Gourmet
By VicentaLakin
The sorghum is so hot that it's quite expensive to eat. According to Chinese doctors, sorghum is sorghum-like, mild, non-venomous, capable of stomachs, spleen, spleen-free, queasing, diarrhea-based, anti-oppressive, spleen-temperature, etc., which can be used to treat diet, digestion, wet heat, asphalt and urine! The sorghum plays the role of moderate rice because it is too edible for digestion. Moreover, the rice is sticky, and a suitable amount of high sorghum powder is added so that the small snacks do not evaporate and cannot be taken off the pot. And I've wrapped in a proper bean soybean, and I've enriched it. It is delicious and more nutritious。
Recipe Recommendations
- sorghum flour 150g
- glutinous rice flour 150g
- bean paste appropriate amount
- sugar 15g
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Gourmet
1
The ratio of sorghum powder to rice powder is 1:1。
2
ADD 15 G SUGAR。
3
Two powdered groups, sugar, and a proper amount of water, rubbing in a flat face。
4
It's divided into agents of the same size。
5
Doudou, rub it in a little ball。
6
Take a small potion, crush the skin in the middle and put it in a soybean sandball. (Breathed rice and sorghum and sorghum are fragile, and be careful
7
Take it easy. Then rub it in the hearts of both hands and become a little ball without cracks。
8
A well-made garb, put in a steam cage with oil paper。
9
Cold water on the pot, 15 minutes after air。