快!!!(翻譯中文to English)

1. Select for use and preserve the old rice for more than one year, the ones that cook vermicelli are generally used ' in the rice of fields lying fallow in rotation '.

2. Put the grain of rice into water trough, with wash rice plane wash, put among big barrel soaking again.

3. Will soak the rice well and wear into the rice thick liquid, and press the universe and become wet starch with the machine.

4. Mix round ' powder group ' of tube-shape wet starch broken to pieces to rub, put food steamer it steams to be familiar to 70% in half an hour.

5. Press into the rice slice after coming out of steamer, crowd out through the machine aperture, become the rice bean noodles of a silk silk.

6. Is it is it familiar with to steam rice bean noodles, cut section first, convert into and then bulk of partition to take, prepare the universe of wind.

7. Is it slight shelf in bamboo to put vermicelli, get room wind the universe and Japan shine, after the one one hour, can pack and enter bag.

Material

0.5 kilograms of polished glutinous rice Cellophane 1/4 candy one cup half wine the three spoons
Method

Polished glutinous rice boil polished glutinous rice meal is it put a bit less than general polished glutinous rice meal water meal take a bit more hard to want.
Admix candy and wine when it is hot after being good, put pan is it take out 5 minutes to steam.
Side one is one, spread one piece of cellophane, paste up and have the oil, flatten the polished glutinous rice meal, the stripping and slicing offer the food after being cold.

The translations are really horrible!!!!!!!!

1. Selects deposits year above the old rice, makes the rice noodle to use generally “in the Lai rice”.
2. Puts in the water trough the grain of rice, with washes the rice hulling machine clean, again places in the vat to soak.
3. Will soak the good rice to grind to the rice thick liquid, and will become the wet starch with the machine dehydration pressing.
4. Will break up by rubbing the wet starch will stir the cylinder shape “the powder 粿 group”, will put in the steamer to steam for half hour to seven maturely.
5. After emerges presses Cheng Mipian, pushes after the machine eyelet, becomes a faint trace the rice starch noodles.
6. Takes away the rice starch noodles steams ripely, cuts the section first, then exchanges the division massive, preparation air seasoning.
7. Places the bamboo the rice noodle to belittle on, attains outside the room the air seasoning and the date exposes to the sun, after about three hours, may pack enter the bag.


Glutinous rice cake
material
glutinous rice catty cellophane 1/4 sugar glass of half liquor three big spoon
procedure
glutinous rice boils the glutinous rice to put a food compared to common glutinous rice Shui Yaoshao to need hard.
After good enters the sugar and the liquor while the hot mix, again puts in the pot to steam five minutes to take out.
Fang Pan, on cellophane, brushes greases, presses evenly the glutinous rice, waits Leng Houzai the cutting and slicing to supply the food.

1. selects deposits year above the old rice, makes the rice noodle generally to use "in the Lai rice". 2. puts in the rice grain in the water trough, with washes the rice hulling machine clean, again puts in the vat soaks. 3. will soak the good rice to grind to the rice thick liquid, and will press the wet starch with the machine. 4. will break up by rubbing the wet starch will stir the cylinder shape "the powder group", will put in the steamer to steam for half hour to seven to be mature. After 5. emerges presses Cheng Mip'ien, squeezes out after the machine eyelet, becomes a faint trace the rice starch noodles. 6. takes away the rice starch noodles steams ripely, first cuts the section, then exchanges the division massive, preparation air seasoning. 7. puts the rice noodle in the bamboo belittles on, attains outside the room the air seasoning and the date exposes to the sun, after the about three hours, may wrap load the bag.

1. Selects deposits year above the old rice, makes the rice noodle to use generally “in the Lai rice”.

2. Puts in the water trough the grain of rice, with washes the rice hulling machine clean, again places in the vat to soak.

3. Will soak the good rice to grind to the rice thick liquid, and will become the wet starch with the machine dehydration pressing.

4. Will break up by rubbing the wet starch will stir the cylinder shape “the powder 粿 group”, will put in the steamer to steam for half hour to seven maturely.

5. After emerges presses Cheng Mipian, pushes after the machine eyelet, becomes a faint trace the rice starch noodles.

6. Takes away the rice starch noodles steams ripely, cuts the section first, then exchanges the division massive, preparation air seasoning.

7. Places the bamboo the rice noodle to belittle on, attains outside the room the air seasoning and the date exposes to the sun, after about three hours, may pack enter the bag.





Material

Glutinous rice catty cellophane 1/4 sugar glass of half liquor three big spoons
Procedure

The glutinous rice boils the glutinous rice to put a food compared to common glutinous rice Shui Yaoshao to need hard.
After good enters the sugar and the liquor while the hot mix, again puts in the pot to steam five minutes to take out.
Fang Pan, on cellophane, brushes greases, presses evenly the glutinous rice, waits Leng Houzai the cutting and slicing to supply the food.

1. 選用存放一年以上的舊米，做米粉的一般用「在萊米」。

2. 把米粒放入水槽中，用洗米機清洗，再放在大桶中浸泡。

3. 將浸好的米磨成米漿，並用機器壓乾成濕澱粉。

4. 將揉碎的濕澱粉攪拌成圓筒狀的「粉粿糰」，放入蒸籠蒸半個小時至七成熟。

5. 出籠後壓成米片，經過機器小孔擠出來，成為一絲絲的米粉條。

6. 將米粉條拿去蒸熟，先切段，再摺成等分的塊狀，準備風乾。

7. 把米粉放在竹蔑架上，拿到屋外風乾及日曬，大約三小時後，就可以包裝入袋。

1. Select for use and preserve the old rice for more than one year, the ones that cook vermicelli are generally used ' in the rice of fields lying fallow in rotation '.

2. Put the grain of rice into water trough, with wash rice plane wash, put among big barrel soaking again.

3. Will soak the rice well and wear into the rice thick liquid, and pigeonhole the universe and become and wet the starch with the computer.

4. Mix round ' powder group ' of tube-shape wet starch broken to pieces to rub, put food steamer it steams to be familiar to 70% in half an hour.

5. Press into the rice slice after coming out of steamer, crowd out through the machine aperture, become the rice bean noodles of a silk silk.

6. Take the rice bean noodles away and steam and is familiar with, cut one first, and then convert into the bulk of partition, prepare the universe of wind.

7. Put the vermicelli in the bamboo slights the shelf, the universe of wind and Japan shine to get outside the room, about three hours later, can pack and enter bag.

材料

糯米一斤 玻璃紙1/4張 糖一杯半 酒三大匙
做法

糯米煮成糯米飯比一般糯米飯水要少放一點飯需硬一點。
好後趁熱拌入糖及酒，再放入鍋中蒸五分鐘取出。
方盤一個，舖上玻璃紙一張，刷上油，將糯米飯壓平，待冷後再 切塊供食。



Polished glutinous rice cake

Material

0.5 kilograms of polished glutinous rice Cellophane 1/4 candy one cup half wine the three spoons
Method

Polished glutinous rice boil polished glutinous rice meal is it put a bit less than general polished glutinous rice meal water meal take a bit more hard to want.
Admix candy and wine when it is hot after being good, put pan is it take out 5 minutes to steam.
Side one is one, spread one piece of cellophane, brushing the oil, flatten the polished glutinous rice meal, the stripping and slicing offer the food after being cold. ,Can pack and enter bag.