Cold Rice Skin
by Little Eater Girl
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Pour water into the pot and add 5 drops of oil.
2. Pour all chicken essence, salt, vinegar, garlic and chili oil in a bowl and stir well.
3. The water spinach has been reserved.
4. After the water has boiled, add the rice skins.
5. Pour the water spinach, cook it, turn off the heat, and start the pot.
6. Pick it up and top with accessories.
7. Finished picture.
Tips:1. The garlic is mashed into puree for easy taste.
2. Put a few drops of oil in the pot to prevent the rice skin from sticking.
