Chinese Food
The most detailed method of boiled rice
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Please see the last tip before you start. Please see the last tip before you start. Please see the last tip before you start.
Cooking ingredients
Cooking Steps
Step1:Black brin 2. With leather about 115g.
Step2:Peel the black cloth. Put it into a cooking cup. Add some water to make mud.
Step3:Pour the black pudding into a small milk pot and add 15g white sugar. Heat until the puree bubbles. Turn off the heat.
Step4:Pour the heated black brown clay into the glutinous rice noodles. Stir the chopsticks to the gel.
Step5:When the dough is slightly cooled, knead it into a smooth, non stick and tough dough. If the dough is easy to disperse, the temperature of the puree is not enough. The dough is not well scalded.
Step6:The black cloth dough is rubbed into long strips and cut into small pieces with a scraper.
Step7:Each patient knead into a small ball.
Step8:The second part is glutinous rice flour. Add some water into the small milk pot. Pour in 16 grams of coconut powder and 15 grams of white sugar. Stir well and heat until it bubbles. Turn off the heat.
Step9:Heat the coconut milk into the sticky rice noodles separately. Stir them to the gel with chopsticks.
Step10:Rub the dough into long strips. Cut into small pieces with a scraper.
Step11:Knead it into a small ball. Put it in the basin. Sprinkle a little glutinous rice flour on it. Shake it for a few times. Prevent sticking. Then the white jade ball is ready.
Step12:Start cooking the sago. Prepare a deep soup pot. Boil a large pot of water. When the water is boiling, pour the sago into the pot.
Step13:Let the sago disperse and roll with the water wave. Occasionally stir with a spoon. Prevent the stick on the pot. Cook for 10 minutes.
Step14:Turn off the fire. Simmer for 1520 minutes. Simmer, not boil, is the Guan Jian of sago.
Step15:I can't see the sago with white spots.
Step16:Rinse off the starch in the water with cold water. Drain.
Step17:Prepare a soup pot. Boil the water and pour the white jade into the pot.
Step18:When the pot is boiling, white jade will float.
Step19:Take out the white jade and drain the water. Soak it in ice water immediately for standby.
Step20:Pour 200ml milk into the milk pot. Heat it. Then pour in coconut powder, sugar and coconut milk. Stir well. Boil until it is saccharified.
Step21:Add the boiled sago. Mix well. Cool at room temperature and refrigerate. Add white jade and all kinds of fruits. Taste.
Step22:Complete the diagram.
Step23:Complete the diagram.
Cooking tips:Tips. 1. White jade doesn't need to be cooked too much at a time. If you can't finish eating, you can put it in a sealed bag and freeze it. Cook it as you eat. Eat it within 2 months. 2. The amount of puree for making white jade should be controlled by yourself. Don't add too much at a time. Finally, judge according to the dry humidity of the dough. Just knead it into a dough that doesn't stick to your hands. If the dough is too dry, add the puree. If it's too wet, add the glutinous rice flour. 3. The boiled white jade must be soaked in ice water quickly. Only then can it eat Q bullet. And it can prevent sticking. 4. Simmer must have more water. Simmer absorb water. Simmer for a long time. It's soft and rotten. Stir occasionally during the cooking process to prevent the pot from sticking. Do not open the lid during the simmering. Simmer for about 20 minutes. Do not exceed 30 minutes. Otherwise, the simmer will swell too much and have no taste. 5. The boiled sago must be rinsed with cold water. The viscosity must be washed clean. In this way, the sago is one by one. The taste is fresh. If you have white heart, boil another pot of water and simmer for 5 minutes. Rinse again
