share it in the circle of friends, causing a great commotion, and the eaters were asking to try it, and the sisters were even more impudent to say that next time I'm going to eat my cooking. Now that you're so fond of food, the cooks are going to take the time to make a series of classic foods, which will be shared with their loved ones, so that their visiting friends can get some money back. The food is a classic food in Guangdong, and it must be patient to go to a restaurant and eat it, because it is now made, and it often takes 30 minutes for the next product to taste the fragrance, when the heat rises, when the squeaky food comes to the table, at the moment when the fragrance of the rice fragrances mixed with the various dishes is all over the room, and the irritation is long gone. At this point, the quick pick-up of chopsticks and spoons, the mixing of rice, and then see if there is a perfect yellow pot on the bottom of the pot, would be too familiar for a friend who eats a child's meal often. Cooking is done at home, the whole process is tight and comforting, while the rice can be soaked as to wash the food, watch the fire in front of the stove, wash the food and do some kitchen cleaning, and then the rice will be ready. I'm going to have to clean up some dishes and enjoy myself. This time, he continued to use chick pecking rice as his main food, and his rice was soft and hard, and his rice was full of rice, fine tastes and chewing。