Soak rice: wash the rice once, soak for about four hours, the entrance bite that can be broken.
Pulping: pulping machine filler above the mouth to put a faucet, the water flow into a line constantly can be, soaked rice Maundy net draining, open the machine, add rice.
Scalded pulp: ten to two of boiling water, slowly poured into the rice slurry, stirring the rice slurry in one direction
Steaming: the fire should be strong, the pot should be deep, the cage drawer put a wet cloth, you can also put a plastic film on the cloth, the advantage is that the steam out of the rice will not be stained with the cloth, and smooth. Put a good cage cloth cage drawer first steam for a few minutes, and then brush the cloth with oil, according to the thickness of the rice skin needed to put pulp spread evenly. Steam the rice until it bubbles. The whole process should be fast, about two minutes or so, not more than four minutes at most, more than four minutes is not blistering the rice skin only to feed the pig or still off, the reason is that the fire is not good, or the pot is not too little deep water, the cage sealing is not good leakage. Too long, too much water evaporation of rice skin, dry cracks, steam formation of small drops of water dripping onto the cold skin, will lead to waste products. The bottom cage drawer is prone to the problem of water droplets, the simple solution is not to put the pulp as a decoration, but also put the cage cloth. Brush the utensils with oil, hold one end of the cage cloth in both hands, snap it upside down over the top and brush it with oil. The next sheet is fastened on top of the first, brushed with oil, and so on.
The steamed rice skin check: thickness = the amount of rice paste Hardness = the consistency of rice paste Firmness = the hot paste according to their own needs can be properly adjusted, satisfied with it
This is the authentic hometown practice, the market can also be operated by the additives, so that the process is simple, or rice skin is more white, more sinewy and crystal clear. However, it is a small trick to add a little more to the process, losing the appearance and flavor of the rice skin that it should have.
I am Hanzhong people, the authentic Hanzhong hot rice skin (Hanzhong people called hot noodle skin) is to use the rice batter steamed out, the specific method is as follows:
First of all, we must prepare things are: soybean milk machine, steamer (matching cloth), steamer, rice (soaked in water beforehand), a variety of seasonings, cucumber, bean sprouts (or other favorite vegetables)
1, will soak the rice into a pulp. The rice will be beaten into a pulp.
2, ready to steamer, the cloth will be wet, flat on the cage drawer, and then beat the rice paste spread on the top (do not spread thick, to be not a cake) and so on the steam drawer for about a minute you can steam the crust together with the cloth from the cage drawer down, affixed to the board (preferably iron), according to personal preferences cut into strips, the general heat of the cut is relatively wide (5CM or so is appropriate).
3, off with the ingredients, in fact, cucumber and bean sprouts taste better, cucumber julienne directly into the bean sprouts with boiling water and then copied with the noodle skin together, Hanzhong local soybean sprouts with more.
4, seasoning is the most important oil splash hot pepper
will be the following materials anise 170 grams of pepper 220 grams of ginger 150 grams of ginger 50 grams of licorice 100 grams of Bib 50 grams of cinnamon 100 grams of cinnamon 100 grams of white pepper 100 grams of fennel 50 grams of meat buckle 80 grams of white buckle 50 grams of cloves 25 grams, of course, or the main dry chili pepper grinding, stirring, will be burned smoking vegetable oil cooled to not smoke, poured on the chili, the oil should be more, the height of the chili over
As for the other salt, soy sauce, vinegar depends on personal preference
These are the most important things that you need to know about the chili.