Green brown
By VicentaLakin
Browns are the preferred food for the midday festival (the family is particularly fond of browns, and therefore often packs), and the fresh brown leaves that were bought were frozen in the fridge at the end of the afternoon, but the leaves were narrow and the wrapping worked very well. Each time I had two packages: one of red dates, one of beans, this time only for the beans that the children liked to eat, and one night for the palm of rice, a sticky taste, a stratification, and a tan。
Recipe Recommendations
- Round glutinous rice appropriate amount
- kidney bean appropriate amount
- palm leaf appropriate amount
Steps for Green brown
1
It's 15 minutes to clean up the brown leaves。
2
The rice wash is immersed with pure water for at least two hours before washing。
3
The beans are washed and immersed for several hours (water change in the middle of the journey) and the palm leaves are boiled and cold water is replaced。
4
Because of the narrowness of the brown leaves, three brown leaves and a wrong ladder were put together, with less rice and more beans, and with a layer of corn and a closed mouth and rope to cut the extra brown leaves, so that they would look beautifully (and in this way they would be mixed) wrapped up in browns (because the family was not at work, the photo-package process was impossible, and everyone would certainly have it)。
5
It's so beautiful。
6
Because of the narrow size of the fresh brown leaves, each brown is smaller than the normal large brown leaves by using three parcels。
7
First, we're going to peg up the brown code into the pot and then we're going to add cold water, and then we're going to burn and cook。
8
It's good to taste it because it's 9 o'clock。
9
The browns that were cooked this morning were to be taken out for cold water, and the products were still very beautiful, very appetiteful, very flexible, well-structured, resilient, and very rich brown。