| 摘要 |
In a process to prepare a food consisting primarily of rice, a low-fluid cooking stock is first prepared of spices, aromatic substances and flavoring agents. Raw rice is admixed to the stock and allowed to stand for 3-6 minutes. The mixture is then filled into edible intestine ('sausage') skin up to half the skin capacity, and then cooked in water. In a subsequent preparation stage, the skin-packed food is fried in a pan or deep fat frying pan. The stock consists e.g. of chopped onion fried in oil or fat, boiled plus approximately 85% water and spices. To this is admixed e.g. herbs, aromatic ingredients, salt and pepper, heated in water for 10 minutes at less than simmering temperature. Also claimed is a food prepared using this process. |
