Dust
By VicentaLakin
The market is now full of steam powder, with different tastes, and there is always a feeling that none of them is entirely compatible with their own taste. It's made from a friend's mother, and learned to make it, and it's been eating it since then。
Recipe Recommendations
- pork belly 300g
- red rice appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- watercress red oil appropriate amount
- garlic cloves appropriate amount
- sweet sauce appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- slightly spicy
- steamed
- half an hour
- simple
Steps for Dust
1
Chon, garlic, spare
2
Wash the rice, immerse it with a couple of peppers for three or four hours, then dry the water
3
Sit on the pot, and the little fire pours rice into the pot, and the small fire sets fire, and does not allow the sticky pot. When rice goes yellow, off the fire. Keep firing
4
The rice is basically cold, sifted, sifted; the impurities sifted down
5
Put the sifted rice in the mixer
6
I'll put the powdered rice on the disk
7
A spoonful of sweet pasta, half a spoon of bean petal oil, old smoke, sugar, salt, garlic porcelain water, modulation, backup
8
Five flowers, wash, tar, slice
9
Put the sliced meat in the bowl, add yellow wine, and mix it evenly; pour the fined juice on the piece
10
Smuggle evenly, pickle 20 cents
11
Into steam powder. Combination
12
The powdered meat is poured into the plate, placed in eight corners, in the steam pan, in cold water and in the water for 20 minutes. Turn off the fire
13
Change the palette. Get on the tableDust Make Tips
1. If you like to eat rotten meat, you can add more water to the flour meat for about 30 minutes
2. Rice, you can stir-fry any rice
3. The stir-fried rice must be sifted, because the small grains in the rice will be cooked first during the stir-frying process, so that the small grains of rice can easily zoom during frying.
2. Rice, you can stir-fry any rice
3. The stir-fried rice must be sifted, because the small grains in the rice will be cooked first during the stir-frying process, so that the small grains of rice can easily zoom during frying.