Lichami rice
By VicentaLakin
The spring is gone, the summer is long, and every time we get to the middle of the summer, the Zhejiang is going to make a delicious meal — UMI, also known as the summer meal. As a traditional custom, Rishha's fragrance of luminous rice may be years of odour and memory for the Jiang Zhe people, without which the sweet and soft omish would seem incomplete。
Recipe Recommendations
- black rice leaf appropriate amount
- glutinous rice appropriate amount
- water appropriate amount
Steps for Lichami rice
1
The groin trees in the sun, the fresh leaves。
2
The leaves are clean。
3
The leaves are in the cuisine machine, and water is added to the juice。
4
Filter out the juice。
5
The rice is immersed in greasy juice all night。
6
The rice has become green。
7
It's evaporated in a pot (or in an electric cooker)。
8
Steamy urm rice, dark colours, a fragrance that can taste sweet or salty, as you like。