When I was young, memories of steamed glutinous rice steamed jackfruit seeds
Introduction:
"Remember when you were young, every time you ate jackfruit, the adults in your family would leave the seeds of jackfruit, then wash them and put them into the pot and cook them. Peel off the thin core skin and taste the mouthfeel, a bit like chestnut, and a bit like taro, powder, waxy and glutinous."
Production steps:
Step 1: prepare the materials
Step 2: Wash
Step 3: put water and stone in the rice pot and boil until the water boils
Step 4: pick up the core
Step 5: jump to the heat preservation position and continue steaming (stewing) instead
Step 6: steam the peel of the nut, and you can eat it
Step 7: the taste of pink glutinous and pink glutinous.
Materials required:
Water: moderate
Jackfruit core: right amount
Caution: [warm reminder] tried to make jackfruit's kernel as boiled as chestnut before, but the taste will not be as powdered and waxy as it is now. Once peeling and squeezing out a pool of water, I will try to stew jackfruit core for a long time after the experiment. It can be considered a bit longer and the taste will be more delicate. clean
Production difficulty: simple
Process: steaming
Production time: 20 minutes
Taste: Original
Chinese PinYin : Xiao Shi Hou Fen Nuo De Hui Yi Shui Zheng Bo Luo Mi Guo He
When I was young, memories of steamed glutinous rice steamed jackfruit seeds
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