It's a wide-range taste
By VicentaLakin
It's lunchtime. Eat the stings. It's a kind of salty, salty rice from Guangdong tradition. The fragrance leaves, wrapped in rice, gravy, salami, salami, smouldered, boiled for three hours, softened the rice, bit it down, full of incense。
Recipe Recommendations
- glutinous rice 1000 grams
- bacon 200 grams
- sausage 200 grams
- edible alkali 2 grams
- peanut oil 3ml
- salt 2 grams
- eucalyptus leaves appropriate amount
- Bodhi appropriate amount
- salty and fresh
- cook
- an hour
- senior
Steps for It's a wide-range taste
1
8 hours of pre-cleaning and immersion of rice
2
(b) Hydrogen is extracted from the rice to be added to the edible alkaline average
3
When the colour of the rice becomes yellow, salt and oil is added
4
(b) The gravy, the sausage, the slice
5
Clean and clean leaves are folded into funnel shapes, but cannot be missed
6
(b) Put in the rice, in the sausage, in the sausage, in the shape you like
7
It's a pack of twigs, with food scissors, cutting off extra twigs
8
The water shall be boiled in a proper measure, and the water shall be immersed in a sap, and the fire shall be boiled for three hours。
9
Tasty broad-sweet swabsIt's a wide-range taste Make Tips
1. It is better to select large leaves; 2. rice must be impregnated for enough time; 3. Boiling of the scavenging fire should not be too large and long before the scavenging is good