What s going on with the sticky and sticky steamed rice skin

flour (preferably 2 cups of cake flour (1 cup 240ml, 2 cups of flour about 250 grams); about 2 cups of cold water; 1 tsp (3 grams) of salt

this paragraph].

1. After sifting the flour and salt (no sieve is fine), add water little by little and stir into a batter. Pay attention not to add too much water each time, add little by little, stir well and then add again, so that the batter is smooth and powder-free. The more times you stir it, the more gluten the cold skin will be.

This is the batter after mixing, and it can be seen that it is very smooth.

2. Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be placed at room temperature) for at least three hours, which is called resting noodles. My house usually stays overnight. This is very important to solve the problem of foreign flour not being glutened as well known to everyone.

3. Take out the awakened batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use.

4. Boil a large pot of boiling water in a frying pan for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and add a little water. As shown in Fig

5. When the water is boiling, brush a little oil into a model, scoop a spoonful of batter and pour it in. The amount of batter is mastered by the individual, and if you like a thicker cool skin, you can scoop a little more, and vice versa, you can master it with one or two experiments.

6. Shake the batter in the model evenly, so that the bottom of the model is evenly covered with batter.

7. Put the batter into a pot of boiling water and cover the pot. The fire should be kept on fire all the time.

8. Repeat the steps.

Five, sixth, pour the other model into the batter as well. The batter in the first model will slowly bubble up during this process, and if the lid is transparent, it can be seen clearly. When the batter is puffed up, it is steamed.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool (put the second one in the pot to continue steaming when the first sheet of ice is cold), there are two options for the method. First, put the model upside down and flush it under the cool water pipe; Second, store a pool of cool water in the pool and float the model in it, but the effect is not as good as the first one.

10. Use a brush to brush a layer of oil on the surface of the steamed cool skin, and slowly peel off the cool skin.

11. Brush both sides of the steamed cool skin with oil, dip the knife in cold water, and then cut the cool skin into your favorite width, and mix in delicious seasonings.

You use this method to give it a try, we in Xi'an do this.

Hope it helps.

You're putting too little water.

1.Soak the rice overnight.

2.Add a small amount of water (2 to 3 cups of water in one cup of rice) and grind it several times in a food processor to make a fine rice milk, filter.

3.Add a tablespoon of flour and stir to combine. If there is no powder, add cornstarch. If you don't have it, you don't add anything, and it doesn't matter.

4.Take 1 4 rice milk (in fact, not necessarily 1 4, a small amount is fine) on low heat to boil into a viscous cooked rice milk, this step must be low heat, and keep stirring. Otherwise, it's easy to get pasted.

5.This is how the boiled rice milk drops.

6.Add the boiled viscous rice milk to the remaining rice milk to make raw and cooked rice milk, and then beat it evenly with a food processor. At this time, adjust the viscosity of the rice milk. If it is thin, add some powder or raw ingredients, and add some water when it is thick. In short, the rice milk should be viscous.

7.Take two steaming trays to steam in turn, first brush a layer of oil on the steaming tray.

8.Place a large spoonful of rice milk on a steaming tray.

9.Shake well so that the rice milk fills the entire bottom of the steaming tray. Steaming this rice skin should be thicker than the cold skin, not too thin, otherwise it will not taste good and not steam.

10.Steam the shaken rice milk on high heat for two or three minutes, this step is the same as cold skin, and steam until the surface is blistering. Brush the surface of the rice skin with a layer of cooking oil to prevent adhesion.

11.Use a chopstick stick to reach under the rice dough and draw a circle along the steaming tray to easily remove the rice dough.

12.Steamed rice husk.

Mix with soy sauce, vinegar, salt, monosodium glutamate, peppercorn noodles, spicy seeds, sugar, sesame oil, chopped green onions, etc. Add a little more vinegar to it, it's delicious

I also steamed rice cereal, and I also put cornstarch and white noodles.