Red sugar rice
By VicentaLakin
The red sugar rice crotch, like a little pearl of happiness, is wrapped around the warmth and traditional emotions of the family and brings out a sweet and intoxicating scent. Each of them is a mixture of taste and emotion, as if it were a childhood memory, and it made people immersed in good times。
Recipe Recommendations
- glutinous rice flour 100 grams
- hot water 200 grams
- brown sugar 20 grams
- soybean powder appropriate amount
- sweetening
- braised
- ten minutes
- simple
Steps for Red sugar rice
1
Hot water, 100 grams, red sugar, 20 grams, all melted and left behind。
2
Zirconium powder 100 grams, hot water 100 grams, mixed side by side。
3
If you're not able to find any visible powder, it's just small particles。
4
Squeeze to formation。
5
If you feel too wet, you can add 5-10 grams of rice powder。
6
Slipped and smooth。
7
Scratch the noodles and split them evenly into eight。
8
Every face group is rounded and crushed。
9
A thin layer of vegetable oil, which is not adhesive, is put into the rice pack。
10
The fire is slowly frying to two sides。
11
Pour red sugar。
12
Slow to red sugar。
13
A turnover to prevent viscos。
14
When red sugar water is scarce, the rice croquettes are removed, the plate is filled with red sugar water, and a little soybeans is dropped。
15
RED SUGAR RICE, FINISH O
16
The fineness of the rice is interwoven with the sweet smell of red sugar as if it were a taste bud adventure。
17
The chewing room, the rice in the mouth, and the sweetness of the red sugar are meant to bloom between lips, bringing a sweet sense of satisfaction。
18
The fineness of the rice is interwoven with the sweet smell of red sugar as if it were a taste bud adventure。Red sugar rice Make Tips
1. Gradually, when water is added, it is necessary to pour in so that the noodles do not become too wet. 2. The use of red sugar can be adjusted for individual population tastes, and more sweet can increase the amount of red sugar. 3. The time for cooking sugar water shall be adjusted to the size of the group and to the performance of the steam pan to ensure that the group is fully cooked and that it is not stale。