This rice dish has a bright color, crispy on the outside and tender on the inside, rich in nutrients and soft in taste. This rice dish is the work of Zhu Changjiang, head chef of Yannan, Peking University.
By Rice Kitchen God
<h2>Royalties</h2>
rice
yam
Blueberry sauce
honey
butter
vermicelli
<h2>Practice steps</h2>
1: Make the steamed rice into a puree
2、
3: Peel and steam the yam to make a puree
4、
5: Add blueberry paste, honey and butter to the yam puree to make the filling and put it in the refrigerator to cool
6. Change the cooled yam block into a knife and brew it into rice paste
7、
8. Wrap the made rice balls in a layer of fans
9: Fry in six ripe oil pans to mature
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