2, indica rice after cleaning soaked in water for about 10 hours, the amount of water a little more to ensure that the rice can still be no more than rice after hair.
3, put the soaked rice into the wall-breaker, add water, the total weight at this time is 500 - 520 grams, is the weight of water and rice. More water is not suitable for molding, less water is too thick. Home does not have that kind of electric mill, I use the wall-breaker instead, with the five grain program grinding two times, the rice pulp is very delicate.
4, grinding good rice milk poured into the basin. At this time with 120 grams of boiling water point pulp, water flow is not too fast, slowly pouring and pouring while stirring to prevent the rice pulp lumps. Completely stirred evenly after resting for half an hour.
5, high heat boiling water, on the cage cover steaming for 3 minutes. The rice skin has big bubbles bulging, is cooked.
6, remove the surface of a layer of cooked oil, so you can stack a layer of anti-sticking. Steamed rice skin cut strips standby.
7, cook five fragrant water, with the following ingredients: star anise 2, pepper about 20 grains, cloves 4 grains, 2 sand nuts, grass nuts 1 grain, 3 pieces of coriander, 2 grams of cumin, cinnamon 1 paragraph, 2 dried chili peppers, 4 slices of ginger. It can also be adjusted appropriately according to the seasonings in your own home.
8, put all the seasonings into the pot plus, after the water boils, cook on low heat for 10 minutes. Add salt and boil again.
9, boiled material water filter off the slag, only water. Add mashed garlic, add vinegar, sesame oil and mix into a bowl of sauce
10, rice skin in a bowl, add bok choy, pour into the bowl of sauce, then add sesame sauce and chili oil. The most suitable to put in the green vegetables are cucumber julienne and mung bean sprouts. Mix well and enjoy.