Soya lilies
By VicentaLakin
THIS IS A VERY WARM MEAL, WITH SOYBEAN MILK INSTEAD OF WATER, AND SOME LILY IN THE RICE TO COOK WELL. THE SOYBEAN IS RICH IN PLANT PROTEIN AND PHOSPHORUS, AS WELL AS VITAMIN B1.B2 AND FUME ACID. IN ADDITION, SOYBEAN SLURRY CONTAINS MINERALS SUCH AS IRON, CALCIUM AND, IN PARTICULAR, CALCIUM, WHICH IS WELL SUITED TO A VARIETY OF POPULATIONS. THE LILY HAS THE FUNCTION OF APPEASEMENT, WHICH CAN BE EATEN WHEN THE STOMACH IS BAD OR WHEN THE STOMACH IS NOT WELL. THE LILIES ARE NOT ONLY WELL NOURISHED BUT ALSO HAVE SOME EFFECT ON THE MANY SEASONAL DISEASES CAUSED BY THE AUTUMN CLIMATE。
Recipe Recommendations
- soybean milk 250 ml
- rice 200 grams
- Lily 30 grams
- lard 3 grams
Steps for Soya lilies
1
Prepare soybean, rice and lily。
2
Lily's water bubbled five hours early。
3
Wash the rice and put it in the casserole。
4
Put in a nice lily。
5
Put the right amount of soy sauce in。
6
Put the casserole on the fire, put a lid on it and boil it with a little fire。
7
The soybean is raised and put in a little pig oil。
8
Three minutes to shut down, one minute to open the smallest fire, and three minutes to turn off the fire, so that the rice can be slowly cooked so many times。