2, rice skin seasoning: 1 cucumber, 3 scallions, 3 cloves of garlic, 20 grams of sesame sauce, 15 grams of chili oil, 1 tablespoon of soy sauce, 1 teaspoon of salt, a pinch of chicken essence, 1 teaspoon of vinegar, a pinch of sesame oil, and an appropriate amount of cold white water.
3, rice skin practice: cut the scallions into rings, cucumber shredded, garlic peeled and crushed, take a small bowl and add a little cold white water, sesame oil, salt and garlic juice into the garlic water; sesame sauce with boiling water, add sesame oil and mix well.
4, the sticky rice flour, corn starch, water and salt and mix well with chopsticks, let stand for 30 minutes.
5, add water to the pot to boil, and in the cool skin gongs brush a thin layer of salad oil, will be stirred evenly into the gongs of the rice paste scooped 4 tablespoons; put the gongs into the pot, cover the lid, steam on high heat for 5 minutes or so until the rice paste bubbles off the heat, remove and put under the tap along the bottom of the plate to cool down, from one corner of the rice skin off.
6, 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.
7, until the rice skin all done, cut into strips.
8, add the ingredients, seasoning mix evenly.
9, baked bran practice: prepare the ingredients, yeast with warm water to melt.
10, 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 form a hard block, and will not be able to hair, there is an absolute avoidance of lumps 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 first put salt in the water and then sprinkle powder)
11, covered with a damp cloth placed in a warm place to ferment for more than 1 hour, the fermentation time is short and strong, fermentation time is long and soft.
12, into the pot, cover the lid, high heat steaming for about 20 minutes, quickly removed, cut into pieces while hot, to not easily shrink.
13, chili oil practice: ready for the required materials, the pot first poured into a small amount of vegetable oil, the ginger washed and dried and spices together with the pot, the ginger simmered to the surface just started to turn brown immediately after the fire out.
14, the remaining vegetable oil into the pot, open fire and heat to 8 minutes hot and then turn off the fire; until the oil temperature drops to 4 into the heat (the oil surface is calm, the hand away from the close feel can feel the heat) when the mixture of chili pepper noodles all poured into the pot with a wooden spoon to stir.
15, continue to fire and heat, keep the minimum fire, and add a few spoons of salt to adjust the flavor; to be until the chili oil presents a deep red when you can start the pot, the color is shallow that chili oil boiled for a short period of time, the aroma will be greatly reduced; to be chili oil production is complete, with a glass container in the storage.