Umiko
By VicentaLakin
Umi rice, also known as Ami rice, Quixin rice. Most of the area is on the 8th of April of the agricultural calendar, and many of the families cook UMI with leaves of urchins, which is customary, and some are in the middle of the summer or early dawn. But we're always here before the 8th of April and we're in a hurry to eat UMI. The rice is fresh and fragrance, which is boiled a few hours later by the rice bubble in the leaves. Umi rice can detoxify. A round of salted egg yolk rolls on luminous rice, steams for 10 minutes, and the luminous luminous urchin comes out
Recipe Recommendations
- glutinous rice 80 grams
- minced pork 150 grams
- salted egg yolk of 4
- salt a little
- cooking wine a little
- shallots a little
- Jiang a little
- umi juice appropriate amount
Steps for Umiko
1
The rice is purified, immersed for more than four hours with UM and immersed in freezer in hot weather。
2
The immersed rice is dried with water。
3
The salty yolk
4
Salt in the meat, wine, onions, ginger in the direction of a clockwise needle, some meat, salted egg yolk。
5
Wrap the salty egg yolk round。
6
And evenly covered with luminous rice, and gently pressed the surface with their hands, so that the rice was not easily released。
7
Nicely done urmy circle in the basin。
8
Water in the steam pan, boiled in the fire, and 12-15 minutes of urmy voltage。
9
It's a oozeUmiko Make Tips
The rice must be immersed for at least three hours. If it's not immersed, it's steamed, it's hard and it's not good. I'm using a vacuum pack of duck eggs, and I'm feeling a little short of yolk, and I'd like to suggest fresh duck yolk。