When I was a child, my mother always cooked a lot at home in winter. When we were hungry, we caught it and ate it directly. We could also soak it in a bowl of brown sugar or soak it in chicken soup. It was definitely delicious when I was a child! At that time, my mother used a large wooden barrel to steam glutinous rice in the countryside. Steamed glutinous rice is called a fragrance. I can eat a large bowl of glutinous rice as soon as I get out of the pot. I don't even need vegetables. I feel that the rice is sweet. Now I don't have that kind of wooden barrel, but the steamer is also delicious, although it lacks the fragrance of wooden barrel. This rice is called rice embryo in our hometown before stir-frying, and it is called fried rice after stir-frying. Only when stir-frying has the aroma of rice, not the greasy taste. In some places, it is called yin rice, because the whole process is dry glutinous rice and does not need to be exposed to the sun. To make fried rice, you must first choose a time when the weather is fine for a week. Although you don't need to be exposed to the sun, fine weather helps glutinous rice dry better. I usually put it directly on the balcony and turn it over every day.