Wuhan Mi-ho
By VicentaLakin
Miho is a very traditional early point for Wuhan. And the charred fragrance of light wine, which is called the rake, and the child, which is called the rake. From the plains of Jianghan to Wuhan, it became an early point for citizens to eat. The traditional practice is to soak rice into rice soak, ferment it, and make small fires in the pan. I'm going straight to the sticky rice powder. It's convenient。
Recipe Recommendations
- sticky rice flour 200 grams
- water 220 grams
- yeast 2 grams
- sugar 55 grams
- sweetening
- fried
- several hours
- simple
Steps for Wuhan Mi-ho
1
Call the required material directly in the bowl。
2
Smuggle into non-particle-free rice slurry。
3
The membrane fermentation is covered and there are many holes on the surface of the fermented rice plasma。
4
The base pot is hotter and a thin oil is painted。
5
With a spoon, a spoon of rice is poured into the pan, a circle is spread, the rice is gradually condensed, the surface is gas-filled, and a little water cover is spilled for a moment。
6
Yellow on the bottom, folding it with shovels, out of the pot。Wuhan Mi-ho Make Tips
Wuhan Rice Cakes: lightly oiled, crispy, and fragrant on the outside; sweet, soft, and tender on the inside. Not greasy, so you can eat plenty. Give it a try!