Cinnamon rice

1

A proper amount of millet into the bowl。

2

Two times with cold water and two hours of immersion。

3

Select those that are closed, so that the holes are clean and clean。

4

Scratch the skin, wash it clean, cut it open at one fifth of the end。

5

Filling a bubbled rice into a hole, so that its water does not fall off for the time being, pouring rice while pouring water will make it fall into a hole。

6

Reconcile the two pieces with several toothpicks。

7

Prepare a piece of ice sugar and a piece of black sugar; if you use all of it or all of it。

8

A half hour of cooking with tea, sugar, black sugar, an appropriate amount of cool water and a gall to feed。

9

After a good stew, soak in the soup for an hour。

10

Cinnamon is ready。

11

Yellow rice is placed in freezer storage, completely cooled and sliced thin, and liquefie syrup; cooked soup can be served either directly or with porridge。

12

Cinnamon rice, fragrance, sweetness

It is possible to use seven holes or nine holes, fine or fine, but only if there are no openings at both ends, the interior is clean and clean; 2. The rice can be fully immersed and reused; rice can also be replaced with rice, yellow rice, etc.; 3. Sugar water can also contain a few red dates, so that the hot date will be fragrance of the red date; 4. The hot meal can be eaten or cooled; the hot cut is not clear because the grain is sticky; both the cold and the rice will be a little hard, and the sliced face will be very dry and clean; 5. Cinnamon syrup can be readily produced or self-made: a small amount of dry cinnamon can be immersed with some 80 degrees of hot water, release the scent, and so the amount of honey and white sugar will melt, so that it will be able to go down on the swath。