Chestnut roses and rice
By VicentaLakin
In a soft-tweeded rice pack, it's sweet chestnut roses and rolls out with soybeans, each tastes sweet。
Recipe Recommendations
- peeled chestnuts 100 grams
- rose sauce appropriate amount
- water milled glutinous rice flour 100 grams
- boiling water 100 grams
- salt a little
- cooked soybean flour appropriate amount
- sweetening
- cook
- ten minutes
- simple
Steps for Chestnut roses and rice
1
Go to the chestnuts and steam。
2
It doesn't matter to keep some particles。
3
Add rose sauce
4
Can be organized。
5
A little salt in the bowl。
6
Put it in the water and mix it to melt the salt。
7
The water melted with salt was poured into the rice bowl and mixed to dry powder。
8
Put in a shallow plate and steam it up for 20 minutes, so that you can put on a film or a plate, and I don't。
9
Pulsive oil on plastic panels or protective membranes, as well as viscosy on hands. When you don't burn your hands, you grow bars。
10
Put it on, don't be greedy. I put a little bit more, and finally, a little bit more。
11
Shut up
12
Spill a layer of soybean powder so it doesn't stick together. Cut into small pieces, each group up。
13
Scrambling in the soybeans。Chestnut roses and rice Make Tips
It would be better to put oil on the knife, cut it and roll it in soybean powder, so it would be better to shut up. This volume of rice tastes good. It's more appropriate. Unsatisfactory can be self-regulated。