Orange rice

1

It's about 8 taels to 1 pound of rice. It's a double, depending on the size of the bowl

2

I'll have a proper water wash

3

Dry water filter

4

Double the volume of water around it, soak at least half a day

5

The proper amount of water in the pot, the steam in it, the steam in it up to the top, is the smell of the wood, which is better, the smell of wood。

6

浸泡好的糯米，Dry water filter

7

Put it in the steam, lay it down, peg it in the air, pounce it through the bottom, and give the rice thermal steam even

8

Cover it up, steam it for about half an hour

9

Just try and get ready

10

Winter sugar, 8 to 10 centimetres long, four or five finger sizes around 20; and orange red, about 5 to 8 centimetres in diameter (which tastes fresher and colours, which are salted and dehydrated). That's the amount of rice with six or two pounds, and two bowls。

11

Wintermelon sugar is cut into one or two millimeters. The orange red is separated from the lower to upper half, with a full circle, half of which is made, i.e., the amount of a bowl, cut a radius, one or two millimeters of thin silk; it can also cut half by one centimetre of a ton of fan。

12

Pure chicken soup (more than one liter, more edible chicken soup). (No, oil soup can be reconciled with pure meat or pig oil with hot water. The Zhongqing banquet usually takes out a cold dish like a rooster, and cooks chicken soup, so that you can mix rice with rice, and also make soup when it's a soak. I'm not sure

13

Add hot chicken soup about 5 600 ml, cut winter sugar, and white sugar spoons about 2 spoons

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Steamed rice. Put it in the container

15

I'm pouring in a fine-tuned melon and sugar soup

16

It's a little less watery than a very thick porridge. If there's not enough water, add chicken soup. Not sweet enough, sugar. "Sweet tastes a little less than normal food, because when it's steamed, it's glucose on the surface to satisfy people with different sweet tastes."

17

Two bowls, or a special bowl. At the bottom of the bowl, the tangerine silk is set in a circle, and the raisins are scattered around the orange red. (At the time when orange red was not popular, it was red citrus, the raw material of the leather, or the yellowest part of the orange skin, which could be sliced with silk. Orange is made of red citrus, pickled with white sugar, suppressed, dehydrated. My hometown in Chongqing sells fresh orange reds like this for rice rice, which seems to have been described by the adults as the glory, the ronto. It's not like orange red in other places. I checked in on no such fresh orange red. I'm not sure

18

Or, at the bottom of the bowl, the orange red fan is placed in a circle and the twilight is scattered around the orange red. Fans are more beautiful. But it's more even and more delicious, so it can be amputated and the amount of orange red used can be halved。

19

Add good rice, softly paved. Remember, no pressure。

20

When the steam boiler is steamed, it is covered with rice for more than an hour. If there's more tables, we'll use the steam cages

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It's steam time. Put a plate on the button

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Turn it over, put it around for a minute, so that rice can be out of the bowl and open。

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Open the bowl

24

With six adult thumbs in the right and right size of sugar, you can come to the table。

1. The rice is immersed for more than half a day to facilitate evaporation. The rice for the feast shall first be steamed with this steam and shall not be boiled for laziness. Because, you're evasive, you're evaporating. 3. Add a sense of refreshment and excruciating when eating rice. But the average person can't eat a cucumber. 4. Orange red, which adds the smell of rice, soothing and digestive. It works the same way. 5. Oil soup mixed with rice shall be served with soup that is not too heavy with excess spices. No, but with pig oil. 6. This step-by-step method of making rice rice is oil, soup and sugar that binds it instead of the rice that binds it directly into a piece. It's soft, smooth, sweet. The soup mixed with rice is too small to increase the steaming time and not soft enough. Too much soup makes the rice too soft to be seductive. The rice is made into a bowl, which cannot be pressed, and it is sunk naturally, otherwise it will evaporate too tight. 8. The sweetness of rice blends, which is less than the population ' s taste of sweet food, can satisfy the taste of many levels of sweetness when the last evaporation is completed and when the bowls are lifted, the proper amount of white sugar is distributed. 9. The bowls of rice-deep rice are made up of specially designed earth kilns that open old bowls, like the old tea bowls; the new bowls that are now commonly used, like the extra-dick bowls; and the two bowls, which are similar to the old bowls, but are larger, with a flowery layer inside and outside. I made a bigger, two bowls for myself. Buttons like white, sandy, rice, and so on, you have to use bowls。