How to make Jiangmi Liangcao, Jiangmi Liangcao practice

1. mix the flour and water, boil and add the right amount of sugar, slightly sweet can be

2. noodle soup cooling, while adding yogurt while stirring

3. stir well, that is made into sour milk water

4. Jiangmi and yellow rice were immersed in the sour milk, fermentation at room temperature (20 degrees above) for more than 24 hours

5. dates to remove the core, with the Raisins with water soaked soft

6. container with a layer of plastic wrap to be used

7. pulp good rice swelling rounded, sour taste normal can be used

8. pot to add a sufficient amount of water, boiled into the clean pulp good rice, and once again boiled scoop out the excess rice broth

9. add sugar, simmering and stirring

10. 10. until the rice is cooked and tendons, softness and hardness is appropriate, plus the lid of the pot simmering for 3-5 minutes

11. the simmering rice rice evenly spread in the prepared containers

12. sprinkle softened jujubes and raisins, gently flatten

13. another pot of boiling water, the water boiled into the clean yellow rice, simmering and stirring, boiling, scooping out the rice broth, and add the steamed puree of the golden gourd

14. Glutinous rice flour melted with water, stir well

15. Pour into the yellow rice pot, continue to stir for 15 minutes, until the softness and hardness of the suitable, cover the pot with a lid and simmer for 3-5 minutes

16. Boiled yellow rice evenly spread on the river rice, smoothed, brushed with oil or covered with the lid of the container to keep it moisturized, and then into the refrigerator to set up the shape of the cut pieces to be eaten