The rice

By VicentaLakin

The rice
IT'S BEEN MORE THAN A MONTH SINCE WE'VE BEEN AT THE GROCER'S. EVERY TIME I LOOK AT YOUR BEAUTIFUL PICTURES, I ENVY THEM. TO ME, IT IS SIMPLY TO LEARN AND THEN TO TURN WHAT I KNOW INTO A DELICIOUS DISH TO THE TABLE AND TO FEED THE FAMILY. EVERY DAY, COOKING IS DONE, ALTHOUGH IT IS NOT ALWAYS EASY OR EASY TO TAKE PHOTOGRAPHS, AND OCCASIONALLY A SINGLE OR TWO FOOD ITEMS ARE RECORDED FOR THE SOLE PURPOSE OF COMMUNICATING WITH EACH OTHER. IN ADDITION, IT TAKES TIME FOR THE NEXT EDITOR TO TAKE A PICTURE OF HIS OWN BUSINESS, WHICH HE DID AFTER HIS RESIGNATION. THE KITCHEN'S A LITTLE RASH, AND THE PLATE CAMERAS ARE NORMAL, SO JUST WATCH IT, HUH? AND I'M LOOKING FORWARD TO HAVING A LOT OF TIME TO GET ALL KINDS OF UTENSILS, SWINGING SPOONS IN MY KITCHEN WORLD AND MAKING AMAZING FOODS AVAILABLE. WELL, I DREAMT ABOUT IT AGAIN IN THE MIDDLE OF THE DAY... IT'S A LONG TIME SINCE I'VE BEEN GOING TO DO IT, BUT I'VE ONLY BEEN BUYING IT FOR A WHILE AND I'VE BEEN LAZY AND I HAVEN'T ACTED ON MY OWN. WHILE THE YEAR IS ALMOST OVER, THEY'RE TRYING TO CLEAN UP EVERYTHING IN THEIR LOCKERS SO THEY CAN CLOSE UP EARLY AND GO HOME FOR THE REST OF THE YEAR. A SMALL BAG OF RICE LEFT OVER FROM PEARLBALL WAS FOUND TO BE USED FOR THE FASTEST BURN-OUT。

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Steps for The rice

  • Make The rice step 0
    1
    Raw materials
  • Make The rice step 1
    2
    We're going to have to boil it in the steambox one night early
  • Make The rice step 2
    3
    The boiler heats up to the right amount of peanut oil, and the cut meat drops into the fire
  • Make The rice step 3
    4
    Put it in the ham
  • Make The rice step 4
    5
    Finally, we put carrots and fresh mushrooms in it for 10 seconds
  • Make The rice step 5
    6
    Put the ripe rice in the frying pan, add the right amount of sauce, mix it
  • Make The rice step 6
    7
    A good burn
  • Make The rice step 7
    8
    With a crutches, the dumplings are thin, thick in the middle, thin in the surroundings
  • Make The rice step 8
    9
    With your left hand holding the dumpling skin, bending your fingers a little bit, making the dumpling skin a small nest, and your right hand rubbing the proper amount of material with a spoon
  • Make The rice step 9
    10
    The right-hand tiger closes his skin and tightens.
  • Make The rice step 10
    11
    Packed for sale
  • Make The rice step 11
    12
    In the pot, the water is hot, the dry sheets are laid on the drawer, and a row of ups and downs, 15 cents,
  • Make The rice step 12
    13
    It'll be nice to have a nice set of onion flowers

    • The rice Make Tips

    1. First time making shumai; purely for the learning experience. The presentation wasn't great, as some weren't sealed tight and the tops opened up a bit after steaming. It depends on personal preference. Some like them to open up like cauliflower, so they put less filling. I prefer a small opening, so I added more, because they actually open up more after steaming than before. 2. Since I had fresh mushrooms in the fridge, I didn't use dried ones, but afterwards I felt dried mushrooms are better for this. They have a richer fragrance and better texture. The fresh ones became soft after being diced and steamed, so you couldn't really taste them. 3. I also chopped the meat filling too finely this time, so my carnivore husband asked after eating, "Why is there no meat?" Ugh, next time I must remember not to chop it too fine; it lacked chewiness. 4. Last point, the filling should be seasoned saltier than usual dumpling fillings, otherwise it tastes too bland after steaming.

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