I used to live in the countryside and always ate retort pouch rice. I don't think there is anything special. Perhaps these old people began to miss the taste of childhood and took out their treasures that had been treasured for a long time.
The rice steamed from the steamed grain bag of the spring bud tree is light red.
Step 1: Taomi
As long as it is cooking, it will definitely involve this step, so I won't say much.
In order to drink a bowl of rice soup, I took out the retort pouch that had been at home for a long time and steamed out the flavor of my hometown.
Step 2: cook.
Put the washed rice into the pot, add appropriate amount of water and cook for about 15 minutes. Usually I play back a few grains of salt, less than lard. The rice is softer and glutinous, and the particles are even and full!
Step 3: Filter the rice.
Steamed rice, also called filtered rice, is because in the process of making, it is necessary to filter the cooked rice with a dustpan, and put a big bowl under the dustpan, and the milky liquid obtained is rice soup.
In order to drink a bowl of rice soup, I took out the retort pouch that had been at home for a long time and steamed out the flavor of childhood.
Step 4: Install the steamer.
Put a proper amount of water in the ear pot and put the retort in the middle of the pot.
In order to drink a bowl of rice soup, I took out retort pouch, who had been at home for a long time, and steamed out the taste of memories.
Step 5: Rice
Put the filtered rice into a steamer, cover it, and steam for 5 minutes on high fire.
In order to drink a bowl of rice soup, I took out the steamer that had been at home for a long time and steamed out the taste of missing.
Step 6: Take out the pot.
At the moment of uncovering retort, rice mixed with bamboo fragrance came to my face, which was really satisfying!
In order to drink a bowl of rice soup, I took out the steamer that had been at home for a long time and steamed it out with a mature taste.
Retort pouch's rice is drier, clearer and fuller than rice cooked by electric cookers. Only when you eat it in your mouth can you realize the difference.
In order to drink a bowl of rice soup, I took out retort pouch, who had been at home for a long time, and steamed out the taste of home.
But a big reason why I love returning rice is because of rice soup.
Rice soup, in fact, is a complimentary product of rice retort. It is translucent, without any seasoning, and only retains its original lightness, but it is enough to surpass rice retort itself and become delicious in the eyes of ordinary people.
In order to drink a bowl of rice soup, I took out the steamer that had been at home for a long time and steamed out the old flavor.
The rice soup just out of the pot is very thick, warm in the stomach, soft and moist.
After a while, a thin layer of skin will condense on the rice soup, which reminds people of the sticky rice paper outside the white rabbit toffee, but the skin of the rice soup is thicker, soft and sticky, and melts in the mouth.
In order to drink a bowl of rice soup, I took out the retort pouch that had been at home for a long time and steamed it out of the human taste.
Let the rice soup cool in summer, and then put it in the refrigerator for a while. The particles in the rice soup have sunk to the bottom of the bowl. At this time, the rice soup is cooler, which is a good family version to quench thirst.
Whether it's rice soup or rice in retort pouch, although it's no big deal, it smells like firewood in my hometown under the catalysis of retort pouch, which is the taste of home. Who can refuse?
This stone mortar is a net map, which is not as beautiful as my big bluestone. This is an old thing that an old lady brought home by car. I used to throw peppers in the sea at home. The big pebbles and this dried pepper from China are also full of memories, which I can't take away for many years. Childhood, adolescence, unconscious middle age and future old age are just fireworks handed down from generation to generation.