A list of the contents of this article:

The production method of authentic rice skin

1. Selection and treatment of rice: the rice husk is usually made of high-quality rice, which is rich in starch and has high viscosity. After cleaning the rice, soak it to make it fully absorb water and expand. Pulping: to grind soaked rice into rice pulp. In this process, it may be necessary to add an appropriate amount of water to adjust the consistency of the rice milk. Steamed or soldered: after the rice pulp is ready, it can be made into rice husk by steaming or scorching.

2. Soak rice: special rice for rice husk is sold in the rice market, remove impurities and rice bran, wash it first, then soak it with water, and the amount of water should be kept from the surface after the rice bulges.

3. Material selection: choosing high-quality rice is the first step in making rice husk. It is best to choose new rice, because it has better stickiness and toughness and is more suitable for making rice husks. Aged rice or inferior rice may affect the taste and texture of rice crust. Soak: after the rice is cleaned, it needs to be fully soaked. The soaking time is generally more than 4 hours, which can make the rice fully absorb water and expand, make it easier to grind fine when grinding, and help to improve the taste of the rice husk.

What details do you need to pay attention to when making rice crust in order to make a delicious taste?

Cooling: the steamed rice skin needs to be cooled after it is taken out, and the rice skin will solidify naturally during the cooling process. Avoid pollution and odor when cooling. Cutting: the cooled rice crust is cut according to the required size. When cutting, we should pay attention to the hygiene of the cutting tool to avoid contaminating the rice crust. Seasoning: Rice skin can add different seasonings according to individual taste, such as soy sauce, vinegar, chilli oil, mashed garlic, coriander and so on.

Pay attention to the heat: whether it is boiled rice or fried rice, it is very important to master the heat. When cooking rice skin, you should turn to medium and small heat after boiling water to avoid boiling rice skin; when frying rice skin, the fire should not be too high, so as to avoid fried rice skin. Innovative taste: you can try different cooking styles and seasoning combinations, such as curry, coconut milk and other exotic seasonings to make rice crust to create a novel flavor.

In short, the key to making rice crust lies in every detail of material selection, soaking, grinding, steaming, cooling, seasoning and cooking. Only by making it meticulously can we make rice crust with better taste. In addition, continuous trial and innovation is also an important way to improve the taste of rice skin.

Generally speaking, the selection of rice, soaking time, grinding process, cooking process, cooling process, cutting process and cooking method should be paid attention to in the production of rice skin. Only by mastering these key points can we make rice crust with delicate export feeling and delicious taste.

To fry delicious rice crust, you must first choose fresh rice skin and soak it in warm water to soften it. Next, you can stir-fry according to the following steps: prepare ingredients: vegetables (such as carrots, bean sprouts, green vegetables, etc.), meat (such as chicken, pork, etc.), onions, ginger, garlic and other seasonings. Heat the oil in the pot. After the oil temperature rises, first saute the spring onion, ginger and garlic. Add meat and stir-fry until discolored, then add vegetables and stir-fry until soft.

How many pieces of rice can you make with 1 jin of rice?

1. One jin of rice can make about 5 jin of rice crust, which is also called noodle crust, which has a long history. First put the rice into the bowl. Soak for 5 hours. Put the soaked rice in the cooking machine and beat it into rice paste. Filter out the dregs when you pour the rice milk into the basin. Pour the rice milk into the pot. Boil slowly over a low heat and need to keep stirring. Pour the boiled rice milk into a bowl. Add the right amount of salt and continue to stir.

2. Hello, now you can basically make 10 pieces of rice with a total weight of 5 kilograms.

3. How many rice husks can be made from one jin of rice? you can probably make 2-5 jin rice husks. First put the rice into a bowl. Soak for 5 hours. Put the soaked rice in the cooking machine and beat it into rice paste. Filter out the dregs when you pour the rice milk into the basin. Pour the rice milk into the pot. Boil slowly over a low heat and need to keep stirring. Pour the boiled rice milk into a bowl. Add the right amount of salt and continue to stir.

4. Pickled rice. Wash 1000 grams of rice with water first. We can use aged rice that has been kept for two or three years, or early indica rice and late indica rice. The rice husk made from this kind of rice has no stickiness and is suitable for making rice husks. Then add water and soak for another night. Soak the rice and gently pinch it, then drain the water and pour it into the wall-breaking machine, then add 600 grams of water to beat into the rice paste, beat it twice more, and beat it into a delicate rice paste without particles.

5. Lest the rice syrup condense into a lump when encountered with hot water. If the boiled rice pulp is still relatively thin, it may also be a problem of rice quality, adding a little starch can increase the toughness of the rice husk. Finally, put the rice crust into the steamer, brush the bottom of the rice crust with a layer of cooking oil to avoid sticking to the pot, ladle the appropriate rice paste and steam for 3-5 minutes, and then follow the last steaming step to make the amount of rice crust you need.

6. Take the right amount of rice and put it in the basin. Wash clean, wash more than a few times, can be washed with warm water, wash rice with water to rub. After Amoy, add the right amount of water to submerge the rice and soak overnight (warm water is available for six to eight hours, the water temperature is suitable for the season, and the water temperature is a little higher in winter).

The method of handmade rice crust

1. The first step: weigh 150g of rice noodle roll special powder and 220g of water with a kitchen scale, and then stir them into a particle-free state, which is a relatively thin state.

2. First prepare the right amount of rice, then rinse it with clean water, add it to the container, and then soak it in clean water overnight. Beat the soaked rice and rice water together into a rice paste and put it in a bowl for use. Filter the rice paste and the residue inside, so that the taste of the rice crust will be more delicate and smooth, and it will be more chewy.

3. Select rice: pick out the impurities contained in rice. Soak: the selected rice should be soaked to make the rice swell, and the soaking time varies with different seasons, usually 4-5 hours in summer, 7 hours in spring, 10 hours in autumn and 16 hours in winter. Pulping: the soaked rice should be ground into rice pulp. Paste: Rice pulp should be made with boiling water, which is beneficial to the production of rice husk.

Preparation method and ingredients of rice husk

Ingredients: 130 grams of sticky rice flour, 50 grams of corn starch, 1 egg. Excipients: 1 gram of salt, 1 tablespoon of light soy sauce, 1 tablespoon of chilli oil, 1 tablespoon of monosodium glutamate, 1 tablespoon of sesame sauce, 2 tablespoons of spring onion, a little pepper noodles, 1 tablespoon of garlic, 1 tablespoon of balsamic vinegar, a little sugar. Practice: (1) mix sticky rice flour, corn starch, water and salt with chopsticks and let stand for 30 minutes. (2) beat the eggs.

Ingredients: 3 jin of rice for rice skin, 10 jin of salad oil, 5 jin of chili noodles, 2 taels of secret seasoning powder, 2 taels of liquor, 2 taels of white sesame, 1 jin of balsamic vinegar, 1 tael of soy sauce; soaked rice: there are special rice for sale in the rice market. remove impurities, rice bran, first Amoy and wash, and then soak in water, the amount of water should not be exposed to the surface of the water.

Rice skin ingredients: 130 grams of sticky rice flour, 45 grams of corn starch, 310 grams of water, 2 grams of salt. Rice skin seasoning: 1 cucumber, 3 chives, 3 cloves of garlic, 20 grams of sesame sauce, 15 grams of chilli oil, 1 tablespoon of light soy sauce, 1 teaspoon of salt, a little chicken essence, 1 teaspoon of aged vinegar, a little sesame oil, and an appropriate amount of cold white boil.

Choose high-quality rice: the first step in making rice crust is to choose high-quality rice. Generally speaking, long-grain japonica rice should be chosen, because this kind of rice is hard and suitable for making rice husk. Rice needs to be cleaned in advance to remove impurities and dust. Soak rice: soak the washed rice in clean water. The soaking time is usually 6-8 hours, or the time can be adjusted according to the hardness of the rice.

When making rice husks, a small amount of sugar or food pigment can be added to the rice paste to produce rice husks with different tastes and colors. You can also sprinkle coconut paste, sesame seeds, chopped peanuts and other ingredients on the rice crust to increase the flavor. As a dish ingredient: Rice crust can be cut into strips or flakes, which can be used to make cold salad dishes, such as cold rice crust, hot and sour rice crust and so on. It can also be used as an accessory to hot pot or stew to increase the taste and level of the dish.