Difference between revisions of "Steamed rice"
From Cantr II Wiki
| Line 19: | Line 19: | ||
Made from [[rice]] with a {{steamer}} using a [[primitive oven]], {{oven}} prepared with the required fuel. | Made from [[rice]] with a {{steamer}} using a [[primitive oven]], {{oven}} prepared with the required fuel. | ||
| − | [[Steamed rice]] can be eaten as is, or used together with [[salt]] to make [[rice balls]] on the [[kitchen table]]. | + | [[Steamed rice]] can be eaten as is, or used together with [[salt]] to make [[rice balls]] on the [[kitchen table]], or with [[poultry sausage]] and [[ginger]] to make [[yun cheong]] on an [[hibachi]]. |
Revision as of 01:20, 28 May 2015
| Interwiki |
|---|
|
български • Deutsch • English • Español • Esperanto • Français • Italiano • Lietuvių • Lojban • Nederlands • Polska • Português • Русский • Suomi • Svenska • Türkçe • 中文 |
| ||||||||||||||||||||||||||||
Made from rice with a wooden or reed steamer using a primitive oven, regular oven, coal oven or gas oven prepared with the required fuel.
Steamed rice can be eaten as is, or used together with salt to make rice balls on the kitchen table, or with poultry sausage and ginger to make yun cheong on an hibachi.
