Rice skin ingredients: 130 grams of sticky rice flour, 45 grams of cornstarch, 310 grams of water, 2 grams of salt

Rice skin seasoning: 1 cucumber, 3 scallions, 3 cloves of garlic, 20 grams of sesame sauce, 15 grams of chili oil, 1 tablespoon of light soy sauce, 1 teaspoon of salt, a little chicken broth, 1 teaspoon of vinegar, a little sesame oil, and a little cool white water

Practice

1.

2. Mix the sticky rice flour, cornstarch, water and salt and stir well with chopsticks, and let stand for 30 minutes.

3, add water to the pot and boil, and brush a thin layer of salad oil on the cooler gongs, spoon 4 spoons of the evenly mixed rice syrup into the gongs; put the gongs into the pot, cover with a lid, and steam over high heat for about 5 minutes until the rice syrup bubbles and then turn off the heat, remove it and place it under the faucet to cool down along the bottom of the plate, and remove the rice skin from one corner.

4, the uncovered rice skin on a plate brushed with oil, in order to prevent sticking in each layer of rice skin are brushed with a thin layer of salad oil.

5. Until all the rice crackers are done, cut them into strips.

6, add the ingredients, seasoning mix evenly.

7, baked bran practice: ready ingredients, yeast with warm water melt.

8, the gluten, yeast water, cold water and salt mix, quickly stirred with chopsticks, and into a ball into a brushed oil container (gluten is very easy to lump, and if not good, it is easy to knot into a hard block, and on the hair can not be up, there is an absolute avoidance of lumps of and the method is to put the first water, put the powder, one hand, slowly sprinkle the powder, a hand fast stirring and. (If you want to do salt flavor, you can put salt in the water and then sprinkle powder)

9, covered with a damp cloth in a warm place to ferment for more than 1 hour, the fermentation time is short strong, fermentation time is long and soft.

10, into the pot, cover the lid, high heat steaming for about 20 minutes, quickly removed, cut into pieces while hot, to not easily shrink.

11, chili oil practice: ready for the required materials, the pot first pour a small amount of vegetable oil, the ginger washed and dried and spices together with the pot, the ginger will simmer until the surface just started to turn brown immediately after the fire out.

12. Pour the remaining vegetable oil into the pot and heat it to 8 minutes, then turn off the heat; when the oil temperature drops to 40% (the surface of the oil is calm, and you can feel the heat when your hand is close to it), pour all the mixed chili pepper noodles into the pot and stir with a wooden spoon.

13, continue to heat the fire, keep the minimum fire, and add a few spoons of salt to adjust the flavor; until the chili oil presents a deep red when you can start the pot, the color is shallow that the chili oil simmering for a short period of time, the aroma will be greatly reduced; to be the chili oil production is complete, with a glass container in the storage.