Rice and wheat
By VicentaLakin
Wheat and bun practices are not very different, and the difference is not fermenting or grafting in the skin, so it is easier to burn wheat more successfully. This time it's the southern version of rice roasted, which is my home's breakfast staple, which is the best-selling food in our local breakfast shop, but I rarely buy it, except for the smell of soy sauce, so when I eat it, I do it on my own, both in taste and in face. Fifteen process maps seem complicated, but they're simple, and they're covered with ready-made dumplings, and evaporated roasted wheat, like a flower in a cage。
Recipe Recommendations
- dumpling skin appropriate amount
- mushrooms appropriate amount
- carrots appropriate amount
- glutinous rice appropriate amount
- pork stuffing appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
Steps for Rice and wheat
1
The rice is made a day early, and the water is changed several times。
2
Boiled rice is extracted from electric pressure boilers (or evaporated in steam pans) to evaporate while the heat breaks。
3
The meat is salted, the chicken is fine, the old twitched, the carrots are chertin, the mushrooms are bubbled with cuttin, and the water is soaked with mushrooms。
4
The dumpling skin is thinner around the perimeter with a crutches。
5
The frying pan is hot and the oil pours the meat into the spice first。
6
When the color changes, carrots and mushrooms are added。
7
Add steamed rice。
8
Join raw, old-fashioned。
9
A little salt depending on the taste。
10
The water from the mushrooms is filtered and poured。
11
It's all covered in rice, and it's cooked。
12
Take a dumpling and put it in the middle。
13
The bottom of wheat is burned in the left hand and the neck is slowly tightened with the mouth of the tiger in the right hand。
14
And then pull the skin out of the mouth, just a little bit。
15
All well-prepared wheat is placed in the steam pan, with a little oil on the bottom, and can be released in about 10 minutes。Rice and wheat Make Tips
1. The glutinous rice is soaked a day in advance and has already absorbed enough water, so there is no need to add water when steaming.
2. The water used to soak mushrooms is very fragrant. Don't waste it filtering and add it directly to the glutinous rice and stir-fry together. The soup will be all absorbed by the glutinous rice. It tastes great.
3. The stuffing can be matched according to your preferences. The chives are finally steamed and decorated to fill the color of the picture. In fact, you can not add it without adding it.
2. The water used to soak mushrooms is very fragrant. Don't waste it filtering and add it directly to the glutinous rice and stir-fry together. The soup will be all absorbed by the glutinous rice. It tastes great.
3. The stuffing can be matched according to your preferences. The chives are finally steamed and decorated to fill the color of the picture. In fact, you can not add it without adding it.