Japanese yam rice

Cooking Xianjili is the easiest, the production process is very fast, that is, 20 minutes, the important thing is that there is no smoke in the summer, and there is an appetite for eating light meals. Um, it tastes good. The granulated yam paste is very delicate and the fluffy sweetness of the rice is just right. It also enhances the freshness of small whitebait and seaweed.

Cooking Xianjili is the easiest, the production process is very fast, that is, 20 minutes, the important thing is that there is no smoke in the summer, and there is an appetite for eating light meals. Um, it tastes good. The granulated yam paste is very delicate and the fluffy sweetness of the rice is just right. It also enhances the freshness of small whitebait and seaweed.

Material

Little whitebait
Chinese yam
egg One
Seaweed

Yam peeled and diced with steamed rice

Small anchovy fried soup (originally muyuhua soup, which is the kind sprinkled on top of octopus balls)

Whole yam plus egg whites (egg yolks added to rice) plus soy sauce plus small whitebait soup

Steamed rice with seaweed and sesame seeds

When eating, just mix the yam paste into the rice.

Finally, the leaves and eggs were added to the whitebait soup to make a soup.

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