Chinese Food
Baked rice with Chinese Wangchao cheese on the tip of tongue
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It's delicious to watch the tide. But not everyone can cook it. If you want to make it crisp and tender, you must know the trick. After boiling, blanch for 2 minutes, remove and cut into small pieces. Crispy and tender taste. Now it's going to be gorgeous. I hope the tide can be high.
Cooking ingredients
Cooking Steps
Step1:Wash mushrooms, remove roots and slice for later us
Step2:Blanch in boiling water for about two minutes, turn from transparent to white, then remove and dice. Shred crabs and willows
Step3:Stewed ric
Step4:Prawn seed sauce, Korean style bibimbap sauce, tomato sauce, a small amount of salt, a small amount of raw sauc
Step5:Stir fry mushrooms until sof
Step6:Add Wangchao and crab stic
Step7:Stir fry with ric
Step8:Add the sauc
Step9:Out of pot into plat
Step10:Spread tomato sauce on the rice and basil leaves. Sprinkle mozzarella cheese evenly. Sprinkle with a little French powder. Put the plates into the oven and heat for 200 ℃ for 10 minute
Step11:Come out of the oven. Sprinkle with medlar. Garnish with lettuc
Cooking tips:Put the rice in a small mousse circle, and then demould it to be beautiful. If you don't have it, you can put it in a bowl and put it on a plate first.
