1. 5 pounds of rice, three radishes, three sweet potatoes, one piece of cuttlefish, and half a pound of mushrooms.

2. Soak the rice in water first, add an appropriate amount of food-grade quicklime, and mix well to make the rice light yellow. The soaking time is about 1 hour.

3. Filter the water with a plug. Then put the rice into the grinding and refining machine, and finally get the rice pulp.

4. Pour vegetable oil into the hot pot and soak the surrounding area of ??the pot with oil. Then pour the rice slurry into the hot pot, add an appropriate amount of salt, and stir the rice slurry with a shovel. During the stirring process, the water in the rice slurry will continue to evaporate, and the rice slurry will continue to form lumps until finally a whole rice ball is formed. The heat should also be controlled during the mixing process. If it is too high, it will be burnt, and if it is too low, it will be undercooked.

5. Take the rice balls out of the pot and place them on the cutting board. Take out a small piece of rice ball from the rice ball, roll the rice ball into strips, and then divide the strips of rice ball into small rice balls (about the size of a small egg). Knead the millet dough with your hands and make it into a bowl-like shape. We call this bowl-shaped rice ball "embryo". The whole process of kneading the rice balls requires some vegetable oil, and the rice balls are relatively sticky.

6. After the embryo is ready. Then I started to cook the vegetables in the embryo. Generally, radish, sweet potato, bean sprouts, mushrooms, cuttlefish and meat are used. Cut these ingredients into strips and small pieces, then mix them together and stir-fry them in a pot. After it is cooked, put the vegetables into _ embryos, thus becoming "_". Put _ in a steamer and steam until cooked, then it is ready to eat.