, how to make rice paste, how to make rice paste

How to make rice cold skin: add 10 kg of rice flour and 22 kg of clean cold water to stir and dissolve, soak overnight to become rice paste. (After soaking, if you add Tianxi brand special cool skin essence, the effect is even more) and then:

1.Authentic Hanzhong rice peel making method: spread the bottom of the special bamboo steamer with fine gauze, steam the bamboo basket (to prevent the cage from sticking) and then pour 150-200 grams of soaked rice paste into the already steaming bamboo cage inner gauze Steamed over high heat for 7-8 minutes can be out of the pot, and after cooling, it will become rice skin, and when stacked, wipe a little salad oil between each sheet to prevent bonding, and finally cover it with a clean and damp cloth to prevent water loss and cracking.

2.How to make ordinary rice skin: rub the special rotor with some salad oil, add 150-200 grams of soaked rice paste, shake it evenly and flatten it, put it on top of the boiling water in the pot, cover the pot, boil it for about 2 minutes on high heat to get out of the pot, put it in the cold water sink and cool it out, and then remove it to become a cool skin, rub a little salad oil between each sheet when stacking it to prevent bonding, and finally cover it with a clean and damp cloth to prevent water loss and cracking.

3.Steamed gluten: 1 kg of Riyuewa brand gluten powder is moistened thoroughly with water, steamed in the basket, and cut into pieces after cooling.

4.Mixing: Cut the steamed rice into strips, stir in gluten cubes, spicy oil, vinegar, water, sesame juice, cucumber strips or cooked bean sprouts and other seasonings or side dishes, and serve.

Millet's method of making cool skin.

How can the rice skin eaten by Hao Shiming be returned to make a big fuss? Jing Tian will teach you.

Speaking of rice skin, there must be some officials to ask, Shaanxi Guanzhong is located in the north, in the eyes of people is 800 miles of Qinchuan dusty, how can there be rice skin, a famous snack made of rice? Let's talk about it below, and it is also a kind of propaganda for my hometown.

Xi'an used to be called Chang'an, but there are eight rivers around Chang'an, eight water refers to Wei, Jing, Feng, waterlogging, Wei, Zhu, Chan, Ba eight rivers, they flow around Xi'an City, all belong to the Yellow River water system. Qin Town, Yiyi District, Xi'an City, is located on the west bank of the Feng River, where rice was produced when the city's industrial and domestic water was scarce in the past. But then again, the rice produced here is not as delicious as Hanzhong rice, Northeast rice, and Yuanyang rice.

Qinzhen rice is made from a type of indica rice produced on the west bank of the Feng River. The production process includes soaking, refining and steaming. Rice peel is usually eaten cold, so it is also called cold skin.

In front of the customer, the master used a large knife weighing dozens of catties to cut the whole rice skin into thin strips, mixed with special chili oil, vinegar and salt, plus diced celery and bean sprouts, cucumber shreds and other side dishes. The characteristics of Qinzhen rice peel: white, smooth, thin skin, fine and soft, flexible, sour, spicy, tendon, cool, and have a unique flavor.

Liangpi special rice, many people will definitely want to buy it in **? This is simple, the special rice for rice peel is the aged grain, and the aged grain is the rice that has been put in the warehouse for many years, as long as the rice has been put for a few years and there is no stickiness.

The ins and outs of Liangpi (rice skin) and the production process

Ten miles of different winds, a hundred miles of different customs", the folk customs are different, and the food is also different. Liangpi, this snack is called different in different regions and the process is not the same, Liangpi is called stuffed skin, dough, and skin in some places. The first method of craftsmanship is:

After the flour is washed out of the gluten, the batter is steamed with a thin layer of skin with a thickness of (, cut into long strips of about 1cm, with bean sprouts, cucumber shreds, and then mixed with sesame paste, chili oil and other cold snacks. In some places, wheat starch will be mixed with water, flour and other starches in a certain proportion, and then directly added to the water to make a pulp, and steamed with a cool skin machine, the effect is similar to that of the cool skin made by washing the face, but the taste may also be somewhat different. In some parts of the north, ordinary flour and starch are mixed with water to make a paste, and then steamed into flakes with a cool skin machine or by hand, and the cool skin that comes out has a unique taste because of the toughness of starch and the flavor of flour.

The thickness of the yellow cool skin is about 1-2mm, and the way to eat it is the same as that of the cold skin.

1.Wash the rice first, and then put it in a wall breaker or crusher to beat it into rice noodles;

2.Take out the rice noodles, then add cold water and stir well, the ratio of rice noodles to water is 1:3, and stir into a uniform liquid form of starch;

4. Boil the water in a pot, find a flat bottom plate, pour a thin layer of mixed powder liquid;

5.Put the liquid on the pot and float in the pot of boiling water, and the scalding rice skin floats;

6.The powder on the plate is becoming more and more transparent and solidified, so take out the plate and soak it in cold water for a while, and take it out to be rice skin.

Soak the rice in water first, then take it out and grind it into powder with a machine and put it in a bowl, add a little salt and water to the bowl, stir it, and steam it on the pot.

The method of rice peel is actually very simple, and it will taste delicious if you add some cornstarch appropriately.