Second, soak rice. Take the best rice, put it in alkaline water, mix it evenly and soak it for 2-3 hours. Until the rice can be crushed with your fingers.
Third, the stone mill grinds rice. Grind the soaked rice into rice slurry with a stone mill, and omit 10 thousand words from the boring and hard work here. . .
The drier the rice slurry is, the more tired it is.
Fourth, boil rice slurry. Add a small amount of rapeseed oil into the pot, pour rice water and rice slurry, first medium fire, then low fire, and keep stirring until the rice slurry solidifies into a paste, which is darker than goose yellow. Then dip your hands in alkaline water and knead the rice paste into an oval ball shape. This is also a job that requires a lot of physical strength.
I really can't stir if my arm strength is not good.
5. Steamed rice tofu. Cover the molded rice tofu skin with winter vegetable leaves, put it on a steamer, brush the bottom of the steamer with a layer of oil, cover it, and steam for 30 minutes on high fire until the starch in the tofu does not stick to chopsticks.
Note: at this time, the rice tofu is the most tender, with the most moisture and light yellow color. It is the best to make cold rice tofu. If you like to eat older rice tofu, you can steam it for a while.
Sixth, cool the rice tofu. Adults put rice tofu neatly on a wooden board or dustpan until the skin is brass. Children began to enjoy the crispy rice tofu crispy rice crust.
Chilled rice tofu
Seeing whether you have started to swallow saliva here, let's introduce several delicious rice tofu dishes.
Ingredients: 400g of tender rice bean curd, 40g of red oil, 30g of fermented soybean, 5g of garlic foam, 3g of salt, 3g of vinegar, 5g of oyster sauce and appropriate amount of chopped green onion.
Practice: Dip the knife in water, cut the hot rice tofu into strips or dices, rinse with clear water and let it cool for later use. Heat a hot pot, add red oil, lobster sauce, garlic foam, oyster sauce, vinegar, salt, stir-fry until fragrant, pour it over cold rice tofu, sprinkle with chopped green onion and serve.
A very simple appetizing cold dish, smooth and delicious.
Is it tempting?
Ingredients: a piece of rice tofu, celery, coriander, salt, lard, Chili noodles and a small amount of pepper powder.
Practice: rice tofu is cut into small slices, celery and coriander are cut into sections. Heat the pan, coat it with oil, add rice tofu slices, and fry slowly on low heat until one side is browned. Turn over and repeat. Put the fried thin slices on a side plate for later use. Add a little oil to the pot, 40% temperature, add celery and stir-fry until cooked. Add rice tofu slices and mix, add coriander, salt, Chili powder and pepper powder, mix well, and then take out the pot.
This dish is super porridge, especially delicious. You can eat vegetable oil if you like.
Ingredients: noodles, rice tofu, diced bacon, oil, salt, onion, bean paste, soy sauce, pepper powder, garlic slices.
Practice: diced rice tofu; Wash the bacon in hot water and cut it into cubes; Add10g oil to the pan, add garlic slices and stir-fry until fragrant.
Stir-fry the bacon for 2 minutes, add the diced rice tofu, and stir-fry for 2 minutes; Add bean paste, soy sauce, salt and pepper powder, mix well, and take out.
Cook a bowl of noodles, and put rice tofu, bacon and minced meat on the noodles, so a bowl of fragrant noodles with minced meat will be fine. Make sure there is nothing left to eat.
Note: As both bacon and bean paste contain salt, please pay attention to controlling the amount of salt.