Making steps1, rice soaked about 12 hours in advance, the ratio of water and the total amount of rice is 1:1.5. That is to say, I used 200g rice, water is always 300g.2, soaked rice and soaked rice water mixed together, with a cooking machine blended into a paste, with the ultra-fine grinding function, grinding three times, so that grinding is very delicate.3, stirred rice paste together, add 2g salt and 2g. This grinding out of the rice paste is very fine. 3, stir the rice paste into the container, add salt 2 grams.
4, mix well, become a paste for the rice skin, and leave it for 30 minutes, so that the rice paste is more moist. 5, with a stainless steel plate, wipe a layer of oil on the plate, will be evenly mixed rice paste scooped into the plate, the amount of according to their own taste, like a thin on the less, like thick on the more. 6, with a larger pot, which puts an appropriate amount of water to boil, directly put the plate on the water, cover the lid and steam for about 3 to 3 minutes, then put the plate to steam.
7. When it bubbles, it's done. Take it out immediately and put it into cool water. Remove with the sides when cooled.8. . All steamed and stacked together, stacked with a layer of oil to prevent each other from sticking. 9, eat when cutting strips. 10, a small amount of thirteen spices and garlic, add salt and mash it into a puree. 11, add salt 2g sugar 1g soy sauce 5g vinegar 20g sesame oil moderately adjusted to the soup stock. 12, the rice skin into a bowl, add greens, pour the appropriate amount of soup stock. 13, according to their own tastes can be added to the appropriate amount of oil hot pepper, sesame sauce. 14, stir evenly to serve.