[Ingredients] (100 bowl) Flour 10 kg, 500g refined salt, alkali noodles10g, mung bean sprouts (cooked), cooked rapeseed oil, soy sauce, balsamic vinegar, sesame paste, oil chili pepper, etc.

[Technology] It is divided into four processes: making batter, steaming in a cage, cutting into strips and seasoning.

(1) milling. Put the flour into a pot, add water in stages, add water 10kg for the first time, stir it with a wooden spoon into a thick paste, add 250 g of refined salt, add 5 kg of water, stir it vigorously into a thin paste, and finally add 1kg of water. At the same time, pour 10g alkaline noodles into water, pour them into a basin, continue to stir evenly, and lift them with a spoon, so that they can be pulled.

(2) Cage steaming. Spread a clean drawer cloth in the steamer and apply a thin layer of pulp, and steam for 10 minutes.

(3) cut strips. Turn the dough upside down and put it on the chopping board, coat it with cooked rapeseed oil, pile it on the chopping board and let it cool. When cutting, lay the dough flat on the table, put your left hand flat, punch your thumb backwards, gently press the stuffed dough, and cut it straight with a knife in your right hand. The left hand keeps moving towards the knife, and the knife held by the right hand keeps cutting. 1 piece of stuffing can generally be cut into 100- 150 knives.

(4) seasoning. Generally per bowl100g. Put the cooked mung bean sprouts into the bottom of the bowl, then add the brewed skin, and then add sesame sauce, refined salt, soy sauce, balsamic vinegar and oil to drizzle with pepper.

The practice of making rice into skin

The specific method is as follows:

1, bring the rice and wash it. Generally, it is best to use long rice and soak it in clear water for one night. Wait until the next day, pour out the water and beat the rice into paddles. An ordinary blender will do.

2. Take a piece of rice at home and paddle it together. Paddles put together must be mixed before use.

3. Fire, spread the drawer cloth, brush a little vegetable oil at the bottom of the drawer cloth, and then pour the rice slurry with a big spoon. It's time to seal the lid and start steaming for about 3 minutes.

4. Take off the hot dough with a drawer cloth, then let it cool and wait for the next operation.

The dough of rice is smooth, soft, tender and white, and it smells like rice. You can eat it cold or hot.

Seasoning:

Choose good vinegar and soy sauce, dilute it with boiling water, not very strong, but dilute it to a clear one, not black.

Pour garlic into garlic paste.

Zanthoxylum bungeanum, aniseed, etc. Taste with boiling water, that's the water you want! ! !

A little monosodium glutamate

Pepper (preferably made of Chili oil)

Remember soybean teeth-soybean teeth and shredded cucumber are also ok.

Then cut the cold dough into long strips, and the width of two fingers is the best.

Then finish the ingredients and you can eat them.