# And the fragrance #
By VicentaLakin
Japanese cakes are sweet and salty, but I prefer salty. There's no Japanese sauce in the house, and it's good to make appropriate modifications
Recipe Recommendations
- seaweed sheet appropriate amount
- Japanese rice cake several blocks
- soy sauce a spoonful
- honey half a spoonful
- Muyu flower a
- cold water 3 scoops
- yellow wine a spoonful
- soy sauce a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for # And the fragrance #
1
Add raw, old, yellow, honey and cool water to the boiler, evenly mixed
2
And then you join the woodfish flower, and when the fire boils, you make the sauce half the original fluid
3
Sift the boiled sauce
4
When you're not hot, you get a little edible oil
5
Join the old cake, it's a five-minute fire constraint, and the skin's yellow coleslaw
6
Use the brushes, rub the sauce on the cakes, and wrap it in an instant seams# And the fragrance # Make Tips
If you have Japanese sauce, it'll be closer to wind. The sauce is based on my taste preference, and the little guys can do it on their own。