This Rice Porridge is So Fragrant It Reaches the Heavens! A Unique and Nutritious Dish, You Can Make It at Home

Suddenly, before the construction started, snack foods, especially rice cakes, went viral online.

Xiao Zhu initially felt quite puzzled. In theory, rice cakes are usually eatenwhen the weather is hot , how could they be popular in early spring?

Until someone said six words:Eat, time-consuming, laborious.I suddenly realized it was all due to boredom haha.

I often dabbled indishes that I didn't often make , but not rice cakes, because I had made them before.

One of them was quitea Cantonese specialty.Similarly, the main ingredients, similarly laborious, but not very time-consuming, and the taste is super delicious~

I had received many messages in the background, so this time I've completed the homework to bring you this dish.

The ‘’ in isn’t anything scary, it refers to a small pot, rather small.

As one of the signature specialties of Guangdong, ’s method isunique and diverse , able to integrate various foods into one pot.

Therefore, will change according to the ingredients added, which isvaried and diverse , always making people tirelessly try it~

Today I’m bringing you, which is quiteclassic and simple.Especially suitable for beginners to practice.

As for the key points, let’s talk about the key points first, such as temperature. Temperature is very important for , the key is to know how toadjust it flexibly.

So I suggest you prepare all the ingredients before making it, so you can observe and control the heat while making it. Next, let’s take a look at the detailed operation~

First, let’s take a look at the video tutorial.

*One spoonful = 5ml, one large spoon = 15ml*

Let’s take a look at the detailed steps.

1. Wash the rice and add water in a ratio of 1:1.5 to soak for about 15 minutes.

2. Cut and into slices and prepare it.

3. Next, let’s make the sauce: put, , , sugar and water in a bowl, and mix well.

4. Boil water first, pour in a little oil, and blanch the, and then take it out.

5. After washing the pot, brush a thin layer of oil at the bottom, pour in the rice and water, cover with a lid, and bring to a boil on high heat, then reduce the heat and cook for 6-7 minutes.

*Here I used about 6 minutes*

6.Turn the heat low, put in and , cover with a lid, and steam until cooked.

*Here I used about 4 minutes*

7. Punch in an egg, use a spoon to drizzle oil along the rim of the pot.

8. Put in and, cover with a lid and steam for 2 minutes.

9. Drizzle the prepared sauce and steam for 1 minute, then sprinkle with.

‘Ding ding!’ The is ready!

When opening the lid, it’s like opening a treasure of fragrance, the aroma of rice, the aroma of and the aroma of the pot skin instantly spread out, letting people drool.

and ’sfragrant oil permeated into every grain of rice , one bite, it’s fragrant, smooth and elastic, massaging every taste bud in the mouth.

The final key is to use a spoon to scrape along the pot rim, a wholepot skin , it makes a sound and is crunchy and fragrant, really wonderful!

Some say that falling in love with a city sometimes just needs one flavor.

If that’s the case, then is such a flavor that drifts throughGuangzhoustreets and alleys, restaurants and small shops, and the city’s love in the warm lights.

And this is forWuhan to be the early morning hot dry noodles, that is, the same hot and steaming aroma.

Mountains and rivers are separated by thousands of miles, but the wind and moon are the same. Although you and I are far apart, we still wish you a healthy and happy life: early recovery!

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