Raw materials:

Rice skin roll powder 250 grams, 10 grams of dashi, 10 grams of squash, 10 grams of salt vegetables, 10 grams of crispy soybeans, 10 grams of mung bean sprouts.

Seasoning:

Red oil chili, sesame oil, pepper oil, soy sauce, vinegar, monosodium glutamate (MSG), ginger-garlic water, green onion and other appropriate amount.

Method of production:

The rice is ground into a rice paste scooped into the cooking oil brushed steamer plate spread evenly steamed, to be cooled and then cut into 2 cm wide strip into the plate, scalded with boiling water, add half a tablespoon of cold water and blanch mung bean sprouts, and then the big head of cabbage, salt watercress, crispy soybeans, scallions on the rice skin, red oil chili pepper, soy sauce, vinegar, monosodium glutamate, sesame oil, pepper oil, ginger, garlic, water into the juice! Pour on the rice skin is ready.

Flavor characteristics:

Rice skin white, spicy and refreshing, appetizing and invigorating, for vegetarian snacks, because initially the monks in the temple, and then popular in the Zunyi area, it is also known as the monk rice, also known as Zunyi rice skin.

Technical notes:

Water can not be added too much when grinding rice paste, soy sauce should be put less, otherwise the color is not good.