The rice
By VicentaLakin
Burning, my favorite cafeteria mains in college time and for my roommate, none, for more than a decade, still remembers that taste. After graduation to Qingdao, I haven't had any more good cooking, and I can't get enough to eat
Recipe Recommendations
- glutinous rice 500G
- pork belly 200g
- carrots half a
- garlic sprouts appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt a little
- peanut oil appropriate amount
- wonton skin appropriate amount
Steps for The rice
1
The rice was immersed for hours. After washing, it is poured into the electric cooker with only a small amount of water (a little water can be seen on the side of the cooker) and the cooking key is pressed。
2
The rice is ready. It smells good. I can't help but have two bites with the baby。
3
Meat chops, carrots cut, garlic sprouts cut to the ground (this is the garlic I planted on the balcony, soilless, fresh, haha-ha-ha-ha-ha) and supplements should be added to the mushrooms, which would really be better. I went to the supermarket this afternoon and didn't buy the mushrooms。
4
It's hot in the pot, and it's boiled in the meat and a little salt。
5
The meat is fried, the oil is cut out, the carrots and garlic are put in, the roast is turned over for a while, and the proper amount of raw and platinum oil continues to be even。
6
Pour rice。
7
When rice is fed into the pot, it is replaced by a small fire, or when the fire is off. Smash it a little cold and start packing。
8
It's starting to wrap, and the tiger's mouth is closing。
9
It's packed and steamed for 10 minutes. I made 23, double steam pans, one at a time。
10
It's good。
11
The finished product。