It's a regular Yeung-Lang

1

Simi boiled with boiling water twice, and for the first time, cold water was extracted in semi-cooked (a little white in the middle of the grain). The second time it's all cooked up. Simi is easy to stick with, and the process is mixed。

2

Mango cutters. A part of the mixer and an appropriate amount of light milk (which can be replaced with milk if not) is made into mango mud, with some of the mango grains remaining。

3

I'll cut it in half, take the grapefruit。

4

The bottom of the bowl is covered with a layer of rice, which is poured into the mango mud, followed by a layer of coconuts (with no coconut milk), which is completed with mango grains and grapefruit。

WHEN YOU COOK SIMI, YOU MIX IT UP FROM TIME TO TIME TO PREVENT THE STICKY POT. IT'S A TWO-COOKED RICE SO THAT IT'S MADE SO THAT IT'S PERFECT AND TASTES SO SMOOTH. THE GRAPEFRUIT IS MORE SOUR, AND THOSE WHO DON'T LIKE IT ARE REPLACED BY THE SANDY GRAPEFRUIT, BUT THE COLOR IS NOT SO BEAUTIFUL. DON'T BOIL THE COCONUT MILK, IT'LL LOOK BAD WHEN IT'S COOKED. THE FINELY PREPARED YANG TWIGS NEED TO BE REFRIGERATED FOR CONSUMPTION AND NOT LESS THAN 30 MINUTES, SO THEY TASTE BETTER. FROZEN COCONUT JUICE TASTES BETTER. THE DATE OF THE YUNG TWIG GRAVY THAT WAS BOUGHT OUTSIDE THE COUNTRY WAS NOT SEEN BY THE FAMILY WHO BOUGHT IT FOR A FRESH DATE。