A wide fragrance
By VicentaLakin
It's a traditional Chinese festival, eating sorghum, Sailong canoe. Apart from the commemoration of Kuenhara, I remember my mother's busy days, so every afternoon I don't buy stubs, I have to pack them for my family。
Recipe Recommendations
- glutinous rice
- peanut 250g
- pork belly
- mushrooms
- salted egg yolk of 35
- taro stuffing 800g
- mung bean 250g
- little red bean 250g
- spiced powder 20g
- white sugar appropriate amount
- Red fermented bean curd juice 30g
- salt appropriate amount
- soy sauce appropriate amount
Steps for A wide fragrance
1
Put the beans in the pot for 5.6 hours
2
You can mix the rice with the beans that you soak, with salt and vanilla, with alkalin
3
I cut 70 cents of fragrance with red emerald milk, smoke, white sugar, 15 grams of licorice for one night, salted egg yellow in two, mushrooms in a proper amount, and swirling 70 tactile muds, and leaves to wash one night ahead
4
Cross two leaves, bend a funnel
5
Grab a little rice, put a little tart in the ground, put a lot of broccoli and mushrooms, and put on some rice
6
That's how I wrap things upA wide fragrance Make Tips
The choice of meat is a little bit more fat, and it's much more fragrance than a bag of thin meat, and it must be red-curded milk and fragrance. They're perfect. We like to leave out those that are not used to it。