-^-for posterity-^-

i have spent the last week translating things from english to english. the agriculture department has about 300 rice recipes they want to post on the internet. they wrote all the instructions in english but, well, the english isn't the best quality. also, they have a little patronizing section at the bottom of each recipe called 'recommendation'. here are some of my favorites.

Recommendation:
- Perhaps add water of fragrance grass to make the crust green and fragrant.
- When rolling, remember to manipulate lightly to get the whole cake.
- Have to stir thoroughly on the bottom of the pot while cooking. The good cakes have got tough structure, fragrant and green of fragrance grass.
- While pouring the syrup into the flour, should rub the flour constantly to get the surface of the cake fine and mouth.
- Cake should be wafer-like and close-grained.
- Wash your hands before doing every stage.
- When steaming, it necessary to keep the cake enough time to get good product. The time can be adjusted for each real kind of sticky rice. Over steaming can lead to wetting cake.
- Wash your hands when manipulating.
- All the equipment must be clean before and after using.
- When getting the cake out of the steamer, you should manipulate lightly to keep the cake in whole form.
- The cake must be dry to store for further distribution.
- Mixture flour kneaded should be knead regularly, to avoid flour is cloted.
- At household demand, people mainly use the small milling machine.
- At commercial need, people use the milling machine in the factory.
- Boil down sugar should be notice sugar haven't bitterness.
- If not plunge boil down sugar, while to knead dough make the cake add 1/2 teaspoon salt and 50 gram sugar.
- The crust must be brittle, leathery and transpicuous.