Rice, pepper, star anise, cumin, fennel, dried red pepper, cinnamon, fragrant leaves, aged vinegar, sesame oil, peanuts and coriander.

1. Soaking process of rice: measure 2 cups of rice with the rice measuring cup provided with the rice cooker.

2. Put the measured rice into the basin, add a proper amount of cold water to the rice, stir it in one direction for several times with chopsticks, and pour out the water.

3. Add an appropriate amount of cold water to the rice in the pot, and the cold water should not reach the surface of the rice.

4. Pull a layer of plastic wrap on the pot and put the pot in the refrigerator to soak the rice in water for 4-5 hours, 7 hours in summer, 65,438+00 hours in autumn and 65,438+06 hours in winter.

5. Rice slurry grinding process: Spoon 1 spoon of cooked rice commonly used in hot pot.

6. Spoon 1 spoon of water for soaking rice, and put rice and water into the beating cup of the cooking machine according to the ratio of 1 spoon of rice and 1 spoon of water.

7. The grinding cup is installed on the main machine and electrified to grind the rice into rice slurry.

8. Filter the milled rice slurry with a fine sieve. If there are any residual rice grains in the fine sieve, put them into a grinding cup and continue to beat them into rice slurry.

9. Mix all the beaten rice paste in the basin.

10. When scooped up with a spoon, the rice slurry will become a slightly thick watery liquid.

1 1. The process of making rice slurry (commonly known as "making rice slurry"): put 1/2 teaspoons of salt into the ground rice slurry.

12. Stir in one direction with chopsticks and mix the salt and rice slurry evenly.

13. Put a proper amount of cold water into the pot and bring it to a boil.

14. Scoop 3 spoons of boiling water with a spoon commonly used in hot pot and pour it in the middle of rice paste, which is called "point paste".

15. Rice slurry will coagulate when it is impacted by hot water. Stir the rice paste with a spoon.

16. Beat the rice slurry into a thin paste. (Huixin's intimate suggestion: If the rice quality is not good, it is recommended to add a small amount of starch water after ordering the pulp to increase the toughness of the rice skin. )

17. steaming process of rice slurry (formation of rice husk): set up a steaming rack in the remaining hot water in the pot, and turn on the fire to continue boiling water.

18. Prepare a plate. I use a pizza plate. Brush a layer of cooking oil evenly on the bottom of the dish. The purpose of brushing edible oil is to prevent rice slurry from sticking to the bottom.

19. Scoop in a proper amount of rice slurry to make it round and spread it evenly on the bottom of the pizza tray.

20. After the water boils, put the pizza tray with rice paste on the steaming rack. (Be sure to wait until the spray in the pot rolls, and then put it on the plate with the rice slurry, so that the rice slurry will quickly condense into a transparent shape when it meets hot air; If cold water is added, with the increase of water temperature, a large amount of steam will be generated, and at the same time, rice slurry will also absorb steam to produce gelatinization, which will affect the cooking effect and is not conducive to molding)

2 1. Cover the pot and steam for 3 ~ 5 minutes.

22. Turn off the fire when steaming until the rice paste is solidified and discolored, and the surface is blistered and transparent, and a piece of rice skin is ready.

23. Cooling and placing process of rice skin: prepare a pot of cold boiled water or cold water.

24. Take the pizza tray out of the steaming rack and soak it in cold boiled water or cold water for 1 min to let the rice skin cool thoroughly.

25. Take the cooled pizza tray out of cold boiled water or cold water, and gently lift the rice skin along the edge where it contacts the pizza tray.

26. Take off the rice skin

27. Put the peeled rice skin on the chopping board and evenly brush a layer of cooking oil on the surface of the rice skin.

28. According to the above method of making rice skin, all the rice paste is steamed, made into rice skin, and stacked together in turn (each rice skin is put away, and the surface should be brushed with a layer of cooking oil, so that the rice skin will not stick to each other and can be taken off the rice skin when eating).

29. Method of making rice skin in microwave oven: Prepare a plate suitable for microwave oven and evenly brush a layer of cooking oil on the bottom of the plate.

30. Scoop a proper amount of rice slurry so that the rice slurry is round and evenly distributed at the bottom of the plate.

3 1. Pull a layer of plastic wrap on the plate.

32. Put the dishes in the microwave.

33. Close the microwave oven door, the fire is 100 degrees.

34. The microwave heating time is 1 min 30 seconds, and the microwave oven starts to work.

35. After the microwave oven stops working, take out the plate and tear off the plastic wrap, and the rice paste in the plate will change color and solidify into a transparent shape.

36. Prepare a pot of cold boiled water or cold water, soak the plate in water 1 min, and let the rice skin cool thoroughly.

37. Take the cooled pizza dish out of cold boiled water or cold water, and gently lift the rice skin along the edge where it contacts the dish.

38. Take off the rice skin

Preparation method of rice skin seasoning

1. Spice water: put 1 small bowl of cold water in the pot, and add spices such as pepper, star anise, cumin, fennel, dried red pepper, cinnamon and fragrant leaves. Boil until the water boils, then cook for 10 minutes, turn off the fire and drain the impurities, and the remaining water is the perfume water.

2. Vinegar juice: put a small amount of cooking oil in the wok and heat it to 30% to 40%, pour in about 2 tablespoons of Shanxi mature vinegar, and heat it for 1 ~ 2 minutes until the mature vinegar is fragrant. The vinegar juice is (After the mature vinegar is boiled, the sour taste of the vinegar will disappear with the discharge of steam, leaving a strong vinegar smell in the wok, so that the dough made is fragrant but not sour.

3. Garlic mashed water: Mash garlic with a rolling pin, add appropriate amount of cold water and soak for a while.

4. Jiang Shui: Mash ginger into garlic with a rolling pin, and soak it in cold boiled water for a while.

5. Spice oil: Heat oil in a pot, add star anise, pepper, fragrant leaves, ginger, garlic, green onions and fennel soaked in water, and cook the spice for about 10 minute. When the spice becomes fragrant and the surface changes color, drain the spice with a colander to control the oil, and let it cool until it is completely cool. The remaining oil in the pot is seasoning oil.

6. Chili red oil and spicy oil

7. Broken flowers and raw powder:

8. Coriander: Wash coriander and cut into minced coriander.

Cutting and cold mixing technology of rice skin;

1. Roll the rice skin into a roll when eating.

2. Dip a little cold water on the blade and cut the rice skin into strips with a knife.

3. Put the rice skin strips into the cold dish basin.

4. Wash and shred half a carrot. I don't have cucumbers at home, but I use cabbage. Wash the cabbage and shred it. Put shredded carrots and cabbage on rice skin strips and sprinkle with a small amount of homemade almond, walnut and peanut powder.

5. Add the sauce.

6. Cut the parsley into pieces and put it in a basin. Stir all the ingredients and seasonings evenly with chopsticks.