Milk
By VicentaLakin
The prototype came from a rice soup that I had at a restaurant specializing in rice soup while I was driving my driving license, and I mentioned it in a recipe for orange rice or sanded meat, because it used steam. Because of the previous steamed rice, the half-finished rice processed was by-products of rice soup (muffled rice), which used to be used in the village of Kawasu, and the usual large-scale feasts, mostly with steamed rice, soft rice and evacuation. It was a good taste, and he asked the boss, saying that there was a small amount of milk added to the rice soup, that the prototype was not sugared because it was for cooking. Then I went home and tried to reconcile it with sugar and made it a drink. When I was a kid, I used to drink it directly with sugar and rice soup, without milk。
Recipe Recommendations
- rice milk
- pure milk appropriate amount
- white granulated sugar appropriate amount
- condensed milk appropriate amount
Steps for Milk
1
The rice soup is 300 ml。
2
Prepare the milk。
3
With a gram and a spoon of milk. Add white sugar 15 grams, tune。
4
Prepare pure milk。
5
pure milk, plus 100ml。
6
Fill the cup, drink directly or with ceramic spoons, and make cooler drinks and drink better after cold。Milk Make Tips
One, the rice soup doesn't want soy sauce, the milk tastes easily in the rice soup, and the milk and milk are only intended to reduce the alkaline-like rice sulfur of the rice soup, but the milk tastes not so heavy. In the rice soup, the taste is obnoxious, so it's light. 3. The milk is not exclusive to milk, but a small amount of milk is produced because it dilutes the concentration of rice soup and reduces the taste。