Rose-smelt corn
By VicentaLakin
It's a dessert that we make in our house, and adults and kids like it, even a non-sweet husband. It's better to have sweet red sugar with thick juice。
Recipe Recommendations
- rose petals several
- Chinese locust rice 20 grams
- Yellow rock sugar
- ancient brown sugar a small piece
- sugar appropriate amount
- sweetening
- stewed
- half an hour
- simple
Steps for Rose-smelt corn
1
Soap rice is not much needed, soaked one night in advance, at least eight hours. Soap beams are divided into single and double. This time it's a double arcade, and then there's a big bag of one. Whether it's red sugar or soap, I'd recommend something good. The authentic red sugar is a dim sweet, not too sweet. It'll make a pot of sweets more delicious. I've used ordinary red sugar in supermarkets before, and it's a little too bad。
2
After the soap bubbles, two more washes, without worrying about the loss of viscous glue material, there are still lots of glue after cooking. When you're clean, add appropriate water and start cooking
3
For 20 minutes, it's a little sticky, plus a little crock of red sugar. Just a little bit, but more is not good. Just light brown for soup juice. A few more rose petals, no problem. I didn't add silver ears this time because there's no more at home。
4
One or two more minutes, turn off the fire, and one or two ice creams。
5
It's just sweet