The rice there is suitable for making rice husks, how can rice be made from rice at home? What shoul

How can Xiaohui make rice husk at home? What should I do?

Mipi: It originated in Xi'an, Shaanxi.

A kind of snack, with rice as the main raw material, through a series of steaming and processing, made into a delicious and delicious food. There are many flavors that can be made in different ways.

The steps of homemade rice peels: 1. Wash the rice and add the amount of water that has not been covered with rice, and use plastic wrap.

Seal in the refrigerator for 6 hours; 2. Use a food processor to grind the soaked rice with water to make rice milk (according to the ratio of one spoonful of rice to one spoonful of water); 3. Fully grind the rice milk, filter and grind twice; 4. Scoop 3 tablespoons of boiling water with a common spoon of ground rice milk, pour it in the middle of the rice milk and mix well, then add starch and salt and stir well in one direction; 5. Grease the pizza plate, put two spoons of rice milk, turn the pizza plate to make the rice milk even, put the pizza plate into the pot after boiling and steam for about 1 and a half minutes, and wait until the surface of the rice skin bubbles and cooks;

6. Take out the pizza tray and quickly put it into another basin of cold water, so that the pizza bottom can be cooled quickly to uncover the rice skin; 7. Put the rice skin on the oiled board, and the surface of each rice skin should be oiled to prevent sticking, and the rice skin should be rolled up and cut into strips after it cools; 8. Shake the cut rice skin and set aside. Let's start making the seasoning of the rice paste; 9. Spice water: Put a bowl of water in the second bowl in the pot, and put in pepper, star anise, cumin, and cumin.

Dried red pepper and cinnamon.

For fragrant ingredients such as bay leaves, boil until the water boils, then cook for about 10 minutes, turn off the heat, and drain the remaining water from impurities; 10. Vinegar sauce: Put a small amount of cooking oil in the pot and boil it.

3. Heat 4 times, pour in about 2 tablespoons of aged vinegar and heat over low heat for 1 2 minutes. Hit the garlic water: Mash the garlic into garlic puree, add an appropriate amount of cool and white.

water, soak for a few minutes. Ginger water: Cut the ginger into minced ginger, add an appropriate amount of cool boiled water, and soak for a few minutes; 11. Add various seasonings; 12, squeeze into the secret **: Totole.

Fresh chicken juice, mix well;

In general, Mipi's approach is different, and it has become a common thing in everyone's eyes.

First wash the rice and soak it for 10 hours, and finally put it into the paisa wall-hung machine to start stirring, they said on both sides that the rice milk is poured into the basin, and then added to the boiling water to stir, let it stand for about half an hour, spread the rice milk, boil it over high heat, there are a lot of bubbles on it, put a layer of cooked oil on the surface area, and cut it into strips.

You have to have the skills to make rice pastry. First, the rice is soaked in water for 10 hours, and then placed in the wall breaker early, the rice is broken, the filter chain is carried out, and finally the corresponding sail calling tool is used to make the rice skin.

You can use regular rice. Put the soaked rice into the wall breaker, add water and stir, and then polish it twice to make rice milk. Add boiling water and stir while pouring, then let stand for half an hour. Then put it on the plate and spread the rice boiling pulp, boil and steam for three minutes.

Ordinary rice can be made into rice husk. All kinds of rice can be made into rice skin, which is a snack that originated in Xi'an, Shaanxi, using rice as the main raw material and making it through a series of steaming and processing. The most famous rice peel is the rice peel in Qin Town, Xi'an, Shaanxi.

A branch of Mipi, Qinzhen Mipi.

Allusion: According to legend, during the reign of Qin Shi Huang, there were 100,000 acres of rice fields near Qin Town. One year, there was a great drought in Guanzhong, and the Fenghe River was short of water, so the peasants could not do it, so they had to dig wells in the fields and water the fields.

The quality of the rice milled was too poor to pay tribute to the emperor, and the peasants feared that they would be guilty of fraud. At that time, there was a farmer, Li Shishi, who mixed the freshly beaten rice with water, crushed it into rice flour, mixed it into a paste, and then poured it on the retort grate to steam it, cut it into strips, and called rice dough. After everyone tasted it, they were all amazed.

Li 12 came to Xianyang with Mipi and Nagong's people, served the dough diligently, and knelt down to ask Banzai to try it. The emperor tasted the rice skin, which was delicious and delicious, and praised it, and ordered the tribute of Qindu Town in the future to only offer rice flour and not rice. Later, Li 12 died on the 23rd day of the first month of a certain year, and the people in the area of Qinzhen guessed that in order to commemorate him, every household steamed rice and noodles to eat on this day, in order to commemorate this person who had contributed to the people, and later on the 23rd day of the first month, it developed into a cool skin festival in Qinzhen and Huxian County.

This kind of rice skin has continued and has become a well-known snack in Qin Town, Huxian County. Qinzhen rice is made from rice grown on the west bank of the Feng River in Huxian County, and all raw materials are collected locally. The production process is to grind the rice into rice milk, and then go through the steps of scalding, steaming in the pot, hand-cutting with a big knife, seasoning, etc., when seasoning, it is accompanied by green vegetables, oil poured spicy oil, garlic juice, balsamic vinegar soy sauce sauce, monosodium glutamate, salt and other seasonings, the local pepper in Shaanxi is Qin pepper, and the oil made of spicy oil is red but not spicy, and the color is red and spicy; It is also a craft to cut the cold skin with a big knife, a big knife weighs dozens of catties, and the master can also cut the cold skin very finely, which does require many years of hard work practiced by the world.

The adjusted cold skin tastes sour, spicy, tendony, refreshing and cool, and has a unique flavor.

Ingredients: 250 grams of indica rice, 260 grams of water, 120 grams of boiling water.

Excipients: appropriate amount of sesame oil, appropriate amount of salt and cracked water, 1 part of five spices, appropriate amount of garlic paste, appropriate amount of vinegar, appropriate amount of sesame paste, appropriate amount of chili oil.

Steps: 1. Indica rice for rice peeling, the kind of rice that has no stickiness and three seasons a year.

2. After cleaning, soak in water for about 10 hours, and the amount of water is slightly more to ensure that the rice can not be overgrown after the rice rises.

3. Put the soaked rice into the wall breaker, add water, and the total weight is 500-520 grams at this time, which is the weight of water and rice. Too much water should not be formed, and less water is too thick.

4. Pour the ground rice milk into a basin.

5. At this time, use 120 grams of boiling water to point the slurry, the water flow should not be too urgent, pour it slowly and stir while the manuscript sedan is poured to prevent the rice milk from clumping.

6. Stir thoroughly and let stand for half an hour.

7. The non-stick pizza tray can also be steamed with a steamer and drawer. Evenly spread the rice milk with a thickness of millimeters.

8. Boil water over high heat, cover the basket and steam for 3 minutes.

9. If there are big bubbles bulging in the rice skin, it is cooked.

10. Brush a layer of cooked oil on the surface after taking it out, so that a layer of anti-stick can be superimposed.

11. Cut the steamed rice skin into strips.

1. Take 2 cups of rice from the rice measuring cup that comes with the rice cooker, put the measured rice in the basin, add an appropriate amount of cold water stool to rent the rice, stir it several times with chopsticks in one direction, pour out the water, and re-add an appropriate amount of cold water to the rice in the basin, not over the surface of the rice.

2. Pull a layer of plastic wrap on the top of the basin, put the basin in the refrigerator, and let the rice soak in water for 4 to 5 hours in summer, 7 hours in spring, and 16 hours in winter.

3. Use a small spoon for hot pot to scoop 1 spoon of soaked rice, scoop 1 spoon of soaked rice, according to the ratio of 1 spoonful of rice and 1 spoonful of water, put the rice and water into the grinding cup of the food processor, and the grinding cup is installed on the host and energized to grind the rice into rice milk.

4. Filter the ground rice milk with a fine sieve, if there are residual rice grains in the fine sieve, put it into the refining cup and continue to beat it into rice milk, rent and mix all the rice milk in the basin, scoop it up with a spoon, and the rice milk will become a slightly thick laxative liquid.

5. Prepare a plate suitable for microwave oven, brush a layer of cooking oil evenly at the bottom of the plate, scoop an appropriate amount of rice milk, make the rice milk round and evenly spread all over the bottom of the plate, pull a layer of plastic wrap on the plate, take out the cooled pizza plate from the cold white or cold coarse water, and gently lift the rice skin along the edge of the contact between the rice skin and the plate with your hands.

Summary. Ingredients preparation: 200 grams of indica rice, appropriate amount of salt.

1.We wash the rice and soak it in water for more than 6 hours, so you can soak the rice overnight and then take it the next day and make it again. We can also use the packaged "sticky rice flour" to make, 200 grams of sticky rice flour with about 200 grams of water diluted and set aside.

2.Remove the soaked rice and put it into a food processor, add about 5 cm of water to the rice noodles, then start the food processor, repeatedly grind it into a very fine rice milk, and then strain it with a fine colander and set aside.

3.The next step is the key to making rice skin - scalding pulp, we prepare about 150 grams of boiling water and pour it into the rice milk, stir while pouring until the rice milk is smooth and lumpy, and then add a small amount of salt and stir evenly, adding salt can make the rice skin tough.

4.Prepare the gong and gong of steaming the cool skin a few days ago, brush with a layer of oil to prevent sticking, scoop a spoonful of rice milk and shake it back and forth, if there is more rice milk, pour it out a little and shake it well.

5.After the water in the pot is boiled, put the gong gong into the water, cover the pot with a lid and steam it over high heat for 4 minutes, immediately put it into cold water after taking it out, brush a layer of oil on the surface of the rice skin to prevent adhesion, and then remove it from the gong and gong, and the rest of the remaining rice milk.

How to make rice flour with rice husk.

How can I help you?

Ingredients preparation: 200 grams of indica rice, appropriate amount of salt. 1.

We wash the rice and soak it in water for more than 6 hours, so you can soak the rice overnight and then take it the next day and make it again. We can also use the packaged "sticky rice flour" to make, 200 grams of sticky rice flour with about 200 grams of water diluted and set aside. 2.

Remove the soaked rice and put it into a food processor, add about 5 cm of water to the rice noodles, then start the food processor, repeatedly grind it into a very fine rice milk, and then strain it with a fine colander and set aside. 3.The next step is the key to making rice skin - scalding pulp, we prepare about 150 grams of boiling water and pour it into the rice milk, stir while pouring until the rice milk is smooth and lumpy, and then add a small amount of salt and stir evenly, adding salt can make the rice skin tough.

4.Prepare the gong and gong of steaming the cool skin a few days ago, brush with a layer of oil to prevent sticking, scoop a spoonful of rice milk and shake it back and forth, if there is more rice milk, pour it out a little and shake it well. 5.

After the water in the pot is boiled, put the gong gong into the water, cover the pot with a lid and steam it over high heat for 4 minutes, immediately put it into cold water after taking it out, brush a layer of oil on the surface of the rice skin to prevent adhesion, and then remove it from the gong and gong, and the rest of the remaining rice milk.

In summer, the weather is hot, and it is often too hot to have an appetite. Every year at this time, I especially like to eat the ingredients next to Liang Zhaosen, cold vegetables, cold skin, cold skin, cold noodles and the like, and I will make a table every three or five days. One of the special delicacies to share today - Liangpi.

The method is simple, the proportion is detailed, and the taste is particularly good, most of them will be seen at a glance, and they will be completed as soon as they are done, which is much simpler than cold noodles.

If you have rice at home, you can make it, so you can collect it and try it. 300g rice, 250g cold water, 1 cucumber, garlic paste, peanut butter, light soy sauce spring acacia oil, aged vinegar, oil chili, sesame oil, salt, white sugar [specific method].

I plan to soak 300 grams of rice overnight to make it taste stronger with early rice. The soaked rice, rubbed it with your hands, will be kneaded into rice dregs, poured into the broken wall health machine, add about 250 grams of water, the water is slightly less than the rice, grind into a fine sticky rice flour, and then replace the water hole to worry about it. If you don't have a wall-breaking health machine, you can also buy glutinous rice flour at the same time.

Prepare 2 flat car chassis, brush a layer of oil at the bottom of the basin to prevent sticking, pour in a layer of rice cereal to shake evenly, the rice cereal is not too thick, and then the boiling water pot is red and steamed for 2min, and it is steamed until it is swelling. If the rice cereal on the plate is thinner, the taste will be smoother and tenderer, similar to Cantonese rice noodles in the southern region. The rice cereal in Liangpi is a little more than the rice cereal in Cantonese rice noodles.

Cook and take it off, pour it into a basin of cold water, brush it with a layer of oil to prevent sticking, and you can remove it with a little refrigeration, and then make it into strips. Add cucumber shreds, garlic, peanut butter, light soy sauce, aged vinegar oil, spicy seeds, sesame oil, salt, white sugar, stir well, and the taste will be a little smoother.

Similar to Cantonese rice noodles in the southern region. The rice cereal in Liangpi is a little more than the rice cereal in Cantonese rice noodles. You will be able to enjoy the deliciousness. Smooth and tender, chewy, refreshing and delicious, very delicious. The method of making acorn is also very simple, and I have no appetite in summer, so I like to eat it that way.

1.Soak the rice overnight, add 800ml of water, and beat it into rice paste with a soymilk machine, preferably three times, so that the taste of the rice skin is more delicate.

2.After the rice cereal is cooked, add water to the steamer and bring to a boil. A piece of steaming cloth soaked in water is spread on the steamer basket and used to shape the rice cereal. If you are afraid of sticking, you can apply a layer of oil to the cloth. Pour the rice cereal into the steamer, about thick. Turn the steamer to thin the rice cereal evenly and steam for 8 minutes.

3.After steaming, he put down the steamer and carried the end of the steamed cloth with both hands. The rice husk will slowly separate from the steaming cloth, and a layer of oil will be applied to the rice husk to prevent it from sticking together.

4.The rice skin is cold and can be eaten after hunger.

Break the rice, add some sesame seeds and something like that, steam it, and you're ready to go.

Soak the rice in a bowl and soak it for about 5 hours, put the soaked rice in the wall breaker and beat it into rice milk, pour the beaten rice milk into the basin and filter out the slag, pour the filtered rice milk into a pot and boil it over low heat, add some salt and stir in one direction. Brush a layer of oil in a frying pan, pour in rice milk, shake the pants, and even the left and right.