Who will make Qinzhen Mipi? How can we make the muscles thin and soft?

Hello, the smooth handmade rice skin production technology: 10 catties of rice are soaked in clean water for 1-2 hours, and 15 catties of water are added to grind into rice milk. You can also wash and grind the rice into flour first, and then add water to make rice milk.

1 kg of starch and 10-20 grams of gluten source D (special for rice skin) are mixed evenly, and then 5 kg of boiling water is added to make a paste, and then stirred evenly with rice milk at high speed. Let ferment for 20-30 minutes, then take an appropriate amount of rice paste and put it on the steamer (the special steamer is pre-covered with a muslin cloth, steamed, and rubbed with oil), spread out the lid pot, steam for 5-8 minutes, and then take out the strips and cut them; The cut strips are sterilized by ultraviolet light and then packed into bags and can be put on the market.

1. Wash the rice, soak it in cold water, soak it for about a day, take it out, put it in a stone mill, and slowly add water to grind it into rice milk. After grinding, add a little salt, blanch with boiling water, and then add cold water to make rice milk, if you want to make the rice skin softer, the rice milk can be thinner, if you want to be harder, the rice milk should be viscous.

Second, spread a clean wet cloth on an arched bamboo plaque, pour a layer of rice milk, smooth, try to make it thinner, and then put the wet cloth on the steamer, steam, steaming in the basket, steaming in the hot fire for almost ten minutes, let the cage cool slightly, pick up the steamed rice skin, buckle it upside down in the **, uncover the wet cloth, get one, and wipe a layer of cooked vegetable oil to prevent sticking together.

3. Use a large guillotine knife nearly 1 meter long, 20 centimeters wide, and weighing about 5 kilograms to cut the rice skin into thin strips.

To make Qinzhen rice pastry, it is necessary to master the three links of rice washing, steaming and seasoning. Choose high-quality rice, first wash the rice, soak it in water for 30 minutes, remove it, leave it for about 10 hours, fish it into a stone mill, grind it into rice flour on the stone mill, and use a fine basket to make noodles. Then slowly add water to the good noodles and stir them into rice milk, add refined salt and stir well, blanch them with warm water, then add cold water to make rice milk, spread a clean wet cloth on the cage, spread the rice milk about centimeter thick, smooth it, steam it for about ten minutes on the basket and cook it with a strong fire, take it out and let it cool, and smear each sheet with a little vegetable oil and stack it up.

When eating, use a special large guillotine knife (handmade) nearly 1 meter long, 20 cm wide and weighing about 5 kg, hold the dough with your left hand, hold the guillotine with your right hand, hold the head of the knife and cut it into strips one by one. When eating, season according to the required amount, add blanched mung bean sprouts and soybean sprouts in boiling water, and serve with monosodium glutamate, garlic paste, soy sauce, refined salt, especially balsamic vinegar and chili oil. The prepared rice skin is white and red, red and fragrant, red and gorgeous, fragrant, thin and fine, soft and tender, cool and cool, very delicious.

Summary. Hello dear, I am very happy to serve you Oh about Qinzhen rice skin The rice skin made is viscous and there are cracks on the surface What is the reason for this question, dear.

I just found out for you why.

There are cracks on the surface of the rice skin, that is the steamed rice skin is too hot, the fire will appear when the fire is big, the viscosity of the rice milk is not to see, the viscosity and steamed rice skin is not a big reason, as long as the steamed rice skin is soft and hard, eat refreshingly, don't care about the viscosity, it really doesn't work, just add some water to it, but the water should pay attention to technology, the water is not suitable, the rice skin will be too soft.

Qinzhen rice peel made of rice peel is viscous and there are cracks on the surface What is the reason.

Hello dear, I'm glad to serve you Oh about Qinzhen rice skin made of rice skin viscous surface cracks What is the reason for this problem, I just found out for you that it is the cherry finch because there is a crack on the surface of the rice skin, that is the steamed rice skin is too hot, the fire will appear that kind of situation, the viscosity of the rice milk is not to see, the viscosity and steamed rice skin is not a big reason, as long as the steamed rice skin is soft and hard, eat it refreshingly, don't care about the viscosity, really don't stare at the morning, just add some water to it, However, it is necessary to pay attention to the technology of adding water, and if the water is not added properly, the rice skin will be too soft.

To make rice husk powder is not to add a little something, which can prevent breakage, and stickiness.

Dear, yes, oh rice husk doesn't need additives, if it's easy to break, just add a little starch.

What starch to add and how much to add.

Generally, 30g of starch is added.

Summary. One is that the rice is not clean, the second is that the pulp is not scalded, the third is that the pulp is hot after it is beaten, and the fourth is that it is not steamed.

The rice skin pulp should be scalded well, and it should be scalded to the right level, so that the steamed rice skin effect will be good, and the taste will be good, and the rice skin should be steamed, but it should not be steamed for too long, so that the surface of the rice skin will be prone to cracks, which is a technical job. , I hope it can help you!

Qinzhen rice peel made of rice peel is viscous and there are cracks on the surface What is the reason.

Hello, I'm Nan Nan 1rk, I've seen your question, I'm sorting out the answer, please wait a while!

Dear, thank you for your patience, the result that has been found for you is the reason for the stickiness of the rice skin: one is that the rice is not clean, the second is that the pulp is not scalded, the third is that the pulp is hot after it is beaten, and the fourth is not steamed. The rice skin pulp should be scalded well, and it should be scalded to the right lead, so that the steamed rice skin effect will be good, and the taste will be good, and the rice skin should be steamed, but it should not be steamed for too long, and the surface of the rice skin will be prone to cracks, which is a technical job.

I hope Huai and Mu can help you!

Summary. It may be that the batter is too thick, shake a small basin out, dilute it with water, and try it.

Qinzhen rice peel made of rice peel is viscous and there are cracks on the surface What is the reason.

It may be that the batter is too thick, shake a small basin out, dilute it with water, and try it.

The one that is not thickly steamed is cracked and the other is not cracked.

Put it thick, don't put it too thick, and the lid must be covered.

Good sealing.

It's not thick, and when you get angry, you will take a small sip of steaming on the top of the cage cloth and it will crack.

One basket is steamed very well, and the other cage is cracked.

2 cages are all used with the same thickness and the same heat, yes.

You shake a small bowl out, and that bowl adds some water, and when you try it, it usually cracks. It's just too thick, try to see if it works.

Because you say the technique, the consistency. The heat is the same, we just have to try slowly and see what the reason is.

The rice milk is not thick, so I wonder if there is a crack and a thing that does not crack.

Is it that the cage should be cold, otherwise I really don't know why.

I took 4 cages today, I tried them all, and I still cracked at the top of my breath.

I really don't know why.

Sorry didn't help you solve the problem.

It will crack without steaming.

1. Soak rice: The rice market sells special rice for rice skin, remove impurities, rice bran, etc., wash it first, and then add water to soak, and the amount of water is appropriate to not show the water surface after the rice is swollen.

2. Grinding: Soak the rice, take out and drain the open water, go to the two water pipes, put it into the bucket, fix the other two ends side by side and put it into the entrance of the refiner, suck the water down and flow into the refiner, open the refiner switch, add rice, and the rice milk must be put into or flow into the porcelain basin, turn off the machine after grinding the rice milk, and do not use the pulp that is ground out for one minute.

3. Pulp: According to 1000 grams of rice grinding out of the rice milk, plus 600 grams of boiling water as the proportion, point boiling water to the ground rice milk, point in one direction when the slurry, the water flow is as thick as the thumb, there is a slurry in the good rice milk, you can use a colander to pick up the slurry, and use a spoon to break the pulp.

4. Leather making: add water to the pot and boil, prepare the cool leather gong, use a spoon to hold the ground rice milk, so that the rice milk is evenly spread, with a thickness of about centimeters, subject to no leakage gaps, and then put the gong into the pot, cover the pot, and steam for about a minute. When the white color of the rice milk disappears and the rice skin is somewhat translucent, the rice skin is cooked.

to remove. 5. Cooking chili oil: Put the refined high-quality rape into the pot and fry it over high heat, wait for the oil to boil (230-250), pour it into a special container, when the oil temperature drops to about 180 degrees, add a little sesame seeds, and the temperature of the sesame paste is high), if it becomes golden brown and then put the seasoning noodles, slowly pour the oil into the pepper noodles, add a little balsamic vinegar, enhance the fragrance, purify, and then the peppers can be fried (Note: every 10 catties of oil, Jin spicy noodles, 2 taels of secret seasonings, an appropriate amount of liquor, a small amount of white sesame).

The secret seasoning is mainly 16 kinds of spices such as star anise, cloves, fragrant sand, pepper, etc., which can be mixed according to the proportion and beaten into powder.

Here's how to make rice pastry:

1. Add water and rice milk to the rice noodles, then add the rice with moderate hardness and softness;

2. Mash the rice with a spoon and soak it in rice milk overnight;

3. Pour the above mixture into a container, beat it at high speed for a few minutes, and then filter it with a strainer;

4. Use a spoon to press and filter the remaining rice residue in the strainer into the rice milk;

5. If you steam the cool skin, you can steam it.

But be aware of the following:

1. The rice peel should be steamed slightly thicker and cut wider to be authentic;

2. Sticky rice noodles are commonly referred to as rice noodles in Lailai, which are put together with glutinous rice noodles in Chinese stores. The taste is not right, and there are small grains;

3. The cool skin must be completely cold before it can be removed, otherwise it will stick;

4. The purpose of adding rice is to make the cold skin soft, and the cold skin steamed with whole rice flour is too hard. This amount of water is just a reference, you can add or subtract according to your preference, add less water if you like hard, and add a little more water if you like soft. But add or subtract the amount of water not too much, remember.

Let's go to this place to learn!

Introduction to the technical content.

1. Liangpi (rice peel and dough), gluten: how to make a strong Liangpi, many friends feel that they are doing trouble, and there are many sellers who do not know how to tell you that they will wholesale directly outside, and the taste is not much different from what they do, in fact, this is misleading everyone, and there is no experience in physical stores at all!

2. Seasoning water: Authentic seasoning water is boiled with a variety of spices, rather than boiling water with some dark soy sauce, monosodium glutamate and other condiments, and seasoning water is also a key to your taste;

3. Boiling vinegar: Now some tutorials on the Internet are even more outrageous, vinegar does not need to be boiled, you can only wait to close the door when you buy such a tutorial, and the vinegar must be boiled with a variety of spices to taste fragrant!

4. Scallion oil: Scallion oil is fragrant, without this thing or not done well, your cold skin will not have an aftertaste.

5. Secret chili oil: This has the most important effect on the cool skin, and a good chili oil is not only good in color, but also fragrant.

6. Garlic juice: There is nothing to say about this, but it is indispensable.

7. Sesame sauce: This eats sesame sauce is very particular, many sellers will tell you to go directly to the supermarket to buy bottled bottles and come back to dilute themselves, I said that if you do this, wait for the closure.

I have packaged detailed information and tutorials Shaanxi Liangpi Technology Formula, Qinzhen Rice Peel Technology Formula Tutorial.

Qinzhen rice is made from rice produced on the west bank of the Feng River in Huxian County, and the skin is of high quality. When mixing, with green vegetables, oil and spicy seeds, sesame paste, mustard, garlic, soy sauce, balsamic vinegar, monosodium glutamate and other seasonings, it tastes sour, spicy, tendon, refreshing, cool, and has a unique flavor.

Features: white, smooth, thin skin, soft, flexible, sour, spicy, tendony, refreshing, cool, and have a unique flavor. Qinzhen rice dough was created in the Qin Dynasty, although it has been passed down to the present day after war, famine and other reasons.