Coconut mango simil

By VicentaLakin

Coconut mango simil
IT'S SUMMER, AND IT'S COLD AND SWEET, AND IT'S HOT, AND IT'S HOT AND IT'S HOT AND IT'S HARD! SO I STUDIED ALL THE WAYS TO COOK THE RICE, AND I THOUGHT IT WAS THE BEST WAY TO COOK THE RICE! COOKING SIMI IN A POT OF WATER, SAVING EFFORT, BOILING A POT OF WATER, LETTING SIMI GO IN, MIXING IT, BOILING WATER TO ROLL AGAIN, TURNING THE FLAME OFF TO SIMI FOR ABOUT EIGHT MINUTES, AND EXTRACTING SEMI-TRANSPARENT SIMI AT THIS TIME, BECAUSE OF THE SLIME ON THE SURFACE. TOGETHER, THE FLOW OF WATER WASHES OUT THE SLIME ON THE SURFACE OF SIMI, AND THE RICE SEPARATES IT, BOILS A POT OF WATER, CLEANS IT UP, STIRS IT UP, BOILS IT UP AGAIN, TURNS IT OFF, BOILS IT FOR ABOUT 15 MINUTES TO MAKE IT TRANSPARENT, AND OCCASIONALLY HAS A LITTLE BIT OF WHITE INSIDE ONE OR TWO OF THE SIMI, PULLS IT OUT OF THE ICE WATER FOR A FEW MINUTES, THEN PUTS IT IN THE CONTAINER AND FREEZES IT FOR THREE DAYS. THERE'S NO REASON FOR COOKING. WHEN THE FIRST BOIL, THERE'LL BE A LOT OF GLUE ON THE SURFACE OF SIMI, AND THE WATER ON THE SURFACE OF SIMI WILL BE GLUED, SO THE FIRST BOILED WATER WILL BE POURED OUT, THEN THE LIQUID FLOW WILL WASH AWAY THE GLUE ON THE SURFACE OF SIMI, AT WHICH POINT, THE SURFACE OF SIMI WILL BE BOILED AGAIN, AND THE GRAIN OF SIMI WILL BE SCATTERED IN THE OPEN WATER, AND IT WON'T BE GLUED. TOGETHER, THE RIPE SIMI DOESN'T HAVE TO WASH IT ANYMORE, JUST PUT IT IN THE PRE-PREPARED ICE WATER. COOKED RICE IN THE FRIDGE, WITH A PROPER AMOUNT OF ICE-COOLED COCONUT JUICE AND A PROPER AMOUNT OF MANGO MEAT

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Steps for Coconut mango simil

  • Make Coconut mango simil step 0
    1
    Preparation of materials
  • Make Coconut mango simil step 1
    2
    Cook a pot of water, let Simi go in, mix it up, boil it until it rolls again and closes the fire for about eight minutes
  • Make Coconut mango simil step 2
    3
    It's a little more transparent
  • Make Coconut mango simil step 3
    4
    (b) Smuggle the surface of Simi with flowing water
  • Make Coconut mango simil step 4
    5
    Burn another pot of water, put it in to clean up the rice, mix it up, boil it up again, turn off the fire
  • Make Coconut mango simil step 5
    6
    Boiling for about 15 minutes will make the Simeon transparent, and once in a while there will be a little bit of white inside one or two of them
  • Make Coconut mango simil step 6
    7
    It's been a long time since I've been in the water
  • Make Coconut mango simil step 7
    8
    Take the right amount of Simi into the container, add the right amount of coconut juice to the right amount of mango meat

    • Coconut mango simil Make Tips

    One, the time of cooking Simi is not so fixed, so it is time for me to make the proper adjustments, depending on the size of Simi; two, ice water is best used to drink pure water or to cool water, and if ice is to be added, it is also best to use pure water or cold water, because it is the last step in dealing with cooked Simi, safe sanitation, which is why it is the first time that Simi is cooked with flowing water to wash slime, and the second time is made with no slime, without running water to wash it, and with no direct discharge of ice water to avoid contact with the water; and three, the unfinished Simi is able to extract asphalt from the ice water, so that the cold storage in the container is around three days, and although it is crowded with a lot of spici from the palm milk, it is possible to spread it in a small amount

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