It's a bouquet
By VicentaLakin
It's a little thin. It's too dry to eat. That's why I've repackaged some yogurt
Recipe Recommendations
- glutinous rice 500 grams
- salted egg yolk of 10
- pork belly 250 grams
- Reed leaves appropriate amount
- bean curd 50 grams
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- sugar 1 teaspoon
- oyster sauce 1 scoop
- chicken powder a little
- ginger slices 3 tablets
- salt a little
- salty and fresh
- cook
- several hours
- simple
Steps for It's a bouquet
1
I bought five flowers to wash and cut small pieces
2
Wine, raw, ointment, salt, sugar, emerald milk, chicken powder, ginger
3
Smash it evenly and put it in the bag in the freezer for the night
4
The rice washes dry water and puts it in raw, old, a little sugar, a little milk, chicken powder
5
Half a day's work
6
The reed leaves are immersed in warm water
7
I've got five flowers and salty yolk
8
Take three reed leaves to the head, then release three leaves, drop them into the right amount of rice, put one egg yolk and add the right amount. Rice
9
Cover that long reed leaf with the material, round it to the left, and add a reed leaf to the bottom, to the right corner of the raisins and to the bottom. When the tweezers are up, you can see the openings, and you reach in with your right thumb, and you press the food
10
Once again, a small bouquet of bouquets and an appropriate amount of tungsten will be filled at the opening after pressure. Rice
11
Cover the fourth leaf to the mouth, round to the left, round the tip of the twig, and tighten the rope on both ends of the twig
12
Four hours in the electric stew pan
13
When you're cooking, you have to keep an eye on the water levels in the potIt's a bouquet Make Tips
The rice and fresh meat must be picked up early