[How to eat dry rice crust]_Methods_Methods Daquan
Dry rice peel is also called wide flour. How to eat dry rice peel?
The method of eating is very simple, first infuse for 5-10 minutes (the water can be boiled or you can directly cook in the pot), remove the soft powder, add the seasoning and serve, put a small amount of cooking oil in the pot, cook until threeOne,.
Heat, pour about 2 tablespoons of Shanxi old vinegar, and heat for 1-2 minutes until the vinegar is out of the fragrance, and the vinegar is aged with vinegar.
As the steam evaporates, the acidity of the vinegar disappears, leaving a thick vinegar aroma in the pan, giving the dough a scent instead of a sour taste.
The practice of authentic rice peel:[soaking process of rice]: 1.
Use the rice cup that comes with the rice cooker to measure 2 cups of rice.
Put a good amount of rice in the pot, add an appropriate amount of cold water to the rice, stir it in one direction with chopsticks, and pour the water.
Add an appropriate amount of cold water to the rice in the basin without touching the surface of the rice.
Pull a layer of plastic wrap on the top of the pot, put the pot on the refrigerator, and let the rice soak in the water. In summer 4?
5 hours, 7 hours in spring, 10 hours in autumn, 16 hours in winter.
I made the rice yesterday, soaked in the refrigerator overnight, and made it this morning.
[Grinding process of rice slurry]: 1.
Use a small spoon for hot pot to scoop 1 spoon of soaked rice.
Take 1 spoon of water for soaking rice, and put rice and water into the refining cup of the cooking machine according to the ratio of 1 spoon of rice to 1 spoon of water.
The refining cup is installed on the main machine and is powered on to grind the rice into rice pulp.
The ground rice slurry is filtered with a fine sieve. If there are residual rice grains in the fine sieve, put it in the refining cup and continue to beat into rice slurry.
Mix all the rice syrup and place in the pot.
Scoop up with a spoon to make the rice slurry into a slightly thick, diarrhea-like liquid.
[The process of making rice pulp (commonly known as “point pulp”): 1.
Add 1/2 teaspoon of salt to the ground rice milk.
Stir in one direction with chopsticks. Stir the salt and rice milk evenly.
Add an appropriate amount of cold water to the pot and bring to a boil.
Scoop 3 scoops of boiling water with a spoon commonly used in hot pot and pour it in the middle of the rice slurry. This is the so-called “point pulp”.
The rice milk will coagulate under the impact of hot water. Use a spoon to stir the rice milk.