Main ingredients: 7-8 pieces of rice husk, 300g of sticky rice flour, 85g of corn starch, and 2 cucumbers as auxiliary materials.

Accessories: 2g of salt and 800g of water.

Seasoning A: 2 star anise, pepper 1 small handle, fennel 1 small handle, vinegar 1 large spoon, soy sauce 1 large spoon, 2 small spoons of salt and 2 small bowls of clear water.

Seasoning B: 2 tablespoons of Chili powder, fennel 1 tsp, fried white sesame 1 tsp, and 2 tablespoons of oil.

Seasoning C: 6 cloves of garlic, half a spoonful of salt, and appropriate amount of cold boiled water.

Seasoning D: 2 spoonfuls of sesame paste and appropriate amount of cold boiled water.

Steps:

1. Put all the ingredients in seasoning A into the pot, boil over medium heat, and then cook for 2-3 minutes, and the seasoning water will be ready.

2. Put the chili powder, fennel and white sesame in seasoning B into a small bowl, pour the oil into the pot, and turn off the fire. When the oil is cooled to 70% heat, pour the chili powder to make chili red oil.

3. Peel the garlic in seasoning C, add salt, mash it into garlic paste, add appropriate amount of cold water, and make it into garlic water.

4. Add appropriate amount of cold water to sesame paste in seasoning D, stir well, wash cucumber and cut into shreds.

5. Pour sticky rice flour, corn starch and salt into a large bowl, add water, stir well to get rice skin water, and let stand for a few minutes.

6. Grease the bottom of the dough roll, scoop 2 tablespoons of rice skin water (that is, the spoon used to hold soup at home), and completely cover the bottom of the roll.

7. Put the noodles in a pot with boiling water, cover the pot and steam for 7 or 8 minutes.

8. Take out the rice skin after it is completely solidified, sit in a cold water basin to cool down, remove it after it is completely cooled, and oil the surface.

9. Cut the rice skin into strips with the width of 1, and then add all kinds of seasonings and shredded cucumber in the first part according to personal taste.

Cooking skills:

Rice flour is easily soluble in water, but it will partially precipitate after standing, so it should be stirred again before scooping into the roller. Don't peel off the steamed rice skin immediately, but wait until it cools, otherwise it will stick to the bottom. After cooling, it is normal if there is still a little sticky bottom, but if it is very sticky, it is not steamed.