Tai Chi's rice
By VicentaLakin
#TRUST AMERICA # FRIENDS OF THE P5 RICE KNOWN AS "GOMMY" SAY IT'S DELICIOUS, AND IT'S STEAMED TODAY BY NOON, FROM PURGING TO POURING IN. THE FRAGRANCE OF GRAINS OF RICE IS ALWAYS SMELLED, AND THE SMELL OF RICE IS IN THE ROOM DURING THE EVAPORATION! THE ODOUR OF RICE, WHEN IT'S EVAPORATED, AND THE SMELL OF ODOUR BECOMES MORE RADIANT! A BOWL OF GRAINS OF RICE IS WHITE, AND IT'S GLOWING, AND IT'S CHEWING, IT'S THICK AND IT'S SMELLY. I CAN'T HELP BUT THINK ABOUT MAKING A TYPO WITH MASHED POTATOES. IT'S HARD TO BUY REAL FIVE-TON RICE ON THE MARKET, AND MANY OF IT'S PERFECT
Recipe Recommendations
- Wuchang rice 200 grams
- qingshui appropriate amount
- Purple sweet potato paste 30 grams
Steps for Tai Chi's rice
1
It's pouring rice into the electric table。
2
It's a little less water than usual。
3
Put the button in the restaurant。
4
At this point, the potato is cleaned and fertilized into the steam pan, decorated and crushed into mud with little spoons。
5
Steamy rice, rich rice。
6
One of them is white and bright。
7
Take the right amount of rice and add mashed potatoes。
8
Smash even。
9
Prepare a stainless steel diode。
10
The sheet is coated with mucous lacquers, which are filled in the moulds with a lacquer and a pigmentation。
11
Lightly press the perimeter, get off the plate。
12
A small amount of membrane in the spoon fills with rice。
13
It's easy to pull out the film, and it's easy to carve a small troupe, and it's the same way to carve out the original troupe。
14
Just put purple and raw rice on the corresponding Taipei rice。
15
The finished chart。
16
IT'S SO SOFT AND Q CHEWY
17
It's rich
18
Mouths
19
It's a different look. Nice colorTai Chi's rice Make Tips
Use slightly less water than usual when steaming rice for a better texture. Use a stainless steel Tai Chi mold, and dip your fingers in a little water to prevent sticking when shaping.