Red rice cake
By VicentaLakin
The first time you hear about "red rice cakes" comes from Taiwan's cuisine, often in New Year's or major happy dinners, which are particularly grand and amazing. The rice, mushrooms, dry beads and wholes are evaporated together with only half-opened red beaks, so that crab yellow, crab cream and rice are woven, so Uncle Bo seems to have actually seen it at the company's annual meeting。
Recipe Recommendations
- swimming crab 2 only
- glutinous rice 300 grams
- mushrooms 8 flowers
- scallops 8 capsules
- red onion appropriate amount
- Jiang 1 small piece
- onion a little
- soy sauce 1 scoop
- soy sauce 1 scoop
- oil appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Red rice cake
1
The rice is impregnated for four hours, and mushrooms and dry beak bubbles are ready for backup。
2
It's not the most beautiful season of the red poaching, so it's a choice。
3
The rice is fertilized in electric rice, and the water is less so that the rice will dry up。
4
While steaming, boilers are supplied with oil, with gingers, fried red onions, shrooms, dried beryllows, and raw, old and sugary。5
It mixs the steamed rice with the made ingredients and lays the sea crabs on the mixed rice。
6
The fire in the steam pot evaporates for 15-20 minutes, with onion flowers when it comes out。