2. After the glutinous rice is put into the pot, stir fry. After the overall temperature rises, it can be adjusted to medium heat, and it is easy to paste. It is a bit difficult to stir and stir the barley evenly. Stir-fried for a period of time, there is a little taste of rice, and the barley turns yellow slightly. Don't wait until it is completely cooked, because the rice itself keeps the heat and looks completely cooked, and it will be slightly burnt when it is served.
3. Pour the rice into a large tray, let it cool, shake and shake, and grasp the rice storage tank by hand, because there will be a small amount of broken skin at the bottom, so it will be removed directly.