How to make steamed vegetable rice noodles
Main ingredients
200 grams of rice, 30 grams of glutinous rice
Accessories
Two slices of dried pepper, two strawberries, two peppercorns, one pinch of fennel, one pinch of cinnamon, two slices of bean curd, four slices of star anise, and three pieces
Steps in making "Steamed Vegetable Rice Noodles"
1. 200 grams of rice and 30 grams of glutinous rice. The commercially available steamed cabbage noodles are purely ground from rice, and Tuo Ma likes a slightly glutinous taste, so she added a small amount of glutinous rice. Vegetable powder tastes softer and has better stickiness;
2. Pour the two types of rice into a basin and wash them clean. Commercially available steamed vegetable powder is ground directly and the rice is not washed, so It’s not as hygienic as making it at home
3. Drain the water, spread the rice evenly, and then put it in the sun to dry. It will dry in about an afternoon. Remember to dry it every once in a while. Turn the rice over for an hour to ensure that each side of the rice is dried;
4. When drying the rice, add two dried peppers, three star anise, two slices of cinnamon, a small shot of fennel, Soak a small amount of Sichuan peppercorns, two grass fruits, and four bean sprouts in clean water and wash them;
5. Drain the water, and then dry it in the sun, remembering to dry it at the same time. Turn over;
6. Put the dried rice and spices into a blender (a coffee grinder will also work) and beat into powder form
7. Beat into a fine powder Pour the steamed cabbage powder into a container with a lid and put it in the cabinet or refrigerator for easy storage
8. Sieve the ground spices through a sieve and throw away the coarse particles, leaving only Relatively fine powder
9. Finally, add an appropriate amount of steamed cabbage powder to the spice bowl (the ratio of spices to steamed cabbage powder is about 1:2), cover it and shake vigorously, the five-spice red The steamed vegetable powder is ready, just put it into a container with a lid and store it!