It's homemade
By VicentaLakin
the homemade beet is made of 5 (500 g gram) round rice, 500 ml of mineral water, 2 hours (26° room temperature) of an electric meal with a sand cloth, 15 minutes of temperature protection after 20 minutes jump, 20 minutes of cooling off the power source, 200 ml of cooling water for 20 minutes, dispersing the rice with chopsticks to 35 degrees, cooling it down to 35 degrees, placing 2 g gram ange, or 1.5 g sichuan or 15 g high-seat or 2.7 g g guangxipama/sichonta, filling it with clean containers (remember that no oil should be stained), applying light pressure on the back of the hand, rubping the surface, smoothing the surface, poking a small pit in the middle. temperature 30 degrees, three days. it is then mixed once a day with a clean spoon to sink the rice into the water, and in five days it tastes better and is kept in the fridge. i made a video to introduce you
Recipe Recommendations
- glutinous rice appropriate amount
Steps for It's homemade
1
500 g of round rice and 500 ml of mineral water for 2 hours (room temperature 26 degrees). i put a piece of sabbatical in the kitchen, and i'll keep it warm for 15 minutes after 20 minutes2
Spreading the rice with chopsticks, cooling down to 35 degrees, playing 2 grams of Ange, or 1.5 grams of Sichuan, or 15 grams of Shanghai, or 2.7 grams of Guangxi-Bama/Sichuan class, evenly blended and packed in clean containers. (Remember that no oil stains3
(b) Lightly presses the back of his hand, wipes it, smooths the surface, and puts a small pit in the middle. Temperature 30 degrees, three days. Then you mix it with a clean spoon every day, so the rice sinks into the water, and in five days it tastes better, and it's kept in the fridge