Three fresh pots
By VicentaLakin
You ever try rice? Just make rice into a pot and burn another soup, and pour it on the just fried pot, and the crumbs are immersed in fresh soup, fresh, sweet, soft, soft
Recipe Recommendations
- rice 200 grams
- shrimp 120 grams
- Shepherd's purse 1 small
- mushrooms 3 flowers
- salt appropriate amount
- potato starch 2.5 tablespoons
- starch 0.5 tablespoons
- white pepper a little
- cooking wine 1 teaspoon
- oil half pot
- sugar appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for Three fresh pots
1
MATERIAL COLLECTION. SCRATCH A LITTLE BIT ABOUT 1CM, AND MUSHROOMS A LITTLE BIT ABOUT 1CM。
2
The rice is washed and boiled with water. The ratio of rice to water is about 1:1.2, which is the volume ratio and not the weight ratio。
3
Shrimp go to the intestines, from the back to two。
4
A small amount of salt, sugar, wine, white pepper picks and pickles for 15 minutes。
5
The rice is filled with large bowls, and when the hands are not hot, water is poured, so that the grains of rice are separated, salt, sugar and starch are drawn, and each meal is covered with starch。
6
Put the rice grains covered with starch on the screen, as evenly as possible。
7
And half of it shall be boiled, so that it may flood the screen. The fire heats up to about 170°C and the chopsticks are put into the oil with dense bubbles。
8
The sifting net, which is made of rice, is placed in the hot oil, replaced by a small fire, and the rice in the sifting centre is pressed with food clamps or spoons, so that the rice is not flushed with oil。
9
When the pot is shaped, the screen is turned over and the pot is blown to two sides of gold。
10
Pick up the tar and make all the rice in the same way。
11
Now boil three fresh soups。
12
Vegetables and mushrooms are pouring into the pot, boiled a few times with water, boiled aroma, and starch。
13
Toss the pan (if it's cold, blow it up again) to the bottom of the plate, pour three fresh soups on the pan, and go to the table and eat while it's hot。Three fresh pots Make Tips
It's gonna burn and eat, and it's gonna be hard for the pot to go. Two pots should not be too heavy, but if you make snacks, you can do it yourself. It's easy for me to have soup, and it's self-eating. When four soups are ready, it's better to blow the pot back up. It's more corky. Five pots can also be made into large plates, which are easier to eat. I'm learning how to load restaurants。