Korean sticky spoon

A sticky spoon is also called a sticky fire, a sticky grain. They are mainly raw materials of rice, adhesive sorghum, yellow rice or yellow rice, which, after fermentation and water washing, are fertilized with water into viscos, dried up into small groups, crushed into noodles, mixed in the middle with soybeans and sugared bean sals, and made with dried sesame and salt, called sesame salt. And then you'll have a little cobbler, and you'll have to make it. The cake is sticky, sweet and nutritious and is the main staple of the civilian diet during winter and spring holidays. Farmers are often branded with sticky spoons, which are branded hundreds at a time, and then put them in a large tank of a warehouse, where they are frozen, and when they are consumed, they are able to draw them out。