I'm sorry
By VicentaLakin
It's so warm to eat
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- simple
Steps for I'm sorry
1
I'll kill the entrails and burn the mucus outside with hot water
2
Scratch the twig into the bowl and add wine, salt, seafood sauce, platinum oil, raw, white pepper powder, condensed oil, ginger-swipe pickles. Taste
3
Pour rice into the casserole, add a proper amount of water and a few drops of oil, usually at the ratio of 1:1.5 m to water
4
When the rice in the pot is ready to run dry, the chopsticks will pierce four or five holes
5
Then we put the pickled yellow twigs in rice with ginger. Move
6
Cover up the lid and boil the little fire for 15 minutes
7
Clean up your vegetable heart and put some water in the pot. Out
8
When the rice is made to the last five minutes, put the cuisine behind the water on the rice, and get an egg
9
We'll cook for another five minutes and turn off the fire
10
It's ready to eat when it's blended. It's fresh, it's original, it's grained, it's green。I'm sorry Make Tips
If there's no soy sauce, make it yourself: a large spoon of stork oil, three spoons of raw oil, half a spoon of sugar, half a spoon of perfume, and a little bit of compost。