The bottom of the pot or bunker is said to be part of the plum that is tied to the bottom of the pot. The butter; the part of the food that attaches to the pot. If the bottom contains other materials other than rice, it is also referred to as the bottom of the chin.
How to prepare: 1. First, mix the dry matter and sift 2-3 times. Mix the ingredients well and mix thoroughly until a liquid is added to the concentration of rigid yogurt. In a suitable container, which is better than the puddle or non-stick pan, make the rice Rinse and rinse it. Then pour the pan with a damp cloth and add a little bit of butter or oil to make it a little oily. Pour the paste into a special jar or perforated nylon and draw the desired mold into the dish.
- After placing the dish on a gentle flame and wait 1 minute to fix it. Then rinse the rice gently down on the bottom of the dish and squeeze the rice with a little rinse or squeeze. Spread the butter on the rice Pour the flame up for 5 minutes and cover the lid of the container with a blower to give the so-called "rice". 3. Then make the flame so gentle and wait until the rice breaks. After rinsing the rice, remove the container without removing the blower from it, put it in the water for a few seconds and then leave it for 10 minutes until the bottom of the boiler is completely removed from the dish. Then slowly return to the desired container.