Black rice and millet
By VicentaLakin
It's delicious, it's sweet, it's different, it's good, it's good, it's good, it's good, it's good to think that black rice can be colored, it's not easy, it's not red dates, it's better to add red dates。
Recipe Recommendations
- lotus root section
- black rice appropriate amount
- glutinous rice appropriate amount
- brown sugar appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Black rice and millet
1
Black rice and gill rice are bubbling over two hours early, and I like it on a scale of 1:1. No nice pictures. It's simple and should not affect the making. Lean clean, take a head cut out. The lotus picks as straight as possible, the hole is bigger, the two of them are not broken。
2
Put the bubbling rice in the lichen hole, with little chopsticks, faster, full, but not too hard。
3
When it's plugged up, cover up the lotus cut off and fix it with toothpicks. In the pot, it's better to put red sugar on the lotus, and I put some on it. It's better to get past the lotus. I put less, flipped in the middle. It'll be softer as long as it takes。
4
When the red sugar is boiled to sticky, it gets out of the pot and cools, slices, and pours the rest of it. It's good。