Rose Queen
By VicentaLakin
I don't think it's necessarily eight ingredients, but it's "rich" and "rich". It's hard for you to find eight or more kinds of ingredients, and it's harder for you to find the same ingredients you like, to eat and eat all the ingredients, without any sense of taste, without any hierarchy, and without our family's food, materiality or taste. The real round rice, the rich and varied mix, the sweetness of rose sauce, the sole secret of the eight-cheek tarts. Tastes, layers, tastes different in every chewing, especially the fragrance of roses on the tip of their tongues and floating in kitchens, restaurants and every room in the house — a good afternoon
Recipe Recommendations
- glutinous rice 500G
- red dates appropriate amount
- longan meat appropriate amount
- walnut kernel appropriate amount
- pumpkin seeds appropriate amount
- watermelon seeds appropriate amount
- lotus seed appropriate amount
- peanut appropriate amount
- wolfberry fruit appropriate amount
- raisins appropriate amount
- Scorpion leaves appropriate amount
- rose sauce 2 tablespoons
- lard 1 teaspoon
- sweetening
- steamed
- several hours
- ordinary
Steps for Rose Queen
1
Dry leaves are softened with open water and cleaned up
2
(b) Cooking for spares after early bubbles of peanuts and Lotus
3
When the rice is washed, the water is purified, and the water is evaporated to 7 or 8 years old
4
Other formulations: date washing to nuclei to nuclei; cinnamon to grafts; walnuts to small pieces with boiling water and properly to the inside skin; raisins, raisins and melons to be burned with boiling water
5
Steamed rice mixed with rose sauce and a spoonful of pig oil while hot
6
Add all other ingredients
7
It's all mixed up in eight
8
(a) Taking a leaf roll into a triangle (one for the leaves, two or three for the leaves)
9
Add an appropriate mass of octopus, press the solid
10
And wrap up the leaves on both sides, and draw forth an angle
11
And crush the leaves above them, and wrap them in an octopus
12
Tightening with cotton ropes
13
Cut off the extra leaves (not cut, wrapped outside, tied to the twig, okay)
14
We've got four angles
15
Put it in the voltage, and then into the pot in the fire, about 40 minutes。
16
When it's fast, you can open the lids and steam them with a few eggs, and there'll be a dim fragrance。