The rice and rice

By VicentaLakin

The rice and rice
Herbs have a function such as asthma, urchins, fire suppression, anti-bacterialism, cold and wetting, while wheatgrass juices have a function of defusing, defusing fires and also functioning as a beauty. The traditional specialty of the Gangnam region is to mix it with ale-grass juice into the rice powder, wrapped in soybeans, sweet and sweet, and with fresh but long green herbs. My father loved the Youth League, but he always bought some for us at the time of the Youth League. There was only one of the plume, sweet bean sand. Today, all kinds of red youths are born, and the salty yellow packs, the meat pine and yellow packs, and so on are brain holes. But some of them are really good, and I love them. I'm here today, too, with a brain hole, which I myself call darkness. I've sent a recipe for "Chicken's Mouth" that says that chicken-legged rice is delicious, and the girls are eating it, so why don't we make a nympho? Try to make a few. My daughter says it's delicious

Recipe Recommendations

  • Shignantou 120 grams
  • water milled glutinous rice flour 400 grams
  • wheat starch 60 grams
  • glutinous rice 1 large bowl
  • meat emulsion 100 grams
  • onion half a
  • Soak shiitake mushrooms 10 flowers
  • carrots half a
  • Jiang 2 tablets
  • shallots 3 trees
  • garlic cloves 3 petals
  • soy sauce 2 tablespoons
  • oyster sauce 2 tablespoons
  • salt a little
  • sugar 1 tablespoon
  • cooking wine 1 tablespoon
  • oil 2 tablespoons
  • baking soda 1 teaspoon
  • lard 30 grams
  • water 300 grams

Steps for The rice and rice

  • Make The rice and rice step 0
    1
    I don't like steamed rice, I feel too hard. I cook it. Water and rice are flattened to make rice rice; meat and salt and wine mix it up in the direction of a timewise needle; onions, carrots, hairy mushroom cuttin。
  • Make The rice and rice step 1
    2
    It doesn't stick to oil, it burns onions and onions, it's fried, it's dried up to garlic。
  • Make The rice and rice step 2
    3
    Fry the meat and change the color。
  • Make The rice and rice step 3
    4
    Go on, carrots, mushrooms。
  • Make The rice and rice step 4
    5
    The rice is dry。
  • Make The rice and rice step 5
    6
    It's good to have all the spices with the words, to taste them, to feel a little salty, and this time I'm just making the empty ones, and it's too light in the youth。
  • Make The rice and rice step 6
    7
    Wear gloves to grab about 30 grams of dried rice, squeeze it in a row, and then we'll put it all together to keep the film dry。
  • Make The rice and rice step 7
    8
    It's a pick-up of green grass, clean。
  • Make The rice and rice step 8
    9
    A boiler of water (other than the formula) plus a little soda (better to keep the colour of the weed) and a little watered by the abdomen. This is the rest of last year's freeze in the fridge。
  • Make The rice and rice step 9
    10
    Igrass shredded with 300 grams of aqueous paste, and all the materials were well described。
  • Make The rice and rice step 10
    11
    Wheat powder, wheat starch, pig oil, sugar and paste are all poured into the tub, so that the paste is not all poured into the basin, leaving some mobility to see how the noodles are wet and wet。
  • Make The rice and rice step 11
    12
    Scratch them up for a while, so that they are even, but as a result of the cold water, they break into pieces and in shape。
  • Make The rice and rice step 12
    13
    Another boiler of water (outside the formula) will take about 60 grams of pasta, which will be boiled in the boiler, and can be boiled to the flounder and float. To make the noodles ripe, two pieces can be split and flattened and boiled。
  • Make The rice and rice step 13
    14
    It's a good stretch, as it is。
  • Make The rice and rice step 14
    15
    Scraped pasta strips, about 25-30 grams each. Not used for the time being to cover the film and prevent wind drying。
  • Make The rice and rice step 15
    16
    Take a formulation, squeezing it soft, rounding it up, poking it with its finger, and pouring a bit of handpowder in the hole。
  • Make The rice and rice step 16
    17
    Put your hands in a little bowl。
  • Make The rice and rice step 17
    18
    Put the ball in。
  • Make The rice and rice step 18
    19
    Push the skin up with the right hand mouth, slowly closing。
  • Make The rice and rice step 19
    20
    The cutting water drops。
  • Make The rice and rice step 20
    21
    Head down, round. If you can't read it, look at my video recipe, "The Night of the Night" , which is identical to the Tongue。
  • Make The rice and rice step 21
    22
    The steam cage is covered with silica, and there is no one to cut a piece of square paper, which is slightly larger than the Quiz, and a sheet of paper is attached to each Quiz. The steaming pot first boils, turns it into a fire, and the raisins steam for 10 minutes。
  • Make The rice and rice step 22
    23
    Once out of the pot, it is important to eat oil (in addition to the formula) while it is hot, it is easy to absorb and the surface is not sticky. When it cools, it's covered with a membrane, and it's stored in cold。

    • The rice and rice Make Tips

    When the face is rubbed, the grass leaves a little mobility, and if the noodles are dry, water and some rice powder. I bought two of those vacuum wrappers, a very small one, which would be better if they were bigger if they had salted themselves. The yolk treatment is the same. The best tastes are those of the same day, and it is best to evaporate the next day and restore the soft slurry。

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