In the second step, the rice slurry is stirred until it is smooth, and it is just like a streamline when scooped up. After the rice slurry is ready, let it stand for a while.
Step 3, stir the rice slurry again to prevent precipitation. Brush a thin layer of oil inside the dough gong, then pour in the rice paste and rotate it evenly, and the excess rice paste can be poured out. The steamed rice skin is thin and delicious.
Step 4: After the water is boiled, put in the dough gong and steam for 3-5 minutes. When the time is up, the lid is opened and bubbles with big dough are seen, indicating that the steam is good. Take it out and cool it in cold water.
Step 5: Brush a layer of oil on the surface of steamed rice skin, and then put a second sheet, so as to prevent the rice skin from sticking together.
Whether rice skin and dough are delicious or not, besides rice skin itself, seasoning water is also a special key. The following method of making seasoning water is suitable for rice skin, cold rice noodles and rolled dough. Everyone must collect it.
Step 1: Pour a bowl of clear water into the pot, then add 1 small piece of cinnamon, 1 fragrant leaf, 2 star anises, 1 chopped nutmeg, 1 small pinch of pepper, 1 small pinch of fennel, 2 spoons of refined salt, and boil over high fire.
Step 2, after cooking, fish out the residue and take out the seasoning water for later use.
Step 3, chop garlic into minced garlic, and then add boiling water to make garlic water.
Step 4: Pour a proper amount of Chili noodles into the bowl. The Chili noodles need to be thick and thin, then add a proper amount of thirteen spices, add white sesame seeds and pour them with hot oil. You can use more oil. Red oil is mainly used for cold rice noodles and rice skins.
Step 5, put the balsamic vinegar in the pot and cook it, so that the fragrance is more intense, but remember not to use white vinegar.
After the rice skin is made, put it into a bowl, then add the bean sprouts, shredded carrots and shredded cucumbers prepared in advance, add seasoning water, garlic water, Chili oil and a proper amount of refined salt, and stir well.