Poppy rice

By VicentaLakin

Poppy rice
We don't know what kind of vigil we're having here in the spring and summer, and we're scrawling with the leaves of the urchins to get juice, dyeing the rice into the dark, and then eating all kinds of food. This year, a factory developed a vacuum-packed urmy rice, so even in the winter, I had to eat umy and make an octopus. Huh

Recipe Recommendations

  • Umi rice appropriate amount
  • bean paste appropriate amount
  • Ginkgo appropriate amount
  • red dates appropriate amount
  • raisins appropriate amount
  • glutinous rice kernels appropriate amount
  • honey beans appropriate amount
  • osmanthus sauce appropriate amount
  • sugar appropriate amount

Steps for Poppy rice

  • Make Poppy rice step 0
    1
    Umi eats with warm water for a few minutes。
  • Make Poppy rice step 1
    2
    The red date is too big to cut a part of it, and it happens to have no core. Silver apricots are peeled and cut to the core, and the rest of the ingredients are washed clean。
  • Make Poppy rice step 2
    3
    The rice is immersed in hot water for 10 minutes。
  • Make Poppy rice step 3
    4
    Put your favorite graphics at the bottom of the bowl, be careful。
  • Make Poppy rice step 4
    5
    Cover the bean。
  • Make Poppy rice step 5
    6
    Put more bean sand and concentrate, so that it doesn't get dirty on the edge。
  • Make Poppy rice step 6
    7
    Umi rice and cinnamon sauce were evenly mixed up。
  • Make Poppy rice step 7
    8
    And soy sauce and urmy rice. Keep it tight。
  • Make Poppy rice step 8
    9
    It'll be 20 minutes. It smells good. It's bright

    • Poppy rice Make Tips

    1. You can unmold and enjoy it while it's still warm. 2. If you don't eat it right away, wait for it to cool, pack it snugly in a storage bag, and place it in the freezer. Whenever you want to eat it, just take it out and steam it.

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