1,1500g of good rice and late rice are soaked in clear water for one night (rice is soaked for a long time, so that rice slurry can be finely ground), then taken out and drained, mixed with 3500g of water and ground into slurry, then 2g of borax, 5g of edible alkali and 5g of salt are added and stirred evenly.

2. Pour water into the pot and bring to a boil. Put it into a steamer, spread a cage cloth, clip a ventilation plate on the side, and cover the steamer.

3. Open the lid of the cage and divide the rice paste into 9 parts. First, pour 1 part into the cage, cover it, steam it for about 5 minutes on high fire to make the paste surface mature, then pour 1 part into 9 parts, and process it into 9 parts according to the previous rules. For the last time, steam over high fire for 15 minutes until it is completely cooked.

4. Take out the pot and let it cool. Cover the surface with cooked peanut oil, turn the board upside down to remove the cage cloth and cover it with cooked peanut oil. Then turn it upside down and cut a rectangular square on another board.

5, when eating, you can dip in soy sauce, old wine, monosodium glutamate, onion oil modulation seasoning, unique flavor.

The first feature is that the cocoon is divided into nine layers, which can be torn layer by layer when eating, which is very interesting; Second, rice husk is soft and elastic.